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Cheesy Chicken Fritters (VIDEO)

These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!

Cheesy chicken fritters arranged on paper showing golden brown exterior of chicken patties garnished with dill and lemon slices - how to serve one of our favorite easy chicken recipes

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Oh P.S. that garlic aoili sauce is all kinds of delicious. It whips up fast (put everything into a dish and stir with a spoon) – easy! You will want to dip you chicken fritters, fries and veggies into it forever and it also works fabulously on sandwiches and burgers. Have you made an aoili before?

This recipe is an oldie, but goodie. I want everyone to discover it! It’s one of those easy chicken recipes you will make over and over. One of my readers, Nadia, wrote in with her recipe for these”Kotleti Nezhnost” or Tender Kotleti, sharing how much her family loved them. Nadia, thank you so much for introducing us to such a delicious recipe that we have made over and over; both for our family and for company. This chicken fritters recipe always gets glowing reviews.

 

How to Serve Chicken Patties:

Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!

How to serve chicken fritters with chicken patties being dipped in garlic aioli sauce

If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

Can I Use Ground Chicken or Cooked Chicken?

YES! We love the texture and juicy bites of diced chicken but you can substitute with ground chicken. A few readers have also reported good results using pre-cooked chicken. You can use what you have on hand for a quick lunch or snack.

Cheesy, juicy center of chicken fritters served on a platter with garlic aioli dip

I hope you’re craving these big time! Ha ha!! No seriously, I do hope these cheesy chicken fritters become a new favorite for you as they are in our home.

More Easy Chicken Recipes to Discover:

We have hundreds of chicken recipes and here are some of our all-time reader and family favorites:

Watch How to Make Cheesy Chicken Fritters:

You will love the crisp cheesy edges and juicy center of these chicken patties. These are even delicious at room temperature or chilled and you won’t be able to stop at just one. If you’re lucky enough to have leftovers, they re-heat really well on a skillet.

⬇ Print-Friendly Cheesy Chicken Fritters Recipe:

Cheesy Chicken Fritters

4.88 from 323 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters aka chicken patties! | natashaskitchen.com
Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $7-$9
Calories: 326 kcal
Servings: 8 servings (makes 16-18 fritters)

Ingredients

Ingredients for Chicken Fritters:

  • 1 1/2 lbs chicken breasts (3 large)
  • 2 large eggs
  • 1/3 cup mayonnaise
  • 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
  • 4 oz mozzarella cheese (1 1/3 cups shredded)
  • 1 1/2 Tbsp chopped fresh dill
  • 1/2 tsp salt or to taste
  • 1/8 tsp black pepper
  • 2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

Instructions

  1. Using a sharp knife, dice chicken into 1/3" thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
  2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
  3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

  4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Recipe Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Nutrition Facts
Cheesy Chicken Fritters
Amount Per Serving
Calories 326 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 112mg37%
Sodium 538mg23%
Potassium 347mg10%
Carbohydrates 4g1%
Protein 23g46%
Vitamin A 155IU3%
Vitamin C 1.5mg2%
Calcium 121mg12%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

P.P.S. If you have tried these fritters, let me know in a comment below, and if you wish to share a photo of your delicious creation, I invite you to join and share in our new Private VIP Readers Facebook Group.

Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters! | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Khalid
    October 3, 2019

    Thanks sharing this information. I recently started my own weight loss journey and I’m finding lots of inspiration online. Here a great way I found to lose weight.  Reply

    • Natashas Kitchen
      October 4, 2019

      Thank you so much for sharing that with me. Reply

    • Alyssa
      October 16, 2019

      Was very delicious, but the chicken did not stick together very good with the recommended cooking times and the oil tends to splash, any suggestions? Reply

      • Natashas Kitchen
        October 16, 2019

        Hi Alyssa, we found the main culprit behind the Fritters falling apart is due to cutting the chicken pieces too big. Reply

      • Helen Bouhl
        October 16, 2019

        Maybe chill everything before making it. Reply

  • Soubie vd merwe
    September 24, 2019

    I made these for my residents lunch at a frail care homeband they loved them. Empty plates and they want them more often. Reply

    • Natashas Kitchen
      September 25, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Barbara
    September 22, 2019

    Can I bake in the oven,chicken fritters Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Barbara, I haven’t tried to bake these so I can’t advise with specific instructions. I’m not sure if the batter would set properly. Reply

  • Carina Z
    September 14, 2019

    Delicious every time! Do not skip the sauce! Reply

  • Shelley Shain
    September 10, 2019

    I have made these many times. My husband and mother love them as do I. I use them as a main dish and have fries and cottage cheese with them. I will be making them again tomorrow for us along with my brother and sister in law. Reply

    • Natashas Kitchen
      September 10, 2019

      Aww that’s so awesome! Sounds like you found a family favorite, Shelley! Reply

  • Leslie
    September 8, 2019

    Can’t wait to make these. Classic combinations. Question: I really don’t care for dill. Any other herb/green you’d recommend? How bout chives or thin green onions? I seek your author’s pleasure. Thanks. Reply

    • Natasha
      September 8, 2019

      Leslie, either one will work great here 😋 Reply

    • Shelley Shain
      October 17, 2019

      I added chives, onion flakes and lemon pepper to mine. I would think most herbs would work with these. I love experimenting so each time tends to be just a bit different from the original. Reply

  • Jessica
    September 8, 2019

    This recipe is a HUGE hit in my house. I do cheat and use ground chicken, but everyone from my 4 y.o. to my 13 y.o love these fritters and aioli! Reply

  • Lynn Messens
    September 4, 2019

    Just made these.. they are awesome! I’m wondering if I could use Miracle Whip instead of mayo for a little extra zip. What do you think? Reply

    • Natasha
      September 4, 2019

      Hi Lynn, I haven’t experimented with miracle whip since we always use real mayo, so I can’t say for sure. I think it’s worth experimenting if that is what you have on hand. Reply

  • Rachel
    September 3, 2019

    I’ve never seen a recipe like this elsewhere. I’ve made this twice now and each time the fritters just seemingly disappear. The fresh dill really makes this recipe and the dipping sauce compliments the fritters so well. Thank you for always having delicious yet simple recipes to make! Reply

    • Natashas Kitchen
      September 3, 2019

      Sounds like you found a new favorite Rachel! Thank you for sharing that awesome review with me! Reply

  • Kylee
    September 2, 2019

    Delicious! It’s now one of my favorites! However instead of Mozzarella I use a mix of cheddar and Velveeta and it is perfection (and if I’m feeling really extra I add bacon) Reply

    • Natashas Kitchen
      September 2, 2019

      That sounds delicious! Thank you for sharing that awesome review with me Kylee! Reply

  • Jill
    August 27, 2019

    I have all the ingredients on hand except for mozzarella cheese? Do you think a substitution for another cheese would work? ( I have havarti , cheddar , Monterey jack) or should I wait until I have mozzarella to make this? Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Jill, yes that should work. I recommend looking through the comments, several of our readers have left great results using other cheese. Reply

  • Brian Harvey
    August 21, 2019

    I have never had a chicken fritter
    Until this evening

    Wow
    Talk about it being a hit!
    Since I’m now semi retired
    I make sure that supper is ready for my husband when he comes home from work
    He said to me….this is just as good as the food from galaxys edge in disneyworld
    We went yesterday
    Can’t get a better compliment than that Reply

    • Natashas Kitchen
      August 21, 2019

      That’s so great! Sounds like you found a new favorite! Thank you for the great review! Reply

  • Diego
    August 19, 2019

    Just made these for dinner today. They were soo good. Reply

    • Natashas Kitchen
      August 20, 2019

      I’m so happy you enjoyed that, Diego! Reply

  • nechele
    August 18, 2019

    I made these and the sauce…omgggg, simply Delicious
    Thanks for posting! Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so glad you enjoyed it! Reply

  • Kendal
    August 17, 2019

    I have to give this five stars for the entertainment it provides me with tonight!

    I used 2lbs of sinless, boneless chicken thighs, as that’s what I had on hand. It was a big batch, marinated 24 hours. My husband kindly said he’d cook it up, but I guess my instructions weren’t clear. Instead of individual fritters, we ended up with the entire batch dumped in the pan and cooked into a cheesy chicken and egg mish mash. Oh how I wanted to taste those crispy fritters…at least the flavor was good. Hope second time’s the charm! Reply

    • Natashas Kitchen
      August 17, 2019

      I think he’s on to something there lol! Thank you for sharing this with me I hope you get to try this again soon. Reply

  • Alyssa
    August 16, 2019

    Has anyone tried subbing the chicken for ground turkey? Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Alyssa, Yes! Our readers reported great results. Here’s what one said “This is so great for a quick meal on a busy night. I serve with french fries and a salad! I’ve used chicken breast, ground chicken and ground turkey, all with amazing results!!” I hope tht helps Reply

  • Ana Rios
    August 13, 2019

    This recipe for chicken fritters is awesome! I made it for supper and it was a hit! So easy to make and not many ingredients! Thank you so much for sharing it! Reply

    • Natashas Kitchen
      August 13, 2019

      You’re welcome! I’m so happy you enjoyed it, Ana! Thank you for that wonderful review. Reply

  • Jono
    August 12, 2019

    Hi these chicken fritters were really delicious and tasty. Thank you for a wonderful recipe, will definitely make again! Reply

    • Natashas Kitchen
      August 12, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Jono! Reply

  • Brenda
    August 11, 2019

    These are absolutely fantastic. I substituted almond flour (attempting keto.. ) ..and i let it sit, and sit. 2 hours is great, overnight makes the flavors mingle better (my opinion)
    Reply

    • Natashas Kitchen
      August 12, 2019

      Thank you so much for sharing that with me. Reply

  • donna
    August 11, 2019

    amazingly delicious! did these for my cell group and everyone loved them. my kids gave 2 thumbs up  Reply

    • Natashas Kitchen
      August 12, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Donna. I’m all smiles! Reply

  • KAREN
    August 7, 2019

    WHEN I HAVE TRIED MAKING THEM PREVIOUSLY I HAD A HARD TIME WITH THEM FALLING APART IN THE PAN. ANY SUGGESTIONS? Reply

    • Natasha
      August 7, 2019

      Hi Karen, if no substitutions were made, be sure you use the correct proportions of ingredients and use a non-stick skillet. The cheese can get stuck to a stainless steel pan. Reply

  • Tudie Culver
    August 7, 2019

    I love your recipes. I’ve been making these for a while and we really like them. My guys said they were a little bland so I added garlic, season salt, some sage and thyme. I also use almond flour. I have “chopped” the meat in the food processor but we didn’t like that as well. If you don’t dice them by hand you’re basically making ground chicken burgers. I don’t know how well they freeze or keep, we never have any leftovers. Thanks for the great recipes. Reply

    • Natashas Kitchen
      August 7, 2019

      You’re welcome! I’m so glad you enjoyed it, Tudie! Reply

  • Ginette Cogan
    August 6, 2019

    Nice recipe! Can I freeze them once baked, and how would I heat them up? Thank you! Reply

    • Natasha
      August 6, 2019

      Hi Ginette, they freeze and reheat really well! I thaw and then reheat on a skillet over low heat just until hot. You can also reheat in an air fryer or oven. Reply

  • Dave H
    August 2, 2019

    Made them added onion. Fantastic and easy. Reply

    • Natashas Kitchen
      August 2, 2019

      I’m so glad you enjoyed that! Thank you for sharing that with me, Dave! Reply

      • Jen
        August 6, 2019

        Could I make them without refrigerating? Reply

        • Natashas Kitchen
          August 6, 2019

          Hi Jen, The flavor improves if you let it marinate for at least 2 hours in the fridge but it definitely still works to cook right away if you don’t have the two hours. Reply

  • Zuheir
    July 28, 2019

    Hmm Natasha. I really enjoy that chicken fritters. I will try it for sure and let you know of the outcome.

    Regards Reply

    • Natashas Kitchen
      July 29, 2019

      Thank you so much for sharing that with me! I hope you love this recipe! Reply

  • Dawn
    July 27, 2019

    Hello! What’s the Amount Per Serving in the Nutrition Chart? BTW – mine is “marinating” in the fridge right now!! I’m SO excited to try it! Reply

    • Natashas Kitchen
      July 27, 2019

      Hi Dawn, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving. Reply

  • Linda
    July 26, 2019

    Omg. Yum yum yum. Did I mention yum?! Reply

    • Natashas Kitchen
      July 27, 2019

      I’m so glad you enjoyed it! Reply

      • Nancy
        August 5, 2019

        I used the pulse setting on my food processor for the chicken. It worked out perfectly and the fritters held their shape when I cooked them. Delicious! Reply

        • Natashas Kitchen
          August 5, 2019

          That’s so great! Thank you for sharing that Nancy! Reply

  • Cathy
    July 26, 2019

    Hey girl, could I pulse the chicken in to small pieces, then mix? Reply

    • Natashas Kitchen
      July 26, 2019

      Hi Cathy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Reply

  • DelVita Ahmed
    July 25, 2019

    I made these for my family for the first time just the other night. My husband had some and he loves them, so I am making them again right now. LOL Great recipe, Natasha!  Reply

    • Natashas Kitchen
      July 25, 2019

      Awww that’s the best! Thank you so much for sharing that with me, DelVita! Reply

  • Yvette
    July 24, 2019

    Oh, Natasha, you did it again! I made these chicken fritters for my family last night and we all devoured them. They were so yummy and the aioli sauce was out of this world. Thanks for sharing with us so many amazing recipes. Reply

    • Natashas Kitchen
      July 24, 2019

      That’s so great! It sounds like you have a new favorite, Yvette! Reply

  • Rebecca Hodges
    July 23, 2019

    My family and I love this recipe, I tend to omit the dill but add garlic and use sour cream instead of mayonnaise. Thank you for an easy yummy recipe.. from little ole New Zealand Reply

    • Natashas Kitchen
      July 23, 2019

      You’re welcome! I’m so happy you enjoyed it Rebecca! Reply

  • Annette Augustin
    July 22, 2019

    Hi! Do you think I can substitute flax eggs for the real eggs in this recipe? Reply

    • Natasha
      July 22, 2019

      HI Annette, I honestly have not tried making them egg-free using flax eggs so I’m not sure what would work as well for a binder. If you experiment, please let me know how it goes. Reply

      • Annette Augustin
        July 23, 2019

        Thank you for replying! I will let you know if I try doing that! 🙂 Reply

  • Helen
    July 21, 2019

    I like to use rotisserie chicken to make this recipe. It’s about the 4th time I’ve made it. I love it. I also had no lemons the first time I made the garlic aioli. I used lime. I don’t think I will ever make it any differently. Reply

    • Natashas Kitchen
      July 21, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Ken
    July 20, 2019

    This is the first time I’m making any of your recipes. It was easy and very flavorful. Only thing I would do differently next time is use Avocado oil because on the high heat. I think you would be able to get a good crispiness on it without burning the oil. But very good I already have a couple of friends asking for the recipe. Reply

    • Natashas Kitchen
      July 20, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Ken! Reply

  • Yessi
    July 20, 2019

    Thank you very much for this delicious recipe, today I’m gonna make it. I am from Venezuela and I have been following you for a while. I have made many people happy thanks to your recipes. Hugs! . Reply

    • Natashas Kitchen
      July 20, 2019

      I’m so inspired reading your review, Yessi. Thank you! Reply

  • Joe
    July 18, 2019

    Just wondering if I can freeze these fresh or should I cook them first before freezing. Reply

    • Natashas Kitchen
      July 18, 2019

      Hi Joe, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one. Reply

      • Joe
        July 18, 2019

        Great then, that’s what I’ll do, thanks. Reply

        • Natashas Kitchen
          July 18, 2019

          You’re welcome! Reply

  • Amy Holmes
    July 17, 2019

    These are delicious! My family loves them! Thank you for the recipe. Reply

    • Natashas Kitchen
      July 17, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Brianna
    July 17, 2019

    Will it still taste good without the dill? Reply

    • Natashas Kitchen
      July 17, 2019

      Hi Brianna, yes, several of our readers have omitted or replaced it with parsley Reply

      • Michelle B
        July 27, 2019

        I’ve made these previously and they are delicious! We recently got an air fryer and wondering if anyone has made these in the air fryer? Reply

        • Natashas Kitchen
          July 27, 2019

          Hi Michelle, I haven’t tried that but here is what one of our readers wrote “I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them halfway through. Thank you” I hope this help! Reply

  • Lena
    July 16, 2019

    These are amazing!!! I added garlic to the batter as well as some paprika. Will be making these again! Thank you! Reply

    • Natashas Kitchen
      July 17, 2019

      I’ so happy you enjoeyd that Lena! Thank you for sharing that! Reply

  • Sarah Giacomozzi
    July 15, 2019

    These look and sound amazing and I read through a ton of reviews and want to make them even more and try some of the other alterations. However I can’t have dairy. I am wondering if you have any idea how a non-dairy cheese like Nutcheese or Daia might fair in something like this? Both of them tend to have a higher melting point and don’t incorporate into their surrounding structures as well. Just curious if anyone else had tried that I didn’t see while scoping down the list. Reply

    • Natashas Kitchen
      July 15, 2019

      Hi Sarah, I have had readers report good results using other dairy substitutions but I have searched the comments and nothing dairy-free came up.

      Maybe someone else has tried making this dairy-free with success? If so, please let us know and thanks in advance! Reply

  • Hilda luiggi
    July 14, 2019

    Natasha,
    This is one of my very favorite recipes for pleasing all crowds: a quick bite for a snack, main dish for children, add on to steak/fish dinner. Thank you so much for sharing it! Reply

    • Natashas Kitchen
      July 15, 2019

      You’re welcome Hilda! I’m glad you enjoyed that. Reply

  • holly
    July 13, 2019

    If i sub the diced chicken for ground do i use the same weight of 1 1/2 lbs? Reply

    • Natasha
      July 13, 2019

      Hi Holly, I would substitute with an equal amount. Reply

      • holly
        July 13, 2019

        thanks. i just thought since the diced had more substance and the ground mushier, there would be a difference. ill give it a try and tweak it if needed. Reply

  • Diana K belden
    July 12, 2019

    O made these and they’re great! I did add some green onion
    I made a horseradish sauce with mayo and sour cream, just perfect Reply

    • Natashas Kitchen
      July 12, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Debbie
    July 11, 2019

    I wanted to give it a 5* rating but it would not allow me to click on the stars. I made these last night. I did the prep in the morning so they had the day to marinate. I got home from errands and made an arugula/tomato salad with a squeeze of lemon and had two of the patties along with it. The were so easy to cook up and perfect for a hot Arizona night. Light and yummy. Reply

    • Natashas Kitchen
      July 11, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Debbie! Reply

  • Robert P. Brett
    July 10, 2019

    Have you tried baking the Chicken Fritter? I have to avoid fried food, but the recipe sounds so good. Reply

    • Natashas Kitchen
      July 10, 2019

      I haven’t tried to bake these so I can’t advise with specific instructions. I’m not sure if the batter would set properly. Reply

  • Lori
    July 9, 2019

    What is a serving per nutritional information? Reply

    • Natashas Kitchen
      July 9, 2019

      Hi Lori, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving. Reply

  • LINDA BOYD
    July 8, 2019

    can this be made keto friendly some how. Reply

    • Natashas Kitchen
      July 8, 2019

      Hi Linda, We’ve had great reviews from people using almond flour to make them keto! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily. Reply

  • Sue Ellis
    June 27, 2019

    a friend at work made these and they were delicious! Can I use fresh thyme? Would that work? I have some I need to use up. Reply

    • Natashas Kitchen
      June 27, 2019

      I haven’t tested that Sue but it sounds like a good add on. If you experiment please let me know how you like that Reply

  • Kathy
    June 26, 2019

    These were easy and fun and so yummy Reply

    • Natashas Kitchen
      June 26, 2019

      I’m so glad you enjoyed it Kathy! Reply

  • Valerie
    June 26, 2019

    These are soo delicious!!! Thanks for sharing! One question though, what sides do you usually serve them with? Reply

    • Natashas Kitchen
      June 26, 2019

      Hi Valerie! I’m so happy to hear that! cut up veggies sounds great. I love to serve these with simple and fresh sides like a lighter fresh salad – maybe one with greens like our Greek Salad or our Cucumber Tomato Salad – you can explore all of our salads here. These cucumbers would also be really good! I hope this helps. Reply

  • Karen Williams
    June 22, 2019

    These are one of my family favorites. We don’t like dill, so I leave it out. Sometimes I add a little fresh tarragon. My daughters friends request these when they come over. Great recipe! Thank you.❤️ Reply

    • Natashas Kitchen
      June 22, 2019

      You’re welcome! I’m so happy you enjoyed it Karen! Reply

  • Carla
    June 22, 2019

    These were delicious and the aioli dip is amazing. It would be good on fish, chicken nuggets, onion rings, etc. Reply

    • Natashas Kitchen
      June 22, 2019

      I couldn’t agree more! Thank you so much for sharing that with me. Reply

  • Farah
    June 20, 2019

    I love this recipe, its become a family favorite. I really want to try it out with ground chicken, would I use the same recipe pretty much or would you suggest any changes? Reply

    • Natashas Kitchen
      June 20, 2019

      Hi Farah! Several of our readers have reported great results using ground chicken. I hope you love this recipe! Reply

  • Jill G.
    June 15, 2019

    You’ve done it again, Natasha. I made this simple but very delicious dish last night for my family and received a unanimous and enthusiastic “thumbs up,” even from the grumpy teenager who had a lukewarm reaction when I told her what I was making. Followed the recipe to a tee. Came out perfect! And I don’t even like mayo. 🙂 Reply

    • Natashas Kitchen
      June 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Jill! I’m so happy you all enjoyed this recipe! Reply

  • Katelin
    June 11, 2019

    Hi I was wondering what a good alternative would be to swap with the mayonnaise?
    Thank you katelin 😊 Reply

    • Natashas Kitchen
      June 12, 2019

      Hi Katelin, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well. Reply

      • Katelin
        June 17, 2019

        Thank you 😊 Reply

  • Teres Iniguez
    June 10, 2019

    I may have missed but I’m on keto. Could I use almond flour instead? Reply

    • Natasha
      June 10, 2019

      Hi Teres, We’ve had great reviews from people using almond flour to make them keto! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily. Reply

  • Vika
    June 7, 2019

    Hi Natasha I have a question about these fritters. For the refrigeration part of the process, is it alright to keep them in the fridge longer than a night? Could I possibly keep them in there for a couple days? The prepared batter. Reply

    • Natashas Kitchen
      June 7, 2019

      Hi Vika, I haven’t tried it for longer that that but it should work as long as your chicken is fresh! Reply

  • Theresa Cook
    June 4, 2019

    These are the most delicious things ever. I watched the video and have been drooling for days. Finally got a chance to make them tonight, cannot even explain how good they were Reply

    • Natashas Kitchen
      June 4, 2019

      That’s so great! It sounds like you have a new favorite Theresa! Reply

  • Red
    June 4, 2019

    Made this but turned them into chicken burgers, they were fantastic! Making them again tonight! Reply

    • Natashas Kitchen
      June 4, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Red! Reply

  • Karley
    May 30, 2019

    Hi Natasha! I make your recipes all the time and I have never been disappointed. These chicken fritters are SO GOOD! I am a stay at home wife and I cook ALL the time. I get so excited when you post a new recipe video! Thank you so much! Reply

    • Natashas Kitchen
      May 30, 2019

      Hi Karley, I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment. Reply

  • Elona Sysun
    May 24, 2019

    Hi! Love this recipe, so easy and delicious! And the dill is my favorite part of it!
    At first, I was having trouble flipping the fritters on the pan because they kept falling apart. So I added more cheese hoping to pull out some moisture. Then halfway through the batter, I realized I forgot the flour. 🤦🏼‍♀️ Haha the flour definitely helped keep them together in the end!
    Thanks for the yummy recipe! Reply

    • Natashas Kitchen
      May 24, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Elona! Reply

  • Mandy McCain
    May 24, 2019

    We eat a ton of chicken in my house as it’s the only protein my daughter will eat. I will say that my hubby was open to it and was very pleasantly surprised! There is definitely something about the smell and the taste that takes me back to my childhood right away, but I can’t put my finger on it. I do not like mayo at all, but you cannot taste it in this recipe. I have never cooked with fresh dill, so I only put half of the recipe amount in because I didn’t know if I would like it or not. I did add some ground red pepper and some Tony’s for flavor. I would think the possibilities are endless with different types of cheeses, different flavored mayos, add a little Tobasco, different spices, etc. I have a body building co-worker who pretty much ate all my leftovers today at lunch! Nevertheless, this will now become a staple in my house and I have already sent this to my sister to tries her best to eat “like” keto for her RA. 30 years from now, we will probably all be acting like this is some old family secret recipe! Reply

    • Natashas Kitchen
      May 24, 2019

      Thank you for the wonderful review! I’m so happy you enjoyed that. & Thank you for sharing that with us! Reply

  • Natalya Strachenkova
    May 22, 2019

    Made it yesterday for the first time. Make it a little larger than on the recipe. I have added one more touch to it. After frying them, I placed them on a baking sheet, covered with sliced tomatoes, put a little more mayo on the top and added more cheese and bake at 350 degrees for maybe 20 more minutes. It was delicious. Great recipe. Next time will stick with the recipe to make as an appetizer. Reply

    • Natalya Strachenkova
      May 22, 2019

      sorry forgot to add the rating. Definitely 5 stars. Reply

      • Natashas Kitchen
        May 22, 2019

        Thank you, Natalya! Reply

    • Natashas Kitchen
      May 22, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Susan
    May 22, 2019

    Just made these last night. Added some minced onion and garlic. Used the potato starch and they turned out amazing. Everyone is looking forward to tonight’s leftovers. No problem with them holding together in pan. They are definitely on our “keepers” list. Reply

    • Natashas Kitchen
      May 22, 2019

      Sounds like you found a new favorite! Thank you for sharing that awesome review with me Susan! Reply

  • Ashley
    May 20, 2019

    I accidentally added seeded chopped jalapeños to this recipe because I was trying to make jalapeño popper bites at the same time and dumped them in the bowl with the chicken. I have to say, they were awesome!! My husband and guest loved them and want more tonight! They also make good sliders! Reply

    • Natashas Kitchen
      May 20, 2019

      Happy accidents are the best! Thank you for sharing that with me Ashley! Reply

  • Victoria
    May 17, 2019

    I do ground chicken instead and they turn out FANTASTIC! I also do a quick pan fry then bake for 20 min.
    My 17 year old son could sit and eat all these himself! LOL He loves them! Reply

    • Natashas Kitchen
      May 17, 2019

      I’m so happy you enjoyed that with ground chicken, Victoria! Reply

  • Stacy Wolf
    May 14, 2019

    I love this site and follow Natasha, but I have to say, this recipe was a failure for me. I cook for my family every night, whole foods only due to my sons medical condition. I tried twice and everytime it turned into a crumbly disaster. I love you Natasha, but, something is missing. Reply

    • Natasha
      May 15, 2019

      Hi Stacy, it might help to chop the chicken finer and also be sure to keep the proportions of liquid to dry ingredients the same so the batter doesn’t end up too loose. Lastly, a good non-stick pan really helps with flipping the fritters so they don’t fall apart. Reply

  • Ulya
    May 8, 2019

    We had this for dinner today, def a five star meal. Picky toddler and husband gobbled it down in no time! I used chicken tenderloins instead and it still came out so delicious. Thank you for making this recipe Natasha, you are my go to for easy night dinners;) Reply

    • Natashas Kitchen
      May 8, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Ulya. I’m all smiles! Reply

      • Jackie See
        May 10, 2019

        I wonder if you can use something other than mayo for chicken fritters? Not a mayo fan. Reply

        • Natashas Kitchen
          May 10, 2019

          Hi Jackie, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well. Reply

          • Natasha
            May 10, 2019

            thanks for sharing!

          • Terri
            July 11, 2019

            These were fantastic! I substituted the mozzarella for a Mexican blend cheese and added 1 tsp of garlic powder and parsley each. Huge hit at dinner! Will definitely make these again!

          • Natashas Kitchen
            July 11, 2019

            Hi Terri! I’m so happy you enjoyed that. Thank you for sharing that with us!

  • Linda
    May 8, 2019

    Use almond flour and make it keto?? Reply

    • Natashas Kitchen
      May 8, 2019

      Hi Linda! Yes! Several of our readers have reported making these keto. Here is what one of our readers wrote “We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe! I hope that helps. Reply

  • Michael
    May 2, 2019

    I use sweet chili sauce and add corn to mine. I make this all the time. Some friends request it when we have pot lucks. Reply

    • Natashas Kitchen
      May 2, 2019

      That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Jennifer
    April 30, 2019

    This is so great for a quick meal on a busy night. I serve with french fries and a salad! I’ve used chicken breast, ground chicken and ground turkey, all with amazing results!!

    (P.S. I’m a horrible meal planner and usually take something out the night before and spend my day deciding what I want to make with it. I’ve always made this only giving it one hour or less to chill.) Reply

    • Natashas Kitchen
      April 30, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Jennifer! Reply

  • Tracy Middleton
    April 11, 2019

    I just made these! As DELICIOUS as promised! I will be sharing this recipe! ⭐️⭐️⭐️⭐️⭐️ Reply

    • Natashas Kitchen
      April 11, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Becky zbell
    April 11, 2019

    Can you use a roasted chicken rather than chicken breasts? Reply

    • Natasha
      April 11, 2019

      Hi Becky, I have had a few people report great results using already cooked chicken. I hope you enjoy the chicken fritters! Reply

  • Terry
    April 9, 2019

    Can these be served cold? Reply

    • Natasha
      April 9, 2019

      Hi Terry, I’ve always enjoyed leftovers right out of the refrigerator so I would say yes they do serve well cold. I love them best fresh but cold works. Reply

  • Lisa
    April 5, 2019

    These are becoming a staple at my house! Great recipe and we love the aioli sauce! Reply

    • Natashas Kitchen
      April 5, 2019

      We never skip the aioli! Thank you for sharing your wonderful review Reply

  • Chau
    April 2, 2019

    Delicious ! Made it for my son but he is too picky or not hungry. Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy you enjoyed that Chau! Reply

  • Elizabeth Doherty
    March 30, 2019

    Tried it tonight and it’s delicious!! Even the fussy kids liked it! Reply

    • Natashas Kitchen
      March 30, 2019

      Hi Elizabeth! That is the best when kids love what we moms make. That’s so great Reply

  • Carol Smith
    March 24, 2019

    can you use almond or coconut flour in the chicken fritters? I am on low carb and have lost 30 lbs. Your recipe looks delicious! Reply

    • Natashas Kitchen
      March 24, 2019

      Hi Carol! We’ve had great reviews from people using almond flour! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily. Reply

  • Daniel Hamilton
    March 22, 2019

    Best chicken recipe ever! Reply

    • Natashas Kitchen
      March 22, 2019

      I’m so happy you enjoyed that, Daniel! Reply

  • Michelle
    March 22, 2019

    I like that you include the nutritional content, but how many of these are considered a serving? Reply

    • Natashas Kitchen
      March 22, 2019

      Hi Michelle, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving. Reply

  • Tammie
    March 15, 2019

    The Chicken Fritters are awesome! A different taste with the dill in there and right on target with my family. Then, the sauce, THE SAUCE! I will be making this recipe forever, Thanks for posting it! Reply

    • Natashas Kitchen
      March 15, 2019

      You’re welcome! I’m so happy you all enjoyed that Tammie! Reply

  • Marlene
    March 15, 2019

    Can these be made with leftover rotisserie chicken Reply

    • Natashas Kitchen
      March 15, 2019

      Hi Marlene, Several of our readers have reported making these with rotisserie chicken. Here is what one of our readers wrote “I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!” I hope that helps! Reply

  • Randy Kitchens
    March 14, 2019

    I have cooked these fritters and they are delicious… If you’re trying them for the first time, please make the aoli sauce to dip them in.. The Aoli just makes the flavors snap!!! I’ll be cooking them again tonight for my family and I’ll post a pic later this evening….. Reply

    • Natashas Kitchen
      March 14, 2019

      Sounds like you found a new favorite, Randy! I’m so happy you enjoyed that! Reply

  • Stacey
    March 10, 2019

    I’ve lost count how many times I’ve made this recipe now! Family favorite for sure and I love that it’s fast, easy and always so delicious! Reply

    • Natashas Kitchen
      March 11, 2019

      I’m so happy you found a family favorite, Stacey! Thank you for sharing your awesome review with me! Reply

  • Leta Libby
    March 10, 2019

    Will one store bought cooked whole chicken be enough white meat for this recipe? Reply

    • Natashas Kitchen
      March 11, 2019

      Hi Leta, If you are referring to pre-cooked chicken, I have had several readers report good results using cooked diced chicken. 🙂 Reply

  • Danielle
    March 10, 2019

    Hi! These look amazing and I am wondering has anyone mentioned a sub for flour that is keto friendly? If so what did they use? I don’t know how almond or coconut flour would be with this! Thanks!! Reply

    • Natashas Kitchen
      March 11, 2019

      Hi Danielle! Several of our readers have reported making these keto. Here is what one of our readers wrote “We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!” Reply

  • Doreen
    March 7, 2019

    Can the “batter” be frozen to make at a lat3e3r date? Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Doreen, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one. Reply

  • Jennifer
    February 27, 2019

    Absolutely amazing I would have taken pictures but they disappeared as fast as I was making them. I was told to make a double batch next time. Reply

    • Natashas Kitchen
      February 27, 2019

      That’s so great, Jennifer! Sounds like you have a new family favorite! Thank you for sharing your awesome review with me! Reply

  • Dee Talty
    February 24, 2019

    Can you replace the mayo with another ingredient? I hate mayo. Otherwise this looks good. Reply

    • Natashas Kitchen
      February 25, 2019

      Hi Dee, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well. Reply

  • Pam
    February 23, 2019

    I am going to change flour to almond flour. Would it be 1/3 cup almond flour? And do I need to change anything else? Thanks Reply

    • Natashas Kitchen
      February 23, 2019

      Hi Pam, we’ve had great reviews from people using almond flour! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily. Reply

  • Mlesly
    February 19, 2019

    It doesn’t matter who I make these for kids, a spouse or coworkers everyone loves them and the sauce!

    I do add a little bit more seasoning and some old bay but still these are super good! Reply

    • Natashas Kitchen
      February 19, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Tina
    February 14, 2019

    What would be a good side dish for these? Could you make them as a sandwich patty or would they fall apart? Reply

    • Natasha
      February 14, 2019

      Hi Tina, I think you could make them a little larger and turn them into patties for chicken sandwiches, or even keep them the same size and use them as sandwich sliders. yum! Reply

  • Melissa Engelhardt
    February 12, 2019

    I added sweet corn, minced garlic and onions. It was delicious! I only got to referigerate it for maybe 30-45 min though. They seem a bit crumbly and not quite stiff enough to handle without a spatial when they’re done so maybe next time I’ll definitely refrigerate 2 hrs to overnight to see if it binds better. The corn could’ve made it more crumbly though. Maybe I should’ve upped the binder ingredients since I added more solids. I’ll definitely give it another go though. The flavor was phenomenal! Reply

    • Natashas Kitchen
      February 12, 2019

      I’m so happy you enjoyed that, Melissa! Thank you for that wonderful review! Reply

  • Kayleen Chance
    February 11, 2019

    Hi. Am thinking of making these. Can you freeze cooked fritters? Reply

    • Natashas Kitchen
      February 11, 2019

      Hi Kayleen, yes, they freeze and reheat really well! I thaw and then reheat over low heat just until hot. I hope that helps! Reply

      • Judy
        April 26, 2019

        I froze these and heated them up in an iron frying pan and they were crisp and delicious Reply

        • Natashas Kitchen
          April 26, 2019

          That’s so graet! Thank you for that feedback Judy! Reply

  • Kim
    February 11, 2019

    I made these a couple of weeks ago. Making them again tonight. My husband and I love them. I made a spicy aioli to go with them. Delicious. Reply

    • Natashas Kitchen
      February 11, 2019

      That’s so great! It sounds like you have a new favorite, Kim! Reply

    • Barbara
      April 9, 2019

      Do you think I could put them in the over to bake instead of frying Reply

      • Natasha
        April 9, 2019

        Hi Barbara, I haven’t tried to bake these so I can’t advise with specific instructions. I’m not sure if the batter would set properly. Reply

  • Patti
    February 7, 2019

    Can I use ground chicken?! Reply

    • Natashas Kitchen
      February 8, 2019

      Hi Patti! Yes, several of our readers have reported great results with that! Reply

  • Mechelle
    February 7, 2019

    I made these and since I am Keto, I used crushed pork rinds!!! Amazing, for me 1 total carb in 3 fritters!! A huge win!! Thank you Reply

    • Natashas Kitchen
      February 7, 2019

      You’re welcome! I’m so happy you enjoyed it!! Reply

    • Veronica
      February 13, 2019

      Mechelle, I was just wondering if these could be made Keto friendly! Thank you! Reply

  • Jessica e wagner
    February 6, 2019

    First I want to say my family LOVES when I make these fritters for dinner! I use ground chicken because I find it to be easier and quicker. Thank you for this addition to my dinner line up! Reply

    • Natashas Kitchen
      February 6, 2019

      That’s so great! It sounds like you have a family favorite!. Reply

  • Penny Fletcher
    February 2, 2019

    These fritters are awesome.
    Can they be baked instead if frying? Reply

    • Natashas Kitchen
      February 2, 2019

      Hi Penny! I haven’t tested that (baking) so I can’t say for sure but I did have a reader report, “I bake salmon patties, I just make them as usual and bake them on 350 on parchment paper sprayed with a little olive oil for a nice golden brown. Been doing that for years. Now they are a little dryer, but I like my food crispy and fresh.” I hope that helps a little! Reply

  • Sam
    February 2, 2019

    Great treat easy to make I think I will test various adds to them too like bacon and cheddar Reply

    • Natashas Kitchen
      February 2, 2019

      I’m so happy you enjoyed that! This recipe is versatile! Reply

  • Vanessa
    January 31, 2019

    Really the best!!! I live it and I paired it with some creamy mashed patatoes. So savory and delicious! Can’t wait to make it again.❤️ Reply

    • Natashas Kitchen
      January 31, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Pam
    January 26, 2019

    I just have to say THANK YOU!!!! I have a lot of problems with my stomach and cannot eat onion or garlic. It is so hard to find recipes without those things in them. I saw your chicken fritters and was like humm have to try those. I eat mostly chicken and i’m always looking for something different.I used gluten free flour and mozzarella Parmesan. I couldnt stop eating them. they were so refreshing and different. Thank you again. Reply

    • Natashas Kitchen
      January 26, 2019

      That’s so great! I’m so inspired reading your review. Thank you! Reply

  • MaryMc
    January 26, 2019

    Would it work to make half the recipe? Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Mary! Of course! Simply halve the ingredients 🙂 Reply

  • Tom Schroeck
    January 22, 2019

    I made the chicken fritters following the recipe and my guests enjoyed them very much. The only variation I will try is with the cheese. The mozzarella flavor is so mild that I could hardly notice it in the final fritter. I plan on trying different cheeses , probably cheddar and/or Parmesan. Reply

    • Natashas Kitchen
      January 22, 2019

      I’m happy you enjoyed that, Tom! Thank you for that great review! Reply

    • Lois
      February 26, 2019

      I agree about the cheese.. then I got to thinking..lol how about parm and a little tomato sauce. Reply

      • Linda Stark
        April 29, 2019

        Hi! I am hoping to try this recipe this evening and had a quick question it is just myself that I am cooking for so I have to cut all recipes down and usually for easy chicken recipes like this I use canned chicken (don’t judge 😆) do you think that would possibly work in this recipe? And has anyone else tried cheeses with more flavor if so what kind of cheese? Thanks so much Reply

        • Natashas Kitchen
          April 29, 2019

          Hi Linda, I haven’t tried canned chicken so I’m not sure how that would work out. I think canned chicken might work better as a substitute in my salmon cakes recipe. & yes! Several of our readers have reported great results using another cheese. Reply

  • Taylor Kaminski
    January 22, 2019

    Could these be made in an air fryer? Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Taylor, I haven’t tried that but here is what one of our readers wrote “I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them halfway through. Thank you” I hope this help! Reply

    • Jennifer
      August 6, 2019

      LOVE these! They are great for my celiac son, and my daughter’s friends are always texting me to make these fritters for them. I serve them with cucumber slices and baby carrots. Thank you!!

      p.s. I make the aioli using 1/3 c each mayo, sour cream and plain yogurt. I also add dill to it. Reply

      • Natashas Kitchen
        August 6, 2019

        That’s so great! Thank you so much for sharing that with me Jennifer! It sounds like you have a new favorite! Reply

  • Tammy Ainslie
    January 21, 2019

    The first time I made these, my husband told me it was best chicken that I have made in almost 20 years(I make chicken all the time, he is not a huge chicken eater). I have made these numerous times since then. I am making them for dinner tonight. We dip ours in ranch though. Thanks for the yummy recipe. Reply

    • Natashas Kitchen
      January 21, 2019

      You’re welcome! I’m so happy you both enjoyed that! Reply

  • PATRICIA JENSEN
    January 20, 2019

    We had guinea pig night and I made these…wonderful!! I ran partially frozen chicken through my food processor with slicing blade. I also subbed white pepper for black pepper. These are easy to make and very rich! Reply

    • Natashas Kitchen
      January 20, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Deborah Counterman
    January 20, 2019

    Love these burger size. Turkey breast is even better. substituted colby-jack cheese & poultry seasoning. but eggs cannot be omited or amount reduced. guaranteed to fall apart. Reply

    • Natashas Kitchen
      January 20, 2019

      Thank you for sharing that with us, Deborah! Reply

  • Cathie
    January 19, 2019

    Do I really have to wait two hours to cook them? Reply

    • Natashas Kitchen
      January 19, 2019

      Hi Cathie! The flavor improves if you let it marinate for at least 2 hours in the fridge but it definitely still works to cook right away if you don’t have the two hours. Reply

  • Jennifer
    January 17, 2019

    I made these tonight using coconut flour instead of regular flour to make it more keto friendly. They were outstanding! Thank you for sharing!! Reply

    • Natashas Kitchen
      January 17, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Linda Snook
    January 16, 2019

    Made these cheesy chicken fritters and my husband and I thought they were absolutely delicious. Reply

    • Natashas Kitchen
      January 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Khurshid-Pakistan
    January 14, 2019

    I made them without dill, yet super delicious. Everybody loved ’em, specially my grand kids. Thanks for such a simple and mouth watering recepie. Reply

    • Natashas Kitchen
      January 14, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Kristin
    January 14, 2019

    So good! Easy to make and delish. A new family fave.. Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great! I’m so happy you found a new family favorite! Reply

  • Daniel Henson
    January 13, 2019

    I didnt have any dill to put in the fritters. But they still came out amazing. We never expected them to be this good. Thanks for the recipe. Reply

    • Natashas Kitchen
      January 14, 2019

      Sounds like you found a new favorite! I’m so happy you enjoyed that! Reply

  • Susan Kloss
    January 13, 2019

    Absolutely wonderful. Next time I will add minced onion to the fritters and substitute poultry seasoning for the dill. My grandchildren vaporized them. Reply

    • Natashas Kitchen
      January 14, 2019

      That’s the best! I love it when the kids enjoy our meals! Thank you for sharing that great review with me, Susan! Reply

  • Cindy
    January 11, 2019

    You recipe is awesome but your pop up add to follow you is annoying. And blocks my view of your recipe. Ugh Reply

    • Natasha
      January 11, 2019

      HI Cindy, were you viewing on a mobile phone, ipad or desktop computer? We always strive to make the user experience great so your feedback is really valuable to me. Thanks so much! Reply

  • Kristy
    January 9, 2019

    These are a great hit! I’ve varied the recipe slightly and used cilantro instead of dill, and I bread them with plain bread crumbs to add extra crispness. I’ve used both a garlic aioli and a cilantro aioli. People can’t get enough of them!
    I am planning on making them into balls and serving with the aioli dip for a party. Reply

    • Natashas Kitchen
      January 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Mari
    January 9, 2019

    I’m trying a Mexican twist – with pepper jack cheese, lime, and cilantro instead of dill. In the fridge now and will update and rate once cooked. Reply

    • Natashas Kitchen
      January 9, 2019

      I would love to know how that turns out! Reply

  • Maryrose Scott
    January 4, 2019

    Absolutely Amazing!!!! I made them and added a little more lemon and dill to the sauce. I couldn’t make them fast enough! Thank you! Reply

    • Natashas Kitchen
      January 5, 2019

      Thank you for the wonderful review! Reply

  • Larisa
    January 3, 2019

    Hi. I want to substitute chicken breasts with ground chicken. How much of ground chicken should I use? Thank you. Reply

    • Natashas Kitchen
      January 3, 2019

      Hi Larisa, 1.5 lb of chicken is about 680 grams so you will probably have to cut down the recipe using 500 grams. I always use diced chicken but several of my readers reported great results using ground chicken substituting in equal amounts. Reply

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