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!
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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!
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.
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:
- Chicken Drumsticks with Garlic and Dijon have all the flavor!
- Homemade Chicken Nuggets are 100x better than store-bought
- Chicken and Mushroom Stir fry is super saucy
- Slow Cooker Chicken Tacos are easy and loaded with flavor
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
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)
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
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.
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.
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.
To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
*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.
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.
Hi. One question: can mozzarella cheese be substituted by another type of cheese like parmesan or you still recommend mozzarella?
Thanks a bunch for taking the time answering my questions!
Hi Varash! It should be fine to use another cheese but I haven’t tested others to advise which one will work best. Parmesan tends to be more salty so that may be something to watch for and make adjustments as needed. Let us know how it turns out if you experiment.
these look great and sauce sounds great also. can you suggest who to make it keto?
Hi Kat, 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.
Hi I just love all your recipes, these chicken fritters are the BEST, my grandkids love them!! I’m 72 and have learned some many easy ones to do, love the kids there awesome and that hubby too!! Thanks again for all you do for us old ones. Lol😍
Hi Alyce! I’m so glad to hear that. Thank you for the love and appreciation.
This is a great recipe! My family loves it!! Thank you so much for sharing! ♥️♥️🙏🏻🙏🏻
You’re very welcome! I’m glad it’s enjoyed.
Made as written. So so good! Too much for one so I’m going to freeze raw serving portions for quick meal. Thank you so much!
You’re welcome! I’m so happy you enjoyed it, Ginger!
I followed your recipe, but used canned chicken (because thats what I had), also in an effort to not use flour, I had Birch Benders sweet potato pancake mix, and used that, and made them without refrigerating!
They are delicious and I will def make them again!
I’m so glad it worked out well with those substitutions, Tracy! That’s so great!
Made these exactly as directed and they came out perfect and delicious! Cannot wait to make these for an appetizer at one of our next family gatherings! And the sauce was amazing too! I think I will double the sauce the next time… That is how good it is!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carole!
This is one of my favorite recipes. Its easy and delicious for the every once in a while meal
I’m glad to hear that, Alicia!
WE. LOVE. THESE! I omit the dill & treat them like fried chicken by serving with mashed potatoes/gravy & a veggie for dinner, absolute comfort food! Thank you for sharing your recipe 😊
Sounds amazing, Lori! Thank you for the wonderful review.
I absolutely love these! I make them once every few weeks! I do add some more seasoning to them because I’m from the south and we add Zatarain’s to everything 🙂
Thank you so much for sharing that with me, Gabby! I’m so glad you enjoyed it!
Your recipe was phenomenal I’m not a big fan of dill so I have to figure out a substitute but it was phenomenal I’m having trouble finding the dipping sauce recipe
So glad you love the recipe! The ingredients for the aioli dip is in the middle of the recipe card. Hope that helps!
We have made this recipe several times and love it every time!
Can you use Greek yogurt instead of mayonnaise for the aioli?
Hi Monica, I have always used mayo and haven’t really tried any substitutions, but a couple of readers reported great results using Greek yogurt, I imagine sour cream or yogurt may work well.
Excellent!! My hubby hates chicken but he absolutely loved these!! The sauce that goes with it was phenomenal as well.
I’m so happy you enjoyed that. Thank you for sharing that with us, Nikki!
Is there a difference if I use flour or corn starch? I’m guessing flour is preferred?
Hi Elizabeth, we prefer flour; however, one of our readers tried making this gluten-free by using corn starch in its place. I haven’t tested it myself to advise on the outcome or how much they used.
I found this recipe around the time it was published, trying to stretch chicken for my large family. It is delicious and the aioli is definitely a must. My family loves this recipe!!
That’s wonderful, Misty! Thank you for sharing. I’m happy your family enjoys this recipe.
Absolutely delicious. Brought to a friend and they asked for the recipe. Will be making for a garden club event
That’s great! Glad it was enjoyed. Thank you for sharing my recipe.
Wonderful!! I baked split chicken breasts and had so much left over I searched for a recipe and this fit! I sautéed a small onion a half of a red pepper and a jalapeño and then added it to this recipe. I didn’t have dill so went without it.. can you say delicious? Yes indeed a new favorite! Thank you for this scrumptious recipe!
Awesome! Thanks for the review, Nancy. I hope you’ll love all the other recipes that you will try.
My family loves these. I did add more seasonings, and instead of the mozzarella, I use cheddar cheese. The only other change is instead of frying, I bake at 350 for 30-40 minutes (until done). Super super good. The aioli is amazing too, I don’t change anything there.
Nice one! Thanks for the good feedback and review, Tami. I’m happy that you loved this recipe.
Can you bake them? If so, at what temperature and for how long?
I have not tested this to advise. One of my readers reported good results baking.
Karen, I always bake them at 350 for 30-40 minutes or until done. So good.
Rave reviews for both the fritters and the aioli.
To quote my family: “Chicken Fritters? Never heard of them.” “Where did you get that idea from?” “Oh, Natasha? It will be good then.” They trust you!
I used my food grinder with the largest disk to prepare the chicken. Other than that, I followed exactly.
Hi Irene! I’m so glad this recipe was a hit. Thank you for sharing your experience.
Made it again last night. They decided it should be a “regular” dinner for them. I think it’s funny that they have come to trust your recipes.
That’s awesome! So glad it’s become a family favorite. Thanks, Irene.
Clearly in the minority, but couldn’t get past the “cubed chicken” texture.. Needed some spicing, and the aoli was too lemony
Easy to make, but a little on the bland side for me. Next time I will add some finely chopped onion and some garlic along wit the salt and pepper.
Sounds good, feel free to adjust it a bit according to your preference.
Frying these up in a couple hours.. Is a TBSP correct? Seems super small?
Hi Lynn, tbsp of what ingredient specifically? I recommend following what’s exactly in the recipe card as we’ve tested it and it works.
I think she means the size of the fritter is too small. I believe you could adjust that to your liking.
If you haven’t tried this recipe, TRY IT NOW. RIGHT NOW. My picky 6 year old gave it two thumbs up. Chef husband said it was great. And the garlic dipping sauce…you could slather that on mulch and it would divine!
I did add more salt on accident. Turned out well seasoned and wonderful! Will be making this again and again.
Love it, your message just made my day! Thank you for your good comments and feedback.
Could you cook them in an air fryer? Haven’t tried them yet….but they look delicious!
Hi! I have not tested these in the air fryer. I think it would be possible. Please let us know if you experiment. I know they reheat great in the air fryer at 400 for less than 20 minutes.
I use the cut up rotisserie chicken that I get at Costco. Adds additional flavor and already cooked so perfect for this recipe.
Hi Judith! Rotisserie chicken works great here. Thank you for the review. 🙂
So easy and oh so delicious. I made it twice. Can’t wait to make them for a tailgate finger food. Thank You.
You’re very welcome! So glad you enjoyed this recipe. 🙂
Every time I make these, they stick really bad. They taste delicious though.
Hi Kayla, a good non-stick pan really helps with flipping the fritters so they don’t stick or fall apart.
I have made your cheesy chicken fritters many times…Everyone loves them including me….I have a question regarding the aioli dip…..Do you think I could use sour cream instead of mayonnaise ?
I have always used mayo and haven’t really tried any substitutions, but a couple of readers reported great results using Greek yogurt, I imagine sour cream would work well.
I’ve made these dozens of times and they are absolutely perfect! All I do is add a little more things to the seasonings (onion and garlic powder, paprika, a pinch of cayenne, and some dried basil)
That’s just awesome! Thank you for sharing your wonderful review, Nick!
Used thighs as that’s what I had on hand, and subbed almond flour to keep the carbs down, but came together very well! Would probably use breasts next time as the higher fat content made them a little softer on the inside than they would be otherwise.
Thank you for sharing, Andrew. 🙂
Easy and Delicious Comfort Food! I used thighs and substituted almond flour to make them more keto friendly, and was thrilled with the result!
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
Hi Natasha, I am going to make these tomorrow! I’m kind of a Nutrition-Nut, so how many fritters are in your servings, per your nutrition chart? Just curious! Thanks.
Hi Mark, This recipe makes eight servings with a total of 16-18 fritters, so the serving size is about two fritters (depending on how big/small you make them). For future reference, our serving size is usually provided at the top of the print-friendly recipe card (located at the bottom of the recipe post).
I made these tonight and used rotisserie chicken instead. Came out just as yummy and took 1/3 of the prep time. Big hit with the kids!
That’s wonderful! 🙂
well they tasted awesome didn’t look anything like yours so that’s why I saved myself the embarrassment of including a picture !!
Hi Gareth, I’m sure they were fine and practice makes perfect what’s important is that you achieved the great taste!
These. Are. Amazingly. Delicious.
It’s a flexible recipe in that we substituted Greek yogurt for the Mayo in both the patties and the aioli (which was then more of a dip).
You can use oat flour.
We added dill to the sauce because, why not?!
We baked them instead of pan frying and they turned perfectly.
We made some flatter and thinner and others bigger and fluffier. All were delicious But big and fluffy for the win- Especially when reheating.
We’re made a quadruple batch and froze the extras after baking. They reheated wonderfully in the air fryer at 400 for less than 20 minutes. Reheating from room temp would be better.
We just finished our last batch and I’m already planning the next batch.
Thank you, Natasha, for great recipes!
You’re welcome, Sara Anne, and thank you for sharing these details with us. We always appreciate some feedback and suggestions!
I just made these fritters for dinner tonight and I’m so glad I did…these are delicious and the aoili is fabulous as well!
Thank you so much for posting these.
That’s wonderful. So happy you enjoyed this recipe. The dipping sauce is really good! We love it.
I love all your recipes and you have made me a better cook!!! Thank you for your funny videos and the variety you provide us.
I’m really happy to know that you’re enjoying them and thank you for sharing that with us. We appreciate it!
Hello, they look and sound so very good! Have you tried these with chicken thighs or ground turkey? I’m going to try the chicken thighs tonight.
Thanks so much for all your insights and recipes 🙂
Hi Brenda! I have not. I would love to know how they turn out with chicken thighs. 🙂
Sorry if you already answered this, but can I make these in the air fryer?
Hi Angie, no worries at all. I haven’t tested in an air fryer, but I think it could work great, sprayed lightly with a bit of cooking spray.
Super easy to make and fabulously delicious! The aioli sauce puts these over the top!
(Could I cook these in the oven to cook more at one time and feed a larger crowd?..what do you think? Time/ temp?)
Hi Royce, I think it’s worth a try, but I haven’t tried to bake these myself, so I can’t advise with specific instructions. I’m not sure if the batter would set properly. I would say the next time you’re making these, and if you test a couple in the oven, I’d love to know how it works!
Made these a few weeks ago. They were delicious. Question. I want to make tonight, can I use already cooked chicken?
Hi Diana! A few readers have reported good results using pre-cooked chicken.
Very tasty and nice texture. Made from ground chicken, followed recipe and refrigerate overnight
Had a lot left over halved the recipe ‘cause there is only 2 of us Served the fritters with roasted cauliflower and black beans /corn. Using us the rest of the batter to freeze and reheat later. Let you know if they work
These are popular for good reason! I’m so happy you enjoyed that, Marian!
Made these according to the recipe, including making the batter the day before, and the fritters fell apart in the pan when I turned them over. Not sure what I did wrong. The few that stayed whole were tasty and filling, especially with the garlic aioli that I also prepared the night before. But the fritter chunks really bummed me out.
Hi Lisa, 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.
The video shows you using breadcrumbs but that’s not an ingredient in the recipe
Hi Sara, are you referring to another video possibly? This video is using flour, which is on the ingredient list.
Natasha these Cheesy Chicken Fritters were awesome and so easy too! I boast your recipes to all my friends – you havent failed me yet!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
What can be substituted for dill? Can we use parsley or cilantro instead? Or any other substitutes?
Or will it make too much of a difference if i skip dill altogether?
Hi! You can substitute with another fresh herb of your choice. Parsley works great. Or you can leave it out completly.
We are going to have these for dinner. Do you recommend a side?
Hi Paul. We love to eat them like this but they work great as a sandwich or burger as well. They are very versatile and can be served with almost anything. Rice, potatoes, or with a salad or side of veggies.
Cant wait to try these because your chicken skewers are a family favorite! Could you cook these in an air fryer!
That’s just awesome! I hope they love them just as much! I look forward to your feedback!
Love these fritters I mistakenly thought you added lemon zest and I substituted fresh basil for the dill….we just Loved them!! So fresh tasting Winner Winner chicken dinner!
That sounds delicious! Thank you for sharing, Maryanne. So glad you enjoyed this recipe.
House favorite! My husband’s favorite sauce! My youngest just asked for this to be the special meal we have before last day of school! Delicious! My favorite recipes come from you! Thank you 😊
That’s just awesome! I’m so happy you all enjoyed that. Thank you for sharing your wonderful review with me, Lindsey!
I did it and is great but did not want to fry individually and just cooked it like a tortilla fist o Dr the stove and turned it and cooked some more and then transferred to the oven for a few minutes, then broiled it fir 3 minutes and came out beautifully. Delicious! Wished I could post a picture!!
That’s great, Wanda! Thank you for sharing your experience.
We made these Sunday night and loved them. They’re definitely going into the menu rotation.
My question is, can I patty them and then freeze them?
That’s wonderful! So glad you found a new favorite. I have not tested this myself but one of our readers reported freezing these after they had been cooked. He made them about one month later by reheating them in a toaster oven at 400 F for about 20mins and they were still great! Hope that helps.
Do you think I could make this batter and freeze it?
Also, I can’t seem to find fresh Dill. How much dried dill would you suggest, or would you say a different fresh herb?
Hi Maddy, the usual substitution is 1 tablespoon fresh dill = 1 teaspoon dried dill.
Hi Maddy, I have not tried that but someone else commented and shared this “I always freeze half of the raw recipe for later. I’ve never had a problem.” I hope that helps.
I was happy to see this recipe because my husband always wants protein everything! So perfect meat snack haha! I added dill also to the aioli!
Oh, yum! That sounds delicious!
These get a high five AND 5 stars. Living in Az I’m always looking for stovetop recipes for summer cooking. My husband is always suspicious of new recipes (there have been many flops over 52 years) but he really liked these. It’s also a unique way to use chicken breast! Next time I might add a few TBSPS of minced green onion, and 1/2 tsp garlic salt. This stays in the dinner queue! Winner winner chicken dinner, especially since beef is so high. $$$$ Love your recipes! 😊😊😊
I’m so happy you both enjoyed this recipe, Karla! That’s so great!
I made these today and have to say they are wonderful! I used 8 large tenders and I used dried dill but otherwise made as written. I will definitely be making them again❤️
That’s just awesome! Thank you for sharing your wonderful review, Ellen!
Is there a specific Mayonaise or Mayo for the sauce? It looks yummy but sometimes the right products makes a big difference.
Hi! No, you can use whichever you prefer.
Is there anything you can substitute in place of the mayonnaise in the dip? Or the fritters?
Hi Andrea, I have always used mayo and haven’t really tried any substitutions, but a couple of readers reported great results using Greek yogurt, I imagine sour cream would work well.
I made these and took into my work. I added onion, spinach and Dijon mustard. They were a huge hit they loved them. 2 people asked for recipe so I passed it onto them
Nice to know that it was a hit, Julie. Thanks for passing on the recipe, we appreciate the share!
This is a family favorite and have made this so many times due to high demand! I bake these instead at 375f for 30mins and it tastes just as great without the grease from frying! Thank you for this great recipe!
You’re so welcome, Cassie! Baking sounds like a great and healthier alternative.
Looks yummy! Gonna make these tonight! Do you think that greek yogurt would work in place of the mayo? Hubby doesn’t care for mayo
Hi Carol, 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
Made these for dinner tonight, everybody loved them and that’s saying a lot around here! I doubled the aioli sauce, too.
Wow! That’s so great! It sounds like you have a new favorite, Debbie!
Could you substitute sage or rosemary for the herb instead of dill? ( Some in our family have issues with dill)
Yes, I think that would work fine.
My Great Grandma gave a recipe similar to this to us kids. I did make the garlic aioli dip and that truly completed the recipe. Thanks so much
Oh gosh, we made these tonight and they are so good! I wanted them for dinner last night but after I was putting it together I saw where it said to let sit 2 hrs or overnight. So we made them tonight. We will be making them again! Thanks.
I’m so glad you enjoyed these fritters, Joyce! 🙂
Hi Natasha I’m a faithful fan I love your recipes I make them and write them down Iove the chicken fritters and the cheeseburger sliders
Nice to hear from you, Jess. Thank you for your trust and support. I hope you’ll love all the recipes that you will try!
Love these! Family favorite! The aioli is the best as well as the crunch. It’s just annoying to stand and fry them. Can you bake them?
Great to hear that, Tina. 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.
Came up advice said this (I was wondering the same thing!)
This is a family favorite and have made this so many times due to high demand! I bake these instead at 375f for 30mins and it tastes just as great without the grease from frying! Thank you for this great recipe!
Thanks for sharing that with us, SaraAnne. I’m glad you and your family all love this recipe!
Made these multiple times. Can’t stop eating them. They make great leftovers hot or cold. I like the recent suggestion to turn it into a type of chicken sandwich. When making I add half of an onion (minced), but otherwise follow the directions to a tee. I’m trying it tonight with thighs instead of breasts. Thanks for the great recipe idea.
Hi Jack! Thank you for the great review. I am so glad you enjoy this recipe! I would love to know how it turns out with chicken thighs!
I made the fritters and then dredged them in flour and eggwash, then coated them in crushed Andy Capp Hot Fries before dropping them in the hot oil. Dee-licious.
That sounds delicious! Thank you so much for sharing that with me!
Natasha I can’t find the ground chicken patties recipe that you posted 3-4 weeks ago. It was so delicious. I don’t remember if it had eggs but I know it had parmesan cheese & you dipped them in panko & Italian bread crumbs before frying. I love all of your recipes & have made many of them. Thank you
Hi Ruth Ann, are you referring to these Chicken Patties Here?
I made these today, they were delicious! I used them to make chicken sandwiches. I used potato roll bread. It had lettuce, and mayo. It reminded me of a McChicken from McDonald’s lol. I’ll definitely be making these again!
Sounds great, June! Happy to know that you enjoyed this recipe.
can u freeze the leftover batter if u want to make big batch for later cooking
Hi Lalaine, I have not tested this myself so I do not know how it would turn out. One of our readers reported freezing these after they had been cooked. He made them about one month later by reheating them in a toaster oven at 400 F for about 20mins and they were still great! Hope that helps.
I always freeze half of the raw recipe for later. I’ve never had a problem.
I absolutely love this recipe. I’ve made it several times for my family. I’ve made it for my parents as well and they have asked for it multiple times. Such simple ingredients but together they make something spectacular. For me, the dill makes it.
That’s just awesome! Thank you for sharing your wonderful review, Sara!
I have made these several times. Making tonight actually. I just wanted to share my additions. We like spicy so I skip the dill. Instead I saute garlic, diced onion and jalapeños. I add to the mix before refrigerating. I also prefer corn starch as I feel it makes the fritter crisper on the outside. The aioli dip is amazing we eat it on lots of different things.
Thank you so much for sharing that with us, Cindy! I’m so glad you enjoyed it!
My family loved this recipe. I served it with sweet potato fries and used your avacado ranch as a dipping sauce. The aioli dipping sauce for the chicken was amazing. Will definitely make again.
I’m so glad you enjoyed it, Sandra!
Thank you Natasha. I absolutely love this recipe. I make it at least twice a month or more. Definitely a staple in my house. Love how easy the recipe is.
Hello Jan, good to know that this is your go-to recipe. Thank you for the review!
Hi Natasha ,
Can I use Chicken Mince for this recipe? I have 250grams is it the same ingredients to us or less ?
Hi there, I haven’t tried using minced chicken to advise. If you do an experiment, please share with us how it goes.
Thank you for another awesome recipe. You were completely right when you said we had to make this meal over and over again . Thank.
You’re welcome! I’m so happy you loved it, Yen!
Hello, so i was wondering if you tried making the chicken fritters in air fryer? and if so what degrees did you set it at ??
Hi Shirley, I haven’t tested in an air fryer, but I think it could work great, sprayed lightly with a bit of cooking spray.
This is a family favorite! So much so my son, who is in the military, has asked for home cooked meals and this is one he wants. My question, can i mix this up and freeze it? That way he can defrost and fry them up. Or have you every frozen them after they were fried?
Hi Michelle, I honestly haven’t tried freezing so I’m not 100% sure on what to recommend. We make the mixture ahead and refrigerate and just fry when ready. They also keep really well after cooking so you might try freezing the cooked ones and then just reheating to enjoy.
I’ve frozen some of our leftover fritters, after they’ve been cooked, and made another dinner with them about a month later. I reheated them in the toaster oven at 400F for about 20 min and they were still great.
That’s just awesome! Thank you for sharing your experience with us, Jcs!
Wondering if I can substitute anything for the egg? Flax egg maybe? My daughter in law can’t eat eggs so hopefully someone else has a solution?
Hi Leah, I personally haven’t tried any other substitute to advise. If you do an experiment, please share with us how it goes.
I don’t know how I just found this recipe. I’ve been following this blog for a while. I chopped the chicken up pretty small. Highly recommend eating the leftovers straight out of the fridge. That aioli sauce is amazing too!!
Thank you for your review, Michele!
Loved this recipe! Didn’t realize I needed to refrigerate for 2 hours so I improvised and stuck it in the freezer for 30 minutes in a Tupperware container with a lid. I also halved the recipe and got 6 fritters out of it. Daughter loved this and aioli sauce!
I’m so happy you enjoyed it, Thania! The idea behind leaving it in the fridge for a little while is to help the chicken absorb the flavors a bit more and “marinate” before cooking it. I’m so glad you both loved it!
Do you have to fridge the batter before frying them? Sometimes might decided to make this last minute and had no time to fridge them.
Hi Janet! I have tried it both ways, and we preferred it after it says in the fridge for some time.
Hey these look delicious but I was just wondering if you coul use already cooked left over chicken? If so would I need to make any changes to the recipe or leave it as is….. Thank you in advance for any advice.
Hi Pamela, you are basically describing our Chicken Patties which is the cooked chicken version.
Can the chicken fritters be made up and frozen.
Hi Henrietta, 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.
I have made this recipe and love it. What side dish would you recommend to go with them?
Hi Paula! I’m so happy you enjoyed that. Thank you for sharing that with us! We like it with salad or a side of potatoes. 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.
I like this recipe and I did tray last night and I love it ! From now on this will be the recipe for chicken breast ! Thank you for recipe !
I’m so glad to hear that because we have so many chicken recipes to try! enjoy and thanks for the great feedback.
Can I use this recipe with leftover fried chicken?
Hi Cindy, we love the texture and juicy bites of diced chicken, but you can substitute with cooked 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.
Can you freeze the chicken fritter mix uncooked and then cook it at a later time? Always looking for yummy new recipes when we go RV’g. Thanks!!
Hi Barbara, I haven’t tried freezing the batter, but here is what one of our readers wrote: “I have tried freezing the “batter” and then let it thaw in the refrigerator or room temp and go ahead as you would. It freezes Very well.” I hope this helps!
These are a staple in my house- we have them at least a few times per month and the kids gobble them up! I would highly recommend using corn starch instead of flour to make the mixture, and definitely make it a few hours ahead of time and let it set up in the fridge before cooking.
Thank you so much for sharing that with me, Jenn! I’m so glad you’re all enjoying this!
What’s the difference between this recipe and the chicken patty recipe on your website too?
Hi DW, great question, they have a lot of similarities but the Chicken Patties recipe is more of a patty than fritter, the meat is cooked and it’s breaded with bread crumbs. Years ago, we shared our favorite Cheesy Chicken Fritters recipe and it was an instant hit. So many of you let me know that it works just as well with cooked chicken so we tested it and loved it, then this Chicken Patties recipe was born.
We have these at least 2-3 times a month. Because there is so much good stuff left in the pan, I make it into a thicker gravy for the dipping sauce. Oh WOW! These are so good. I always double the batch and double the dill. So tonight, I’ve decided to make them into sliders on Hawaiian rolls.
Wow! That’s just awesome! I’m so glad you found a favorite on my blog!
Hello, I was wondering if these would turn out ok if they were baked instead of fried?
Hi Eileen, 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.
These fritters were delicious!! And so easy to make! They were all gone in one sitting!
They’re our favorite! I’m so happy you enjoyed it also!
Hi, these are so delicious I have made them before. I am wanting to make these in a large amount and am wondering if these would turn out the same if I baked them?
Hi Yana, I’m so happy you enjoyed that. Thank you for sharing that with us!
These tasted great. I agree to at least double the sauce (I have a family of 5). I tried to add fresh chopped baby spinach to the mix and I think the water from the spinach caused them not to hold together well. Taste was great though. I would suggest if you want to add spinach to cook it first and dry it then add to the mix and fry. Thanks Natasha. I also have your pizza dough recipe saved and waiting to try
Thanks for your feedback and suggestion, Dan. We appreciate it and glad you also enjoyed this recipe!
We’ll I tried, lol. They smell amazing, bit didn’t hold together. I just put all of it the pan and put it in the oven. I’m pretty sure I must have done something wrong, bit I’ll let you know how it goes!
Thank you for the recipe, I won’t give up!
I added Italian breadcrumbs to replace some of the flour and I usedgarlic infused olive oil to cook them in. Delicious!
Love that idea! I’m so glad you enjoyed it!
Has anyone tried using almond flour to make these more keto friendly?
Hi Stacey, 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.
I’d love to know how this turned out with almond flour. I’m going to sub the flour for pork rinds and see how it goes!
We subbed imitation crab because my husband doesn’t eat chicken. This was amazing – it tasted SO good and it was simple to make. If you sub crab I recommend making them on the thick side so they can set – you don’t get the same visual indicator of doneness that you would with chicken so my first batch came out a little runny. Highly recommend!
That’s a good way to substitute chicken, thanks for sharing that with us. I’m glad you and your husband enjoyed it!
Do you think adding garlic powder would be a good addition? Or minced garlic? And how much?
Hi Eileen, I haven’t tried either but I bet that could work. I would add it to taste.
Hi there, I don’t have dill weed. Is dill seed a proper substitute? If so, how much do I add? And if I use garlic powder, how much of that do I add?
Hi Eileen, I haven’t tried it with dill seed (ground coriander), but it would change the flavor profile. Parsley or chives would also be good substitutes in this recipe.
We love these fritters, in fact we’re having them for supper tonight. Just want to say though, that ground coriander comes from cilantro seeds.
I’m so glad you enjoyed these Fritters, Geri!
Hello I made up the chicken mix last night and they sat in the frig. overnight. Today I made them as 9 patties ( can go in a bun) I only had two chicken breasts but it still came out great ! I would double the sauce at least. I bought dill weed but I think chives or green onions would work well too. I have printed up 3 copies of the recipe for friends as it is that good and easy. Thank you.
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
can we substitute the mayo with something less fatty? or even use less?
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
If i only have ground chicken, would that work out in this recipe?
Hi Tracyann, 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.
Would this work without flour to make it more keto friendly?
Hi Wendy, I haven’t tried this without the flour to advise. I have had several readers report great results using GF flour.
I wondered the same thing and will try it with almond flour.
Hi Donelle, I haven’t tested this with almond flour, but I assume it would be about the same amount.
If I made a list of the top 10 recipes from your site, this one would be in the top 2 at least.
I want to know what the other 9 were!
Наташа. We made these last night and they were great. It was like being in Смила again.
I’m so glad you enjoyed it!
I’m trying them tonight. Can’t wait!
Sounds good, I hope this becomes your new favorite!
Easy Peasy!! This was surprisingly easy, and very tasty!! Cooked them on our outdoor griddle. Had some chicken tenders worked great. Cutting them small is so much easier when they are partly frozen. Thanks again for another “keeper” receipe!!
You’re welcome, Amber! It sounds like you found a new favorite!
Easy, tasty, and everyone loved them. Served with a simple salad. These will be a go- to recipe. Thank you!
Thank you so much for your kind words and good feedback, Kathy. I appreciate it!
Hi Natasha, love all your recipes. On a low carb kick, can the flour be omitted or can you use Parmesan cheese, or Almond flour?
Hi Jamie, I honestly haven’t experimented on those substitutes to advise. If you do an experiment, please share with us how it goes.
loved this recipe
thanks so much for sharing it!😊
You’re welcome, Mel! I’m so glad you enjoyed it!
Hi there, if I use ground chicken for the chicken fritters, how many pounds do I use?
Hi Eileen, it’s approximate 680.39 in grams.
is the 2 hour sit time a key part in this recipe? I’m not sure if I have that much time.
Hi Sharon! We prefer it that way to help the chicken remain tender and flavorful after that marinating time! But, you can also make it immediently.
I’ve made them with dill, and also substituted rosemary or cilantro for dill. No matter what I used, they were always delicious. I also dip in bread crumbs and shape them before frying. I’ve done the garlic lemon aioli, as well as a cilantro lime aioli. No matter what I did, they were always a hit!
That’s just awesome! Thank you for sharing your wonderful review!