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

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

4.86 from 272 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)

  • 1/3 cup mayonnaise
  • 1 garlic clove pressed
  • 1/2 Tbsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

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*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 112mg 37%
Sodium 538mg 22%
Potassium 347mg 10%
Total Carbohydrates 4g 1%
Protein 23g 46%
Vitamin A 3.1%
Vitamin C 1.8%
Calcium 12.1%
Iron 4.3%
* 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

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

  • 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

  • Tracy
    January 1, 2019

    Natasha, I made these for New Years eve and they were a huge hit! I will definitely be making these again! Thank you so much and Happy New Years to you! Reply

    • Natashas Kitchen
      January 1, 2019

      Hi Tracy! Happy New Year! I’m so happy you enjoyed that! Thank you for sharing your great review! Reply

  • Maria
    December 31, 2018

    Can you substitute the mayonnaise with something. I don’t like mayonnaise Reply

    • Natashas Kitchen
      December 31, 2018

      Hi Maria, 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

  • Devon L. Kirk
    December 27, 2018

    Hi there! Can I make this without the flour? Or, is there a non-carb, non-flour alternative you would recommend? Reply

    • Natashas Kitchen
      December 27, 2018

      Hi Devon, Several of our readers have reported great results making these as gluten-free chicken fritters with almond flour Reply

  • Nancy
    December 27, 2018

    First I want to say, Natasha, you are just the cutest provider of recipes on Facebook! I love your mannerisms. It just makes me smile every time I watch you.
    Now, on to my review…..
    I thought this recipe looked so good. I had to try it. I thought I had some chicken breasts in the freezer but I didn’t. I did have a bag of Tyson’s Honey Battered Breast Tenders that I tried only once and didn’t like. But I didn’t throw the bag away…I hate wasting anything. And I love to experiment in the kitchen. So I chopped those tenders up, leaving the breading on and followed the rest of the recipe. After the 2 hour refrigeration, I fried one patty and oh my….it worked! I am delighted I have found a use for the tenders. Thank you so much for the recipe and all your other recipes. You’re the BEST!!! P.S. I’m going to try this recipe with fish sticks. I bet it will work! Reply

    • Natashas Kitchen
      December 27, 2018

      You’re so nice! Thank you! & wow! I’m so happy that worked and you enjoyed that! What a great way to reuse frozen foods! Reply

  • Kristy
    December 24, 2018

    Love Love LOVE this recipe. They’re always the first thing to go whenever I make them. Making again today. Reply

    • Natashas Kitchen
      December 24, 2018

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

  • Brianna
    December 18, 2018

    Tastes good but every time I make these they fall apart Reply

    • Natashas Kitchen
      December 18, 2018

      Hi Brianna! I’m happy you enjoyed this recipe! Were the chicken pieces possibly cut too big? We noticed that seems to be the culprit. Reply

      • Brianna
        December 18, 2018

        The first time they definitely were too big but the next time they were diced very small and still fell apart 🙁 We still enjoyed eating it as more of a stir fry. Reply

        • Natashas Kitchen
          December 18, 2018

          I suggest cutting the chicken smaller or using a better non-stick pan. I’m not sure what else would make them fall apart unless you are substituting, changing proportions or omitting some of the batter ingredients. The batter holds them together along with the cheese. Occasionally a small piece may break off but I’ve never had them fall apart. For me they always turn out the way they are shown in the video. Was anything changed from the recipe? Reply

  • Janice
    December 16, 2018

    These look absolutely amazing. It looks like a lot of your readers are doing Keto. I am also following the Keto lifestyle & I was wondering the same thing as everyone else about substuting Almond or Coconut flour. I see you can but I didn’t see any comments of any using coconut flour. I’m taking my chicken out of the freezer tonight so I can make these tomorrow. I can hardly wait to try these. Reply

    • Natashas Kitchen
      December 16, 2018

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

  • Freya Petersen
    December 10, 2018

    For my Christmas party and I made it up the day before so they be nice and chilled…. Followed the recipe exactly accept substituted the Dill with chives as I was using Dill in my smoked salmon roll ups…. I had two Electric griddles that I used and made them smaller because I had many hors d’oeuvres for my party and they came out amazing the guest ate them all up and love the dip thank you for a great recipe again and if you’re ever up in Ontario on Stoney Lake look me up…. Thank you Freya merry Christmas and happy holidays to you and your family Reply

    • Natashas Kitchen
      December 10, 2018

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

  • Eleanor Tinney
    December 10, 2018

    Can I use a different cheese like Fontina , sharp cheddar or asiago? Reply

    • Natashas Kitchen
      December 10, 2018

      Yes! Several of our readers have reported great results using other cheeses. Enjoy! Reply

      • Eleanor Tinney
        December 11, 2018

        Thank you. I used some mozzarella and some sharp cheddar. I also used thigh meat instead of breasts. Will be cooking them today. They should be delicious. Reply

        • Natashas Kitchen
          December 11, 2018

          I look forward to hearing how you like that! Reply

  • Stephanie
    December 9, 2018

    In the nutrition facts…
    Is that per fritter? Or maybe by ounces? Reply

    • Natashas Kitchen
      December 9, 2018

      Hi Stephanie, are you referring to calories per serving? This recipe makes for 8 servings. .This recipe yields 16-18 fritters. Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you! Reply

  • Karen
    December 6, 2018

    It isn’t often that my husband requests something special for dinner, but this is a recipe that he has asked for over and over. They are easy to make and delicious. Thanks, Natasha! Reply

    • Natashas Kitchen
      December 6, 2018

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

  • Stoney Lake
    November 25, 2018

    I am wanting to make these for a Christmas party but I have a lot of orders to make and desserts and I’m wondering if I can make these the day before fry them up and then put them in the fridge and reheat them will they still stay moist what would you recommend Reply

    • Natashas Kitchen
      November 25, 2018

      Hi Stoney, you can either refrigerate the batter overnight or cook them and refrigerate the cooked fritters then reheat over a skillet until hot. Reply

    • Stoney Lake
      November 26, 2018

      Thank you so much for getting back to me I have lots of orders to make and this would certainly help and I always like to have something with chicken in it Merry Christmas to you all Reply

  • Sadaf
    November 22, 2018

    Can we make these fritters with tuna(pre cooked )?can u tell more recipes with tuna.thnx Reply

    • Natasha
      November 22, 2018

      Hi Sadaf, I haven’t tried this particular recipe with tuna. Usually when I am making seafood fritters, I make these salmon patties and they work with freshly cooked or canned salmon so I assume they would also work with well-drained canned tuna. Reply

  • suzi
    November 18, 2018

    These look really good, but I thought they were keto friendly. you list the carbs at 4g. but don’t say what the serving size is? 4g per piece could put you over your carbs for the day very easily.

    you also use flour – which is not keto friendly.but I see many used almond flour so may try that.
    do you have to use raw chicken or can you make patties with cooked chicken?
    they do look really good. thanks for posting. Reply

    • Natasha
      November 18, 2018

      Hi Suzi, you can use a keto-friendly flour and others have reported good results doing so. I have only made these with raw diced chicken but my readers reported great results using cooked chicken as well. Reply

  • Angela
    November 16, 2018

    Hi. I am doing the keto diet and was wondering if you can substitute almond flour for the regular AP flour? Would it change the taste or consistency? Reply

    • Natashas Kitchen
      November 16, 2018

      Hi Angela! Several of our readers have reported great results using almond flour! Reply

    • Rosalind Rivers
      December 2, 2018

      No it want, I used gluten free and it taste good Reply

  • KAYLIE
    November 12, 2018

    Made these last night and they were amazing substituted the flour for cornstarch and added fresh garlic and use basil instead of Dill.. we’ll definitely be keeping this recipe and adding fresh jalapeno to it next time to spice it up.. Reply

    • Natashas Kitchen
      November 12, 2018

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

  • Maggie
    November 11, 2018

    Hi. I am going to make these tomorrow. Has anyone tried using an air fryer for these? If so, what temperature would you recommend and how long? TIA Reply

    • Natashas Kitchen
      November 11, 2018

      Hi Maggie, I honestly don’t have any experience with an air fryer but it’s on my list! If you experiment, please let me know how it goes. I wish I could be more helpful with your question! Reply

      • Maggie
        November 12, 2018

        Hi Natasha,
        I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them half way through.
        Thank you Reply

        • Natashas Kitchen
          November 12, 2018

          Thank you so much for sharing that with us Maggie! Reply

  • Sue
    November 7, 2018

    These are soooo good! I never thought to take a picture for you, but they looked pretty much like yours! And they were easy to make. I did use leftover chicken from the other night. That made it even faster, and just what I like. Reply

    • Natashas Kitchen
      November 7, 2018

      That’s so great! I would love to see that Sue! You can always share on social media and tag @natashaskitchen or #natashaskitchen for me to see it! Reply

  • John
    November 3, 2018

    Tried these as a last minute snack for two of us so only a half batch. No fresh dill on hand so used lemon dill seasoning ( just a pinch) Wow did they turn out great .we might have to double the Aioli dip though .loved them both. Reply

    • Natashas Kitchen
      November 3, 2018

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

  • Chris
    November 3, 2018

    Hi Natascha!
    I just love your recipes 🙂
    Would you recommend to cook the fritters it in the oven in eg. muffin tin or on a sheeting pan to save time?
    Thanks! Reply

    • Natashas Kitchen
      November 3, 2018

      Hi Chris! 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

      • Chris
        November 4, 2018

        Thanks a lot! 🙂 Reply

        • Natashas Kitchen
          November 5, 2018

          You’re welcome! Reply

  • Olga
    October 30, 2018

    Hey,Natasha. Thanks for this great recipe made 2 xs already. Thanks for sharing your great recipes. I end up printing a lot of your recipes & from olgas flavor factory as well & made a binder + sharing your recipes to people that don’t have an internet. May God bless u & your family.🌹🍁🍂💖 Reply

    • Natashas Kitchen
      October 30, 2018

      You’re so nice Olga! Thank you!! I’m so happy you are enjoying our recipes! Reply

  • Anne Steele
    October 16, 2018

    I like to use the 5-cheese blend of Italian cheeses, make them a full patty size, and also add some of the fresh dill to the aioli. These are a hit at home AND with my co-workers! Reply

    • Natashas Kitchen
      October 16, 2018

      That sounds perfect! Thank you for sharing that with me, Anne. Reply

  • Marilyn
    October 15, 2018

    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

    • Natashas Kitchen
      October 15, 2018

      I love that you turned this Keto friendly! Thank you so much for sharing this version with us! Reply

  • Charlotte
    October 13, 2018

    I honestly followed this recipe to a T. And my results were terrible. Watery inside the patty. Did not hold together at all. The egg basically fried first on the outside and the result was overcooked egg taste. What did I possibly do wrong? These look so amazing but even the colouring of mine was wrong. Sort of dark brown and not at all the golden brown I see on the video. I even tried a second frying pan on lower heat and a different cooking oil.
    I pride myself on knowing my way around the kitchen. But this recipe was the first time my whole life that I stopped cooking 1/2 way through to trash the whole works.
    Insert “wahh” here . Reply

    • Natasha
      October 13, 2018

      Hi Charlotte, Did you make any substitutions to the recipe at all? You shouldn’t have the egg taste when the batter is combined unless it gets overcooked – it sounds like maybe the heat was too high if the fritters turned out dark brown. I would strongly suggest using a good non-stick pan and a high heat cooking oil. Also, be sure your chicken is fully thawed for the recipe – I’m not sure why else it would be “watery” inside the patty. I hope that helps to troubleshoot! Reply

  • Danielle
    October 9, 2018

    I’ve made these several times with a couple of changes. Chives instead of dill (don’t like it) and added garlic. Every time, they’re a huge hit. Thanks for the fabulous and easy recipe. Reply

    • Natashas Kitchen
      October 9, 2018

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

  • colleen kadan
    October 7, 2018

    I can’t wait to try these! They sound delish!

    Do you think canned chicken breast would work? I have a few cans in my cupboard and thought this might be a good use for them.

    Thanks! 🙂 Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Colleen, 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 recipeReply

  • Doris Hall
    October 7, 2018

    Can you use already cooked chicken? Reply

    • Natashas Kitchen
      October 7, 2018

      Hi Doris! I have had several readers report good results using cooked diced chicken. Reply

  • John
    October 6, 2018

    Thank you Natsha. I followed your chicken fritter and sauce recipe and my kids said it was the first good meal I ever made. My son even requested this dish for his birthday dinner, rather than going out. Awesome Reply

    • Natashas Kitchen
      October 6, 2018

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

  • Kristen
    September 25, 2018

    These are one of the best dishes ever!!!!!!!! We added chopped garlic, paprika, and lemon pepper to the chicken and the first time we used mozzarella but when we dont have that we used sharp cheddar!! So good and we added sriracha and lemon pepper to the aioli. Just a little gives it more bite but it is delicious the way you have it too. So good and good as leftovers too!! Reply

    • Natashas Kitchen
      September 25, 2018

      I appreciate the awesome feedback, Kristen! Sounds like you found a new favorite! Thank you! Reply

  • Jeannette
    September 25, 2018

    J ai fait la recette de poulet pour souper, délicieux.
    A doubler la recette pour la sauce par contre je ne doublerais pas l ail.
    Mon mari et moi avons bien aimer.
    Merci Reply

    • Natashas Kitchen
      September 25, 2018

      Hi Jeannette! I’m so happy you both enjoyed that! Thank you for sharing that with us! Reply

  • Bonnie
    September 22, 2018

    Love these. Also freeze well for quick snack or lunch. Reply

    • Natashas Kitchen
      September 22, 2018

      I’m so happy you enjoyed that Bonnie! Reply

  • Amy
    September 21, 2018

    I made these except I used grated Parmesan instead of mozzarella and fresh basil instead of dill. I left out the salt bc Parmesan is so salty. They were yummy! Reply

    • Natashas Kitchen
      September 21, 2018

      I’m so happy you enjoyed that! Reply

  • Alexis
    September 19, 2018

    What would be a good side dish to serve with these in order to make them a more hearty dinner? Reply

    • Natashas Kitchen
      September 19, 2018

      Hi Alexis, 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

  • Christine
    September 15, 2018

    Hi I am allergic to mayo so what else can I use instead please Reply

    • Natashas Kitchen
      September 15, 2018

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

  • Mari
    September 14, 2018

    These were delicious! We’re now 3 for 3 – your recipes are clear, easy, and so, so good! After the first bite the hubby said “I’m in food love!” 😀 Can’t wait to dig deeper into the archives! Reply

    • Natashas Kitchen
      September 14, 2018

      That’s so great! Thank you for your wonderful review, Mari! Reply

  • jeff watkins
    September 13, 2018

    i live in Thailand and could not find dill so i used Thai Basel otherwise called holy Basel and it came out great i used a little less as thai basel is rather strong Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Jeff! I’m so happy you were able to work that out! Thank you for sharing that with us! Reply

  • Angela
    September 11, 2018

    My grocery store didn’t have fresh ground chicken, only frozen, and being on a time crunch today I subbed a mix of 2 pounds sage pork sausage & 1 pound plain ground pork. (Double batch because it was for a party!) Also subbed Monterey Jack since I had it on hand. Chicken or pork, either way these are a winner! Added garlic powder and onion powder for more flavor.

    I do like the ease of using ground meat versus diced, for making it quicker to assemble and I also think they held together better. Reply

    • Natashas Kitchen
      September 11, 2018

      Hi Angela! I’m so happy this worked with the changes you have made! Thank you for sharing that with all of us! Reply

  • Chelsea
    September 10, 2018

    How do these freeze? Looking to make them ahead and keep in the freezer for busy nights. Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Chelsea, 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

  • Junior Nippard
    September 8, 2018

    Hi Natasha,
    Love the recipe, but not being a big fan of dell, is there something else I could use.
    Thanks
    JR. Reply

    • Natashas Kitchen
      September 8, 2018

      Hi Junior! You can try parsley? Several of our readers have mentioned changes Reply

  • Kim
    September 6, 2018

    I just made these I was in a hurry so I didn’t have time to put them in the fridge. They were still super juicy, I did use chicken tenderloins instead of breasts. I loved the garlic aioli sauce but my husband preferred them with hot sauce like franks red hot! Reply

    • Natashas Kitchen
      September 6, 2018

      That’s so great Kim! I’m so happy you both enjoyed this recipe! Thank you for your wonderful review! Reply

  • Mary Bowery
    September 6, 2018

    Do you think these would work with almond flour ? Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Mary! Several of our readers have reported great results using almond flour! Reply

    • Natasha
      September 6, 2018

      Hi Mary, Several of our readers have reported great results making these as gluten free chicken fritters with almond flour Reply

  • September 6, 2018

    Could you use chicken burger ? Reply

    • Natasha
      September 6, 2018

      Hi Chris! I think you could use ground chicken – several of my readers have reported good results using ground chicken in these fritters. Reply

  • Kim
    September 5, 2018

    3rd time I’ve made this. Never added the dill. This time I ground up fresh spinach to make it alittle healthier…..I tell the kids its parsley. This is a hit for sure. You can use turkey too instead of chicken Reply

    • Natashas Kitchen
      September 5, 2018

      Thank you for sharing that with us, Kim! I’m so happy you enjoyed this recipe! Reply

  • Linda
    September 3, 2018

    What would you suggest in substituting something else for the flour? I’d like to make these Keto-friendly. No grains. 🙂 Reply

    • Natashas Kitchen
      September 3, 2018

      Hi Linda. 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

    • Jodi
      September 3, 2018

      Linda I used 1/3c of almond flour to make them keto friendly…they turned out great!! Reply

  • Cindy
    August 28, 2018

    So am am not very good at adjusting nutrition info, I used almond flour which has much less carbs than whole flour, I am trying to insert this info into my Carb Manager app and I am not sure how to go about it, does anyone know the actual carb count if using almond flour? Reply

    • Natashas Kitchen
      August 28, 2018

      The carb count will be 4.3g or 2% with almond flour vs 7.3g or 3%. I hope this helps. Reply

    • Jodi
      August 28, 2018

      I used almond flour in mine, my carbs were 10.6 for the whole batch after I subtracted the fiber. Reply

      • Linda
        September 3, 2018

        Great idea! I wonder if any other nut flour would work? Reply

        • Natashas Kitchen
          September 3, 2018

          You can trye almond or coconut flour. I haven’t tried it with anything else Reply

  • susan richardson
    August 26, 2018

    These are fantastic, a winner in my house, but i have trouble finding fresh Dill is there something else I could use? chives, spring onions? Reply

    • Natashas Kitchen
      August 26, 2018

      Hi Susan, You could substitute with fresh parsley or finely chopped chives/ green onion. Reply

    • Jodi
      August 27, 2018

      I used dill weed in mine since I didn’t have fresh dill. They tasted amazing!! Reply

      • Natashas Kitchen
        August 27, 2018

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

  • Judy Bury
    August 26, 2018

    Wondered if anyone tried this recipe with ground chicken. Reply

    • Natasha
      August 26, 2018

      Hi Judy, I have had several readers report great results using ground chicken for chicken fritters 🙂 Reply

  • Gage Follett
    August 26, 2018

    made the recipe as is the first time and it was very delicious but made changes to it when I made it the second time. I added diced bell peppers, diced onions, garlic and panko and instead of chicken breasts I used chicken thighs. Reply

    • Natashas Kitchen
      August 26, 2018

      Thank you for sharing your changes with us, Gage! I need to try that asap! Reply

  • Ms Kat
    August 22, 2018

    I made these tonight. They were soooo good. I did make a couple tweeks to it. I use Cajun seasoning instead of salt n pepper n I use minced garlic instead of dill. These r a definite remake in my house. Reply

    • Natashas Kitchen
      August 22, 2018

      That’s so great! Thank you for the wonderful review! Reply

  • karen vital
    August 21, 2018

    I Made this recipee yesterday but how many chicken fritters per serving? can u help me with that please! Reply

    • Natasha
      August 21, 2018

      Hi Karen, 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

  • Jodi
    August 21, 2018

    Thank you so much for sharing this recipe! I made it last night for dinner and OMG was it ever delicious!! I am following keto so I used almond flour in place of the regular flour for low carb (same amount 1/3c). I also mixed cheddar & mozz cheeses just because of personal preference. Next time I might add in some gouda cheese also. (I am a cheese addict!) Those were the only changes I made. For everyone having trouble with them falling apart when flipping, make sure your oil is hot enough, and be sure you wait at least 3 minutes before flipping them over. I also found that they held together better if I waited to press them down until after they had been in the pan for at least 1 minute. The first batch all fell apart on me, so when I was scooping the second batch out of the bowl I got them all in the pan, then waited a minute to flatten them out (gently). Worked perfectly! Also don’t skip out on making the garlic aioli…OMG it is pure heaven!! My batch made 25 fritters (I used the medium pampered chef cookie scoop). My son was inhaling them as they came out of the pan! My daughter looked at them strangely when she got home from work later on, then she tried one, next thing I know she had the whole plate in front of her with the bowl of aioli! I ate 5 of these bad boys!! Including the aioli I dipped them in, my carbs were a total of 2.2 grams for my meal!! WIN WIN!! These will become part of my regular weekly rotation!! So much flavor, so easy to prep!! Mine were in the fridge for about 10 hours before I made them. Reply

    • Natasha
      August 21, 2018

      Hi Jodi, thank you for that amazing review and for sharing your awesome tips! That is so helpful!! 🙂 Reply

  • Brenda
    August 20, 2018

    I’m making these for the second time today. The only small changes I made was using chives instead of dill, and I added a few green onions chopped. I also cut the potato starch to 1/4 cup as we are trying to do keto right now. I was thinking of subbing coconut flour, but just cut the starch a bit instead and they turned out perfect. This recipe is a winner and is now in our regular rotation. Thanks! Reply

    • Natashas Kitchen
      August 20, 2018

      That’s so great Brenda! I’m happy you were able to fit this into your Keto diet! Reply

  • jeff watkins
    August 20, 2018

    i live in thailand and cant find dill any suggestion dry or fresh, plus my family being thai will want a little kick so thinking of adding a teaspoon chili power or add a teaspoon of saracha to the mayo in the mix Reply

    • Natashas Kitchen
      August 20, 2018

      Hi Jeff. Many of our readers have reported trying it with Cilantro or Parsley and they loved it also. I would love to know how you like this with that extra kick if you experiment! Reply

      • Terri Miller
        August 27, 2018

        Could we use dried dill? Dried chives? Reply

        • Natashas Kitchen
          August 27, 2018

          Terri, dried dill would work, but you would need less. You could also substitute with fresh parsley or finely chopped chives/ green onion. Reply

  • Martha Galan
    August 19, 2018

    I made a double batch and it is marinating in the fridge, along with the aioli dip. I did do a test and fried one up and it is so good!!! I can’t wait to fry more tonight! Thank you for posting your wonderful recipe! Reply

    • Natashas Kitchen
      August 19, 2018

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

  • Ginny
    August 18, 2018

    Hi Natasha! I made these for my family and they loved them. I did make a few modifications. I sauteed some diced red bell pepper and green onions, let it cool and added it to the mix along with a tablespoon of dijon. I also baked them at 375′ on a spilt for 15 minutes, flipped and baked for another 10 minutes and they turned out great. I saw several people had asked about baking so I thought you would like the info. Thanks!! Reply

    • Natashas Kitchen
      August 18, 2018

      Thank you for sharing your thoughtful review and changes with us Ginny! 🙂 Reply

    • Adrienne
      September 21, 2018

      Ginny, I’m sorry, but what is this “spilt” that you baked the fritters on? Reply

  • Cherine
    August 16, 2018

    Hi! I was just windering if it has ti be refrigerated for a couple hours or if they can be cooked right away? Planning on trying them tonight! Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Cherine! 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

  • Olga
    August 14, 2018

    Hi Natasha.these look delicious,I’m going to make it tomorrow. Can u give me the recipe for the sauce? Reply

    • Natashas Kitchen
      August 14, 2018

      Hi Olga! The recipe for the sauce can be found along with the fritters recipe. It is step 4 of the printable recipe and the ingredients are directly below the fritter ingredients. Please let me know if you still have trouble finding it. Reply

      • Olga
        August 15, 2018

        I found it. I guess I was looking just for ingredients for the fritters,& didn’t scroll down to see the sauce. Thanks for all the good recipes. May God bless u & your family.☺👍💕 Reply

        • Natashas Kitchen
          August 15, 2018

          That’s so great Olga! I’m happy I could help! God bless you also! Reply

  • Michael Libolt
    August 14, 2018

    Hello,
    Gonna make these and was wondering has anyone made these in a air firer ?

    Thanks,
    Mike Reply

    • Natashas Kitchen
      August 14, 2018

      Hi Michael, I honestly don’t have any experience with an air fryer but it’s on my list! If you experiment, please let me know how it goes. I wish I could be more helpful with your question! Reply

      • Michelle P Woods
        September 1, 2018

        Curious as well. This is a family favorite recipe and would love to try it in my air fryer! Reply

  • Laura
    August 13, 2018

    Hi! We LOVE this recipe! I’d love to make a triple or quadruple batch and freeze them. We tried frying them, freezing them, and then baking them but we found them to get quite dry. How do you think they would turn out if we dropped the batter on to cookie sheets and froze the batter. After frozen, wed bag them and then we could fry them up later? Id hate to make a big batch if that wouldn’t work. Thanks for this awesome recipe!
    -Laura Reply

    • Natasha
      August 13, 2018

      Hi Laura, thank you for sharing your experience with freezing. When reheating anything with chicken, I find it’s best to bake until it is just hot and not cooking again since recooking chicken can make it tough. I haven’t experimented with freezing these raw because the batter doesn’t hold together very well. If you try it, let me know how it goes 🙂 Reply

      • Sonia
        August 20, 2018

        I’ve just made a double batch of this … I mixed the chicken and spices in the bowl and I’m freezing the mixture in 4 portions in freezers zip bags and when I’m ready to make them, I’ll defrost, then add the cheese, egg, sour cream (I’m switching out the mayo) and flour to the portion.
        Looking forward to trying them in the next couple of days 🙂 Reply

        • Natashas Kitchen
          August 20, 2018

          I look forward to getting your feedback! Reply

  • Mandy Hamilton Winger
    August 12, 2018

    I just made these chicken fritters, we had them with salad and garlic mayonnaise. They are perfect for my protein day as I’m doing carbs cycling. I would just like to say thanks, they were outstanding. Reply

    • Natashas Kitchen
      August 12, 2018

      Hi Mandy! I’m so happy you were able to fit these into your meal planning! Thank you for the great review! Reply

  • Mike
    August 11, 2018

    Natasha, I would have shared pictures… but they were gone too fast (there WILL be a next time). All three of us loved them and my fiance is usually quite critical of new recipes. My uncle enjoyed them dipped in a bit of ketchup as I didn’t make the Aioli… I preferred dipping in just a touch of spicy brown mustard. I’m going to really enjoy experimenting with the recipe!!! Thanks 🙂 Reply

    • Natashas Kitchen
      August 11, 2018

      That’s so great Mike! Thank you for sharing your awesome review with us! Reply

  • Donna Romano
    August 11, 2018

    can I substitute the mayo with plain yogurt ?? Reply

    • Natashas Kitchen
      August 11, 2018

      Yes people have done than and liked it! Reply

      • Donna Romano
        August 12, 2018

        awesome ! thank you. Reply

  • Sarah
    August 6, 2018

    Have you tried to make these with whole wheat flour or a blend of enriched white and wheat? If so, how did they turn out? These have potential for a school lunch menu item.

    Sarah Ezell, RDN
    Director of Nutrition Services
    Lakeway Christian Schools Reply

    • Natasha
      August 7, 2018

      Hi Sarah! I have not tried those substitutions but I do think it would be worth experimenting. You could split it into 2 batches and test both to see which one has better texture. I bet they would both work but the blend might give you a more appealing, lighter color than a whole wheat. That is so neat that these are being considered for a school lunch menu. 🙂 Reply

  • Carolyn Cobb
    August 5, 2018

    Can sour cream be substituted instead of mayo? Reply

    • Natashas Kitchen
      August 5, 2018

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

  • Rosie
    August 4, 2018

    could I use chedder cheese instead? Reply

    • Natashas Kitchen
      August 4, 2018

      Hi Rosie! I haven’t tried with cheddar, but I think that would work fine. One reader shared they tried it with sharp cheddar mixed with mozzarella and loved it! Reply

  • Audrey
    August 2, 2018

    Do they have to be served warm? Reply

    • Natashas Kitchen
      August 2, 2018

      I think they are best when warm. But people have snacked on them cold also! Reply

      • Michelle
        September 1, 2018

        We eat them cold the next day all the time! A fave of my teen Reply

        • Natashas Kitchen
          September 1, 2018

          That’s so great! Reply

  • toni
    July 31, 2018

    Hi Natasha, I have made the cheesy chicken fritters for 3 of my friends so far and all of them begged me for the recipe. I referred them to your website. Tonite my step son and his girlfriend were coming to take us out for dinner but I just can’t help myself, I am making them again and for desert?? Lemon Blueberry cake, omg, have made it 3 times now and people are wondering which bakery makes them. (I guess that is a compliment???). Reply

    • Natashas Kitchen
      July 31, 2018

      Wow! That is a great compliment! Thank you for the great review and of course the referrals to our website! I’m all smiles! Reply

  • Mandi
    July 31, 2018

    These are to die for. Reply

    • Natashas Kitchen
      July 31, 2018

      I’m so happy you liked them Mandi! Reply

  • Susan
    July 30, 2018

    I was wondering how these would turn out with ground chicken? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Susan I think that could work! Here is what one of our readers wrote ” I followed other suggestions & used ground chicken, absolutely delicious! It was easier forming paddies by hand, definitely will make these again 💓” Hope this helps. Reply

  • Brian
    July 29, 2018

    I didn’t have dill or mozzarella, so used taco seasoned cheese and cumin instead. Turned out great. And was very simple to make. Reply

    • Natashas Kitchen
      July 30, 2018

      That’s awesome Thanks Brian! Reply

  • lauraine johnson
    July 25, 2018

    this dish is fantastic. and the dip you used is perfect. thank you. Reply

    • Natashas Kitchen
      July 25, 2018

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

  • Richard Carpenter
    July 25, 2018

    Making second batch of your cheesy chicken fritters tonight. They were such a huge hit with my wife last week, she wanted them again. Reply

    • Natashas Kitchen
      July 25, 2018

      That’s awesome Richard! So happy you both enjoyed that! Reply

  • Maverick Rees
    July 24, 2018

    The food is easy to make and great – and you’re not bad on the eye too 😉 Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you! You’re so nice! Reply

    • Natasha
      July 24, 2018

      Thanks Maverick for that very nice compliment! 🙂 Reply

  • Marcella
    July 24, 2018

    Do you really have to wait 2 hou A before cooking? 🤷🏻‍♀️ Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Marcella. 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

  • Patti
    July 24, 2018

    I’m making these tonight! Unfortunately, I discovered too late that I used 1-1/3 cup of mayo instead of 1/3, ahhh my cooking adventures lol. We’ll see how this works out! Reply

    • Natashas Kitchen
      July 24, 2018

      I hope they turned out for you! That’s quite a bit more! Reply

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