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 257 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

  • 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

  • patricia
    July 24, 2018

    I am on slimming world would I be able to fry these using fry light and has any of your followers used light cheddar instead of mozzerella.Thank you Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Patricia! 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

  • Shontay
    July 23, 2018

    I love these! They are easy, and they’re a hit with the family. I’ve varied the cheeses and use ranch seasoning. I also have found we all like them better with leftover chicken. Whether it is grilled, sautéed, or boiled, I shred it up, and we’ve got the perfect patties! Reply

    • Natashas Kitchen
      July 23, 2018

      Yum! That sounds so great! Thank you for sharing that wiht us, Shontay! Reply

  • NANNY CAROL,STATESVILLE NC
    July 23, 2018

    Have read & been sent so many of your recipes ❣️ They are written & explained for a no fail meal or appetizer ❣️ Thanks & I’ll continue to watch❣️YUM from NC❣️😋
    Reply

    • Natashas Kitchen
      July 23, 2018

      Thank you for the great review!! Reply

  • Samantha mieure
    July 21, 2018

    These turned out delicious and super easy Reply

    • Natashas Kitchen
      July 21, 2018

      That’s so great! Reply

  • Carrie Finnigan
    July 20, 2018

    The chicken fritter recipe was the Bomb! We loved it. Thank you! Reply

    • Natashas Kitchen
      July 21, 2018

      I’m so glad you enjoyed it! Reply

  • Michelle
    July 20, 2018

    Natasha, the Cheesy Chicken Fritters were a major hit with my family, including my 2 year old grandson! The fritters were tender, flavorful and moist. The only thing I added was garlic – we are a garlic loving family! We had the leftovers as sandwiches with the Garlic Aioli. Talk about amazing flavors! These are definitely in the dinner rotation. Thank you so much for sharing these beautiful and delicious recipes. I’m excited about trying more! Reply

    • Natashas Kitchen
      July 20, 2018

      I’m so happy you all enjoyed these! Thank you for sharing that with me. I love that the kiddo loved this also! Reply

  • Cheryl
    July 19, 2018

    I’d like to cut the carbs as low as possible, so I was wondering if I could use oat fiber instead of wheat flour? How much would you recommend using in place of the flour? I know it absorbs more liquid, so should I use maybe half? Do you think the fritters would still hold together well? Reply

    • Natasha
      July 19, 2018

      Hi Cheryl, I haven’t tested that but I think it would be safe to start with 1/2. Reply

      • Cheryl
        July 20, 2018

        I read some of the other comments and decided to try 3 Tbsp of oat fiber to replace the 1/3 cup flour. I let the chicken marinate overnight and cooked them today. They came out great! Putting all the ingredients into Carb Manager app, they came out to only 0.2g Net Carbs per fritter. Thank you for sharing this recipe! Reply

        • Natashas Kitchen
          July 20, 2018

          That’s so great, Cheryl. Thank you for sharing that with all of us. 🙂 Reply

  • Nancy
    July 19, 2018

    I made these tonight and they were so good! I added some cayenne pepper to the sauce and it gave it a little kick! Thanks for sharing Reply

    • Natashas Kitchen
      July 19, 2018

      That’s so great! I’m happy you enjoyed that! Reply

  • Catherine
    July 18, 2018

    Hi can u use almond or coconut flour instead Reply

    • Natashas Kitchen
      July 18, 2018

      Hi Catherine! 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

  • Judith
    July 17, 2018

    I made them today and I really loved them and my mom too! Really LOVED the recipe and also your page! It’s complete! I’m amazed!!

    *? I have a question: The Nutrition Facts for this recipe, “per serving” refers to 1 fritter or 8 fritters? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Judith, thank you so much, you are so nice! The nutritional facts represented are per serving or 2 fritters, numbers are based on this recipe making 16-18 fritters total or 8 servings total. I hope this helps. Reply

  • Marissa
    July 17, 2018

    Would I be able to freeze the mixture for it to be ready sooner than two hours? Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Marissa! I Hope I understood your question okay. If I did then I don’t think these would work well to freeze before frying because the patties do not hold together well until they are cooked. Hope this helps Reply

      • Jane Mayer
        August 4, 2018

        Thanks Marissa!!!! I had the same question. There’s only 2 of us, but I’m sure well manage. LOL!!!

        Also, LOVE the comments of adding additional flavoring. Adding a little spice will make the BF very happy!!! Reply

  • natalie
    July 17, 2018

    SOOOOO GOOOD!! LOVED IT! My kids really enjoyed this dish and it kept so well in the fridge for the next few days! thanks! Reply

    • Natashas Kitchen
      July 17, 2018

      Aww! My pleasure. That is the best when kids love what we moms make. That’s so great! Reply

  • Eric Boulanger
    July 16, 2018

    How can we replace the eggs in the recipe? Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Eric! I honestly have not tried making them egg free so I’m not sure what would work as well for a binder. The eggs are important for the batter to form and to keep the fritters together. Reply

  • Joan Martin
    July 13, 2018

    Had these for supper tonight….
    absolutely delicious!!!
    Thank you! Reply

    • Natashas Kitchen
      July 14, 2018

      Thank you so much for following our blog! I’m so happy you enjoyed that! Reply

  • Marina
    July 12, 2018

    Hi Natasha, wondering if I can substitute salmon for the chicken? Would it be similar to salmon patty cakes? Reply

    • Natashas Kitchen
      July 12, 2018

      Hi Marina, I haven’t tested that 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! But yes, a similar recipe you can try would be the Salmon Cakes. Reply

  • Stephanie Martin
    July 11, 2018

    I made these tonight and they are great! Very tasty, juicy and so easy to prepare. Recipe has been shared with my sister-in-law already. I used fresh dill from my garden….delicious. Reply

    • Natashas Kitchen
      July 11, 2018

      Thank you so much for sharing, Stephanie! I’m so happy you liked this recipe! Reply

  • Sonia
    July 11, 2018

    Subbed the dill for cilantro and it was delicious with this avocado jalapeno sauce 😊😊😊 Reply

    • Natashas Kitchen
      July 11, 2018

      I’m so happy you liked this, Sonia! Reply

  • Carolyn
    July 10, 2018

    I made these fritters for dinner along with twice baked potatoes. I followed other suggestions & used ground chicken, absolutely delicious! It was easier forming paddies by hand, definitely will make these again 💓 Reply

    • Natashas Kitchen
      July 10, 2018

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

  • mercedes
    July 9, 2018

    Can I use chicken patties to maleness this instead of chicken breasts? Reply

    • Natasha
      July 10, 2018

      Hi Mercedes, I’m not sure what you mean by “use chicken patties” If you are referring to pre-cooked chicken, I have had several readers report good results using cooked diced chicken. Reply

      • Colonel S.
        July 11, 2018

        get some real chicken mercedes, stop with the processed stuff, if you can 🙂 Reply

  • benchouk imane
    July 9, 2018

    hello
    thank you for the recepi
    can i use a chiken already cooked
    cordially Reply

    • Natashas Kitchen
      July 9, 2018

      HI Benchouk, I haven’t tried this with cooked chicken, I would imagine it to be rather dry. If you try that adjust the cooking time and please let me know how you like it. 🙂 Reply

  • Kgrafix
    July 8, 2018

    I changed it up a little. No dill, no garlic, but instead, I used Basil. . . I also used leftover rotisserie chicken. I adjusted the amounts accordingly. Turned out great! Oh, I used canola oil and sesame oil to give it a little asian flavor. Reply

    • Natashas Kitchen
      July 8, 2018

      mmmmm that sounds lovely! Thank you for sharing your version with us! Reply

  • HAlvi
    July 7, 2018

    Can you substitute yogurt for the mayo? I can’t eat mayo. Reply

    • Natasha
      July 7, 2018

      Hi, I have always used mayo, but a couple of readers have reported good results using Greek yogurt. Reply

      • HALVI
        July 8, 2018

        Great, thanks! Reply

        • Natashas Kitchen
          July 8, 2018

          You’re welcome! Reply

  • Jack
    July 7, 2018

    These are super easy n wonderfully tasteful. These are a must to try for everyone Reply

    • Natashas Kitchen
      July 7, 2018

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

  • Sophia
    July 7, 2018

    Is it possible to bake this in the oven instead of pan-frying it? Video looks amazing but want it to be a bit more healthy for the family. Thank you! Reply

    • Natashas Kitchen
      July 7, 2018

      I haven’t tested that so I can’t say for sure. I had a reader report good results with baking but she didn’t share details of how she baked them. Reply

  • Jeffrey S. Armstrong
    July 6, 2018

    Hi Natasha,
    My wife made these for dinner they were very good I caught the recipe on Facebook. Keep posting we love it
    Jeff Reply

    • Natashas Kitchen
      July 6, 2018

      I’m so glad you enjoyed it, Jeffery! Reply

  • Linda
    July 4, 2018

    What is the serving portion on the cheesy chicken fritters Reply

    • Natashas Kitchen
      July 4, 2018

      Hi Linda! This makes 8 servings (makes 16-18 fritters) Reply

      • Sue
        July 19, 2018

        So for clarification…..The nutritional info. is for 2 fritters?? TY…..making tonight Reply

        • Natashas Kitchen
          July 19, 2018

          Depending on how large you make them but yes about two per serving 🙂 Let us know how you like them! Reply

          • Sue
            July 22, 2018

            Thank you for your reply Natasha and I sure will let you how much I’m SURE I’ll love these!! 🙂

  • Cynthia Dise
    July 3, 2018

    This is a fantastic and easy to make Recipe Thanks for sharing. Made it for dinner was a huge hit Kicked my Hubby’s 4 up a little by adding Jalapeno peppers and onions. He really liked it Reply

    • Natashas Kitchen
      July 3, 2018

      Thank you for the wonderful review, Cynthia! I’m so happy you enjoyed that. Reply

  • Lynda Worth
    July 2, 2018

    So very, very good. Went a little heavy on the garlic in the aioli…whoops! LOL I made these a little bigger than your dipping variety and gave two each to family with salad and fries. Reply

    • Natashas Kitchen
      July 2, 2018

      That sounds amazing! I’m glad you all enjoyed it! Reply

  • RK
    July 1, 2018

    I loved, loved, loved these. I made them keto friendly by subbing almond flour for the regular flour. That worked out great. My only problem is keeping them out of the hands of the non-dieter who also can’t resist them. Reply

    • Natashas Kitchen
      July 1, 2018

      That’s a good problem to have! Thank you for the wonderful review! Reply

    • Sue
      July 5, 2018

      Thank you so muchfor posting how you made these keto. I was hoping someone would. Will be making real soon. Did you use the suggested sauce or did you use ranch. Was even thinking about sour cream. Reply

      • Stephanie Martin
        July 11, 2018

        Just an FYI that we dipped ours in a couple of different dips – barbeque sauce and ranch dressing. Both very good. Reply

  • Kristine Roberts
    June 30, 2018

    These were a hit with my family and they definitely want me to make them again. Not at all difficult…and it makes a good number of fritters. A couple leftover would be easy for my daughter to take for lunch to school and warm up in the cafeteria microwave. Thank you! Reply

    • Natashas Kitchen
      June 30, 2018

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

  • Lisa
    June 30, 2018

    Easy to make, husband loved them. Thank you. Reply

    • Natashas Kitchen
      June 30, 2018

      You’re so welcome! Reply

  • Deanna
    June 29, 2018

    These were amazing! I used almond flour, for Keto. We think they could have used a little more salt, but they are definitely on the repeat list. The sauce is amazing. Hubby is already thinking of other ways to use it. Thank you. Reply

    • Natashas Kitchen
      June 29, 2018

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

  • RICHARD K DILLON
    June 29, 2018

    I will be trying for the first time in the morning, going to try Miracle Whip, instead of mayo, for a little zing. Wish me luck, and using cast iron. Reply

    • Natashas Kitchen
      June 29, 2018

      Good luck! Let us know how it foes with Miracle Whip! Reply

    • Chris
      July 18, 2018

      How did these turn out with the MW? Reply

  • Grace
    June 27, 2018

    made these tonight with dinner, yum yum 😊 Reply

    • Natashas Kitchen
      June 27, 2018

      I’m so happy to hear that! Reply

  • Traci
    June 27, 2018

    This is SO good. I haven’t even tried it with the sauce yet, so I can’t even imagine what my taste buds are in for! I think next time I’ll add diced mushrooms. Should I change the recipe at all? Reply

    • Natashas Kitchen
      June 27, 2018

      Hi Traci, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. The mushrooms release a lot of water so watch and adjust cooking times to that. Reply

  • Lee
    June 27, 2018

    How could i go about making these bun size? Any changes to the cooking process? Reply

    • Natasha
      June 27, 2018

      Hi Lee, if they are the same thickness, you should not have to adjust the cooking time, just make them a little wider. I love that idea! If you wanted to keep them smaller, they would make great chicken sliders! Reply

  • barbie merkel
    June 26, 2018

    i finally just made these, i did have the issue where they fell apart in the pan. my pan was super hot, so i am thinking i may need to buy a new pan as mine is really scratched up. but even though most of them fell apart into a pile of chicken, they were super tasty. and that aioli sauce was just awesome. i will make them again 1 day after i get a new pan. and i didn’t have any fresh dill. but my seasonings i used were salt, pepper, granulated garlic and onion powder. Reply

    • Natashas Kitchen
      June 26, 2018

      Yes, a scratched up pan surface would cause the sticking. Sounds like you still made it work! I’m glad you enjoyed this recipe, Barbie! Reply

  • Beverly
    June 26, 2018

    I haven’t tried them yet. They look delicious. Just one thing can I use something besides flour or bread crumbs as a binder? Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Beverly, We’ve had great reviews from people using almond flour! Reply

  • Barbara
    June 26, 2018

    What can I use instead of mayonnaise. I just can’t get past using it. Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Barbara, I have always used mayo, but a couple of readers have reported good results using Greek yogurt. Reply

    • vi
      July 1, 2018

      use yogert Reply

  • Johanna
    June 26, 2018

    Hello from Germany

    I want to make these fritters at a birthday party can we eat them cooled?
    the party is on saturday i would make it on friday evening and store them in the fridge

    greetings
    Johanna Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Johanna, I haven’t tried them cooled but some of our readers reheated them rack in the oven and they turned out perfect. Reply

  • Elvira
    June 23, 2018

    Delicious, i added some parmesan cheese, onion powder, garlic powder and paprika. I slso substituted the flower for almond flour to make it more keto friendly! Reply

    • Natashas Kitchen
      June 23, 2018

      That sounds amazing! Reply

  • Will Reed
    June 23, 2018

    What if we wanted to add buffalo sauce to this recipe? Can we add it to the mixture with good results and if so, how much? Or is it better to glaze it on after cooking? Reply

    • Natashas Kitchen
      June 23, 2018

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

  • Cathy
    June 22, 2018

    Being gluten free these have become my new “go to” appetizer. I use cornstarch and like to let them sit overnight if I can. Every time I have shared them I have needed to forward the recipe to everyone.
    Reading the comments I now have new ways to change them up. Thanks ya’ll! (just moved to Tennessee) Reply

    • Natashas Kitchen
      June 22, 2018

      Congratulations on your new move! That’s exciting! & Thank you for the wonderful review! Reply

  • Rosie
    June 20, 2018

    I made these today and my family loved them. No dill so I used onion powder and garlic powder for flavor, tasted great! Love the recipe! Reply

    • Natashas Kitchen
      June 20, 2018

      I’m so glad you enjoyed it, Rosie! Reply

  • Kim
    June 19, 2018

    Hello!

    First I’d like to say this recipe looked delicious so I decided to give it a try. I had all the ingredients except the dill which was no problem and I wasn’t quite sure how it would taste and my husband is a very picky person when it comes to new foods with “new” ingredients lol. Anyway, I tried this recipe last night and only refrigerated 2hrs before cooking. When I started to fry them, they would not hold together and was sticking to the pan even though I think I had more than enough oil in the pan. I just cooked a few “patties” and gave up. I didn’t even finish cooking all of the mixture because I got a bit frustrated with the sticking. The flavor of what I managed to cook last night was pretty good so there’s no complaints there. I told myself I’ll try again with the remaining mixture today so can you PLEASEEEE tell me why they would be sticking to the pan so that I can try something different tonight when I try again? I look forward to hearing from you soon. Thank you so much! Reply

    • Natasha
      June 20, 2018

      Hi Kim, it is super important to make sure you are using a good unscratched non-stick pan. Because of the cheese and batter, it will stick to a stainless steel pan. It helps to get the skillet and oil hot before adding the batter and letting the first side turn golden brown before flipping them. I hope that helps! Reply

  • Julie A Bem Gorman
    June 18, 2018

    I made these Cheesy Chicken Fritters for a dinner party and they were a huge hit. I served them with homemade tzatziki sauce. Tonight I’m making the patties slightly larger for sliders and my family just loves them. I was thinking of using fresh basil and Italian seasoning to make them into mini chicken parm sliders. Thanks for the recipe! Reply

    • Natashas Kitchen
      June 18, 2018

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

      • Robin mcgill
        June 20, 2018

        hi there is flour better or cornflour Natasha… Reply

        • Natasha
          June 20, 2018

          Hi Robin, I have only tested this with all-purpose flour. Reply

          • Robin mcgill
            June 20, 2018

            great I did use flour , but I did use boneless chicken thighs in the end more flavor , and I luv your good looks too…

          • Natashas Kitchen
            June 20, 2018

            You’re so nice! Thank you Robin.

  • Nancy McCoy
    June 18, 2018

    This is the third time I have made these. We love them! Reply

    • Natashas Kitchen
      June 18, 2018

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

  • Karen
    June 17, 2018

    Made these in advance of a family function, by 2 days. Heated them up on a rack in the oven and they turned out perfect ( 200 degree oven for 20 minutes, that temp as there were other things to reheat as well). They were all eaten. Will be making them again. Reply

    • Natashas Kitchen
      June 18, 2018

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

  • Food Lover232
    June 17, 2018

    Tried the Chicken Fritters…Delish!!!

    I wiuld love to share my pictures…. Reply

    • Natashas Kitchen
      June 18, 2018

      Thank you for the wonderful review! Reply

  • Gina Arens
    June 17, 2018

    I made these today with ground chicken & they are very good. I would definitely add more seasoning , maybe some onion & garlic, to the raw chicken & a stronger flavored cheese (I made them with colby-jack). Will definitely be making them again & experimenting with other flavors. Reply

    • Natashas Kitchen
      June 18, 2018

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

    • Joanne
      July 4, 2018

      how much ground chicken did you use for the recipe here.? Reply

      • Natashas Kitchen
        July 4, 2018

        We used one and a half pounds, Gina did you change how much you used? Reply

  • Marie Nelson
    June 16, 2018

    Hi Natasha! I made the Cheesy Chicken Fritters recipe. I used the exact ingredients called for except I doubled everything and shaped mine into 3-4″ patties. I served them as an entree with the aioli spooned over the top along with oven roasted potatoes and dinner rolls. They were a huge hit. I recommend this recipe no matter what size you want to make them. Reply

    • Natashas Kitchen
      June 16, 2018

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

  • stewart borden
    June 15, 2018

    I found them a bit bland to be honest. I couldn’t taste the cheese, I think I would try with a stronger cheddar or gruyere next time. The dill was a nice touch and came through. Maybe also add a few minced green onions or something. They fried up nicely as per the recipe, but on their just own didn’t taste ‘wow’. They need the aioli. Reply

    • Natashas Kitchen
      June 15, 2018

      Thank you for your feedback, Stewart. Reply

  • Melanie Olvera
    June 14, 2018

    I tried the cheesy chicken fritters recipe and they were delicious! They were a hit with the whole family! Reply

    • Natashas Kitchen
      June 14, 2018

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

  • Angela
    June 13, 2018

    Delicious. Substituted almond flour for regular to make it keto friendly. Also subbed 1/3 cup of mozzarella for cheddar. Even the kids loved them. Super easy and awesome to be able to prep ahead of time. Reply

    • Natashas Kitchen
      June 14, 2018

      That’s so great, Angela! That is the best when kids love what we moms make. 🙂 Reply

    • Della
      June 16, 2018

      Thanks I was wondering about making it keto friendly. Reply

  • Kelly
    June 13, 2018

    These were so delicious! Came out perfect. My family loved them. We will be making them again. Thanks for a great recipe. Reply

    • Natashas Kitchen
      June 13, 2018

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

  • Sally Kinsey
    June 13, 2018

    Hi, Eileen, I tried this recipe tonight using gluten-free, rice free, all-purpose flour. It was amazing!!! After reading some of your comments from others and you, I might try some of their ideas next time. Reply

    • Natashas Kitchen
      June 13, 2018

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

  • Meryl
    June 12, 2018

    First off, I absolutely adore you and think you are so great. My fiancé is always so pleased (as am I!) when I make anything from your page. Ok, second! Still getting the hang of this whole adulting thing… when I made these, they were SO GOOD however I almost burnt my apartment down (LOL). I found that it created a lot of smoke and burning (clearly the heat was too high at first but I lowered it and found that the same thing was happening) any other tips? What pan do you suggest using? I’m so embarrassed! Reply

    • Natasha
      June 12, 2018

      Hi Meryl, too high of heat can cause any oil to smoke, but it is best to use an oil with a high smoke point such as extra LIGHT olive oil (never extra virgin for cooking). I hope that helps! I’ve done it before and I’m pretty sure it has happened to every cook 🙂 Reply

  • MBV
    June 11, 2018

    I loved it. Can I add a small amount of shredded cheddar cheese to add a little more cheesy flavor? Mozarella is more on the bland side. Reply

    • Natashas Kitchen
      June 11, 2018

      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

  • cheflib
    June 11, 2018

    Has anybody tried baking these instead of frying? Reply

    • Natashas Kitchen
      June 11, 2018

      I haven’t tested that so I can’t say for sure. I had one reader report good results with baking but she didn’t share details of how she baked them. Reply

  • Glennice Fryson
    June 11, 2018

    Natasha what would be good to serve with these? They look delicious and I want to try them, but as a meal, not a sandwich only. Thanks. Reply

    • Natashas Kitchen
      June 11, 2018

      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 Reply

  • amber
    June 10, 2018

    I found using almond flour if it isn’t cold it doesn’t hold together as well when cooking Reply

    • Natashas Kitchen
      June 11, 2018

      Thank you for the great tip, Amber! Reply

    • sandy Muhlenberg
      June 14, 2018

      good to know . that is what i am doing. Reply

  • Ellen seiders
    June 10, 2018

    Made these today. Followed the recipe exactly including the dip. Served it with a tomato cucumber vinegarette salad. Perfect for summer. My adult sons demolished the whole platter. This is my plate and even then they stole one off my plate and split it between them all the while laughing, I took a picture of my plate and posted it to a small cooking group I’m joined too. Was thinking I could use this as a base and make a Mexican flavored fritter using pepper jack cheese and adding a little cumin and cayenne instead of the dill. Reply

    • Natashas Kitchen
      June 11, 2018

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

  • Diana
    June 10, 2018

    What can I substitute to lower the sodium? Reply

    • Natasha
      June 10, 2018

      Hi Carol, you could cut the cheese down to 1 cup and omit the salt added. Reply

  • Kate Luarca
    June 9, 2018

    Just wondering if refrigerating the mix for 2 hrs is crucial or I could get by with only 1 hour ? Let me know please. Reply

    • Natashas Kitchen
      June 9, 2018

      Hi Kate, 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

    • Joy
      June 10, 2018

      did you watch the video? Reply

  • Jodee Meyer
    June 9, 2018

    Natasha or commenters, have any of you used Almond flour instead of all purpose? I’m the Keto plan so no reg. flour, sugar, only 30 Gr. carbs per day. Reply

    • Natashas Kitchen
      June 9, 2018

      Hi Jodee, Here’s what one of our readers recently wrote. “Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs.” Hope this helps Reply

      • Anna Prohoroff
        June 11, 2018

        You can also use arrowroot starch/flour(keto friendly)☺ Reply

    • Michelle
      June 22, 2018

      We are Keto also. I actually just left the flour out completely and they were still amazing. Just make sure they are golden brown before you try to turn them. Reply

      • Natashas Kitchen
        June 22, 2018

        Thank you for sharing that with us, Michelle! Reply

  • Amber
    June 8, 2018

    I modified these a little. Used almond flour. Any idea how that will change the nutrition facts? Reply

    • Natashas Kitchen
      June 8, 2018

      Hi Amber. Here’s what one of our readers recently wrote. “Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs.” Hope this helps. Reply

  • Trac
    June 8, 2018

    My husband sent me this recipe on facebook because I have to eat a special diet and chicken breast is something I eat a lot of. I made this last night for dinner but added some liquid smoke to it. Chicken fritters are yummy and juicy. I will be adding some smoked chipotle peppers in adobo sauce the next time I make these. Very tasty and versatile recipe! This will become a favorite with me. Reply

    • Natashas Kitchen
      June 8, 2018

      I’m so glad you found your favorite, Trac! Thank you for the wonderful review! Reply

    • Gerry
      June 11, 2018

      Would really love to know how the Liquid smoke went . I find liquid smoke can taste a bit bitter Reply

  • Maz
    June 8, 2018

    love these fritters .. l substitute mayonnaise with a roasted garlic mayonnaise and the family loves them so much l usually make a double recipe Reply

    • Natashas Kitchen
      June 8, 2018

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

  • Rob
    June 7, 2018

    Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs. Reply

    • Natashas Kitchen
      June 8, 2018

      That’s just awesome!! I’m sure our readers would love to try the almond flour version. Thank you for sharing your wonderful review, Rob 🙂 Reply

    • Jodee Meyer
      June 9, 2018

      Good, you answered my question Rob! I’m on Keto as well. I’m always looking for new recipes too. If you’re on FB you can find me at jodee.meyer or just jodee meyer. Thanks! Reply

      • Sue
        June 13, 2018

        I was wondering if you use almond flour do you use equal amounts? TY Reply

        • Natashas Kitchen
          June 13, 2018

          Equal amounts should work just fine! We’ve had great reviews from people using almond flour! Reply

  • Lorrie
    June 7, 2018

    I made them this evening with only two changes, because I have a family member on a sodium and fat restricted diet, I reduced the mayo and the cheese in the fritters by half. But the result was amazing! Even with these alterations the recipe works just great! Thank you so much for sharing it with us. Reply

    • Natashas Kitchen
      June 8, 2018

      I’m so happy to hear that, Lorrie! Reply

  • Deanna
    June 6, 2018

    Tonight is the second time I’ve tried the Cheesy Chicken Fritters and my family LOVES them! They’ve even added them to a bun and made a sandwich. I like them plain and dip them in Sweet Baby Ray’s horseradish sauce or a homemade garlic mayo. A little goes a long way! Reply

    • Natashas Kitchen
      June 6, 2018

      That’s so awesome, Deanna! Sounds like you found a family favorite. Thank you for the great review! 🙂 Reply

  • Monica
    June 5, 2018

    Do we have to use the whole egg or can we leave it out? My husband can only do egg whites. Reply

    • Natasha
      June 5, 2018

      Hi Monica, I haven’t tried that but I suspect just using the egg whites may still work.
      Maybe someone else has tried – if so, please let us know and thanks in advance friends! 🙂  Reply

  • Ira
    June 5, 2018

    I made this tonight and everyone loved it! I used half the recipe since I was cooking for three people. It made 8 1/2 fritters, so next time I’ll use the whole recipe. I decided to make the entire aioli recipe but added a few things (splash of soy sauce, teaspoon of sour cream, dill) and it came out great. Thanks for the great recipe! Reply

    • Natashas Kitchen
      June 5, 2018

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

  • Becky
    June 4, 2018

    These were so yummy! We are on a paleo diet, so I just substituted my paleo flour and my own mayo for the ones in the recipe and this was great! My husband and I loved it and it’s in my paleo recipe book now! Reply

    • Natasha
      June 4, 2018

      HI Becky! That’s awesome that you were able to make these paleo diet friendly! What kind of flour do you use? Reply

  • Elsie
    June 4, 2018

    Hi Natasha
    is it ok to use self rising flour? Reply

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