Cheesy Chicken Fritters (VIDEO)
These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!
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Oh P.S. that garlic aoili sauce is all kinds of delicious. It whips up fast (put everything into a dish and stir with a spoon) – easy! You will want to dip you chicken fritters, fries and veggies into it forever and it also works fabulously on sandwiches and burgers. Have you made an aoili before?
This recipe is an oldie, but goodie. I want everyone to discover it! It’s one of those easy chicken recipes you will make over and over. One of my readers, Nadia, wrote in with her recipe for these”Kotleti Nezhnost” or Tender Kotleti, sharing how much her family loved them. Nadia, thank you so much for introducing us to such a delicious recipe that we have made over and over; both for our family and for company. This chicken fritters recipe always gets glowing reviews.
How to Serve Chicken Patties:
Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!
If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.
Can I Use Ground Chicken or Cooked Chicken?
YES! We love the texture and juicy bites of diced chicken but you can substitute with ground chicken. A few readers have also reported good results using pre-cooked chicken. You can use what you have on hand for a quick lunch or snack.
I hope you’re craving these big time! Ha ha!! No seriously, I do hope these cheesy chicken fritters become a new favorite for you as they are in our home.
More Easy Chicken Recipes to Discover:
We have hundreds of chicken recipes and here are some of our all-time reader and family favorites:
- Chicken Drumsticks with Garlic and Dijon have all the flavor!
- Homemade Chicken Nuggets are 100x better than store-bought
- Chicken and Mushroom Stir fry is super saucy
- Slow Cooker Chicken Tacos are easy and loaded with flavor
Watch How to Make Cheesy Chicken Fritters:
You will love the crisp cheesy edges and juicy center of these chicken patties. These are even delicious at room temperature or chilled and you won’t be able to stop at just one. If you’re lucky enough to have leftovers, they re-heat really well on a skillet.
⬇ Print-Friendly Cheesy Chicken Fritters Recipe:
Cheesy Chicken Fritters
Ingredients
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
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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.
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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.
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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.
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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.
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.
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Hi! Love this recipe, so easy and delicious! And the dill is my favorite part of it!
At first, I was having trouble flipping the fritters on the pan because they kept falling apart. So I added more cheese hoping to pull out some moisture. Then halfway through the batter, I realized I forgot the flour. 🤦🏼♀️ Haha the flour definitely helped keep them together in the end!
Thanks for the yummy recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us Elona!
We eat a ton of chicken in my house as it’s the only protein my daughter will eat. I will say that my hubby was open to it and was very pleasantly surprised! There is definitely something about the smell and the taste that takes me back to my childhood right away, but I can’t put my finger on it. I do not like mayo at all, but you cannot taste it in this recipe. I have never cooked with fresh dill, so I only put half of the recipe amount in because I didn’t know if I would like it or not. I did add some ground red pepper and some Tony’s for flavor. I would think the possibilities are endless with different types of cheeses, different flavored mayos, add a little Tobasco, different spices, etc. I have a body building co-worker who pretty much ate all my leftovers today at lunch! Nevertheless, this will now become a staple in my house and I have already sent this to my sister to tries her best to eat “like” keto for her RA. 30 years from now, we will probably all be acting like this is some old family secret recipe!
Thank you for the wonderful review! I’m so happy you enjoyed that. & Thank you for sharing that with us!
Made it yesterday for the first time. Make it a little larger than on the recipe. I have added one more touch to it. After frying them, I placed them on a baking sheet, covered with sliced tomatoes, put a little more mayo on the top and added more cheese and bake at 350 degrees for maybe 20 more minutes. It was delicious. Great recipe. Next time will stick with the recipe to make as an appetizer.
sorry forgot to add the rating. Definitely 5 stars.
Thank you, Natalya!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made these last night. Added some minced onion and garlic. Used the potato starch and they turned out amazing. Everyone is looking forward to tonight’s leftovers. No problem with them holding together in pan. They are definitely on our “keepers” list.
Sounds like you found a new favorite! Thank you for sharing that awesome review with me Susan!
I accidentally added seeded chopped jalapeños to this recipe because I was trying to make jalapeño popper bites at the same time and dumped them in the bowl with the chicken. I have to say, they were awesome!! My husband and guest loved them and want more tonight! They also make good sliders!
Happy accidents are the best! Thank you for sharing that with me Ashley!
I do ground chicken instead and they turn out FANTASTIC! I also do a quick pan fry then bake for 20 min.
My 17 year old son could sit and eat all these himself! LOL He loves them!
I’m so happy you enjoyed that with ground chicken, Victoria!
I love this site and follow Natasha, but I have to say, this recipe was a failure for me. I cook for my family every night, whole foods only due to my sons medical condition. I tried twice and everytime it turned into a crumbly disaster. I love you Natasha, but, something is missing.
Hi Stacy, it might help to chop the chicken finer and also be sure to keep the proportions of liquid to dry ingredients the same so the batter doesn’t end up too loose. Lastly, a good non-stick pan really helps with flipping the fritters so they don’t fall apart.
We had this for dinner today, def a five star meal. Picky toddler and husband gobbled it down in no time! I used chicken tenderloins instead and it still came out so delicious. Thank you for making this recipe Natasha, you are my go to for easy night dinners;)
Awww that’s the best! Thank you so much for sharing that with me, Ulya. I’m all smiles!
I wonder if you can use something other than mayo for chicken fritters? Not a mayo fan.
Hi Jackie, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well.
https://www.wikihow.com/Substitute-for-Mayo
thanks for sharing!
Use almond flour and make it keto??
Hi Linda! Yes! Several of our readers have reported making these keto. Here is what one of our readers wrote “We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe! I hope that helps.
I use sweet chili sauce and add corn to mine. I make this all the time. Some friends request it when we have pot lucks.
That’s so great! I’m so happy you enjoyed that. Thank you for sharing that with us!
This is so great for a quick meal on a busy night. I serve with french fries and a salad! I’ve used chicken breast, ground chicken and ground turkey, all with amazing results!!
(P.S. I’m a horrible meal planner and usually take something out the night before and spend my day deciding what I want to make with it. I’ve always made this only giving it one hour or less to chill.)
I’m so happy you enjoyed that. Thank you for sharing that with us Jennifer!
I just made these! As DELICIOUS as promised! I will be sharing this recipe! ⭐️⭐️⭐️⭐️⭐️
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you use a roasted chicken rather than chicken breasts?
Hi Becky, I have had a few people report great results using already cooked chicken. I hope you enjoy the chicken fritters!
Can these be served cold?
Hi Terry, I’ve always enjoyed leftovers right out of the refrigerator so I would say yes they do serve well cold. I love them best fresh but cold works.
These are becoming a staple at my house! Great recipe and we love the aioli sauce!
We never skip the aioli! Thank you for sharing your wonderful review
Delicious ! Made it for my son but he is too picky or not hungry.
I’m so happy you enjoyed that Chau!
Tried it tonight and it’s delicious!! Even the fussy kids liked it!
Hi Elizabeth! That is the best when kids love what we moms make. That’s so great
can you use almond or coconut flour in the chicken fritters? I am on low carb and have lost 30 lbs. Your recipe looks delicious!
Hi Carol! We’ve had great reviews from people using almond flour! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
Best chicken recipe ever!
I’m so happy you enjoyed that, Daniel!
I like that you include the nutritional content, but how many of these are considered a serving?
Hi Michelle, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving.
The Chicken Fritters are awesome! A different taste with the dill in there and right on target with my family. Then, the sauce, THE SAUCE! I will be making this recipe forever, Thanks for posting it!
You’re welcome! I’m so happy you all enjoyed that Tammie!
Can these be made with leftover rotisserie chicken
Hi Marlene, Several of our readers have reported making these with rotisserie chicken. Here is what one of our readers wrote “I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!” I hope that helps!
I have cooked these fritters and they are delicious… If you’re trying them for the first time, please make the aoli sauce to dip them in.. The Aoli just makes the flavors snap!!! I’ll be cooking them again tonight for my family and I’ll post a pic later this evening…..
Sounds like you found a new favorite, Randy! I’m so happy you enjoyed that!
I’ve lost count how many times I’ve made this recipe now! Family favorite for sure and I love that it’s fast, easy and always so delicious!
I’m so happy you found a family favorite, Stacey! Thank you for sharing your awesome review with me!
Will one store bought cooked whole chicken be enough white meat for this recipe?
Hi Leta, If you are referring to pre-cooked chicken, I have had several readers report good results using cooked diced chicken. 🙂
Hi! These look amazing and I am wondering has anyone mentioned a sub for flour that is keto friendly? If so what did they use? I don’t know how almond or coconut flour would be with this! Thanks!!
Hi Danielle! Several of our readers have reported making these keto. Here is what one of our readers wrote “We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!”
Can the “batter” be frozen to make at a lat3e3r date?
Hi Doreen, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one.
Absolutely amazing I would have taken pictures but they disappeared as fast as I was making them. I was told to make a double batch next time.
That’s so great, Jennifer! Sounds like you have a new family favorite! Thank you for sharing your awesome review with me!
Can you replace the mayo with another ingredient? I hate mayo. Otherwise this looks good.
Hi Dee, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well.
I am going to change flour to almond flour. Would it be 1/3 cup almond flour? And do I need to change anything else? Thanks
Hi Pam, we’ve had great reviews from people using almond flour! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
It doesn’t matter who I make these for kids, a spouse or coworkers everyone loves them and the sauce!
I do add a little bit more seasoning and some old bay but still these are super good!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
What would be a good side dish for these? Could you make them as a sandwich patty or would they fall apart?
Hi Tina, I think you could make them a little larger and turn them into patties for chicken sandwiches, or even keep them the same size and use them as sandwich sliders. yum!
I added sweet corn, minced garlic and onions. It was delicious! I only got to referigerate it for maybe 30-45 min though. They seem a bit crumbly and not quite stiff enough to handle without a spatial when they’re done so maybe next time I’ll definitely refrigerate 2 hrs to overnight to see if it binds better. The corn could’ve made it more crumbly though. Maybe I should’ve upped the binder ingredients since I added more solids. I’ll definitely give it another go though. The flavor was phenomenal!
I’m so happy you enjoyed that, Melissa! Thank you for that wonderful review!
Hi. Am thinking of making these. Can you freeze cooked fritters?
Hi Kayleen, yes, they freeze and reheat really well! I thaw and then reheat over low heat just until hot. I hope that helps!
I froze these and heated them up in an iron frying pan and they were crisp and delicious
That’s so graet! Thank you for that feedback Judy!
I made these a couple of weeks ago. Making them again tonight. My husband and I love them. I made a spicy aioli to go with them. Delicious.
That’s so great! It sounds like you have a new favorite, Kim!
Do you think I could put them in the over to bake instead of frying
Hi Barbara, I haven’t tried to bake these so I can’t advise with specific instructions. I’m not sure if the batter would set properly.
Can I use ground chicken?!
Hi Patti! Yes, several of our readers have reported great results with that!
I made these and since I am Keto, I used crushed pork rinds!!! Amazing, for me 1 total carb in 3 fritters!! A huge win!! Thank you
You’re welcome! I’m so happy you enjoyed it!!
Mechelle, I was just wondering if these could be made Keto friendly! Thank you!
First I want to say my family LOVES when I make these fritters for dinner! I use ground chicken because I find it to be easier and quicker. Thank you for this addition to my dinner line up!
That’s so great! It sounds like you have a family favorite!.
These fritters are awesome.
Can they be baked instead if frying?
Hi Penny! I haven’t tested that (baking) so I can’t say for sure but I did have a reader report, “I bake salmon patties, I just make them as usual and bake them on 350 on parchment paper sprayed with a little olive oil for a nice golden brown. Been doing that for years. Now they are a little dryer, but I like my food crispy and fresh.” I hope that helps a little!
Great treat easy to make I think I will test various adds to them too like bacon and cheddar
I’m so happy you enjoyed that! This recipe is versatile!
Really the best!!! I live it and I paired it with some creamy mashed patatoes. So savory and delicious! Can’t wait to make it again.❤️
That’s so great! It sounds like you have a new favorite!
I just have to say THANK YOU!!!! I have a lot of problems with my stomach and cannot eat onion or garlic. It is so hard to find recipes without those things in them. I saw your chicken fritters and was like humm have to try those. I eat mostly chicken and i’m always looking for something different.I used gluten free flour and mozzarella Parmesan. I couldnt stop eating them. they were so refreshing and different. Thank you again.
That’s so great! I’m so inspired reading your review. Thank you!
Would it work to make half the recipe?
Hi Mary! Of course! Simply halve the ingredients 🙂
I made the chicken fritters following the recipe and my guests enjoyed them very much. The only variation I will try is with the cheese. The mozzarella flavor is so mild that I could hardly notice it in the final fritter. I plan on trying different cheeses , probably cheddar and/or Parmesan.
I’m happy you enjoyed that, Tom! Thank you for that great review!
I agree about the cheese.. then I got to thinking..lol how about parm and a little tomato sauce.
Hi! I am hoping to try this recipe this evening and had a quick question it is just myself that I am cooking for so I have to cut all recipes down and usually for easy chicken recipes like this I use canned chicken (don’t judge 😆) do you think that would possibly work in this recipe? And has anyone else tried cheeses with more flavor if so what kind of cheese? Thanks so much
Hi Linda, I haven’t tried canned chicken so I’m not sure how that would work out. I think canned chicken might work better as a substitute in my salmon cakes recipe. & yes! Several of our readers have reported great results using another cheese.
Could these be made in an air fryer?
Hi Taylor, I haven’t tried that but here is what one of our readers wrote “I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them halfway through. Thank you” I hope this help!
The first time I made these, my husband told me it was best chicken that I have made in almost 20 years(I make chicken all the time, he is not a huge chicken eater). I have made these numerous times since then. I am making them for dinner tonight. We dip ours in ranch though. Thanks for the yummy recipe.
You’re welcome! I’m so happy you both enjoyed that!
We had guinea pig night and I made these…wonderful!! I ran partially frozen chicken through my food processor with slicing blade. I also subbed white pepper for black pepper. These are easy to make and very rich!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Love these burger size. Turkey breast is even better. substituted colby-jack cheese & poultry seasoning. but eggs cannot be omited or amount reduced. guaranteed to fall apart.
Thank you for sharing that with us, Deborah!
Do I really have to wait two hours to cook them?
Hi Cathie! The flavor improves if you let it marinate for at least 2 hours in the fridge but it definitely still works to cook right away if you don’t have the two hours.
I made these tonight using coconut flour instead of regular flour to make it more keto friendly. They were outstanding! Thank you for sharing!!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made these cheesy chicken fritters and my husband and I thought they were absolutely delicious.
I’m so happy to hear that! Thank you for sharing your great review!
I made them without dill, yet super delicious. Everybody loved ’em, specially my grand kids. Thanks for such a simple and mouth watering recepie.
I’m so glad you enjoyed it! Thank you for the wonderful review!
So good! Easy to make and delish. A new family fave..
That’s so great! I’m so happy you found a new family favorite!
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.
Sounds like you found a new favorite! I’m so happy you enjoyed that!
Absolutely wonderful. Next time I will add minced onion to the fritters and substitute poultry seasoning for the dill. My grandchildren vaporized them.
That’s the best! I love it when the kids enjoy our meals! Thank you for sharing that great review with me, Susan!
You recipe is awesome but your pop up add to follow you is annoying. And blocks my view of your recipe. Ugh
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!
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.
I’m so happy to hear that! Thank you for sharing your great review!
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.
I would love to know how that turns out!
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!
Thank you for the wonderful review!
Hi. I want to substitute chicken breasts with ground chicken. How much of ground chicken should I use? Thank you.
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.
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!
Hi Tracy! Happy New Year! I’m so happy you enjoyed that! Thank you for sharing your great review!
Can you substitute the mayonnaise with something. I don’t like mayonnaise
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.
Hi there! Can I make this without the flour? Or, is there a non-carb, non-flour alternative you would recommend?
Hi Devon, Several of our readers have reported great results making these as gluten-free chicken fritters with almond flour
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!
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!
Love Love LOVE this recipe. They’re always the first thing to go whenever I make them. Making again today.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Tastes good but every time I make these they fall apart
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.
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.
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?
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.
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.
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use a different cheese like Fontina , sharp cheddar or asiago?
Yes! Several of our readers have reported great results using other cheeses. Enjoy!
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.
I look forward to hearing how you like that!
In the nutrition facts…
Is that per fritter? Or maybe by ounces?
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!
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!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
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
Hi Stoney, you can either refrigerate the batter overnight or cook them and refrigerate the cooked fritters then reheat over a skillet until hot.
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
Can we make these fritters with tuna(pre cooked )?can u tell more recipes with tuna.thnx
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.
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.
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.
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?
Hi Angela! Several of our readers have reported great results using almond flour!
No it want, I used gluten free and it taste good
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..
I’m so glad you enjoyed it! Thank you for the wonderful review!
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
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!
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
Thank you so much for sharing that with us Maggie!
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.
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!
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.
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
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!
Thanks a lot! 🙂
You’re welcome!
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.🌹🍁🍂💖
You’re so nice Olga! Thank you!! I’m so happy you are enjoying our recipes!
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!
That sounds perfect! Thank you for sharing that with me, Anne.
We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!
I love that you turned this Keto friendly! Thank you so much for sharing this version with us!
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 .
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!
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.
You’re so welcome, Danielle! I’m happy you enjoyed it!
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! 🙂
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 recipe.
Can you use already cooked chicken?
Hi Doris! I have had several readers report good results using cooked diced chicken.
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
I’m so glad you enjoyed it! Thank you for the wonderful review, John!
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!!
I appreciate the awesome feedback, Kristen! Sounds like you found a new favorite! Thank you!
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
Hi Jeannette! I’m so happy you both enjoyed that! Thank you for sharing that with us!
Love these. Also freeze well for quick snack or lunch.
I’m so happy you enjoyed that Bonnie!
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!
I’m so happy you enjoyed that!
What would be a good side dish to serve with these in order to make them a more hearty dinner?
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.
Hi I am allergic to mayo so what else can I use instead please
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.
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!
That’s so great! Thank you for your wonderful review, Mari!
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
Hi Jeff! I’m so happy you were able to work that out! Thank you for sharing that with us!
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.
Hi Angela! I’m so happy this worked with the changes you have made! Thank you for sharing that with all of us!
How do these freeze? Looking to make them ahead and keep in the freezer for busy nights.
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.
Is it possible to make the mixture, freeze it, then when you want it, thaw mixture, shape, and fry?
Or should you fry all of them fresh, and freeze the leftovers, then thaw, and warm up on skillet?
Hi Oksana, 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.
Hi Natasha,
Love the recipe, but not being a big fan of dell, is there something else I could use.
Thanks
JR.
Hi Junior! You can try parsley? Several of our readers have mentioned changes
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!
That’s so great Kim! I’m so happy you both enjoyed this recipe! Thank you for your wonderful review!
Do you think these would work with almond flour ?
Hi Mary! Several of our readers have reported great results using almond flour!
Hi Mary, Several of our readers have reported great results making these as gluten free chicken fritters with almond flour
Could you use chicken burger ?
Hi Chris! I think you could use ground chicken – several of my readers have reported good results using ground chicken in these fritters.
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
Thank you for sharing that with us, Kim! I’m so happy you enjoyed this recipe!
What would you suggest in substituting something else for the flour? I’d like to make these Keto-friendly. No grains. 🙂
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.
Linda I used 1/3c of almond flour to make them keto friendly…they turned out great!!
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?
The carb count will be 4.3g or 2% with almond flour vs 7.3g or 3%. I hope this helps.
I used almond flour in mine, my carbs were 10.6 for the whole batch after I subtracted the fiber.
Great idea! I wonder if any other nut flour would work?
You can trye almond or coconut flour. I haven’t tried it with anything else
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?
Hi Susan, You could substitute with fresh parsley or finely chopped chives/ green onion.
I used dill weed in mine since I didn’t have fresh dill. They tasted amazing!!
I’m so happy you enjoyed that, Jodi!
Wondered if anyone tried this recipe with ground chicken.
Hi Judy, I have had several readers report great results using ground chicken for chicken fritters 🙂
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.
Thank you for sharing your changes with us, Gage! I need to try that asap!
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.
That’s so great! Thank you for the wonderful review!
I Made this recipee yesterday but how many chicken fritters per serving? can u help me with that please!
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.
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.
Hi Jodi, thank you for that amazing review and for sharing your awesome tips! That is so helpful!! 🙂
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!
That’s so great Brenda! I’m happy you were able to fit this into your Keto diet!
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
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!
Could we use dried dill? Dried chives?
Terri, dried dill would work, but you would need less. You could also substitute with fresh parsley or finely chopped chives/ green onion.
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!
Hi Martha! I’m so glad you enjoyed it! Thank you for the wonderful review!
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!!
Thank you for sharing your thoughtful review and changes with us Ginny! 🙂
Ginny, I’m sorry, but what is this “spilt” that you baked the fritters on?
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!
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.
Hi Natasha.these look delicious,I’m going to make it tomorrow. Can u give me the recipe for the sauce?
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.
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.☺👍💕
That’s so great Olga! I’m happy I could help! God bless you also!
Hello,
Gonna make these and was wondering has anyone made these in a air firer ?
Thanks,
Mike
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!
Curious as well. This is a family favorite recipe and would love to try it in my air fryer!
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
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 🙂
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 🙂
I look forward to getting your feedback!
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.
Hi Mandy! I’m so happy you were able to fit these into your meal planning! Thank you for the great review!
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 🙂
That’s so great Mike! Thank you for sharing your awesome review with us!
can I substitute the mayo with plain yogurt ??
Yes people have done than and liked it!
awesome ! thank you.
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
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. 🙂
Can sour cream be substituted instead of mayo?
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.
could I use chedder cheese instead?
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!
Do they have to be served warm?
I think they are best when warm. But people have snacked on them cold also!
We eat them cold the next day all the time! A fave of my teen
That’s so great!
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???).
Wow! That is a great compliment! Thank you for the great review and of course the referrals to our website! I’m all smiles!
These are to die for.
I’m so happy you liked them Mandi!
I was wondering how these would turn out with ground chicken?
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.
I didn’t have dill or mozzarella, so used taco seasoned cheese and cumin instead. Turned out great. And was very simple to make.
That’s awesome Thanks Brian!
this dish is fantastic. and the dip you used is perfect. thank you.
You’re welcome Lauraine! I’m so happy you enjoyed these!
Making second batch of your cheesy chicken fritters tonight. They were such a huge hit with my wife last week, she wanted them again.
That’s awesome Richard! So happy you both enjoyed that!
The food is easy to make and great – and you’re not bad on the eye too 😉
Thank you! You’re so nice!
Thanks Maverick for that very nice compliment! 🙂
Do you really have to wait 2 hou A before cooking? 🤷🏻♀️
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.
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!
I hope they turned out for you! That’s quite a bit more!