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.
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these and the sauce…omgggg, simply Delicious
Thanks for posting!
I’m so glad you enjoyed it!
I have to give this five stars for the entertainment it provides me with tonight!
I used 2lbs of sinless, boneless chicken thighs, as that’s what I had on hand. It was a big batch, marinated 24 hours. My husband kindly said he’d cook it up, but I guess my instructions weren’t clear. Instead of individual fritters, we ended up with the entire batch dumped in the pan and cooked into a cheesy chicken and egg mish mash. Oh how I wanted to taste those crispy fritters…at least the flavor was good. Hope second time’s the charm!
I think he’s on to something there lol! Thank you for sharing this with me I hope you get to try this again soon.
Has anyone tried subbing the chicken for ground turkey?
Hi Alyssa, Yes! Our readers reported great results. Here’s what one said “This is so great for a quick meal on a busy night. I serve with french fries and a salad! I’ve used chicken breast, ground chicken and ground turkey, all with amazing results!!” I hope tht helps
This recipe for chicken fritters is awesome! I made it for supper and it was a hit! So easy to make and not many ingredients! Thank you so much for sharing it!
You’re welcome! I’m so happy you enjoyed it, Ana! Thank you for that wonderful review.
Hi these chicken fritters were really delicious and tasty. Thank you for a wonderful recipe, will definitely make again!
That’s just awesome!! Thank you for sharing your wonderful review Jono!
These are absolutely fantastic. I substituted almond flour (attempting keto.. ) ..and i let it sit, and sit. 2 hours is great, overnight makes the flavors mingle better (my opinion)
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Thank you so much for sharing that with me.
amazingly delicious! did these for my cell group and everyone loved them. my kids gave 2 thumbs up
Awww that’s the best! Thank you so much for sharing that with me, Donna. I’m all smiles!
WHEN I HAVE TRIED MAKING THEM PREVIOUSLY I HAD A HARD TIME WITH THEM FALLING APART IN THE PAN. ANY SUGGESTIONS?
Hi Karen, if no substitutions were made, be sure you use the correct proportions of ingredients and use a non-stick skillet. The cheese can get stuck to a stainless steel pan.
I love your recipes. I’ve been making these for a while and we really like them. My guys said they were a little bland so I added garlic, season salt, some sage and thyme. I also use almond flour. I have “chopped” the meat in the food processor but we didn’t like that as well. If you don’t dice them by hand you’re basically making ground chicken burgers. I don’t know how well they freeze or keep, we never have any leftovers. Thanks for the great recipes.
You’re welcome! I’m so glad you enjoyed it, Tudie!
Nice recipe! Can I freeze them once baked, and how would I heat them up? Thank you!
Hi Ginette, they freeze and reheat really well! I thaw and then reheat on a skillet over low heat just until hot. You can also reheat in an air fryer or oven.
Made them added onion. Fantastic and easy.
I’m so glad you enjoyed that! Thank you for sharing that with me, Dave!
Could I make them without refrigerating?
Hi Jen, The flavor improves if you let it marinate for at least 2 hours in the fridge but it definitely still works to cook right away if you don’t have the two hours.
Hmm Natasha. I really enjoy that chicken fritters. I will try it for sure and let you know of the outcome.
Regards
Thank you so much for sharing that with me! I hope you love this recipe!
Hello! What’s the Amount Per Serving in the Nutrition Chart? BTW – mine is “marinating” in the fridge right now!! I’m SO excited to try it!
Hi Dawn, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving.
Omg. Yum yum yum. Did I mention yum?!
I’m so glad you enjoyed it!
I used the pulse setting on my food processor for the chicken. It worked out perfectly and the fritters held their shape when I cooked them. Delicious!
That’s so great! Thank you for sharing that Nancy!
Hey girl, could I pulse the chicken in to small pieces, then mix?
Hi Cathy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I made these for my family for the first time just the other night. My husband had some and he loves them, so I am making them again right now. LOL Great recipe, Natasha!
Awww that’s the best! Thank you so much for sharing that with me, DelVita!
Oh, Natasha, you did it again! I made these chicken fritters for my family last night and we all devoured them. They were so yummy and the aioli sauce was out of this world. Thanks for sharing with us so many amazing recipes.
That’s so great! It sounds like you have a new favorite, Yvette!
My family and I love this recipe, I tend to omit the dill but add garlic and use sour cream instead of mayonnaise. Thank you for an easy yummy recipe.. from little ole New Zealand
You’re welcome! I’m so happy you enjoyed it Rebecca!
Hi! Do you think I can substitute flax eggs for the real eggs in this recipe?
HI Annette, I honestly have not tried making them egg-free using flax eggs so I’m not sure what would work as well for a binder. If you experiment, please let me know how it goes.
Thank you for replying! I will let you know if I try doing that! 🙂
I like to use rotisserie chicken to make this recipe. It’s about the 4th time I’ve made it. I love it. I also had no lemons the first time I made the garlic aioli. I used lime. I don’t think I will ever make it any differently.
I’m so happy to hear that! Thank you for sharing your great review!
This is the first time I’m making any of your recipes. It was easy and very flavorful. Only thing I would do differently next time is use Avocado oil because on the high heat. I think you would be able to get a good crispiness on it without burning the oil. But very good I already have a couple of friends asking for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Ken!
Thank you very much for this delicious recipe, today I’m gonna make it. I am from Venezuela and I have been following you for a while. I have made many people happy thanks to your recipes. Hugs! .
I’m so inspired reading your review, Yessi. Thank you!
Just wondering if I can freeze these fresh or should I cook them first before freezing.
Hi Joe, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one.
Great then, that’s what I’ll do, thanks.
You’re welcome!
These are delicious! My family loves them! Thank you for the recipe.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Will it still taste good without the dill?
Hi Brianna, yes, several of our readers have omitted or replaced it with parsley
I’ve made these previously and they are delicious! We recently got an air fryer and wondering if anyone has made these in the air fryer?
Hi Michelle, I haven’t tried that but here is what one of our readers wrote “I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them halfway through. Thank you” I hope this help!
These are amazing!!! I added garlic to the batter as well as some paprika. Will be making these again! Thank you!
I’ so happy you enjoeyd that Lena! Thank you for sharing that!
These look and sound amazing and I read through a ton of reviews and want to make them even more and try some of the other alterations. However I can’t have dairy. I am wondering if you have any idea how a non-dairy cheese like Nutcheese or Daia might fair in something like this? Both of them tend to have a higher melting point and don’t incorporate into their surrounding structures as well. Just curious if anyone else had tried that I didn’t see while scoping down the list.
Hi Sarah, I have had readers report good results using other dairy substitutions but I have searched the comments and nothing dairy-free came up.
Maybe someone else has tried making this dairy-free with success? If so, please let us know and thanks in advance!
Natasha,
This is one of my very favorite recipes for pleasing all crowds: a quick bite for a snack, main dish for children, add on to steak/fish dinner. Thank you so much for sharing it!
You’re welcome Hilda! I’m glad you enjoyed that.
If i sub the diced chicken for ground do i use the same weight of 1 1/2 lbs?
Hi Holly, I would substitute with an equal amount.
thanks. i just thought since the diced had more substance and the ground mushier, there would be a difference. ill give it a try and tweak it if needed.
O made these and they’re great! I did add some green onion
I made a horseradish sauce with mayo and sour cream, just perfect
I’m so happy you enjoyed that. Thank you for sharing that with us!
I wanted to give it a 5* rating but it would not allow me to click on the stars. I made these last night. I did the prep in the morning so they had the day to marinate. I got home from errands and made an arugula/tomato salad with a squeeze of lemon and had two of the patties along with it. The were so easy to cook up and perfect for a hot Arizona night. Light and yummy.
I’m so happy to hear that! Thank you for sharing your great review, Debbie!
Have you tried baking the Chicken Fritter? I have to avoid fried food, but the recipe sounds so good.
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.
What is a serving per nutritional information?
Hi Lori, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving.
can this be made keto friendly some how.
Hi Linda, We’ve had great reviews from people using almond flour to make them keto! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
a friend at work made these and they were delicious! Can I use fresh thyme? Would that work? I have some I need to use up.
I haven’t tested that Sue but it sounds like a good add on. If you experiment please let me know how you like that
These were easy and fun and so yummy
I’m so glad you enjoyed it Kathy!
These are soo delicious!!! Thanks for sharing! One question though, what sides do you usually serve them with?
Hi Valerie! I’m so happy to hear that! cut up veggies sounds great. I love to serve these with simple and fresh sides like a lighter fresh salad – maybe one with greens like our Greek Salad or our Cucumber Tomato Salad – you can explore all of our salads here. These cucumbers would also be really good! I hope this helps.
These are one of my family favorites. We don’t like dill, so I leave it out. Sometimes I add a little fresh tarragon. My daughters friends request these when they come over. Great recipe! Thank you.❤️
You’re welcome! I’m so happy you enjoyed it Karen!
These were delicious and the aioli dip is amazing. It would be good on fish, chicken nuggets, onion rings, etc.
I couldn’t agree more! Thank you so much for sharing that with me.
I love this recipe, its become a family favorite. I really want to try it out with ground chicken, would I use the same recipe pretty much or would you suggest any changes?
Hi Farah! Several of our readers have reported great results using ground chicken. I hope you love this recipe!
You’ve done it again, Natasha. I made this simple but very delicious dish last night for my family and received a unanimous and enthusiastic “thumbs up,” even from the grumpy teenager who had a lukewarm reaction when I told her what I was making. Followed the recipe to a tee. Came out perfect! And I don’t even like mayo. 🙂
That’s just awesome!! Thank you for sharing your wonderful review Jill! I’m so happy you all enjoyed this recipe!
Hi I was wondering what a good alternative would be to swap with the mayonnaise?
Thank you katelin 😊
Hi Katelin, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well.
Thank you 😊
I may have missed but I’m on keto. Could I use almond flour instead?
Hi Teres, We’ve had great reviews from people using almond flour to make them keto! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
Hi Natasha I have a question about these fritters. For the refrigeration part of the process, is it alright to keep them in the fridge longer than a night? Could I possibly keep them in there for a couple days? The prepared batter.
Hi Vika, I haven’t tried it for longer that that but it should work as long as your chicken is fresh!
These are the most delicious things ever. I watched the video and have been drooling for days. Finally got a chance to make them tonight, cannot even explain how good they were
That’s so great! It sounds like you have a new favorite Theresa!
Made this but turned them into chicken burgers, they were fantastic! Making them again tonight!
That’s just awesome!! Thank you for sharing your wonderful review Red!
Hi Natasha! I make your recipes all the time and I have never been disappointed. These chicken fritters are SO GOOD! I am a stay at home wife and I cook ALL the time. I get so excited when you post a new recipe video! Thank you so much!
Hi Karley, I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment.
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!
These were fantastic! I substituted the mozzarella for a Mexican blend cheese and added 1 tsp of garlic powder and parsley each. Huge hit at dinner! Will definitely make these again!
Hi Terri! I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
LOVE these! They are great for my celiac son, and my daughter’s friends are always texting me to make these fritters for them. I serve them with cucumber slices and baby carrots. Thank you!!
p.s. I make the aioli using 1/3 c each mayo, sour cream and plain yogurt. I also add dill to it.
That’s so great! Thank you so much for sharing that with me Jennifer! It sounds like you have a new favorite!
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.