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.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
These are absolutely delicious. Since I only cook for one I freeze my cooked patties and put them in the air fryer when I want a couple. Wonderful. Do you have a recipe for dill pickle soup?
So great to hear, MaryAnn. Thanks for sharing your good comments with us. I don’t have a recipe for that yet but thanks for that suggestion.
Omg Natasha these are absolutely delicious. I have made them several times. I leave them overnight and then fry portions according to need. These make THE best chicken burgers ever with lettuce, brioche buns, spicy mayo and cheese.
Yum! I’m so glad you enjoyed this recipe!
I love these!
I’ve made them several times now. First time I made them I didn’t have dill so I used parsley instead, kind of prefer them that way, but they’re good both ways.
I usually make them with canned chicken, but have made them with fresh and ground chicken as well. All turn out delicious.
Never tried letting them sit overnight, cause when I want them, I want them Now!
Hi Max! Thank you so much for sharing that with us! I’m so glad you enjoyed this recipe!
that was delicious thank you so much i love your cooking..you do cook with love big fan
Hi Joe! Thank you for that wonderful compliment! I’m happy to hear you’re enjoying our recipes!
If I use almond flour instead of flour would I measure same amt?
Hi Joleen, I haven’t tested this with almond flour, but I assume it would be about the same amount.
These were good. I didn’t have mozzarella, so I used a 4-cheese blend. I may have cut the chicken too big, though.
Thank you for sharing that with us! Yes, the smaller the chicken pieces the better!
Love this recipe! Do you think I could freeze the batter? Might have over done it and made a little much
Hi Shelbi, they freeze and reheat really well! I thaw and then reheat on a skillet over low heat just until hot. You can also reheat in an air fryer or oven. I haven’t tried freezing the batter but here is what one of our readers wrote: “”I have tried freezing the “batter” and then let it thaw in the refrigerator or room temp and go ahead as you would. It freezes Very well.” I hope this helps!
tried this recipe tonight. although they where good, the eggs came through a bit much. seemed more like an omelet you could eat with your hands. but again they where good, and I will be making them again.
Hi Nita, thank you for sharing that with us! It sounds like the egg to chicken ratio may have been off. You should not taste the egg as it acts as a binding agent in this recipe.
Hi, Could these chicken fritters be done in an air fryer as well?
Hi Linda, 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 were really good .. but I just hate cooking chicken. I had a lot left over .. they will be good over a salad. Thanks.
Thanks for sharing that with us, Chris. Yes that would be a great idea for the leftover!
Make this recipe often! So easy (I prefer using ground chicken) and such a wonderful taste. I think the aioli sauce is better if allowed to sit overnight, covered, in refrigerator. I think all the flavors meld better. My grandkids love these, ages 13 to 21, but they’ve loved them since I first started making them many years ago. Thank you for sharing this recipe with everyone, it’s sometimes hard to find something ALL age groups like!
Love it! Thanks for sharing your experience with us, Debi.
Hi Natasha, I’m wanting to make these today but I don’t have mozzarella. Do you know if these be fine with cheddar instead?
Hi Anna, cheddar should work!
Would this recipe work as well with almond flour or ground flax seed? My wife has to keep carbs as low as possible.
Hi Adam, 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.
Great recipe. Kids loved it. Have you tried freezing them after frying for later use ?
That is wonderful! They freeze and reheat really well! I thaw and then reheat on a skillet over low heat just until hot. You can also reheat in an air fryer or oven.
I am not a big fan of cooking chicken at home but I tried this recipe and I love it! So easy and flavorful the best chicken recipe ever! Thanks next I am going to try the zucchini fritters can’t wait!
I’m so happy you enjoyed that. Thank you for sharing that with us Bonnie!
I dont know what I did but mine were bland. What would you suggest to help with this? I did make the aolie (spelling?) Sauce and it helped but wondering what would help with the flavor. We refrigerated the mix over night. Still tasted ok but and was super easy to make for a make ahead meal. Loved that.
Hi Rebekah! This recipe should definitely not be bland. I’m curious if chicken to seasoning proportions were off? Was anything possibly altered in the recipe?
Baked at 375 degrees for 20 minutes, turning after 10. They were great
I’m glad you enjoyed that Cheryl!
Thank you was going to try to bake them tonight!
Have made these multiple times and they are always a big hit. Entire family loves them.
I’m so happy you enjoyed that!
I never leave comments but you have such a nice community here and after making these fritters along with your cabbage pie last night I feel compelled to! Both recipes were surprisingly simple and outrageously good. I subbed half of the cabbage in the pie for shredded broccoli because I just had it left over and used a little of the garlic aioli as an optional dip for both the fritters and cabbage pie. Both recipes are huge winners! I’ll be trying more of your recipes soon. Thank you!
Love it! Thank you for leaving your comments and great feedback for this recipe. I hope that you love all the recipes that you will try, Juliana.
HELP!!! Can these be frozen?? Its just my husband and myself, I probably should have cut the recipe in half…..
Hi Katherine, 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.
Hi Natasha! I have to tell you that this recipe for cheesy chicken fritters is the best! I love how easy they are to make! Love your recipes so much! Thank you!
Aaaw that is so sweet Ana Maria. Thank you so much for your great review, I am so glad that you loved this recipe so much!
Made these for dinner yesterday. Superb. Had a leftover patty this morning for breakfast. Still great. Love the Aioli sauce.
Hello Larry, it’s wonderful to hear that! Thanks for sharing and I hope you love every recipe that you try.
Just made these!! They turned out amazing ! The dill definitely gives it great flavor !
Isn’t it so good! I’m so glad you enjoyed it!
OMG, we had this tonight and it was fantastic!!! Definately going into the favorites file!
Love it! Thanks for sharing your experience here with us.
I tried this and it was delicious Thank you for sharing
You’re welcome! I’m so glad you enjoyed that Bella!
These have become a family favorite! Hubby almost never makes requests for dinner, but he does for these!
Some tips: Dice your chicken, then add the salt/pepper/dill directly to the chicken. In a small separate bowl, mix mayo/egg and use corn starch instead of flour. Mix into the chicken to thoroughly coat, then add in shredded cheese. They will come out amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Family favorite ❤
Made and love them! I put my chicken in my meat grinder vs cutting them up…faster for me 🙂
Nice one! I’m so glad you enjoyed this, Linda. Thank you for your great review!
Yes…I have made these and making them again tonight.
Thank you…they are delicious!
Yay sounds like you found one of your favorites. Enjoy!
Made these for Easter. I love them and the aioli sauce. I also made your dinner rolls and used the leftovers. I just melted a little butter in the pan added fritters. Cooked a few min on med heat then flipped. I added the roll that I cut in half to the pan and cooked til toasted. Then I made a sandwich with aioli and it
was delicious!!!!!
That’s just awesome!! Thank you for sharing your wonderful review, Pamela!
These were sooo good! I saw the recipe/video on Facebook recently and had to try it. My 3 year old even said they were “yummy”! Thank you! Unfortunately a lot of them fell apart in the pan – any suggestions for how to get them to stay together better? And how to keep them from sticking to the pan? (I don’t have nonstick pans.) Thanks again!
Hi Katie, 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.
Thank you for the suggestions!
The first time I made these I chopped the chicken and they fell apart, so after that I put the chicken in the Ninja and it worked much better. Making these again tonight. I don’t know which I love more – the fritters or the aoli! Soooo good!
Hi Marianna, yes the chicken needs to be cut into very tiny pieces! I’m so glad you enjoyed this recipe!
Can I make the Cheesy Chicken Fritters and store it in the refrigerator for later cooking? If yes, how long can I store it in the refrigerator? Thank you. By the way I love your recipes. Easy to prepare and cook. And soooo delicious.
Hi Agnes, I haven’t tested that for longer than 24 hours so I can’t advise on that. If you experiment, let me know how you liked the recipe.
This is one our favs… I substituted dill for chive and i always make about 5 lbs of chicken.. they freeze really well. My next batch will be made with green onion and jalapeños diced fine. Thank you for the recipe…
You’re welcome, Beth! Thank you for that great review!
I love these!!! Quick question- what changes should I make to the recipe if I’m using two pounds of ground chicken??
Thank you!
Hi Tom. It would be a 1:1 substitution!
My kids absolutely love this!! They request it for their birthday dinners! We don’t usually use the aioli but it is good as well.
That is the best when kids love what we moms make. That’s so great, Ashley!
Hi Natasha I like all your recipes and it always turns amazing,but I want to replace mayo do you have an idea what I can put instead?
Hi Ouny, 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.
Delicious! Followed recipe as given and it was easy! Easy and delicious…the best kind of recipe! Thanks for sharing!
You’re welcome, Paula. I am so glad that you enjoyed it!
Hi Natasha…I love this recipe and have made it several times before. My question is, can I substitute canned chicken breast for the ground chicken? I bought a lot of canned ones due to the situation we are in now with CoV. Thanks so much.
Hi Caridad, 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.
oh, great! Thanks for the suggestion, Natasha! Stay safe & healthy.
Can I use leftover chicken in this recipe?
Hi Shelly, that should work! Several of our readers have reported making this with leftover chicken: “I make those fritters for the kiddos lunch boxes. They love it ! Cook them in the pan on sunday (with the roasted chicken leftover) and reheat them in oven on monday morning!”
Hi Natasha, I am going to try the chicken fritters as an appie….could i do them a few hours ahead of time and reheat ? If so should i reheat in the oven or what would you suggest?
Hi Mary, 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.
Love your all recipes! Do u think these fritters could be done in an air fryer?
I haven’t really tried that yet to advise. If you decide to do an experiment please let us know if it worked!
Love these. I’ve made them a few times. So much flavor. Yum
Sounds like you have a new favorite! Thanks for the awesome review.
The best recipe site ever!!! Love you Natasha
I’m glad you’re enjoying our site.
These fritters are amazing!! My boys always want to have chicken nuggets when we are out but they don’t like them. These nuggets, as they call them, are the best. Not to mention way healthier than anything fastfood would provide.
That is the best when kids love what we moms make. That’s so great Alli!
Made a whole batch of the chicken mixture and excited about eating it tonight! I do have a question…could I freeze the remaining chicken mixture to freeze for next week? Or should I fry up everything and freeze?
Hi Kim! 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.
I have tried freezing the “batter” and then let it thaw in the refrigerator or room temp and go ahead as you would. It freezes Very well.
I live in a third world country where many ingredients are often hard to find. This recipe offers a great flavor with simple ingredients! Thanks so much Natasha!
You’re welcome, Brian. Hope you love it!
Finally tried this last night, I was nervous about trying something new on Monday-lol BUT glad I did. They are sooo good. The family said they DO want me to make them again! I didn’t do anything different from your recipe.
There were two left over from supper-and I took them for lunch! They headed great!
That’s so great! I’m glad you took the risk Lela! Thank you for that awesome feedback.
Love these. Made them tonight and they were gone in minutes. I made the mixture with chicken last night and kept it in the fridge overnight. Everything turned out awesome!
Thank you for sharing it here Regina. Love it!
This just popped up on my Facebook page and I thought it looked so good, I went right out and bought the stuff to make it. OMG, my husband and I loved it so much! Unbelievably easy and ridiculously delicious. I decided to use ground chicken instead because I couldn’t get any good chicken breast that day, and it worked like a charm, held together perfectly, came out looking exactly like yours did and was so juicy and tender, with a crisp exterior…no more breading! Incorporating flour is brilliant, makes it own crust. I liked this so much, I am going to show my sister and her husband how to make it when they come over for Valentine’s Day dinner. It’s THAT good. I can see that it’s versatile and you can change up the herbs and cheese, which will be fun. No getting bored with this one. Thank you so much for this recipe! I will be watching you for more. You’re so cute and very creative!
You’re welcome Sharon! Sounds like you found a new family favorite! I love the idea of making these for Valentine’s dinner, I’m now curious how these will look heart-shaped.
LOL Heart shaped! I should have thought of that. But I wanted to tell you that I experimented with this recipe and I used ground turkey (couldn’t find chicken), and used feta cheese and Cavender’s all purpose Greek seasoning mix. With your recipe as the base, I think I can make many different kinds of fritters. This Greek version was so good, I nearly fainted. I have never been such a great cook, until found you! I just subscribed and will keep watching. Thank you so much! You are just what I needed to inspire me to be a better cook for my family!
Thanks for sharing that with us, Sharon. I’m glad that you liked this recipe and that’s good that you experimented and turkey worked too! I hope you and your family love every recipe that you try.
I am a Greek-American and I love your suggestions. In fact as I read this article I thought,”This would be great since my kids love Greek food. Suggestion: add a a tablespoon of crushed GREEK oregano, garlic to taste, a tiny bit of sundried tomatoes and a healthy dash of grated lemon peel! Don’t forget the feta!
Sounds good – thanks for the suggestions!
Can this be done with almond flour?
Hi Ann Marie, We’ve had great reviews from people using almond flour to make them keto! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
I fixed these for super bowl and they were a hit! I will definitely be making these again
That’s just awesome!! Thank you for sharing your wonderful review Sherri!
I’m going to make these for a road trip snack
Awesome! Enjoy and thanks for giving this recipe a try
Looking for a recomendation. I’ve made this recipe many times. Now I’m trying the Keto diet. Could I replace the flour with Almond flour? Would the amount be the same? We love this recipe! Oh, and the Aioli is amazing!
Hi Juleigh, 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.
Thank yo so much Natasha! Just now seeing your reply. I am going to make them tonight for dinner! Thanks for the tip to turn down the heat. Aioli is superb!
Are these still good at room temperature ?
Hi Barb, absolutely! these are still great at room temperature or cold. I sneak them from the fridge whenever I can.
These are so easy to make and a huge hit with everyone. I’ve tried to make homemade chicken nuggets but my kids don’t like the texture, so these are a good alternative. I was nervous, never made them so I wasn’t sure if the batter was right but they cooked well and were easy to flip. Only had dried dill, which was fine. Can see them being good for picnics in the summer. The garlic mayonaisse is amazing. My batch made a lot, plenty for our family of 5 and some left over
Hi Jemma, thank you for that amazing review!
Made both the fritter batter and aioli yesterday and let set for 24 hrs. I fried a few up but made slightly larger than you show. They fit perfectly on slider roll that I had put the aioli sauce on top and bottom. Made more than I realized so I am going to fry up the rest of them and freeze them. The dill was just the perfect amount, not overwhelming. Loved them. Made a nice lunch!
This is one of our favorites recipes! I’m so glad you enjoyed this!
The first time that I made these, I used fresh shrimp and they were fabulous. Today Im having too much football company to use shrimp and plan to make them using chicken thighs…….hoping for the same outcome…YUM!
I hope everyone loved this recipe! Thank you so much for sharing that with me, Deborah!
We made cheesy chicken fritters tonight. They are good I might add alittle green onion next thank you
I’m so glad you enjoyed that, Gloria! Thank you for that amazing review!
Hi Natasha,
I am wondering what can I use instead of dill??
Thank you
Hello Mona, someone else commented that they substituted dill with chive and it was also great
These look awesome! If I don’t have fresh dill, could I sub dried dill or some other herb? Does it need to be a fresh herb?
Hi Bridget, we LOVE it with dill but I’m sure a substitution would work. Maybe parsley? If you experiment, let me know how you liked the recipe.
Just made this and it was a hit with my picky eater boys. Asked to make them again tomorrow for breakfast! They just love it. Thank you Natasha!
That is the best when kids love what we moms make. That’s so great, Karen!
Natasha, I made these today and the mayo, dill and cheese combo with chicken was perfect! I am in Russia, so the cheese I used was Gouda and it was great (it’s cheap here :)) . I didn’t have any issues with flipping them over either. PS: thank you so much for having the option to switch the recipe to metric system!! It makes it so much easier for me to make a shopping list and weigh it out as I cook
You’re welcome, Lori! I’m so glad you enjoyed this recipe!
I make those fritters for the kiddos lunch boxes. They love it ! Cook them in the pan on sunday (with the roasted chicken leftover) and reheat them in oven on monday morning !
I love that you made these for a to-go lunch. Thanks for sharing that great idea.
Oh and sometimes I sneack some grated veggies into it for my very fussy one
That is genius, Celine!
These are delicious and easy to make.
Making in the oven this time. How long would you guess?
Hi Jamiee, 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.
How did it turn out? I would rather bake these too.
My son and husband love this recipe. Actually making it tonight from request. Very simple and delicious. Thank you.
I’m so happy to hear that! Thank you for sharing your great review!
Made this few times already because it’s so delicious!
I’m curious if this is ok to cook it in an air fryer? If so how long? Temp?
Hi Andrea, 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!
Easy, delicious, and kids loved it! What more can I ask for?!?! I didnt even chill in fridge , went straight to pan, and I used ground chicken vs diced.
That is the best when kids love what we parents make, Jia. That’s so great!
Great flavor, both the fritters and dip. I chilled the chicken mixture overnight but when they hit the hot pan, they soon fell apart when flipped. Think ground chicken would work much better. Make patties slider size and serve on a buttered toasted bun with lettuce and tomato and the aioli. That’s my plan for next time. Thanks for the recipe. Something different!
You’re welcome! I’m happy you enjoyed that
I made these last night. I used almond flour and ground chicken. They were awesome! I may try some in the air fryer next time.
That’s just awesome!! Thank you for sharing your wonderful review, Beth!
I tried it last week, and my family LOVED it! I think next time I’m going to try it with ground chicken and maybe throw a few in the air fryer to see how they do in there. But recipe as is is *wonderful* and the dipping sauce is amazing!
I’m so happy to hear that! Thank you for sharing your great review!
Thanks sharing this information. I recently started my own weight loss journey and I’m finding lots of inspiration online. Here a great way I found to lose weight.
Thank you so much for sharing that with me.
Was very delicious, but the chicken did not stick together very good with the recommended cooking times and the oil tends to splash, any suggestions?
Hi Alyssa, we found the main culprit behind the Fritters falling apart is due to cutting the chicken pieces too big.
Maybe chill everything before making it.
I made these for my residents lunch at a frail care homeband they loved them. Empty plates and they want them more often.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Hey Natasha if I didn’t want to wait for two hour chill could I pop them in the freezer for 30 -45 min?
Hi Lacie, 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, no need to freeze.
My family loves these. I’m planning on making them again this week but forgot to buy the shredded Parmesan. Can I use Grated Parmesan or shredded mozzarella instead.
That should work, Anna! I recommend reading through our comments – several of our readers have reported great results using different kinds of cheese.
Can I bake in the oven,chicken fritters
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.
Delicious every time! Do not skip the sauce!
I have made these many times. My husband and mother love them as do I. I use them as a main dish and have fries and cottage cheese with them. I will be making them again tomorrow for us along with my brother and sister in law.
Aww that’s so awesome! Sounds like you found a family favorite, Shelley!
Can’t wait to make these. Classic combinations. Question: I really don’t care for dill. Any other herb/green you’d recommend? How bout chives or thin green onions? I seek your author’s pleasure. Thanks.
Leslie, either one will work great here 😋
I added chives, onion flakes and lemon pepper to mine. I would think most herbs would work with these. I love experimenting so each time tends to be just a bit different from the original.
This recipe is a HUGE hit in my house. I do cheat and use ground chicken, but everyone from my 4 y.o. to my 13 y.o love these fritters and aioli!
Thank you for the nice feedback Jessica 😀
Just made these.. they are awesome! I’m wondering if I could use Miracle Whip instead of mayo for a little extra zip. What do you think?
Hi Lynn, I haven’t experimented with miracle whip since we always use real mayo, so I can’t say for sure. I think it’s worth experimenting if that is what you have on hand.
I’ve never seen a recipe like this elsewhere. I’ve made this twice now and each time the fritters just seemingly disappear. The fresh dill really makes this recipe and the dipping sauce compliments the fritters so well. Thank you for always having delicious yet simple recipes to make!
Sounds like you found a new favorite Rachel! Thank you for sharing that awesome review with me!
Delicious! It’s now one of my favorites! However instead of Mozzarella I use a mix of cheddar and Velveeta and it is perfection (and if I’m feeling really extra I add bacon)
That sounds delicious! Thank you for sharing that awesome review with me Kylee!
I have all the ingredients on hand except for mozzarella cheese? Do you think a substitution for another cheese would work? ( I have havarti , cheddar , Monterey jack) or should I wait until I have mozzarella to make this?
Hi Jill, yes that should work. I recommend looking through the comments, several of our readers have left great results using other cheese.
I have never had a chicken fritter
Until this evening
Wow
Talk about it being a hit!
Since I’m now semi retired
I make sure that supper is ready for my husband when he comes home from work
He said to me….this is just as good as the food from galaxys edge in disneyworld
We went yesterday
Can’t get a better compliment than that
That’s so great! Sounds like you found a new favorite! Thank you for the great review!
Just made these for dinner today. They were soo good.
I’m so happy you enjoyed that, Diego!
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!
I made it once, and I make it for dinner tonight. So delicious. Thanks, Natasha for your yummy recipes. You’re my favorite cook
I’m so happy to hear that! Thank you for sharing your great review, Yelva!
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.
Has anyone tried replacing the Mayo with yogurt!
Hi, 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.
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!
No lemon for the aioli sauce, will it ruin it if left out? No lime either.
Hi Nana, it will still taste good but will taste more like mayo.
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.