These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes, THESE chicken patties are for you!

Cheesy chicken fritters arranged on paper showing golden brown exterior of chicken patties garnished with dill and lemon slices - how to serve one of our favorite easy chicken recipes

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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!

How to serve chicken fritters with chicken patties being dipped in garlic aioli sauce

If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

Can I Use Ground Chicken or Cooked Chicken?

YES! We love the texture and juicy bites of diced chicken but you can substitute with ground chicken. A few readers have also reported good results using pre-cooked chicken. You can use what you have on hand for a quick lunch or snack.

Cheesy, juicy center of chicken fritters served on a platter with garlic aioli dip

I hope you’re craving these big time! Ha ha!! No seriously, I do hope these cheesy chicken fritters become a new favorite for you as they are in our home.

More Easy Chicken Recipes to Discover:

We have hundreds of chicken recipes and here are some of our all-time reader and family favorites:

Watch How to Make Cheesy Chicken Fritters:

You will love the crisp cheesy edges and juicy center of these chicken patties. These are even delicious at room temperature or chilled and you won’t be able to stop at just one. If you’re lucky enough to have leftovers, they re-heat really well on a skillet.

⬇ Print-Friendly Cheesy Chicken Fritters Recipe:

Cheesy Chicken Fritters

4.92 from 581 votes
Author: Natasha of NatashasKitchen.com
Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters aka chicken patties! | natashaskitchen.com
Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 servings (makes 16-18 fritters)

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)

Instructions

  • 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.
  • 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.
  • 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.
  • To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Notes

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Nutrition Per Serving

326kcal Calories4g Carbs23g Protein23g Fat4g Saturated Fat112mg Cholesterol538mg Sodium347mg Potassium155IU Vitamin A1.5mg Vitamin C121mg Calcium0.8mg Iron
Nutrition Facts
Cheesy Chicken Fritters
Amount per Serving
Calories
326
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
112
mg
37
%
Sodium
 
538
mg
23
%
Potassium
 
347
mg
10
%
Carbohydrates
 
4
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
155
IU
3
%
Vitamin C
 
1.5
mg
2
%
Calcium
 
121
mg
12
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Main Course
Cuisine: American, Russian, Ukrainian
Keyword: Chicken Fritters
Skill Level: Easy
Cost to Make: $
Calories: 326
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

P.P.S. If you have tried these fritters, let me know in a comment below, and if you wish to share a photo of your delicious creation, I invite you to join and share in our new Private VIP Readers Facebook Group.

Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.92 from 581 votes (128 ratings without comment)

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Recipe Rating




Comments

  • Joni
    November 2, 2017

    Hi Natasha!
    I want to make these for dinner tomorrow night. I’ll have to do it in batches. Will it be ok to put them in the oven until they’re all done and ready to serve? Thanks!

    Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Joni, that should work just fine. They are also great at room temperature.

      Reply

  • Luda
    October 30, 2017

    Hi, Natasha,
    I’m assuming chicken thigh meat would be ok for these?

    Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Luda, yes that would work fine. I use chicken breast for this since it is still very tender and easier to trim since they have hardly any fat on them. Thigh meat would taste even better 🙂

      Reply

  • Julia Kiforishin
    October 25, 2017

    Hi natasha,
    I’ve already made these previous and everyone absolutely loved them but I was trying to make them for our zhatva potluck and was wondering if there was a way to reheat them?

    Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      Hi Julia, these reheat well on a skillet – just heat on a dry skillet until they are warm/hot – just enough to reheat without re-cooking. You can also warm them in the oven (admittedly, I like to sneak leftovers straight from the fridge, but they are better served warm). 🙂

      Reply

  • Kira
    October 23, 2017

    Do you think you could make these with ground chicken?

    Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Kira, I have had several readers report great results using ground chicken 🙂

      Reply

  • Yolanda
    October 19, 2017

    These we’re really delicious and the dipping sauce was absolutely the best. I didn’t realize they needed to be refrigerated so I froze the mixture for about 45 minutes and they came together just fine!! Kids liked them–I will make them again. We also made an avocado salad with romaine, fresh corn, black beans and tomatoes which I took from another one of your recipes!! You’re awesome!

    Reply

    • Natasha's Kitchen
      October 19, 2017

      Thank you Yolanda! I’m glad to hear everyone loves the recipe! Thanks for following and sharing your excellent review with other readers!

      Reply

  • Susan Watson
    October 18, 2017

    Can these be frozen before frying?

    Reply

    • Natasha
      natashaskitchen
      October 18, 2017

      Hi Susan, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one.

      Reply

    • Yolanda
      October 19, 2017

      I froze for about an 45 min-hour and it worked just fine!!

      Reply

  • Susan Davies
    October 16, 2017

    Hi Natasha! Are these good served cold or best hot???

    Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Susan, I love them best hot/warm off the skillet. They also taste very very good once at room temperature and can even be enjoyed cold.

      Reply

  • Ruth
    October 11, 2017

    Just made them…delicious! I added some thinly sliced scallions and we loved them! Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      October 11, 2017

      You’re welcome Ruth! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!

      Reply

  • Gloria
    October 11, 2017

    Could you do this with shrimp??

    Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Gloria, I think that would work well with shrimp and sounds quite good! If you try it, let me know how you liked it 🙂

      Reply

  • Betty
    October 10, 2017

    Can you use rotisserie or already cooked chicken?

    Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Betty, We have always done these with raw chicken but one of my readers reported the following: “I used chopped rotisserie chicken and they turned out great!” I hope that helps

      Reply

      • Betty
        October 11, 2017

        Thank you, thank you very much. We love rotisserie chicken so much, I will try this pretty quick, will have to try the shrimp too, my husband loves shrimp.

        Reply

        • Natasha's Kitchen
          October 11, 2017

          You’re welcome Betty! I hope you love it!

          Reply

  • Sarah
    October 10, 2017

    Could you substitute cilantro for dill?

    Reply

    • Natasha
      natashaskitchen
      October 10, 2017

      Hi Sarah, I haven’t tried this cilantro so I’m not 100% sure, but it might be a good experiment. I have tried parsley with great results and I have also made it with no herbs and it worked well.

      Reply

  • Karen
    October 9, 2017

    Do you have to put them in refrigerate for 2 hrs i didnt seethat until i was done mixing them up

    Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Karen, it does become a little more flavorful but I have also cooked them right away without marinating and they tasted great 🙂

      Reply

  • Susy Morris
    October 7, 2017

    How would this recipe work with ground chicken?

    Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Susy, I have had a couple of readers report great results substituting with ground chicken 🙂

      Reply

  • Terissa
    October 7, 2017

    Where can I find the nutritional information on this dish? My husband is watching carbs and would like to know how many carbs are in thi per serving?

    Reply

    • Natasha's Kitchen
      October 7, 2017

      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 Terissa!

      Reply

  • Julia Allen
    October 5, 2017

    I’m glad I found your blog! As a bust professional with family, I always look for quick, easy to make, tasty and healthy ideas. Your recipes hit it all! Also, adaptation of eastern European staples to American market is great! Thanks!

    Reply

    • Natasha's Kitchen
      October 5, 2017

      It’s my pleasure Julia! I’m happy to hear how much you are enjoying my blog and recipes! Thanks for following and sharing your encouraging comments!

      Reply

  • Tanea
    October 4, 2017

    love this sooo much … kids call them chicken pancakes , and my husband just love them . Made it today again,
    Thankyou for the wonderful work you are doing . God bless you

    Reply

    • Natasha's Kitchen
      October 4, 2017

      You’re welcome Tanea! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for following and sharing your fantastic review! 🙂

      Reply

  • Laurie Poe
    October 4, 2017

    Great recipe! Everyone in my family enjoyed it. I Will be making this one again. Thanks.

    Reply

    • Natasha's Kitchen
      October 4, 2017

      You’re welcome Laurie! I’m happy to hear that! Thanks for sharing 🙂

      Reply

  • Afsaneh Bhimji
    October 3, 2017

    Has anyone used coconut flour in these?

    Reply

    • Afsaneh Bhimji
      October 3, 2017

      Or what if the flour was omitted???

      Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi, I have not tried it personally but a few of my readers reported great results using coconut flour.

      Reply

  • Barbara Butcher
    October 3, 2017

    Can these be mixed up then frozen in patties for later?

    Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Barbara, I think it would be much easier to cook them and freeze them already cooked or they would just fall apart. The good news is, they reheat really well! I thought thaw and then reheat over low heat just until hot. I hope that helps!

      Reply

  • Roxanne
    October 2, 2017

    Hunka-munka!!!! 😍 These are out of this world delicious. Why haven’t they been in my life sooner? Definitely memorizing this recipe and reciting it in my dreams ❤️
    Thanks again for such amazing goodness!

    Reply

    • Natasha's Kitchen
      October 2, 2017

      You’re welcome Roxanne! Lol, I’m glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review!

      Reply

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