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
- 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
Nutrition Per Serving
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.
These are delicious! My husband said they are food truck good!
I’m glad to hear that Michelle! Thanks for sharing! 🙂
I love these Natasha but mine seem to disintegrate in the cooking process, it all seems to go wrong as I flip them for the first time.
Hi Howard, be sure to use a good non-stick skillet to keep them from sticking and falling apart when flipping. I hope that helps!
Not skillet fault as it is top quality non stick. I suspect it must be something to do with the amount of flour and egg used. (i am working from “half of everything” recipe as I live alone).
Hi Howard, I wonder if it might be the way ingredients are being measured which could offset the balance of dry to liquid ingredients. This new video post on measuring may help.
Thanks Natasha, I will persevere as I love the taste of these.
You’re welcome Howard!
I’m excited to try these tonight! I follow a combo of low carb/keto. I was going to use almond flour instead. Do you think that will be alright? These look AMAZING! I can’t wait to try your aioli!
Hi MacKensie, I haven’t tried that substitution, but one of my readers, Ana, wrote in with the following: “I used almond flour (it’s what I had on hand) and they were delicious.”
I wanted to make this for dinner but didn’t realize it had to be in the frig so long. Did anyone every make it right after it was mixed up?
Hi Sue, I have cooked it right away and it still works great. The flavor improves if you let it marinate but it definitely still works to cook right away.
For those looking for the nutritional fact for this.
Servings: 16
Amount per serving
Calories 141
% Daily Value*
Total Fat 6.7g 9%
Saturated Fat 2.1g 10%
Cholesterol 66mg 22%
Sodium 144mg 6%
Total Carbohydrate 4.1g 1%
Dietary Fiber 0.2g 1%
Total Sugars 0.4g
Protein 15.6g
Vitamin D 2mcg 11%
Calcium 35mg 3%
Iron 1mg 7%
Potassium 150mg 3%
Thanks for sharing Ray!
Hi Natasha , my husband can’t have that type of cheese, would it be possible to use goats cheese instead as it is the only cheese he can eat .
Thankyou
Ho Sophia, I haven’t experimented with goat cheese in these, but I think it is worth experimenting! Keep in mind the salt content differences of the two cheeses.
I love these fritters. They are always a hit.
At times I add diced shrimp and they come out great.
Thank you Rhonda for the nice review and have a great 2018!
These were easy to prepare. I was surprised at the texture of the chicken. I will make again but I think I would prefer a honey mustard sauce. The little chicken fritters would also make a good sandwich. We had several left over and that is exactly what I will do with them for lunch tomorrow. Would also be a great make ahead for the campground on the flattop!
Great suggestions Dee! Thanks for sharing your great review with other readers!
What it the nutritional information?
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 Crystal!
Hi I want to make these tonight but I am trying to cut the recipe in half ( only two of us ) how many chicken tenders if making half recipe ,Thank You
Joanne, I would use about 6 chicken tenders 😬
So simple and so good! Made it with the garlic aioli and my husand loved it! Going to be a staple in the home now because I always have chicken tenders on hand 🙂 thank you for the wonderful recipes Natasha!
You’re welcome Yana! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review!
I made this recipe for my husband and son. It was a big hit. I made it exactly as written and it turned out perfectly. Yummy stuff! Thanks for the easy and tasty recipe!
You’re welcome Diana! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review!
I can’t seem to find the carb/calorie count on the recipe
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 Madeline!
The taste was very good but the texture was a little crumbly. I added extra cornstarch and some bread crumbs to make them stick together better. I think next I make them I’ll try ground chicken. Thanks for the recipe!
Hi Vicki, assuming all of the proportions were the same as in the recipe, these are meant to be in a batter so you spoon them onto a skillet – they are too moist to form into a patty with your hands but they do stay together once they are sauteed. Also, be sure to use a good non-stick skillet to keep them from sticking and falling apart when flipping. I hope that helps!
Hi Natascha, please which flour did u use? Or which are the flour to be used? Thank you. I really want to try this
Hi Christina, I used an unbleached organic all-purpose flour (not self rising), but any all-purpose flour will work well.
Made the chicken fritters they were very good👍
I’m glad you like them Nina! Thanks for sharing!
Is there any way that ,you could send me a copy of some of your recipes. Because i don’t have a printer to print some up to try. So could you. My address is 63 MORGAN MANER Dr Oswego NY 13126.if you could ,thanks you.
Loretta, I don’t mail out my recipes. I would recommend to visit you local library and print the ones you like from there.
I used almond flour (it’s what I had on hand) and they were delicious. Thank you!
My pleasure Ana! I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!
Ana did you alter the amount of flour used since you used almond flour?
Follow up – just made these with avocado mayo and cornstarch – wow!!! Came out perfect.
I’m so glad to hear that Leah! Thanks for sharing your review with other readers!
Wow these are so good. AMAZING!!! Thank you Natasha. One problem I had was a few of these fritters weren’t holding together when I flipped them over, they just broke apart. Why do you think that happened?
Hi Tanya, I’m so glad you enjoyed the flavor! If everything else was the same, I would suggest only flipping the fritters once while sauteeing to give them a chance to form a good crust and also, a non-stick skillet is very helpful with these.