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.
Made these tonight and there were amazing and a big hit with my hubby and kiddo!
I’m happy to hear how much you and your family enjoy the recipe! Thanks for sharing your great review Tammy!
Delicious! Possibilities are endless. Will definitely be doing again.
I’m glad you enjoy the recipe Lynda! Thanks so much for sharing!
These look really good. My family dislikes dill. What would you use as a substitute? Thanks
Hi Faith, I would either omit dill or use parsley.
Could you use dried dill, if so how much.
Hi Winnie, I think dried dill would be ok if you are letting it marinate longer (at least 2 hours). I would add no more than 1 tsp of dried dill. You could also use fresh chopped chives or green onion, or parsley.
Has anyone made these without flour or flour like substance?
Hi Stacey, few of my readers reported great results using coconut flour.
How much coconut flour would you use to substitute? I know it’s not a one to one typically.
Hi Jennifer, I have not tried it personally so I can’t provide specific instructions, but a few of my readers reported great results using coconut flour. You might start with half the amount called for in the recipe.
Can I freeze these fritters?
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.
My family loved these. I was asked by my 11 year old to put these into the meal rotation. I used Colby jack because it’s what I had on hand and it turned out great.
I’m glad to hear the recipe is such a hit! Thanks for sharing your great review Melly! 🙂
Excited to make this tonight! Going to attempt with coconut flour and a little Xanthum gum, hopefully they stick together! I will let you know.
Please do Jill!
I tried this using almond flour and I couldn’t get the fritters to stick… they fell apart in the pan. Any advice?
Amazing taste and texture however!
Hi Suzanne, it could be the almond flour since it does not have any gluten in it. Also, make sure you are using a good nonstick (unscratched) skillet and keep it well oiled which will help with flipping. Oh and make the sure the oil is hot when you add the batter to the pan.
Try adding a little Xanthum gum.
I did. They completely fell apart. However we scraped them up and served them on top of spaghetti squash… yum!
These were awesome. I am making them again for the second time and I have many friends going to try it out. What do you serve with them?? I cut up veggies but would like a suggestion. Very tasty.
Hi Gale, 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!
It would really be great if I knew how many carbs were in this 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 Margaret!
Hello Natasha,
I made these frittatas and they turned out great. Even my daughter, who is very picky loved them and asked to make more.
I am just curious if I can replace mayonnaise with sourcream or something else? Thank you
Hi Marina, a couple of readers have reported good results using Greek yogurt so I imagine that or sour cream would work well.
Thank you very much Natasha for quick response. I will definitely try these substitutes.
You’re welcome Marina!
Fantastic recipe! I tried it today and they were gone within minutes! Thanks so much for the recipe.
My pleasure, I’m glad to hear the recipe is a hit! Thanks for sharing!
try bean flour, you can do it yourself. just put beans in the grinder.
I will have to try that sometime!
This was so easy to make and the end result was AMAZING!!!!
I’m glad you love the recipe Carmel! Thanks for sharing your great review!
I thought this would be a great recipe to try low-carb, so I substituted almond flour for the white. Unfortunately, the fritters fell apart. So I just stirred them around until they were loose and threw in a couple handfuls of steamed broccoli. It made kind of a stir fry and the flavor was super!! Love the recipe. It is a keeper!
I’m glad to hear the recipe was still a success! Thanks for sharing your review Pam!
We are trying to stay away from fried foods. I bake just about everything. Would it work to fry the fritters instead of frying? Also, can the mashed potato pancakes be backed? If so, how would you do it?
Hi Susan, I haven’t tried baking these so cook them initially so I can’t really advise on that. I would definitely use something to line and prevent sticking if trying to bake though. I had 1 reader report good results with baking but she didn’t share details of how she baked them.
Is this recipe one Fritter per person?
And do the nutritional include the aioli sauce? The garlic aioli was amazing!
Also I swapped out the flour for ground up pork rinds to make it more keto friendly
Thank you for sharing!! 🙂
Hi Erin, This recipe makes 16-18 fritters so it really depends on how many each person wants to eat. I would say 4 per person for our family anyways :). I’m so glad you enjoyed the recipe! I don’t have nutritional info on this recipe or most of my recipes currently. If you plug it into a recipe calculator, you will have to paste the ingredients for aioli if you would like it calculated.
this would work great for my ketogenic diet if I can replace the flour…can I use almond flour?
Chris, I haven’t experimented with almond flour but one of my readers wrote: “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.”
Hello Natasha. Many thanks for your recipes. Yesterday I cooked such cutlets, my wife said that it bestofthebest 😉 From Russia with love.
My pleasure Andrey! I’m glad to hear how much you both enjoy the recipe. Thanks for sharing! 🙂
Thank you for sharing gluten-free options! Really helps those of us wondering how to make a recipe without traditional wheat flour!
You’re welcome Carol! I’m glad you find it so helpful!