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.
Tried this this evening, and it was delicious . I didn’t make the sauce, but served it with sweet chili sauce. I didn’t have dill, sprinkled a little cilantro when it was cooked. I will make this again. Thank you for a delicious recipe
You’re welcome! I’m glad to hear the recipe was a success. Thanks for sharing your review!
HI I tried making your cheesy chicken fritters but everyone I put a spoonful to fry they would break I couldnt get them like yours ..any idea why they were breaking and not forming.thanks
Hi Sarah, be sure to use a good non-stick skillet to keep them from sticking and falling apart when flipping. Also, let them set and turn golden on the first side before flipping over. I hope that helps!
Mine completely fall apart .. even with a good non-stick pan . Wish I could actually taste the cheese too . Sauce is good . If I could figure out how to keep them together I’d try again . I even added an extra egg . Maybe cutting the chicken even smaller ??
Hi Nitify, If no other substitutions or changes are being made, I wonder if the extra egg is making the batter too loose. Maybe try dice the chicken a little smaller – also are you marinating before sautéing? I have found that it helps to absorb some of the extra moisture and stay together better.
made this it was great can you use different kinds of cheeses
Hi Arianna, yes you can substitute with a variety of cheeses. I love mozzarella because it’s one of the less salty cheeses (so watch the salt if substituting), but I have substituted before with what I had on hand.
Switched out the flour with pork rind dust to ketofy this recipe and it was awesome!
Great tip Dan, thanks for sharing!
one +hing wrong wi+h +his recipe. I+ deserves 10 s+ars…..5 aren’+ good enough
I’m glad you love it Leonard! Thanks for sharing!
I made this tonight and it came out very good. The only thing different I did was use ground chicken. I love the Aioli dip.
I’m glad you enjoy the recipe Sandy! Thanks for sharing your great review!
I cant eat Mayonays is there a substitute like maybe sour cream?
Hi Robert, I haven’t tried anything else, but a couple of readers have reported good results using Greek yogurt so I imagine that or sour cream would work well.
awesome thanks 😀
You’re welcome Robert!
Can I add chopped green onion?
Yes! Absolutely! 🙂
Okay this recipe showed up in my news feed for a second time so took it as a sign that I needed to make these. Had some leftover turkey from Thanksgiving that I had taken out of the freezer the other day and wanted to use up. Sooo glad I tried, now I have an other use for left over turkey!!
I’m glad to hear how much you enjoy the recipe Victoria! Thanks for sharing! 🙂
I want to try these but fresh dill is not available this time of the year. I know dried isn’t as good, but can I use it?
Hi Kathi, it would still work to substitute. I would probably use about 1 tsp dried dill.
what is the carb count in one/
about how many do you get out of one batch?
Hello Shelly! This recipe yields 16-18 fritters. 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!
They look amazing, do you think they can be baked instead of fried.
Hi Jessica, I haven’t tried baking these 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.
No one in my family liked these. Maybe they would like them better if they were baked .
Hi Monica, I’m sorry to hear that. This is one of our most popular recipes. Did you possibly change anything in the recipe? I am always happy to help troubleshoot.
I made these tonight, after I let them sit in the refrigerator overnight! They are soo yummy! I am not a big fan of mayo, matter of fact it makes me sick. So what other suggestions do you have to dip these awesome fritters in?
Hi Lotta, I have always used mayo, but a couple of readers have reported good results using Greek yogurt.
Thanks for your response. I am a really picky Ester. I don’t like yogurt. I do have a bit of food allergies also. Could or be something with any type of mustard maybe?
Can I make this with left over bbq chicken?
Hi Claudia, I always use raw chicken but couple of my readers reported great results with cooked chicken so I do think leftover bbq chicken would be a good experiment 🙂
Do you think this would work with precooked shredded chicken? Was going to try like that but would love your input on the possibility of that working out okay. TIA
Hi Kayla, I always use raw chicken but couple of my readers reported great results with cooked chicken
Hi thanks for the recipe I made them and it’s super good. Do you happen to have nutrition information or macro? Thanks again
Hello Andy! I’m glad you enjoy 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!
I made these for the first time for a friend’s birthday party last weekend and they we’re absolutely amazing! They went really fast and everyone kept asking “where’s those chicken thingys?” Im making them again for super bowl and they’ve already been requested for my next 3 family events! lol
I do have a question thou, do you thjnk this would be good with dark meat? I’ve got an abundance of leg quarters in the freezer and I wonder if I debone them and follow the instructions as is, would they still be as good as with chicken breasts? Anyone tried it?
Hi Kristy, I think that would work fine with well-trimmed dark meat. I’m so glad you love the recipe!! 🙂
My granddaughter loves chicken nuggets, and so I thought I would give these a try. Oh my goodness! Delicious! I followed your recipe exactly and they fried up beautifully: 4 minutes per side. Since the adults were also drooling, I made their favorite dipping sauce: sour cream, horseradish, a touch of lemon juice, salt and fresh dill. This is the perfect appetizer/snack for Superbowl Sunday. Thank you again, Natasha! Happy February!
You’re welcome Linda! I’m happy to hear how much everyone loves this recipe. Thanks for sharing your excellent review!
just put the very first batch in the fridge to chill for 2 hours … the kids are already busting to eat them and i havent even turned to pan on yet! I can already tell these will be a huge hit with my kids for 2 reasons .. 1. its chicken and 2 its finger food.. lol thanks for a great easy to make meal.. i had exhusted my recipie book for chicken meals.. your a life saver.
Hi Melba, thank you for sharing that with me, I’m all smiles 😀 after reading your comment. My kids gobble these up as well.
I thought they were great. I have 5 children and 3 of the 5 conquered lol so it’s better than nothing. I may have added too much dill. I will try parsley next time. I loved it myself though 😊
I’m happy to hear that Angela! Thanks so much for sharing!