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.
Hi Natasha! I’ll be making these for dinner tomorrow night. Can’t wait to try them. Love seeing all your yummy recipe videos.
Nicole
Hello Nicole, I hope you love the recipe! Thanks for following and please let me know what you think!
Love it. It’s easy and soon good. Thank you
You’re welcome! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review!
These are amazing….make them often….I do add more garlic to both recipes though…..we love garlic!
Natasha we love your recipes…ty
I’m glad to hear how much you’re loving the recipes Marty! Thanks for following and sharing your wonderful review!
We love these!!!! They are so so good!!!!
I’m glad to hear that Victoria, thanks for sharing!
Is it ok to use dill seed, and not dill weed? Would it taste the same?
Hi Eileen, I haven’t tried it with dill seed (ground coriander) but it would change the flavor profile. Parsley or chives would also be good substitutes in this recipe.
A point of reference. Dill seed is similar to ground caraway, found in rye bread. However coriander is the seed from the cilantro plant.
Good to know Greta, thanks for sharing!
Made these last night, yummy, definitely a keeper !!!
Yay, I’m glad you enjoy the recipe! Thanks for sharing Natalia!
love all your recipes. Is there any idea how these can be made without the mayo, Greek yogurt or sour cream. I can have eggs and a little bit o f cheese but not a lot of dairy.
Hi Gael, 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 these dairy free with success? If so, please let us know and thanks in advance! 🙂
I have not made these yet, I was just checking the reviews to see if I wanted to. And I am definitely going to make them. But I just wanted to suggest for this question. Try using Just Mayo, its a vegan mayo that is really good. My daughter is vegan and I have had it and it tastes almost exactly like regular mayo.
Great suggestion Heather, where can you buy Just Mayo?
Saw this recipe the other day on Facebook. Tried it today; love it! Just tweaked it some for our taste. Added Garlic Herb Bread Crumbs, Spicy Brown Mustard, Paprika and Garlic Powder. Omitted Dill (I love, family doesn’t) and Salt. Fried in the Olive Oil with a little saved Bacon grease. Made the dip out of Ranch Dip, Mayonnaise and Black Pepper. Served steamed Broccoli on the side. Thank you!
You’re welcome Tish! I’m glad you enjoy the recipe so much. Thanks for sharing your great review with other readers!
Would these be good room temperature of cold?
Hi Lyndell, absolutely! these are still great at room temperature or cold. I sneak them from the fridge whenever I can 😉
I’m on Keto Eating Lifestyle, and since I don’t have recommended almond flour right now, can I just SKIP the “All-Purpose Flour”?
Thank you.
HI Aron, it will still need something to make the batter and keep the fritters together. One of my readers reported great results using coconut flour. Sherri wrote: “To make it keto and a little higher in fat I use chicken thighs and substituted 3 TBS of coconut flour for the regular four. (you could also use almond flour). It was FANTASTIC! My husband loved them. I’m not a fan of chicken in general but these were really GOOD!”
Made this . It was a huge success with my husband and my friends! super easy and tasty! And the sauce …..!.
I’m happy to hear the recipe is a huge hit! Thanks for sharing your excellent review Danielle!
i also would like to add , leaving it overnight is even better! and everybody asked for the recipe! lol
I’m happy to hear that Danielle, thanks for sharing!
Hi
Just made these tonight and I have to say they are really really good. I will definitely be making them again.
Hello Dave, I’m glad to hear how much you enjoy the recipe! Thanks for sharing your fantastic review!
Made these for dinner. We loved the flavor but the texture was a bit strange. No bad. Just strange. We probably won’t make them again. The aoli was the bomb. My new favorite fry sauce
I’m glad you loved the sauce!
instead of leaving it in the fridge for 2 hours can i do it for 1 hour instead? or less?
Hi Lisa, a shorter marinating time will work fine. We have even cooked it right away and it was still tasty 🙂
I made them tonight for dinner and they are very tasty. Will definitely make them again. I put them in the oven after frying just to make sure they were done in the middle. Great recipe.
I’m glad you enjoy the recipe just as much as I do! Thanks for sharing your fantastic review Amber!
Well, I don’t know what I did wrong, but these did not end up as fritters AT ALL! Just one big mess that I just cooking up as a whole. In addition, the mozzarella cheese just simply coated itself to the bottom of my stainless steel pan! Delicious, but did not work for me as described. Any suggestions would be appreciated as I’d like to try it again.
Okay, I think I see what I did wrong…stupidly left out the flour!!!!!
Oh I’m so glad you figured it out! That would keep them from holding together. Also the non-stick pan definitely helps 🙂
HI Leanne, I believe the problem lies in the type of pan used. Mozzarella can stick badly to a stainless steel pan which is why I recommend a good non-stick skillet for this recipe. They are easy to flip and don’t get stuck to the bottom in a non-stick pan.
hello i wonder f i can put it in the oven instead of frying
Hi Gail, I haven’t tested that so I can’t say for sure. I had 1 reader report good results with baking but she didn’t share details of how she baked them.
I had the same experience as Leanne – though I DID use the flour…and I tried both a cast iron skillet and a nonstick…in both cases, I had crumbles of yummy chicken – but not little cakes.
Hello Anne Marie, I have made these countless times and I’m not sure what else would make them fall apart unless you are substituting, changing proportions or omitting some of the batter ingredients. The batter holds them together along with the cheese. Occasionally a small piece may break off but I’ve never had them fall apart. For me they always turn out the way they are shown in the video. Was anything changed from the recipe?
I added a bit more flour than the recipe called for. Also, letting the mixture chill in the refrigerator helps everything stick together. I used vegetable oil to fry, just enough to cover the bottom of the frying pan.
I made these tonight… seriously the best new chicken recipe I’ve tried in years. Found them to be tasty light and delicious. The garlic aioli accented these chicken fritters wonderfully. Could also see changing up the flavors anyway you like with different vegetables and spices and cheese thank you for this recipe…
I’m happy to hear how much you enjoy the recipe Sue! Thanks for sharing your excellent review!
Natasha , thank you for this great recipe. When i was young i remember my mom used to make something similar, maybe was with no cheese. I love the dill. I literally use dill for everything. I already made it twice, since i found your recipe. It was like a week ago that i saw your recipe on Facebook. My husband loves it ,and so do I. Chicken usually gets too dry when grilled and this is so juicy. This recipe I will be using for a long time to come. I can’t wait to try some of the other recipes. Thank you again. 🙂
My pleasure Kristina! I’m glad you found my blog. Thanks for following and sharing your excellent review!
I just made the cheesy chicken fritters they were awesome family love them too. If you’re looking for a new creative way to use chicken this would be it!
I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your great review Dominique!
I love this recipe so easy thank you so much for sharing I used shrimp instead of the chicken.but everything else the same even the dpiping sauce is a hit..whoop whoop thanks again 😉
Seriously I LOVE that idea so much! I will be trying that and thank you for sharing!!