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.
It reminds me of the fritters my Latino friends make with salt cod (baccala)I wonder if this recipe would work using fish instead of chicken too?
Hi Steve, I haven’t tried that substitution so I’m not 100% sure but it sounds like it could work. If you test it out, let me know how you like it! My only other fish patties recipe is for salmon cakes.
How many fritters per serving? I put this in MyFitnessPal and it indicated 16 servings in this recipe.
Hi Lizz, it depends on how many each person is eating and if they are served as an appetizer, snack, lunch or dinner. The recipe makes 16 – 18 fritters so I would say 4 to 6 servings.
I ground up organic chicken thighs and used garlic powder ,onion powder ,dill and taragon. IT’S in the fridge over night will let everyone know results,although I’m sure it will be fantastic. Thank you for recipe. 😄
You’re welcome Kat! Please let us all know what you think of the recipe!
I made these tonight for supper and they were delicious. We do not like dill so I just omitted it. They were still wonderful. We all liked the sauce for dipping.
I’m glad to hear that Terry! Thanks for sharing your wonderful review!
These are excellent! I had to lower the heat and make sure they were thin so they would cook properly(I did 5 mins per side). For the aioli I added a little dill. They were quick and just simply delicious! Thanks for sharing this recipe!
You’re welcome Karen! I’m glad you love them! Thanks for sharing your great review!
Will the mixture freeze okay? Then thaw and make at a later date? Wasn’t sure with the eggs, mayo, etc.
Hi Kim, I have never tried freezing the raw mixture so to be honest, I have no idea how that would work. I imagine it would be difficult to thaw, and… I just don’t know without testing it myself. If you experiment, let me know how it goes 🙂
Just wondering if you tried to freeze the batter, and if so, how it turned out.
I thought this recipe needed a little more “zip” I added 2 finely chopped green onions, some chopped garlic, a TBSP of Dijon mustard , a few drops of Franks, and about a tsp of lemon juice. Delish.
Wow! I we do keep them pretty simple, but I do love the ideas you introduced. Thank you for sharing!! 🙂
Could you please specify raw or cooked chicken in recipe. Thank you.
Hi Marsha, as with all of my recipes, it is always raw unless otherwise specified. If I use cooked chicken, I will always let you know :). Sorry I couldn’t get to your question sooner, but I hope you had a chance to watch the video recipe where you can see it is raw when put into the recipe.
I used chopped rotisserie chicken and they turned out great!
I also used almond flour to make them keto friendly. Still yummy!
Oh wow that is awesome! Great to know and thank you for sharing!! 🙂
I made these last night for my sweetie. I don’t eat meat, but he does. They didn’t hold together very well, but I think I put too much mayo in, so my fault. He loved them and called me today and said he was having the rest for lunch. I had left over mix, so he’s going to make patties and freeze them and make those later on in the week. He said they were pretty good. I made the sauce, too, but didn’t have fresh garlic, so I used roasted garlic from a jar. Not so tasty, but o.k. Will get fresh garlic next time as he said he wanted me to make it again. Thanks, it was quick and easy to make. Burned the first few as he wouldn’t stop telling me a story:) His fault! Anyway, good job for sending out this recipe.
I love that there are interesting stories behind your cooking! Thanks for sharing 🙂
I followed your recipe as a rough guide to make the fritters using a smaller quantity of leftover chicken. It’s delicious! I used potato flour and dried dill (no fresh). I think this would be great if I had used your ingredients.
I’m glad you enjoy the recipe Roseanne! Thanks for sharing your review! 🙂
Hi, these look great and they’d be a hit with my kids. Do you know if they freeze well. I may want to try these for our camping trip this weekend so can make ahead. Thanks for sharing
Hi Buffy, I think you cold cook them and freeze them then reheat for camping. I think they would fall apart and be difficult to work with if you tried to freeze them raw.
Great idea. Thanks for the reply. If I’m able to try this recipe this weekend, I’ll update my comment
Can these be made with pork?
Hi Julie, I haven’t tried pork so I’m not sure, but I think it could work. If you experiment, let me know how it goes.
Have you ever tried using almond or coconut flour to make it low carb, or do you have any suggestions?
Hi Laura, I haven’t tried that but I think you could make it work 🙂
I followed this loosely last night with coconut flour and loved it.
Thank yo so much for sharing that Katie!! 🙂
Easy to make & SO delicious! The mayonnaise keeps the chicken moist. Did not have dill so substituted basil & parsley…these would also be great with marinara!
That’s so great to hear Terri! Thanks for sharing your fantastic review with other readers! 😀
Made these tonight but used shredded Colby and Monterey instead of mozzarella because that’s what I had on hand….came out so good…thanks for the quick dinner!!
My pleasure Janet! I’m glad you enjoy the recipe! Thanks for sharing 🙂
hi will these reheat well if i make them at home and then take them to church
Hi Rick, yes theses do reheat really well in the oven or on a skillet. 🙂
These were totally amazing! My husband loved them! Thank you so very much for this recipe!
You’re welcome Colleen! I’m glad you both love the recipe! Thanks for sharing your great review!
I would use a little sage instead of dill
Natasha! I love your recipies. I check ur website couple times a week to check for a new recipe:) you are so talented and nice. Thanks for posting cool recipies. Now next step for u to publish a book. Plz plz plz do that:) I would love to have ur recipe book in my kitchen. Plz let me know what u think about that and if u have that in plans:)
Thanks
God less you and ur family
Thank you so much and your saying so is quite a compliment! 🙂 A cookbook is on my life’s to-do list, but it probably won’t happen realistically until our little one starts school 🙂
Ok. I’m happy it’s on the list:) well I really hope it’ll happen before she starts school lol:)
Hi Natasha, Can i substitute Dill with something else? what can i use other than dill? I can not find it in my local super market.
Hi Suzee, you can substitute with freshly chopped parsley or chives – they both add great flavor 🙂