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!

Cheesy chicken fritters arranged on paper showing golden brown exterior of chicken patties garnished with dill and lemon slices - how to serve one of our favorite easy chicken recipes

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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!

How to serve chicken fritters with chicken patties being dipped in garlic aioli sauce

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.

Cheesy, juicy center of chicken fritters served on a platter with garlic aioli dip

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:

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

4.92 from 597 votes
Author: Natasha of NatashasKitchen.com
Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters aka chicken patties! | natashaskitchen.com
Cheesy, Juicy and Flavorful Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 servings (makes 16-18 fritters)

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)

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

*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.

Nutrition Per Serving

326kcal Calories4g Carbs23g Protein23g Fat4g Saturated Fat112mg Cholesterol538mg Sodium347mg Potassium155IU Vitamin A1.5mg Vitamin C121mg Calcium0.8mg Iron
Nutrition Facts
Cheesy Chicken Fritters
Amount per Serving
Calories
326
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
112
mg
37
%
Sodium
 
538
mg
23
%
Potassium
 
347
mg
10
%
Carbohydrates
 
4
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
155
IU
3
%
Vitamin C
 
1.5
mg
2
%
Calcium
 
121
mg
12
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Main Course
Cuisine: American, Russian, Ukrainian
Keyword: Chicken Fritters
Skill Level: Easy
Cost to Make: $
Calories: 326
Natasha's Kitchen Cookbook

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.

Cheesy Chicken Fritters always get glowing reviews. If you love easy chicken recipes, this is your recipe! Easy, juicy, flavorful cheesy chicken fritters! | natashaskitchen.com
4.92 from 597 votes (128 ratings without comment)

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Recipe Rating




Comments

  • Steve
    June 22, 2017

    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?

    Reply

    • Natasha
      natashaskitchen
      June 22, 2017

      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.

      Reply

  • Lizz Rockford
    June 22, 2017

    How many fritters per serving? I put this in MyFitnessPal and it indicated 16 servings in this recipe.

    Reply

    • Natasha
      natashaskitchen
      June 22, 2017

      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.

      Reply

  • Kat
    June 21, 2017

    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. 😄

    Reply

    • Natasha's Kitchen
      June 21, 2017

      You’re welcome Kat! Please let us all know what you think of the recipe!

      Reply

  • Terry B.
    June 21, 2017

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2017

      I’m glad to hear that Terry! Thanks for sharing your wonderful review!

      Reply

  • Karen T
    June 21, 2017

    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!

    Reply

    • Natasha's Kitchen
      June 21, 2017

      You’re welcome Karen! I’m glad you love them! Thanks for sharing your great review!

      Reply

  • Kim
    June 21, 2017

    Will the mixture freeze okay? Then thaw and make at a later date? Wasn’t sure with the eggs, mayo, etc.

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      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 🙂

      Reply

    • Melanie
      June 22, 2017

      Just wondering if you tried to freeze the batter, and if so, how it turned out.

      Reply

  • sherri
    June 21, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      Wow! I we do keep them pretty simple, but I do love the ideas you introduced. Thank you for sharing!! 🙂

      Reply

  • Marsha Mintz
    June 21, 2017

    Could you please specify raw or cooked chicken in recipe. Thank you.

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      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.

      Reply

      • Melodie
        June 22, 2017

        I used chopped rotisserie chicken and they turned out great!

        Reply

        • Melodie
          June 22, 2017

          I also used almond flour to make them keto friendly. Still yummy!

          Reply

        • Natasha
          natashaskitchen
          June 22, 2017

          Oh wow that is awesome! Great to know and thank you for sharing!! 🙂

          Reply

  • MicheL
    June 21, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      I love that there are interesting stories behind your cooking! Thanks for sharing 🙂

      Reply

  • Roseanne T. Sullivan
    June 21, 2017

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2017

      I’m glad you enjoy the recipe Roseanne! Thanks for sharing your review! 🙂

      Reply

  • Buffy Dandoy
    June 21, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      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.

      Reply

      • Buffy
        June 21, 2017

        Great idea. Thanks for the reply. If I’m able to try this recipe this weekend, I’ll update my comment

        Reply

  • Julie Warner
    June 21, 2017

    Can these be made with pork?

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      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.

      Reply

  • Laura
    June 21, 2017

    Have you ever tried using almond or coconut flour to make it low carb, or do you have any suggestions?

    Reply

    • Natasha
      natashaskitchen
      June 21, 2017

      Hi Laura, I haven’t tried that but I think you could make it work 🙂

      Reply

    • Katie SMITH
      June 22, 2017

      I followed this loosely last night with coconut flour and loved it.

      Reply

      • Natasha
        natashaskitchen
        June 22, 2017

        Thank yo so much for sharing that Katie!! 🙂

        Reply

  • Terri Lentz
    June 20, 2017

    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!

    Reply

    • Natasha's Kitchen
      June 20, 2017

      That’s so great to hear Terri! Thanks for sharing your fantastic review with other readers! 😀

      Reply

  • Janet G
    June 20, 2017

    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!!

    Reply

    • Natasha's Kitchen
      June 20, 2017

      My pleasure Janet! I’m glad you enjoy the recipe! Thanks for sharing 🙂

      Reply

  • rick wagner
    June 20, 2017

    hi will these reheat well if i make them at home and then take them to church

    Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Rick, yes theses do reheat really well in the oven or on a skillet. 🙂

      Reply

  • Colleen Tendall
    June 20, 2017

    These were totally amazing! My husband loved them! Thank you so very much for this recipe!

    Reply

    • Natasha's Kitchen
      June 20, 2017

      You’re welcome Colleen! I’m glad you both love the recipe! Thanks for sharing your great review!

      Reply

  • Sandy
    June 20, 2017

    I would use a little sage instead of dill

    Reply

  • Alina
    June 19, 2017

    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

    Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      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 🙂

      Reply

      • Alina
        June 20, 2017

        Ok. I’m happy it’s on the list:) well I really hope it’ll happen before she starts school lol:)

        Reply

  • suzee
    June 19, 2017

    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.

    Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Suzee, you can substitute with freshly chopped parsley or chives – they both add great flavor 🙂

      Reply

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