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 made the Cheesy Chicken Fritters recipe. I used the exact ingredients called for except I doubled everything and shaped mine into 3-4″ patties. I served them as an entree with the aioli spooned over the top along with oven roasted potatoes and dinner rolls. They were a huge hit. I recommend this recipe no matter what size you want to make them.
That’s so great! It sounds like you have a new favorite, Marie!
I found them a bit bland to be honest. I couldn’t taste the cheese, I think I would try with a stronger cheddar or gruyere next time. The dill was a nice touch and came through. Maybe also add a few minced green onions or something. They fried up nicely as per the recipe, but on their just own didn’t taste ‘wow’. They need the aioli.
Thank you for your feedback, Stewart.
I tried the cheesy chicken fritters recipe and they were delicious! They were a hit with the whole family!
I’m so happy you enjoyed that, Melanie. Thank you for sharing that with us!
Delicious. Substituted almond flour for regular to make it keto friendly. Also subbed 1/3 cup of mozzarella for cheddar. Even the kids loved them. Super easy and awesome to be able to prep ahead of time.
That’s so great, Angela! That is the best when kids love what we moms make. 🙂
Thanks I was wondering about making it keto friendly.
These were so delicious! Came out perfect. My family loved them. We will be making them again. Thanks for a great recipe.
I’m so happy to hear that! Thank you for sharing your great review with us, Kelly!
Hi, Eileen, I tried this recipe tonight using gluten-free, rice free, all-purpose flour. It was amazing!!! After reading some of your comments from others and you, I might try some of their ideas next time.
Awww that’s the best! Thank you so much for sharing that with me, Sally 🙂
First off, I absolutely adore you and think you are so great. My fiancé is always so pleased (as am I!) when I make anything from your page. Ok, second! Still getting the hang of this whole adulting thing… when I made these, they were SO GOOD however I almost burnt my apartment down (LOL). I found that it created a lot of smoke and burning (clearly the heat was too high at first but I lowered it and found that the same thing was happening) any other tips? What pan do you suggest using? I’m so embarrassed!
Hi Meryl, too high of heat can cause any oil to smoke, but it is best to use an oil with a high smoke point such as extra LIGHT olive oil (never extra virgin for cooking). I hope that helps! I’ve done it before and I’m pretty sure it has happened to every cook 🙂
I loved it. Can I add a small amount of shredded cheddar cheese to add a little more cheesy flavor? Mozarella is more on the bland side.
I haven’t tried with cheddar, but I think that would work fine. One reader shared they tried it with sharp cheddar mixed with mozzarella and loved it!
Has anybody tried baking these instead of frying?
I haven’t tested that so I can’t say for sure. I had one reader report good results with baking but she didn’t share details of how she baked them.
Natasha what would be good to serve with these? They look delicious and I want to try them, but as a meal, not a sandwich only. Thanks.
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
I found using almond flour if it isn’t cold it doesn’t hold together as well when cooking
Thank you for the great tip, Amber!
good to know . that is what i am doing.
Made these today. Followed the recipe exactly including the dip. Served it with a tomato cucumber vinegarette salad. Perfect for summer. My adult sons demolished the whole platter. This is my plate and even then they stole one off my plate and split it between them all the while laughing, I took a picture of my plate and posted it to a small cooking group I’m joined too. Was thinking I could use this as a base and make a Mexican flavored fritter using pepper jack cheese and adding a little cumin and cayenne instead of the dill.
I’m so inspired reading your review. Thank you, Ellen!
What can I substitute to lower the sodium?
Hi Carol, you could cut the cheese down to 1 cup and omit the salt added.
Just wondering if refrigerating the mix for 2 hrs is crucial or I could get by with only 1 hour ? Let me know please.
Hi Kate, The flavor improves if you let it marinate for at least 2 hours in the fridge but it definitely still works to cook right away if you don’t have the two hours.
did you watch the video?
Natasha or commenters, have any of you used Almond flour instead of all purpose? I’m the Keto plan so no reg. flour, sugar, only 30 Gr. carbs per day.
Hi Jodee, Here’s what one of our readers recently wrote. “Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs.” Hope this helps
You can also use arrowroot starch/flour(keto friendly)☺
We are Keto also. I actually just left the flour out completely and they were still amazing. Just make sure they are golden brown before you try to turn them.
Thank you for sharing that with us, Michelle!
I modified these a little. Used almond flour. Any idea how that will change the nutrition facts?
Hi Amber. Here’s what one of our readers recently wrote. “Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs.” Hope this helps.
My husband sent me this recipe on facebook because I have to eat a special diet and chicken breast is something I eat a lot of. I made this last night for dinner but added some liquid smoke to it. Chicken fritters are yummy and juicy. I will be adding some smoked chipotle peppers in adobo sauce the next time I make these. Very tasty and versatile recipe! This will become a favorite with me.
I’m so glad you found your favorite, Trac! Thank you for the wonderful review!
Would really love to know how the Liquid smoke went . I find liquid smoke can taste a bit bitter
love these fritters .. l substitute mayonnaise with a roasted garlic mayonnaise and the family loves them so much l usually make a double recipe
That’s so great! It sounds like you have a new favorite, Maz!
Just tried them tonight. They were fantastic! I am on a Keto diet so I used almond flour in place of regular flour. They turned out great ang zero carbs.
That’s just awesome!! I’m sure our readers would love to try the almond flour version. Thank you for sharing your wonderful review, Rob 🙂
Good, you answered my question Rob! I’m on Keto as well. I’m always looking for new recipes too. If you’re on FB you can find me at jodee.meyer or just jodee meyer. Thanks!
I was wondering if you use almond flour do you use equal amounts? TY
Equal amounts should work just fine! We’ve had great reviews from people using almond flour!
I made them this evening with only two changes, because I have a family member on a sodium and fat restricted diet, I reduced the mayo and the cheese in the fritters by half. But the result was amazing! Even with these alterations the recipe works just great! Thank you so much for sharing it with us.
I’m so happy to hear that, Lorrie!