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.
Easy to make, husband loved them. Thank you.
You’re so welcome!
These were amazing! I used almond flour, for Keto. We think they could have used a little more salt, but they are definitely on the repeat list. The sauce is amazing. Hubby is already thinking of other ways to use it. Thank you.
You’re so welcome! I’m glad you enjoyed it!
I will be trying for the first time in the morning, going to try Miracle Whip, instead of mayo, for a little zing. Wish me luck, and using cast iron.
Good luck! Let us know how it foes with Miracle Whip!
How did these turn out with the MW?
made these tonight with dinner, yum yum 😊
I’m so happy to hear that!
This is SO good. I haven’t even tried it with the sauce yet, so I can’t even imagine what my taste buds are in for! I think next time I’ll add diced mushrooms. Should I change the recipe at all?
Hi Traci, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. The mushrooms release a lot of water so watch and adjust cooking times to that.
How could i go about making these bun size? Any changes to the cooking process?
Hi Lee, if they are the same thickness, you should not have to adjust the cooking time, just make them a little wider. I love that idea! If you wanted to keep them smaller, they would make great chicken sliders!
i finally just made these, i did have the issue where they fell apart in the pan. my pan was super hot, so i am thinking i may need to buy a new pan as mine is really scratched up. but even though most of them fell apart into a pile of chicken, they were super tasty. and that aioli sauce was just awesome. i will make them again 1 day after i get a new pan. and i didn’t have any fresh dill. but my seasonings i used were salt, pepper, granulated garlic and onion powder.
Yes, a scratched up pan surface would cause the sticking. Sounds like you still made it work! I’m glad you enjoyed this recipe, Barbie!
I haven’t tried them yet. They look delicious. Just one thing can I use something besides flour or bread crumbs as a binder?
Hi Beverly, We’ve had great reviews from people using almond flour!
What can I use instead of mayonnaise. I just can’t get past using it.
Hi Barbara, I have always used mayo, but a couple of readers have reported good results using Greek yogurt.
use yogert
Hello from Germany
I want to make these fritters at a birthday party can we eat them cooled?
the party is on saturday i would make it on friday evening and store them in the fridge
greetings
Johanna
Hi Johanna, I haven’t tried them cooled but some of our readers reheated them rack in the oven and they turned out perfect.
Delicious, i added some parmesan cheese, onion powder, garlic powder and paprika. I slso substituted the flower for almond flour to make it more keto friendly!
That sounds amazing!
What if we wanted to add buffalo sauce to this recipe? Can we add it to the mixture with good results and if so, how much? Or is it better to glaze it on after cooking?
Hi Will, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Being gluten free these have become my new “go to” appetizer. I use cornstarch and like to let them sit overnight if I can. Every time I have shared them I have needed to forward the recipe to everyone.
Reading the comments I now have new ways to change them up. Thanks ya’ll! (just moved to Tennessee)
Congratulations on your new move! That’s exciting! & Thank you for the wonderful review!
I made these today and my family loved them. No dill so I used onion powder and garlic powder for flavor, tasted great! Love the recipe!
I’m so glad you enjoyed it, Rosie!
Hello!
First I’d like to say this recipe looked delicious so I decided to give it a try. I had all the ingredients except the dill which was no problem and I wasn’t quite sure how it would taste and my husband is a very picky person when it comes to new foods with “new” ingredients lol. Anyway, I tried this recipe last night and only refrigerated 2hrs before cooking. When I started to fry them, they would not hold together and was sticking to the pan even though I think I had more than enough oil in the pan. I just cooked a few “patties” and gave up. I didn’t even finish cooking all of the mixture because I got a bit frustrated with the sticking. The flavor of what I managed to cook last night was pretty good so there’s no complaints there. I told myself I’ll try again with the remaining mixture today so can you PLEASEEEE tell me why they would be sticking to the pan so that I can try something different tonight when I try again? I look forward to hearing from you soon. Thank you so much!
Hi Kim, it is super important to make sure you are using a good unscratched non-stick pan. Because of the cheese and batter, it will stick to a stainless steel pan. It helps to get the skillet and oil hot before adding the batter and letting the first side turn golden brown before flipping them. I hope that helps!
I made these Cheesy Chicken Fritters for a dinner party and they were a huge hit. I served them with homemade tzatziki sauce. Tonight I’m making the patties slightly larger for sliders and my family just loves them. I was thinking of using fresh basil and Italian seasoning to make them into mini chicken parm sliders. Thanks for the recipe!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
hi there is flour better or cornflour Natasha…
Hi Robin, I have only tested this with all-purpose flour.
great I did use flour , but I did use boneless chicken thighs in the end more flavor , and I luv your good looks too…
You’re so nice! Thank you Robin.
This is the third time I have made these. We love them!
That’s so great! It sounds like you have a new favorite, Nancy!
Made these in advance of a family function, by 2 days. Heated them up on a rack in the oven and they turned out perfect ( 200 degree oven for 20 minutes, that temp as there were other things to reheat as well). They were all eaten. Will be making them again.
I’m so inspired reading your review. Thank you!
Tried the Chicken Fritters…Delish!!!
I wiuld love to share my pictures….
Thank you for the wonderful review!
I made these today with ground chicken & they are very good. I would definitely add more seasoning , maybe some onion & garlic, to the raw chicken & a stronger flavored cheese (I made them with colby-jack). Will definitely be making them again & experimenting with other flavors.
I’m so happy you enjoyed that. Thank you for sharing that with us!
how much ground chicken did you use for the recipe here.?
We used one and a half pounds, Gina did you change how much you used?