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.
These are fantastic, a winner in my house, but i have trouble finding fresh Dill is there something else I could use? chives, spring onions?
Hi Susan, You could substitute with fresh parsley or finely chopped chives/ green onion.
I used dill weed in mine since I didn’t have fresh dill. They tasted amazing!!
I’m so happy you enjoyed that, Jodi!
Wondered if anyone tried this recipe with ground chicken.
Hi Judy, I have had several readers report great results using ground chicken for chicken fritters 🙂
made the recipe as is the first time and it was very delicious but made changes to it when I made it the second time. I added diced bell peppers, diced onions, garlic and panko and instead of chicken breasts I used chicken thighs.
Thank you for sharing your changes with us, Gage! I need to try that asap!
I made these tonight. They were soooo good. I did make a couple tweeks to it. I use Cajun seasoning instead of salt n pepper n I use minced garlic instead of dill. These r a definite remake in my house.
That’s so great! Thank you for the wonderful review!
I Made this recipee yesterday but how many chicken fritters per serving? can u help me with that please!
Hi Karen, it depends on how large you make them. One of my readers reported making 25 of them while I usually get 16 to 18 per batch. So if there are 16 in the batch, it would be 2 per serving and if you make them a little smaller and end up with 25, it would be about 3 per serving.
Thank you so much for sharing this recipe! I made it last night for dinner and OMG was it ever delicious!! I am following keto so I used almond flour in place of the regular flour for low carb (same amount 1/3c). I also mixed cheddar & mozz cheeses just because of personal preference. Next time I might add in some gouda cheese also. (I am a cheese addict!) Those were the only changes I made. For everyone having trouble with them falling apart when flipping, make sure your oil is hot enough, and be sure you wait at least 3 minutes before flipping them over. I also found that they held together better if I waited to press them down until after they had been in the pan for at least 1 minute. The first batch all fell apart on me, so when I was scooping the second batch out of the bowl I got them all in the pan, then waited a minute to flatten them out (gently). Worked perfectly! Also don’t skip out on making the garlic aioli…OMG it is pure heaven!! My batch made 25 fritters (I used the medium pampered chef cookie scoop). My son was inhaling them as they came out of the pan! My daughter looked at them strangely when she got home from work later on, then she tried one, next thing I know she had the whole plate in front of her with the bowl of aioli! I ate 5 of these bad boys!! Including the aioli I dipped them in, my carbs were a total of 2.2 grams for my meal!! WIN WIN!! These will become part of my regular weekly rotation!! So much flavor, so easy to prep!! Mine were in the fridge for about 10 hours before I made them.
Hi Jodi, thank you for that amazing review and for sharing your awesome tips! That is so helpful!! 🙂
I’m making these for the second time today. The only small changes I made was using chives instead of dill, and I added a few green onions chopped. I also cut the potato starch to 1/4 cup as we are trying to do keto right now. I was thinking of subbing coconut flour, but just cut the starch a bit instead and they turned out perfect. This recipe is a winner and is now in our regular rotation. Thanks!
That’s so great Brenda! I’m happy you were able to fit this into your Keto diet!
i live in thailand and cant find dill any suggestion dry or fresh, plus my family being thai will want a little kick so thinking of adding a teaspoon chili power or add a teaspoon of saracha to the mayo in the mix
Hi Jeff. Many of our readers have reported trying it with Cilantro or Parsley and they loved it also. I would love to know how you like this with that extra kick if you experiment!
Could we use dried dill? Dried chives?
Terri, dried dill would work, but you would need less. You could also substitute with fresh parsley or finely chopped chives/ green onion.
I made a double batch and it is marinating in the fridge, along with the aioli dip. I did do a test and fried one up and it is so good!!! I can’t wait to fry more tonight! Thank you for posting your wonderful recipe!
Hi Martha! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha! I made these for my family and they loved them. I did make a few modifications. I sauteed some diced red bell pepper and green onions, let it cool and added it to the mix along with a tablespoon of dijon. I also baked them at 375′ on a spilt for 15 minutes, flipped and baked for another 10 minutes and they turned out great. I saw several people had asked about baking so I thought you would like the info. Thanks!!
Thank you for sharing your thoughtful review and changes with us Ginny! 🙂
Ginny, I’m sorry, but what is this “spilt” that you baked the fritters on?
Hi! I was just windering if it has ti be refrigerated for a couple hours or if they can be cooked right away? Planning on trying them tonight!
Hi Cherine! 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.
Hi Natasha.these look delicious,I’m going to make it tomorrow. Can u give me the recipe for the sauce?
Hi Olga! The recipe for the sauce can be found along with the fritters recipe. It is step 4 of the printable recipe and the ingredients are directly below the fritter ingredients. Please let me know if you still have trouble finding it.
I found it. I guess I was looking just for ingredients for the fritters,& didn’t scroll down to see the sauce. Thanks for all the good recipes. May God bless u & your family.☺👍💕
That’s so great Olga! I’m happy I could help! God bless you also!
Hello,
Gonna make these and was wondering has anyone made these in a air firer ?
Thanks,
Mike
Hi Michael, I honestly don’t have any experience with an air fryer but it’s on my list! If you experiment, please let me know how it goes. I wish I could be more helpful with your question!
Curious as well. This is a family favorite recipe and would love to try it in my air fryer!
Hi! We LOVE this recipe! I’d love to make a triple or quadruple batch and freeze them. We tried frying them, freezing them, and then baking them but we found them to get quite dry. How do you think they would turn out if we dropped the batter on to cookie sheets and froze the batter. After frozen, wed bag them and then we could fry them up later? Id hate to make a big batch if that wouldn’t work. Thanks for this awesome recipe!
-Laura
Hi Laura, thank you for sharing your experience with freezing. When reheating anything with chicken, I find it’s best to bake until it is just hot and not cooking again since recooking chicken can make it tough. I haven’t experimented with freezing these raw because the batter doesn’t hold together very well. If you try it, let me know how it goes 🙂
I’ve just made a double batch of this … I mixed the chicken and spices in the bowl and I’m freezing the mixture in 4 portions in freezers zip bags and when I’m ready to make them, I’ll defrost, then add the cheese, egg, sour cream (I’m switching out the mayo) and flour to the portion.
Looking forward to trying them in the next couple of days 🙂
I look forward to getting your feedback!
I just made these chicken fritters, we had them with salad and garlic mayonnaise. They are perfect for my protein day as I’m doing carbs cycling. I would just like to say thanks, they were outstanding.
Hi Mandy! I’m so happy you were able to fit these into your meal planning! Thank you for the great review!
Natasha, I would have shared pictures… but they were gone too fast (there WILL be a next time). All three of us loved them and my fiance is usually quite critical of new recipes. My uncle enjoyed them dipped in a bit of ketchup as I didn’t make the Aioli… I preferred dipping in just a touch of spicy brown mustard. I’m going to really enjoy experimenting with the recipe!!! Thanks 🙂
That’s so great Mike! Thank you for sharing your awesome review with us!
can I substitute the mayo with plain yogurt ??
Yes people have done than and liked it!
awesome ! thank you.
Have you tried to make these with whole wheat flour or a blend of enriched white and wheat? If so, how did they turn out? These have potential for a school lunch menu item.
Sarah Ezell, RDN
Director of Nutrition Services
Lakeway Christian Schools
Hi Sarah! I have not tried those substitutions but I do think it would be worth experimenting. You could split it into 2 batches and test both to see which one has better texture. I bet they would both work but the blend might give you a more appealing, lighter color than a whole wheat. That is so neat that these are being considered for a school lunch menu. 🙂
Can sour cream be substituted instead of mayo?
Hi Carolyn, I have always used mayo and haven’t really tried any substitutions but but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well.
could I use chedder cheese instead?
Hi Rosie! 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!