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.
I can’t wait to try these! They sound delish!
Do you think canned chicken breast would work? I have a few cans in my cupboard and thought this might be a good use for them.
Thanks! 🙂
Hi Colleen, I haven’t tried canned chicken so I’m not sure how that would work out. I think canned chicken might work better as a substitute in my salmon cakes recipe.
Can you use already cooked chicken?
Hi Doris! I have had several readers report good results using cooked diced chicken.
Thank you Natsha. I followed your chicken fritter and sauce recipe and my kids said it was the first good meal I ever made. My son even requested this dish for his birthday dinner, rather than going out. Awesome
I’m so glad you enjoyed it! Thank you for the wonderful review, John!
These are one of the best dishes ever!!!!!!!! We added chopped garlic, paprika, and lemon pepper to the chicken and the first time we used mozzarella but when we dont have that we used sharp cheddar!! So good and we added sriracha and lemon pepper to the aioli. Just a little gives it more bite but it is delicious the way you have it too. So good and good as leftovers too!!
I appreciate the awesome feedback, Kristen! Sounds like you found a new favorite! Thank you!
J ai fait la recette de poulet pour souper, délicieux.
A doubler la recette pour la sauce par contre je ne doublerais pas l ail.
Mon mari et moi avons bien aimer.
Merci
Hi Jeannette! I’m so happy you both enjoyed that! Thank you for sharing that with us!
Love these. Also freeze well for quick snack or lunch.
I’m so happy you enjoyed that Bonnie!
I made these except I used grated Parmesan instead of mozzarella and fresh basil instead of dill. I left out the salt bc Parmesan is so salty. They were yummy!
I’m so happy you enjoyed that!
What would be a good side dish to serve with these in order to make them a more hearty dinner?
Hi Alexis, cut up veggies sounds great. 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. These cucumbers would also be really good! I hope this helps.
Hi I am allergic to mayo so what else can I use instead please
Hi Christine! 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.
These were delicious! We’re now 3 for 3 – your recipes are clear, easy, and so, so good! After the first bite the hubby said “I’m in food love!” 😀 Can’t wait to dig deeper into the archives!
That’s so great! Thank you for your wonderful review, Mari!
i live in Thailand and could not find dill so i used Thai Basel otherwise called holy Basel and it came out great i used a little less as thai basel is rather strong
Hi Jeff! I’m so happy you were able to work that out! Thank you for sharing that with us!
My grocery store didn’t have fresh ground chicken, only frozen, and being on a time crunch today I subbed a mix of 2 pounds sage pork sausage & 1 pound plain ground pork. (Double batch because it was for a party!) Also subbed Monterey Jack since I had it on hand. Chicken or pork, either way these are a winner! Added garlic powder and onion powder for more flavor.
I do like the ease of using ground meat versus diced, for making it quicker to assemble and I also think they held together better.
Hi Angela! I’m so happy this worked with the changes you have made! Thank you for sharing that with all of us!
How do these freeze? Looking to make them ahead and keep in the freezer for busy nights.
Hi Chelsea, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one.
Is it possible to make the mixture, freeze it, then when you want it, thaw mixture, shape, and fry?
Or should you fry all of them fresh, and freeze the leftovers, then thaw, and warm up on skillet?
Hi Oksana, I haven’t tried that but I don’t think these are a good candidate for freezing before frying because they don’t really mold together well until they are fried. I would freeze after frying on this one.
Hi Natasha,
Love the recipe, but not being a big fan of dell, is there something else I could use.
Thanks
JR.
Hi Junior! You can try parsley? Several of our readers have mentioned changes
I just made these I was in a hurry so I didn’t have time to put them in the fridge. They were still super juicy, I did use chicken tenderloins instead of breasts. I loved the garlic aioli sauce but my husband preferred them with hot sauce like franks red hot!
That’s so great Kim! I’m so happy you both enjoyed this recipe! Thank you for your wonderful review!
Do you think these would work with almond flour ?
Hi Mary! Several of our readers have reported great results using almond flour!
Hi Mary, Several of our readers have reported great results making these as gluten free chicken fritters with almond flour
Could you use chicken burger ?
Hi Chris! I think you could use ground chicken – several of my readers have reported good results using ground chicken in these fritters.
3rd time I’ve made this. Never added the dill. This time I ground up fresh spinach to make it alittle healthier…..I tell the kids its parsley. This is a hit for sure. You can use turkey too instead of chicken
Thank you for sharing that with us, Kim! I’m so happy you enjoyed this recipe!
What would you suggest in substituting something else for the flour? I’d like to make these Keto-friendly. No grains. 🙂
Hi Linda. We’ve had great reviews from people using almond flour! Both almond or coconut flour will work, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
Linda I used 1/3c of almond flour to make them keto friendly…they turned out great!!
So am am not very good at adjusting nutrition info, I used almond flour which has much less carbs than whole flour, I am trying to insert this info into my Carb Manager app and I am not sure how to go about it, does anyone know the actual carb count if using almond flour?
The carb count will be 4.3g or 2% with almond flour vs 7.3g or 3%. I hope this helps.
I used almond flour in mine, my carbs were 10.6 for the whole batch after I subtracted the fiber.
Great idea! I wonder if any other nut flour would work?
You can trye almond or coconut flour. I haven’t tried it with anything else