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.
Tastes good but every time I make these they fall apart
Hi Brianna! I’m happy you enjoyed this recipe! Were the chicken pieces possibly cut too big? We noticed that seems to be the culprit.
The first time they definitely were too big but the next time they were diced very small and still fell apart 🙁 We still enjoyed eating it as more of a stir fry.
I suggest cutting the chicken smaller or using a better non-stick pan. I’m not sure what else would make them fall apart unless you are substituting, changing proportions or omitting some of the batter ingredients. The batter holds them together along with the cheese. Occasionally a small piece may break off but I’ve never had them fall apart. For me they always turn out the way they are shown in the video. Was anything changed from the recipe?
These look absolutely amazing. It looks like a lot of your readers are doing Keto. I am also following the Keto lifestyle & I was wondering the same thing as everyone else about substuting Almond or Coconut flour. I see you can but I didn’t see any comments of any using coconut flour. I’m taking my chicken out of the freezer tonight so I can make these tomorrow. I can hardly wait to try these.
Hi Janice, We’ve had great reviews from people using coconut flour, but adjust your heat down a bit as you know almond and coconut flour scorches easily.
For my Christmas party and I made it up the day before so they be nice and chilled…. Followed the recipe exactly accept substituted the Dill with chives as I was using Dill in my smoked salmon roll ups…. I had two Electric griddles that I used and made them smaller because I had many hors d’oeuvres for my party and they came out amazing the guest ate them all up and love the dip thank you for a great recipe again and if you’re ever up in Ontario on Stoney Lake look me up…. Thank you Freya merry Christmas and happy holidays to you and your family
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use a different cheese like Fontina , sharp cheddar or asiago?
Yes! Several of our readers have reported great results using other cheeses. Enjoy!
Thank you. I used some mozzarella and some sharp cheddar. I also used thigh meat instead of breasts. Will be cooking them today. They should be delicious.
I look forward to hearing how you like that!
In the nutrition facts…
Is that per fritter? Or maybe by ounces?
Hi Stephanie, are you referring to calories per serving? This recipe makes for 8 servings. .This recipe yields 16-18 fritters. Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you!
It isn’t often that my husband requests something special for dinner, but this is a recipe that he has asked for over and over. They are easy to make and delicious. Thanks, Natasha!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
I am wanting to make these for a Christmas party but I have a lot of orders to make and desserts and I’m wondering if I can make these the day before fry them up and then put them in the fridge and reheat them will they still stay moist what would you recommend
Hi Stoney, you can either refrigerate the batter overnight or cook them and refrigerate the cooked fritters then reheat over a skillet until hot.
Thank you so much for getting back to me I have lots of orders to make and this would certainly help and I always like to have something with chicken in it Merry Christmas to you all
Can we make these fritters with tuna(pre cooked )?can u tell more recipes with tuna.thnx
Hi Sadaf, I haven’t tried this particular recipe with tuna. Usually when I am making seafood fritters, I make these salmon patties and they work with freshly cooked or canned salmon so I assume they would also work with well-drained canned tuna.
These look really good, but I thought they were keto friendly. you list the carbs at 4g. but don’t say what the serving size is? 4g per piece could put you over your carbs for the day very easily.
you also use flour – which is not keto friendly.but I see many used almond flour so may try that.
do you have to use raw chicken or can you make patties with cooked chicken?
they do look really good. thanks for posting.
Hi Suzi, you can use a keto-friendly flour and others have reported good results doing so. I have only made these with raw diced chicken but my readers reported great results using cooked chicken as well.
Hi. I am doing the keto diet and was wondering if you can substitute almond flour for the regular AP flour? Would it change the taste or consistency?
Hi Angela! Several of our readers have reported great results using almond flour!
No it want, I used gluten free and it taste good
Made these last night and they were amazing substituted the flour for cornstarch and added fresh garlic and use basil instead of Dill.. we’ll definitely be keeping this recipe and adding fresh jalapeno to it next time to spice it up..
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi. I am going to make these tomorrow. Has anyone tried using an air fryer for these? If so, what temperature would you recommend and how long? TIA
Hi Maggie, 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!
Hi Natasha,
I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them half way through.
Thank you
Thank you so much for sharing that with us Maggie!
These are soooo good! I never thought to take a picture for you, but they looked pretty much like yours! And they were easy to make. I did use leftover chicken from the other night. That made it even faster, and just what I like.
That’s so great! I would love to see that Sue! You can always share on social media and tag @natashaskitchen or #natashaskitchen for me to see it!
Tried these as a last minute snack for two of us so only a half batch. No fresh dill on hand so used lemon dill seasoning ( just a pinch) Wow did they turn out great .we might have to double the Aioli dip though .loved them both.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natascha!
I just love your recipes 🙂
Would you recommend to cook the fritters it in the oven in eg. muffin tin or on a sheeting pan to save time?
Thanks!
Hi Chris! I haven’t tested that (baking) so I can’t say for sure but I did have a reader report, “I bake salmon patties, I just make them as usual and bake them on 350 on parchment paper sprayed with a little olive oil for a nice golden brown. Been doing that for years. Now they are a little dryer, but I like my food crispy and fresh.” I hope that helps a little!
Thanks a lot! 🙂
You’re welcome!
Hey,Natasha. Thanks for this great recipe made 2 xs already. Thanks for sharing your great recipes. I end up printing a lot of your recipes & from olgas flavor factory as well & made a binder + sharing your recipes to people that don’t have an internet. May God bless u & your family.🌹🍁🍂💖
You’re so nice Olga! Thank you!! I’m so happy you are enjoying our recipes!
I like to use the 5-cheese blend of Italian cheeses, make them a full patty size, and also add some of the fresh dill to the aioli. These are a hit at home AND with my co-workers!
That sounds perfect! Thank you for sharing that with me, Anne.
We LOVE these! I make them a couple of times a month. My husband and I eat Keto style so I substituted the flour for almond flour. I also use precooked chicken…usually the leftover rotisserie chicken from the night before….and they turn out great! Feels like we’re cheating but we’re not. The leftovers are a great take to work lunch as well. Thanks for the great recipe!
I love that you turned this Keto friendly! Thank you so much for sharing this version with us!
I honestly followed this recipe to a T. And my results were terrible. Watery inside the patty. Did not hold together at all. The egg basically fried first on the outside and the result was overcooked egg taste. What did I possibly do wrong? These look so amazing but even the colouring of mine was wrong. Sort of dark brown and not at all the golden brown I see on the video. I even tried a second frying pan on lower heat and a different cooking oil.
I pride myself on knowing my way around the kitchen. But this recipe was the first time my whole life that I stopped cooking 1/2 way through to trash the whole works.
Insert “wahh” here .
Hi Charlotte, Did you make any substitutions to the recipe at all? You shouldn’t have the egg taste when the batter is combined unless it gets overcooked – it sounds like maybe the heat was too high if the fritters turned out dark brown. I would strongly suggest using a good non-stick pan and a high heat cooking oil. Also, be sure your chicken is fully thawed for the recipe – I’m not sure why else it would be “watery” inside the patty. I hope that helps to troubleshoot!
I’ve made these several times with a couple of changes. Chives instead of dill (don’t like it) and added garlic. Every time, they’re a huge hit. Thanks for the fabulous and easy recipe.
You’re so welcome, Danielle! I’m happy you enjoyed it!