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.
Hello! What’s the Amount Per Serving in the Nutrition Chart? BTW – mine is “marinating” in the fridge right now!! I’m SO excited to try it!
Hi Dawn, 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.
Has anyone tried replacing the Mayo with yogurt!
Hi, I have always used mayo and haven’t really tried any substitutions but a couple of readers reported great results using Greek yogurt, so I imagine that or sour cream would work well.
Omg. Yum yum yum. Did I mention yum?!
I’m so glad you enjoyed it!
I used the pulse setting on my food processor for the chicken. It worked out perfectly and the fritters held their shape when I cooked them. Delicious!
That’s so great! Thank you for sharing that Nancy!
Hey girl, could I pulse the chicken in to small pieces, then mix?
Hi Cathy, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I made these for my family for the first time just the other night. My husband had some and he loves them, so I am making them again right now. LOL Great recipe, Natasha!
Awww that’s the best! Thank you so much for sharing that with me, DelVita!
Oh, Natasha, you did it again! I made these chicken fritters for my family last night and we all devoured them. They were so yummy and the aioli sauce was out of this world. Thanks for sharing with us so many amazing recipes.
That’s so great! It sounds like you have a new favorite, Yvette!
My family and I love this recipe, I tend to omit the dill but add garlic and use sour cream instead of mayonnaise. Thank you for an easy yummy recipe.. from little ole New Zealand
You’re welcome! I’m so happy you enjoyed it Rebecca!
Hi! Do you think I can substitute flax eggs for the real eggs in this recipe?
HI Annette, I honestly have not tried making them egg-free using flax eggs so I’m not sure what would work as well for a binder. If you experiment, please let me know how it goes.
Thank you for replying! I will let you know if I try doing that! 🙂
I like to use rotisserie chicken to make this recipe. It’s about the 4th time I’ve made it. I love it. I also had no lemons the first time I made the garlic aioli. I used lime. I don’t think I will ever make it any differently.
I’m so happy to hear that! Thank you for sharing your great review!
No lemon for the aioli sauce, will it ruin it if left out? No lime either.
Hi Nana, it will still taste good but will taste more like mayo.
This is the first time I’m making any of your recipes. It was easy and very flavorful. Only thing I would do differently next time is use Avocado oil because on the high heat. I think you would be able to get a good crispiness on it without burning the oil. But very good I already have a couple of friends asking for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Ken!
Thank you very much for this delicious recipe, today I’m gonna make it. I am from Venezuela and I have been following you for a while. I have made many people happy thanks to your recipes. Hugs! .
I’m so inspired reading your review, Yessi. Thank you!
Just wondering if I can freeze these fresh or should I cook them first before freezing.
Hi Joe, 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.
Great then, that’s what I’ll do, thanks.
You’re welcome!
These are delicious! My family loves them! Thank you for the recipe.
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
Will it still taste good without the dill?
Hi Brianna, yes, several of our readers have omitted or replaced it with parsley
I’ve made these previously and they are delicious! We recently got an air fryer and wondering if anyone has made these in the air fryer?
Hi Michelle, I haven’t tried that but here is what one of our readers wrote “I made them in the air fryer and they are so good. I put them at 320° for 20 minutes and flipped them halfway through. Thank you” I hope this help!
These are amazing!!! I added garlic to the batter as well as some paprika. Will be making these again! Thank you!
I’ so happy you enjoeyd that Lena! Thank you for sharing that!
These look and sound amazing and I read through a ton of reviews and want to make them even more and try some of the other alterations. However I can’t have dairy. I am wondering if you have any idea how a non-dairy cheese like Nutcheese or Daia might fair in something like this? Both of them tend to have a higher melting point and don’t incorporate into their surrounding structures as well. Just curious if anyone else had tried that I didn’t see while scoping down the list.
Hi Sarah, I have had readers report good results using other dairy substitutions but I have searched the comments and nothing dairy-free came up.
Maybe someone else has tried making this dairy-free with success? If so, please let us know and thanks in advance!
Natasha,
This is one of my very favorite recipes for pleasing all crowds: a quick bite for a snack, main dish for children, add on to steak/fish dinner. Thank you so much for sharing it!
You’re welcome Hilda! I’m glad you enjoyed that.
If i sub the diced chicken for ground do i use the same weight of 1 1/2 lbs?
Hi Holly, I would substitute with an equal amount.
thanks. i just thought since the diced had more substance and the ground mushier, there would be a difference. ill give it a try and tweak it if needed.
O made these and they’re great! I did add some green onion
I made a horseradish sauce with mayo and sour cream, just perfect
I’m so happy you enjoyed that. Thank you for sharing that with us!
I wanted to give it a 5* rating but it would not allow me to click on the stars. I made these last night. I did the prep in the morning so they had the day to marinate. I got home from errands and made an arugula/tomato salad with a squeeze of lemon and had two of the patties along with it. The were so easy to cook up and perfect for a hot Arizona night. Light and yummy.
I’m so happy to hear that! Thank you for sharing your great review, Debbie!
Have you tried baking the Chicken Fritter? I have to avoid fried food, but the recipe sounds so good.
I haven’t tried to bake these so I can’t advise with specific instructions. I’m not sure if the batter would set properly.
I have, they’re not the same but definitely not bad! May stick to what you’re baking on. Baking on silicone baking sheet was the best, still a bit dry.