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.
Can yoghurt be used in place of mayo ?
Hi Heather, one of my readers reported great results using Greek yogurt. I hope that helps! 🙂
I just made these..they are so yummy and easy peasy..I’ll be doing these again n maybe do smaller ones for entertaining xx
That’s great Lynne! I’m happy to hear you enjoy the recipe! Thanks for sharing your great review!
Made these for dinner tonight… so, so, so good!! Thank you for the recipe!!
You’re welcome Erin! I’m so happy you love the recipe! 🙂
How many fritters does this make?
The recipe yields 16-18 fritters Laura!
What can I supstitute for flour to make them Keto friendly? Coconut flour maybe?
Hi Cindy, one of my readers wrote in with the following note: “I also used almond flour to make them keto friendly. Still yummy!” I haven’t tried that substitution myself but I hope that helps you! 🙂
i’m going to try these out using trim-healthy-mama baking mix. that should work well.
What would you suggest serving with these as a meal?
Hi Crystal, I would pick a 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!
Hi there,
This recipe looks delicious, I just wish the chefs of these recipes would include nutritional facts. I have just gone Keto so this would help enormously.
Will for sure make these.
Thank you.
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 Arlene!
I am going to attempt these this week with left over (crockpot) rotisserie chicken that I make. If I do a whole chicken I have to find something for a second meal (or 2) since there are just 2 of us. It may or may not turn out but I figure it’s worth a shot!
I cook my chicken in the crockpot (4-6 hours on low) after rinsing it and covering in McCormick’s Rotisserie Chicken Seasoning. I use one of the stainless steel flowering steamers that you would sit in a pan for veggies. I spray it with cooking spray (I also use crockpot liners) and place it in the bottom of my crockpot and I had about 1/2 inch of water to the bottom. The juice drains off and the chicken doesnt soak in it. I leave the skin on to keep the chicken together or else it will fall apart it is so moist and tender. After it is done I remove the skin and the bones and we usually eat one meal of that and 1-2 more of varying recipes. It is super handy when you work and dont have time to do major cooking every day.
Thanks for sharing your tips with other readers Melody! Please let me know how the recipe turns out!
Could you use dried dill and if so how much would you suggest please. Hoping my picky 14 year old will like these? Thanks
Hi Julie, I think dried dill would be ok if you are letting it marinate longer (at least 2 hours). I would add no more than 1 tsp of dried dill. You could also use fresh chopped chives or green onion, or parsley 🙂
Natasha, do you have any nutritional information on these? I want to make them, but sure would like an approximate idea on calories per piece.
Thanks, Anna
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 Anna!
Can you leave out the mayo.
Hi Steve, I always use it but one of my readers reported great results using Greek yogurt so I imagine that or even sour cream would work fine if you wanted to substitute.
I just made these this evening. They are wonderful. I followed the basic recipe, using cornstarch instead of flour. Perfection! For the dipping sauce we used a horseradish sauce. This is my new go-to recipe for something “different” to do with chicken.
Hi Cindy, I am so happy you loved the recipe!! 🙂 I do love the idea of a horseradish sauce. Mmm!!
Would love to make a double batch of these and freeze some.
Do you know if they can be frozen and if so, how would I defrost them?
Thank you!
Alina
I added this to my weekly dinner choice. Something different than chicken strips.
Great recipe. TX again!
My pleasure Greg! Thanks for sharing your great review!
These are just amazing! I made them a few times allready and they disappear fast every single time!
I am so happy to hear that! Thank you for the amazing review!
I dont really understand what makes them stay together, this was a total fail. I read anotger comment that theirs fell apart too. You suggested cutting the chicken smaller or using a better non stick pan. I tried them and they were still falling apart. I decided to bread them with bread crumbs and they stuck together a bit more. I know its not your fault, but sucks cause i was really looking forward to it 🙁
I have made these countless times and 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?
I was wondering if they fell apart from too much water in the chicken? I always rinse my chicken and let it drain unto paper towels! I hope this helps!
Please send me your chicken fritters recipe.
Thanks,
Mary
Hi Mary, if you click on the print button at the top right of the post or the print button in the print-friendly section you will get to this print-friendly recipe. I hope that helps! 🙂
I made these exactly as recipe said, I watched video twice to be sure I did not screw up. Fantastic, we loved these and I will make these often. Garlic aioli was great too! My son used ranch instead as that is always the case. What a fun recipe for chicken.
My little one also favors ranch! Thank you so much for your amazing review. I’m so glad you enjoyed the recipe!
I wonder if I could add coconut to this for a sweet twist?
I Rachelle, I’ve never considered adding coconut so I don’t know how to that would work flavor or texture wise. I probably wouldn’t be that brave but if you experiment, let me know how it goes 🙂
Do they have to be left in the fridge for 2 hours?
They are more flavorful the longer they stand, but I have cooked them right away without waiting for two hours and they still turned out great!
Has anyone tried to substitute the mayo with Yogurt in both the fritter recipe and the aioli ?
Hi Paige, I haven’t tried those substitutions but a couple of readers reported good results using Greek yogurt for the fritters. I’m not sure about the aioli though. I wonder if the tzatziki sauce would be a good match for this? I’m thinking it would 🙂