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 just made these with leftover baked chicken and they were delicious! The sauce was good, too. I must share with my friends. Thank you so much for this tasty, easy recipe.
You’re welcome Priscilla! I’m so glad you love the recipe! Thanks for sharing your great review!
Wow this was absolutely amazing, I used parsley instead of the dill as I didn’t have any dill. But fantastic will be making these again for sure and tweek some things for my own taste.
Yay, I’m glad to hear how much you like the recipe! Thanks for sharing your great review Kim!
Super Yummy! Thanks for sharing your recipe!
My pleasure Aimee! I’m glad you enjoy the recipe!
Thanks for the GF tip! Can’t wait to give them a try.
You’re very welcome and I hope you love the recipe!! 🙂
So happy with this dish. I got compliments even from my most picky eater friends! Really excited to try more of your recipes. Thanks so much!
You’re welcome Janus! I’m happy to hear the recipe is such a hit! Thanks for sharing your great review!
Good recipes
Thank you Migdy!
I can’t use dill is there another herb I can use. I really want to make these.
Thank you
Hi Nancy, parsley works equally well and if you don’t have either, the recipe will still work without the herb.
What a fabulous recipe. So tasty and easy.
I’m so glad you love it Gaye! Thanks for sharing your great review!
Tried these tonight. They were a hit! Now I’m thinking of other flavors I can make. Thanks for sharing!
You’re welcome Jo Anne! I’m so glad to hear you love the recipe! Thanks for sharing your wonderful review!
Just made this and have to say it was SO easy, and absolutely delish!!
I’m glad to hear that! Thanks for sharing your great review!
My mixture is sitting in the fridge for dinner this evening!
Can these fritters freeze do you think? I would like to make a batch and freeze so I can have them one at a time 🙂
Hi Georgina, I think they would freeze well once they are cooked then thaw and reheat on a skillet until hot 🙂
Made them. My family loved them
Yes! I’m glad to hear that Janelle! Thanks for sharing 🙂
thanks for this recipe. what a nice new way to have boneless,skinless chicken breasts. Was delicious and will become a favorite part of my regular menu
My pleasure Joan! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!
Can you substitute already cut up cooked chicken?
Hi Ann, I have always done these with raw chicken but one of my readers reported the following: “I used chopped rotisserie chicken and they turned out great!” I hope that helps 🙂
Great. I’m gonna make these and use the chopped rotisserie chicken too. Thanks
You’re welcome Ann! Please let me know how it turns out!
My pleasure Ann! Please let me know how it turns out!
Oh Good Golly, where have these been all of my life? I made them early this morning, so I could take them to work, I am ketogenic, so replaced flour with 1 T Coconut Flour and upped the mayo to one half cup, and added a pressed clove of garlic and Yum, yum, yum. The Garlic Aioli is fabulous with them. So good, thanks!
LOL, it’s my pleasure Marcia! I’m happy you love the recipe and thanks for sharing your fantastic review and tips!
I was coming to see if anyone had a keto substitute for the flour. Thank you!! 🙂
Thank you, Marcia, for the Keto clue. Can’t wait to try them, Natasha. Thanks for the recipe.
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Made these and your tasty cabbage/bacon pan fry for the big game and they were gone in a few minutes. Thanks for making good food easy!!!!!!!!!
You’re welcome Scott! I’m glad to hear how much everyone loves the recipe! Thanks for sharing your great review!
This turned out fantastic! I substituted Miracle Whip for the mayo and chopped chicken thigh meat (on hand) for chicken breast. Would definitely recommend. Can’t wait to make it again! Thank you very much, Natasha!
You’re welcome! I’m so glad you like it! Thanks for sharing your fantastic review! 🙂
This recipe sent me to the market to purchase ingredients. My bowl of mixture is in the refrigerator… but I couldn’t resist frying a few fritters. They are excellent… but I do have one question.. How do you get the cheese not to stick the pan resulting in some of the coating to pull away from the chicken? Will lowering the heat help with this problem? Thank you.
Hi Jeannie, I’m so glad you like the fritters! It really helps to use a non-stick pan and have enough oil in the pan. If the fritters are browning too fast, it will definitely help to turn down the heat. I hope that helps! 🙂
I’m also wondering if these could be cooked on a baking sheet with parchment to prevent sticking. What do you think?
Hi Jeannie, I haven’t tried baking these so I can’t really advise on that. I would definitely use something to line and prevent sticking if trying to bake though. I had 1 reader report good results with baking but she didn’t share details of how she baked them.
Jeanine, you can line your pan with parchment paper to create a temporary non-stick pan. After lining it, cook as per the recipe.
Can you make these the night before and refrigerate?
Hi Sarah, yes that would work fine. You can either refrigerate the batter overnight or cook them and refrigerate the cooked fritters then reheat over a skillet until hot.
Can one use Almond FLour instead of regular flour?
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 tried my hand at these chicken fritters and are they ever YUMMY! I will say, I mixed all of it up in my food processor, much easier than cutting them up. Added some cayenne and a squish of some lemon too and only 1/2 T. Of the dill. OH, and 1 cup of gryere and havarti mix. No mozz. Fabulous
Great tip Lesly! Thanks for sharing your great review! 🙂