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!
This post may contain affiliate links. Read my disclosure policy.
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.
Any suggestions for what to use instead of dill? Hubby hates dill, but I know he’d like these fritters. Maybe just garlic or scallions?
Hi Robin, chopped green onion or chives, or even some finely chopped parsley would work great. I have even made it without herbs and it still tasted great 🙂
Hi we are from the Northern Territory in Australia. I made these for dinner tonight and my whole family loved them.. Will be making these in the future and if it was up to my son we would have them every night for dinner 🙂
Hello Kristy! I’m happy to hear how much the family loves this recipe! Thanks for sharing your excellent review! 😀
What if I were to fry them, like traditional fritters?
Hi Elizabeth, I think that would work, but it isn’t necessary to deep fry these.
Where do I find the Nutritial Information on the Cheesy Chicken Fritters? I am on MyFitnessPal.com and I see some of your items but not this one. I’d be happy to enter the details but I do not see them with your recipe. Can you post / email them. Thanks
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 Lynn!
Hello Natasha . I made these but was having a hard time flipping. They kept falling apart. Anything you can suggest? Also, if I tried to bake them, what temp should I use and how long? I love your recipes!
Hi Christina, I haven’t tried baking these so cook them initially 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. It really helps to use a good non-stick oiled pan. I would not recommend stainless steel pan for these because of the batter and cheese. They would be difficult to flip. In a non-stick, I have never had issues with them sticking.
Hi. I know these are Cheesy Chicken…, but could I omit the cheese and still have a good dish? We don’t mix milk with meat.
Hi Rena, If I’m remembering correctly, I believe my Mom has made them without cheese and still had good results. I hope you love the recipe! 🙂
Can you help me substitute something for the mayo? It looks so yummy, I’m dying to try it!
Hi Kimberly, a couple of readers have reported good results using Greek yogurt so I imagine that or sour cream would work well.
I tidied them and loved them. One question could you use different types of cheese in the recipe
Thank you
Hi Nancy! I’m so glad you loved the recipe 🙂 At least 1 reader reported amazing results with cheddar so I would say yes!
I made these this week. I should have watched the video because I would have known they need to sit for 2 hours in the fridge! I could not wait, made just one big one for dinner that night and then made the rest for dinner the following day. I thought they were great. The dill flavor was more apparent once they had sat for 12 hours. Husband said I could have diced the meat smaller, which was true – my chicken was not cut as directed. Husband thought they were “OK”. He thought they would make great sandwiches on a bun with lettuce and tomato and the aioli. I thought they were absolutely delicious the way there were and ate the left overs for lunch the next day. YUM!
Well, now you know….better luck next time! I’m glad you still enjoyed the recipe, thanks for sharing Theresa!
Could you use ground chicken in this recipe?
Hi Therese, I have had a couple of readers report great results using ground chicken 🙂
This has been such a hit with my entire family I’ve made it twice in the last two weeks! Thank you so much.
My pleasure! I’m so glad to hear that! Thanks for sharing your great review 🙂
I used blanched almond flour instead and I added some garlic salt. Delicious! Even my picky 9 year old said they were good. Thanks!
My pleasure! I’m so glad to hear your family enjoys the recipe! Thanks for sharing your great review!
Do the eggs need to be lightly beaten? And what are some of your fav pairings (side dishes) with this recipe? I”M prepping for this tonight! I cant wait to try 🙂
Hi L, it helps to beat the eggs lightly with a fork just for the sake of making it simpler to mix everything together You won’t ruin it if they aren’t beaten together :). I love serving these with 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!
Do you think it might work with ground chicken to cut off some time with chopping chicken? I loathe chopping anything into small pieces, but especially meats.
Hi Liz! Yes, ground chicken would work well in this recipe. I hope you love it! 🙂 Also, if you do need to chop a meat in a future recipe, it really helps if you partially freeze the meat so it is firmed up but not frozen. 🙂
Tonight’s dinner, not bad. Needs more flavor, even with the extra garlic and shallot that I added. Next time will sub rosemary for dill and split the recipe and add cajun seasoning to half. Definitely use a NONSTICK pan as suggested.
That’s what is great about this recipe – you can adjust it with different spices in so many ways!
Another of the countless recipes of yours I’ve tried that was delicious! We didn’t have mozzarella cheese on hand, so I used the four-cheese Mexican blend from Costco that we did have, and they were still great (the aioli, too). It was dinner time when I made them, so I didn’t wait to cook them after mixing. They looked exactly like your photos showed. We’ll definitely be making them again, and next time I’ll make sure we have the mozzarella. Thank you!
You’re welcome Scott! I’m happy to hear you love the recipe! Thanks for sharing your fantastic review!
Can the chicken fritters cook on a BBQ?
Hi Bev, They might stick too much to the grates and fall apart. That’s my guess anyway because of the cheese. I haven’t tried grilling. They would work well on a flat top though.
My extremely picky husband saw this video and link on Facebook. I’m making these for dinner tomorrow at HIS suggestion! Thank you for giving me an easy recipe I can use frequently!
Awesome! Please let me know what you both think!
Can I make these in advance and perhaps heating it up in the oven/microwave or has anyone tried baking it instead of pan frying? Thank you in advance!
Hi Grace, they do reheat really well and I would suggest the oven to reheat only because I think microwaves make chicken taste funny ;). Anyways, I haven’t tried baking these so cook them initially 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.
Thank you so much for the quick reply! One more question: have you or anyone else tried this with dark meat? Wonder if it will make it even more tender. I actually prefer dark meat over breast. Also, I’m thinking that it might reheat even better than breast meat since it’s fattier? Thanks, again!
Hi Grace, I think that would work fine with well-trimmed dark meat. 🙂
Oh my yumminess. I’ve been following you for a few months and tonight was first time making one of your recipes. I’m so glad that I chose this one. Absolutely fantastic. I added a sprinkle of garlic powder and some smoked Spanish paprika.
Thank you for a new keeper!
You’re welcome Steph! I’m so glad you enjoy the recipe! Thanks for following and sharing your great review!
Winner, winner, chicken fritter. Loved by all at my house. Husband says he is addicted. Thanks for the great recipe.
YESS!! Ha ha! That is what I love to hear! 🙂 Thank you so much for your amazing review. I’m so happy you all loved the recipe 🙂