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.
Outstanding, all I can say, followed the recipe as written minus the dill, one of our cats see the fluffy bunch of dill and decided that was his toy, so I tossed in some chopped spring onion. I coarse ground the chicken (wagon wheel plate), mixed everything and set in the fridge overnight, wonderful flavor, and very juicy as well. I also made the Garlic Aioli dipping sauce, perfect! Thank you, Natasha, for another great recipe!
You’re welcome Lee! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your delightful review!
I finally had a chance to make this. I followed the recipe exactly, except I used fresh tarragon instead of dill because I’m just not a fan of dill. My family really enjoyed this and I will definitely be making this again because it’s just too simple and delicious! I did make the “aioli” as well…simple & tasty! Thank you so much for this wonderful recipe!
You’re welcome Grace! I’m glad to hear you enjoy the recipe! Thanks for sharing your excellent review!
Hi – I ended up using almond flour since my husband can’t have regular flour.
Also, the cheese got “burned off” when I cooked them. Do you think it was because I used almond flour? I wished they had cooked as simply as your video but no luck. Since most of the cheese burned we ended up having fried chicken, lol. Any advice? I really want this to work!
Hi LC, it could have stuck due to the almond flour since the almond flour does not absorb moisture the way flour does. Also, make sure you are using a good non-stick skillet so they flip easily in the pan.
We made these a little larger and used in burgers! So delicious
Yum, that sounds like a great idea Jodie! Thanks for sharing your great review with other readers!
Substituted crushed pork rinds for the flour – these were delicious!!!
Interesting! I never would have thought of that. I’m so glad you enjoyed the recipe 🙂
My husband said, “These little thingies are good!” That says it all.
Sharon, thank you for sharing that with us, I’ all smiles 😬
I’ve made these several times and I get to the point that I crave them. I keep them in the fridge and when I’m hangry I just pop a few in the pan and lunch is served. …
I’m happy to hear how much you enjoy the recipe Barbara! Thanks for sharing your excellent review!
What would you recommend as a side to these? Really wanting to make these for dinner tomorrow night!
Hi Barbara, I think it’s best with simple and fresh sides. 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!
Tried these for the first time last night and my Husband is already asking when we are having them again! Great Recipe!
Awesome! I’m glad to hear you both enjoy the recipe! Thanks for sharing your fantastic review Kathlene!
Think I could used ground pork instead of the chicken? Anyone try something other than chicken?
Hi Karin, I have had readers report great results using ground chicken so I think ground pork would work fine.
Big thumbs up !
Just bought a new Blackstone grill which cooks plenty of them at a time for tailgates or parties. I see some recipe variation questions and comments but I’m curious if anyone has anyone ever tried dusting with a cajun or blackening season ? Or has anyone ever brined or marinated the chicken after it was diced before they added to the mix ?
Natasha you do an excellent job and your videos are great.
Thank you Rick 😬
Delicious and loved the dipping sauce
I’m glad to hear that Karen! Thanks for sharing your great review!
Yessss!! Definitely my new favorite ❤️😍
I’m glad you like the recipe! Thanks for sharing your fantastic review!
Love this recipe! I did half sour cream half mayo for the aiole and added more garlic bc I love strong garlic!
I just wish your recipes had the nutritional information per serving.
I’m happy to hear you enjoy the recipe! 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 Karin!
These freeze and reheat beautifully ! I fried, cooled and froze them on a cookie sheet. Then vacuum sealed in portion size bags Thawed a bit in micro and reheated in non stick skillet. Great chicken sandwich on a bun for lunch. Great alternative to pre made chicken patties ….I know whats in them !
I’m glad to hear that Sherry! Thanks for sharing your tips with other readers!
Has anyone ever made these with cooked (leftover) chicken breast?
Hi Patty, I always use raw chicken but couple of my readers reported great results with cooked chicken 😬.
I made them with leftover cooked chicken and they were delicious!
I’m glad to hear that Priscilla! Thanks for sharing 😀
Can you make these and freeze them?
Hi Josephine, I do think that would work fine 🙂
I have frozen the raw, but formed balls, and they were perfect! Found that better than freezing the cooked ones and then reheating them!
Made these for dinner!!! Seriously sooooo good!!! Love every single one of your receipes!!! Delicious!!!
I’m happy to hear how much you love the recipes Irma! Thanks for sharing your fantastic review!
Wow! These are delicious. I made these today and I couldn’t keep up, they were disappearing as I was making them 😂
Even my mom commented on how much better these are than отбивные!
Next time I will have to make a double batch 😉
Sounds like a double batch might be a great idea! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review Mary!
Do you think I can use almond flour instead of regular flour?
Hi Kristine, one of my readers, Sue, wrote in with the following: “I used blanched almond flour instead and I added some garlic salt. Delicious! “
think this recipe could be great using shrimp or even tuna as a switch out for the chicken and definitely add green onion scallions!
That does sound tasty!