Tender Chicken Fritters
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Everyone that tries these cheesy chicken fritters, loves them! They are easy to prepare and very flavorful. The cheese in the batter forms part of the outer crust and a creates an irresistible cheese pull as you bite into these yummy chicken fritters. Marinating the chicken makes it incredibly tender and juicy.
You’ll want to marinate 2 hours or overnight; so there’s a make-ahead option! I served them with a really simple garlic aioli dip but these fritters are still super yummy without the dip (see, I highlighted all of the really important points for my speed readers).
This recipe is really easy to double if you’re feeding a crowd. One of my readers, Nadia, shared these”Kotleti Nezhnost” or Tender Kotleti with us; a recipe her children and family love.
These really are super tender! Nadia used cornstarch (gluten free option) instead of flour but I tested it both ways and I didn’t notice a difference in taste or flavor so you can really use either one for your batter.
Oh and I added some fresh dill which which added great flavor. Somehow dill makes everything taste more Ukrainian. I’d love to claim it as a Ukrainian herb but I’d get hit with a firestorm in the comment section so I won’t go there. lol.
Watch How to Make Tender Chicken Fritters:
Ingredients for Tender Chicken Fritters:
1 1/2 lbs (3 large) chicken breasts
2 large eggs
5 Tbsp (about 1/3 cup) mayonnaise
1/3 cup all-purpose flour (or cornstarch or potato starch for gluten free option)
4 oz (1 1/3 cups) shredded mozzarella cheese
1 1/2 Tbsp chopped fresh dill
1/2 tsp salt and 1/8 tsp black pepper, or to taste
Extra light olive oil, or any high heat cooking oil to sautee
How to Make Chicken Fritters (Kotleti):
1. Using a sharp knife, dice chicken into 1/3″ to 1/2″ thick pieces and set aside.
2. In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
3. Heat a large non-stick pan over medium heat. Add 2 Tbsp oil and when oil is hot, add the chicken mixture a heaping tablespoon at a time (I used a flat ice cream scoop for uniform sizes).
Pat down the fritters with the back of your spoon to flatten them slightly. Saute uncovered 3 – 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked through. Repeat with remaining fritters. Remove to a paper towel lined plate.
Serve these chicken fritters with garlic aioli dip if desired and enjoy!! They’d also be great as mini sandwiches (sliders).
Tender Chicken Fritters
Ingredients
- 1 1/2 lbs 3 large chicken breasts
- 2 large eggs
- 5 Tbsp about 1/3 cup mayonnaise
- 1/3 cup all-purpose flour, or cornstarch or potato starch
- 4 oz 1 1/3 cups shredded mozzarella cheese
- 1 1/2 Tbsp chopped fresh dill
- 1/2 tsp salt and 1/8 tsp black pepper, or to taste
- Extra light olive oil, or any high heat oil to sautee
Instructions
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Using a sharp knife, dice chicken into 1/3" to 1/2" thick pieces and set aside.
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In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
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Heat a large non-stick pan over med heat. Add 2 Tbsp oil and when hot, add the chicken mixture a heaping Tbsp at a time (I used a flat ice cream scoop). Pat down fritters with the back of your spoon to flatten slightly. Saute uncovered 3 - 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked. Repeat with remaining fritters. Remove to a paper towel lined dish.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Nadia, thank you so much for sharing this new family favorite with us! 🙂
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Delicious! Even my 17 year old son who doesn’t like cheese had several. They turned out beautifully. Wish I could share a photo.
So glad you love this recipe! You can share a photo on our Facebook page or group so others can see your creation too.
These are mighty fine. They’ve been our family fave and regularly on our menu. To make it easier and a tad bit more healthy I bake them in the oven on parchment paper at 425F. Taste just as great, saves time with frying and no oil to clean up. These also go well with Chick-fil-A sauce. Thank you Natasha. Your recipes never disappoint.
You’re so very welcome! Thank you! 🙂
They look delicious. Can I substitute parsley instead of dill ?
That is absolutely fine!
How far in advance can you make these? I would like to pre make the mix a take them camping.
Hi Jocelyn. I don’t premake the batter. I just cook the whole batch. They are even good cold but can easily be reheated. They are good for a few days.
I made this delishious recipe the other day I substituted fresh basil and dried oregano instead of the dill it was so yummy My hubby ate 4 fritters it is going to be a regular meal at our house …thank you!
You’re welcome! So glad you enjoyed this recipe, Maryanne.
Hi, wondering what flavor dipping sauce would go well with these?
Hi Denise, Everyone loves these along with our aioli sauce.
We love them with this simple garlic aioli dip. You can find the recipe here.
https://natashaskitchen.com/crisp-zucchini-bites-with-aioli-dip/
Hi Natasha. How can I fry these in my air fryer? I saw someone asked in May. I was wondering if you have had a chance to test them in an air fryer. Thanks
Hi Cindy, I haven’t tested this yet with an air fryer to advise. If you want to experiment, please share with us how it goes.
I just made these in my air fryer and they turned out great! Used a 1/4 cup scoop, and cooked at 365 for 5 minutes, then flipped and cooked for another 2-3 minutes. I did not add any oil.
Thank you so much for sharing that with us!
Hi Natasha!! Can you substitute a different cheese if you don’t have mozz?
Hi Emily, Colby Jack and Mexican cheese work with this recipe. I hope you love it!
Thank you for your expeditious reply!! I just used taco blend shredded cheese. I love your recipes and videos. You have a great sense of humor. I enjoy your fun gestures. I’ll let you know soon how it turned out!! Keep up the great work!!
You’re welcome Emily! And thank you for your lovely comment.
How would I adapt this recipe to use in a ninja air fryer? Have had super results making these per the directions but have a new toy to play with and wondering how to make them in it. THanks for all the great recipes, reviews and hints.
Hi Donna, I haven’t tested this yet with an air fryer to advise. If you want to experiment, please share with us how it goes.
These are so good. Made them several times and always a big hit!
Thank you for your recipe.
That’s so great, Constance! Thank you so much for sharing that with me.
Can you bake these?
Hi Judy, one of our readers reported great results baking these. She wrote: ” I baked for 20 minuets and broiled for about a minute on each side to give it that crispy outside.”
Can you freeze this before cooking
Hi Connie, I think they would freeze fine after they are cooked but I’m not sure about freezing the raw batter. I just haven’t tested it to say for sure.
Hello, I only have dill seed. Is that suitable to add? And how much? Also, if I were to add garlic powder, how much do I add?
Hi Eileen, I haven’t tried using seeds yet to advise. As for the garlic powder, you can just a little to the mix to taste.
This is one from my favourite from your site 🙂 Easy to make, every family member likes them and they taste amazing. We love them with a nice salad with our self made family dressing 🙂
Hello Marco, thank you for your great feedback and review! I’m glad you and your family enjoyed this recipe.
Hi–love your recipes and we use then frequently in our cooking classes for special needs students. Would it be possible to get nutrition information?
Hi Ingrid, that is a beautiful thing you are doing. Bless you! I added a nutrition label. Those counts are per fritter.
Love your recipes and videos! All of them! What are your thoughts on subbing mayo for perhaps Greek yogurt? Thoughts on that or another suggestion! We’re just not a mayo family. Looks so yummy!
Hi Kathy, I’ve had readers substitute the mayo with low-fat greek yogurt with great results as well. I hope this helps. I’m happy you’re enjoying our recipes.
hi sounds great been trying alot of recipes of yours i dont ike mayo anything i can substitute it with in this recipe they all look great ones i tried were great
Hi Dawn, you sure can. I’ve had readers substitute the mayo with low-fat greek yogurt with great results as well. I hope this helps.
Love these! If I use 2.5 lb of chicken (instead of 1.5 lb), how should I adjust the other ingredients? Thank you! Love your recipes!
Hi Joni, I recommend using the recipe slider on the printable recipe card. Simply slide the serving size number to reflect the pounds of your chicken.
I’ve made these three times now since I found your recipe. Everyone loves these along with aioli sauce. I made one modification, I use chives instead of dill. Thank you for all of these great recipes.
Sounds great, Matt. I haven’t tried using chives but thanks for sharing that with us!
Can I make with almond four to make this low carb?
Hi Samantha, Yes! Many of our readers have reported using almond flour with great results.
Hi Natasha, I want to make the Chicken Fritters, but I have one question. We do not eat cheese, any kind of cheese. Can I make the outer without the cheese?
Thank you.
Hi Christine, You can omit the cheese altogether. My Mom frequently makes it without the cheese with great results.
I love these. This is my 2nd time making them.
I like to add green onion and jalapeno pepper. And I like using cornstarch instead of flour, it also helps to make the chicken juicer! And its better to marinate all night.
And they’re even better with tzatziki sauce.
Thanks for the recipe!
You’re welcome, Sam! Thank you for sharing those changes with us!
Hi there ,I so much enjoy your recipes ,this one is no exception !I will have to try . I love watching your videos and your pretty bubbly personality.
Aww that’s the best! Thank you for your thoughtful review!
Natasha,
Your site has been such an awesome go-to for me and my family. I’ve made more things from your site than any other – except maybe Alton Brown So thank you. Thank you for the kulich recipe from which I gifted my neighbors this Easter – every single person loved it (I did add the zest of 2 oranges and really liked the results)
I wanted to share with you one thing about these fritters and ask one question, and thank you in advance for any reply
My question is: Have you tried adding any vegetables in these fritters? I’ve thought about maybe adding grated carrots, maybe riced cauliflower, possibly … corn, if some of the water is pressed out? I’m trying to make these a little bit more healthy, because my kids don’t eat enough veggies, but they love these so much I feel like I can use them as a vehicle for health – hah!
The thing I wanted to tell you about these that I have changed is that I’m using Avacado mayonnaise to replace 2/3rds of the mayo in the recipe, and the difference in flavor is really negligible. I was the only one who noticed it, and I already knew.
Thank you so much for the time and effort you put in to this website – your content and presentation is so good.
Hi Marina, I haven’t tried adding veggies to the fritters but it sounds like a great idea. Let me know if you experiment. That’s great to know about the avocado mayo.
Is it better to refrigerate batter or cook fritters if you don’t use it all?
Hi Diane, I honestly just cook them and get it over with and cook the whole batch. They are even good cold but can easily be reheated. You can also keep the mixture uncooked in the fridge for a bit before cooking.
Can i use chicken thighs instead of breast for this recipe??
We prefer the breast part but that should work too. Enjoy!
Do you think I could cook these in the air fryer.
Hi Linda, I haven’t tested this yet with an air fryer to advise. If you want to do an experiment, please share with us how it goes.
This recipe and the shrimp one have become staples in our house. I add green onion and a little onion powder and garlic powder to the mix and it’s delicious! I also add lemon rind and a little dried chives to the aioli. My husband loves this meal!
Nice to know that, Anissa. Thank you for sharing that with us!
Can you use chicken mince instead of breasts?
Hi Heather, I haven’t tested that but that should work. If you experiment, let me know how you liked the recipe.
Is it required to keep it refrigerated for 2 hours? What is the purpose of this?
I just want to get it done! Lol
Hi Vera, I’ve found by leaving them refrigerated overnight holds them up much better. Let me know how it goes if you decide to give it a try!
Hello, can I make them in the conventional oven? And if I can at what temperature I’m in Colorado and time thank you!!
Hi Ericka, I have not tested that in a conventional oven. You may need to alter the temperature and time. I recommend watching it closely if you try & If you experiment, let me know how you liked the recipe. I’m sure our readers in similar situations will find it helpful.
Natasha, what can be used instead of mayo? Thank you
Hi Marina, the mayo helps to make the fritters more tender and flavorful and I haven’t tested it with any substitutions so I can only guess if something else would work as well. You might try sour cream and a little olive oil, but again, I haven’t tested that substitution myself.
I was looking for a chicken recipe quick and easy for my son to have after school with the potato soup I made. This recipe is OUTSTANDING, so EASY, and so QUICK!!! My son absolutely loves it and so do we! Can’t wait to try more of your recipes. Thanks!
That is the best when kids love what we moms make. That’s so great!
Love, love, love, love this recipe. The chicken could not be more tender. I am definitely a dill lover so I added more and as stated above…loved it!
Thank you for all of your great recipes
You’re welcome! I’m so happy you enjoyed it, Lynne!
I just made them and I can’t stop eating them. I must remind myself to wait until dinner like I have to remind my kids. lol
That’s so great! It sounds like you have a new favorite!
For some weird reason I used grams instead of ounces and weighed everything but I had chicken from making bone broth and it was more shredded. So when I added ingredients, it was extremely dry…not like photo so I doubled everything to original amount of chicken. The chicken was already cooked. I fried them up and they were perfect. None fell apart as I saw mentioned by some. Used the aioli and they were so delicious. Am going to freeze extra and will definitely make again! Thank you for this yummy recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I absolutely love this recipe! The chicken is so tender, and so delicious. This is a big hit with my 1-year-old and 5-year-old picky eaters!
Aww! Isn’t that the best when kids love what we parents make? That’s so great!
Can you tell me why mine fell apart. Good but fell apart. Thanks
Hi Carol, is it possible the pieces were cut too big? Large pieces tend to crumble faster.
Do you think almond flour or coconut flour will work for these?
Hi Cassie, Yes! Many of our readers have reported using almond flour with great results.
The chicken fritters were awesome! Easy!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I have not tried these yet but they look Delicious.I love dill so I might add just a pinch more. I just have one question. What is aioli. I am not very versed in the kitchen. lol
I looked it up. Will pair well with the fritters. yummy
Hi Vicki, aioli is a mayonnaise spread usually seasoned with garlic and other herbs/ spices. Our Shrimp cakes recipe here has an awesome aioli recipe! I hope that helps1
This is absolutely my favorite recipe of all time. I have celiac disease so I have to be gluten free, plus I am on a low carb diet. I used almond flour instead of the regular flour and it still comes out great. I noticed people complain about them falling apart – I’ve made this so many times I’ve found by leaving them refrigerated over night, they hold up much better.
I’ve been pursuing through your site and wish I found this when I could eat like a normal person!! Your recipes all look fantastic and unique. I see that you always follow up people’s questions and are very helpful. Thank you for sharing your talents with us! I will be making your spinach/artichoke dip this weekend.
I’m so inspired reading your review. Thank you, Kim!
Delicious! Mine fall apart when I try to flip them though. What do you think I need to add more of? I used non stick pan.
Hi Lena, did you possibly have more chicken than the recipe called for? You need enough batter to hold the patties together. I didn’t have this experience in any of my experiments but I also didn’t change the proportions very much. Also, were you using a non-stick pan and enough oil? It helps to cut the chicken into pieces small also.
Hi Natasha,
Just A quick ? Would canned chicken work with this recipe?
Hi Vera, I have not tried this with canned chicken so I cannot advise. If you experiment, please let me know how you like that
10/10
Can you substitute dill for something else?
Hi Nita, I love dill but the recipe would still work well without it 🙂 parsley will work also, you could just omit it also if you don’t have any herbs.
Try some Cajun seasoning instead! Nice and spicy taste, and if you want change cheese to a Colby or Cheddar
Thank you for sharing that with us, Linda!
so easy and they taste soooo good
Thank you Nellie! I’m so happy you enjoyed that!!
Can these be made ahead and then reheated in oven or microwave later?
Hi Diane! I haven’t tried to freeze these, but I do think it would work fine to cook them and then freeze the patties, then thaw and reheat over a skillet before serving.
They freeze WONDERFULLY! I have 60 in the freezer right now for Super Bowl Sunday!
Thank you so much for sharing that with me!
I can’t tell you how many batches of chicken fritters I’ve made in the last month but they are such a hit! Everyone loves them! Thank you for sharing.
Hi Maureen! That’s so great! It sounds like you have a new favorite!
My husband and I are obsessed with these chicken fritters!
I love that! Thank you for sharing that with me, Yuliya!
What would be something good to serve with these as a side dish?
Hi Sarah, This would be really good with any of our tomato or cucumber salads, or these cucumber spears.
Cole slaw would be a good sidedish.
I’m making these fritters tomorrow. I’m using ground chicken and ground turkey. Also plan on adding chopped onion and perhaps using dill in half of them and another seasoning in the others. Can’t wait. Thanks so much.
I’m trying to stop making chicken nuggets for the kiddos, I love offering this in place and knowing it’s good all the way through. I can’t wait to try out the aioli too!
That is the best when kids love what we moms make. They will love the aioli, Melissa!
I made these last night. DELISH. But they did not hold together well in the pan. I think I may try making them in the oven and on non-stick foil. (they stuck BADLY to the pan) Also, my husband said shredded chicken would work better.
Hi Teena, I’m so glad you liked them! With the cheese in this recipe, it is very helpful to use a good non-stick pan. With a non-stick pan, you hardly need any oil at all and they flip easily. Also, let the oil heat up in the pan before adding the fritter batter to the pan – this also helps make it easier to flip.
These are delicious! I substitute almond flour for the white flour. Love the garlic aioli also.
I’m so glad you enjoyed it!
Omg, yummy. Definitely in the rotation. Even made the aioli. I’m gonna experiment with different sauces for future dinners. I used fresh chives, garlic powder and onion powder.
I’m so happy you enjoyed that. Thank you for sharing that with us, Beth!
I would like to know if you can use anything else on place of the cheese, flour and mayo in the cheesy chicken fritter recipe?
Hi, Scheneice! You can omit the cheese altogether. My Mom frequently makes it without the cheese with great results. I’ve had readers substitute the mayo with low fat greek yogurt with great results as well. Regarding the flour, I haven’t tried the fritters without flour myself but a few readers stated they used less flour with good results.
I really want to make these but I am on a ketogenic diet. Is coconut flour or almond flour a good substitute? Also, thank you for the advice you left in a comment for someone else. I never thought of heating the oiled pan helping with sticking. Does that apply to most things? Thanks!
Hi Elizabeth. Yes! Many of our readers have reported using almond flour with great results. For the most part yes it is best to keep a consistent temperate from start to finish.
What is the dip??
Hi Paul, it is the garlic aioli dip listed here. I’m sorry I didn’t realize I had a link that wasn’t working in the post. I fixed that 🙂
My husband made these yesterday. I try not to eat after 6 PM but when I saw them, I decided to have just one. Then another one. Then another one. Three down, I had to tell myself to put the container in the fridge. I am having these for lunch at work today. My kids approved it. So amazing!!!
I’m happy to hear how much you and your family enjoy the recipe! Thanks for sharing your excellent review Irina!
This recipe was beyond easy, amazing, and delicious. The whole family loved it including the picky eaters. I have already received requests to make again for dinner tonight! LOL!!!
I meant to give it 5 stars.
Awesome, thanks Melissa!
I’m happy to hear this is a recipe your whole family can enjoy! Thanks for sharing your wonderful review Melissa!
Made these for dinner for my family tonight! They were a huge hit! Thanks for the recipe!
My pleasure Jen, I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review!
Thank you for this recipe! It looks irresistible! I was wondering if you or anyone else has made these in an air fryer? I would love time & temperature.
Thank you Natasha for this recipe! It’s so quick and easy and very delicious! Made it many times!!
My pleasure, I’m glad you love the recipe Julia! Thanks for sharing your excellent review!
I made these the other day for my kids! Was a big hit and will be adding this to my permanent recipes for lunch/dinner.
YAY! I’m glad to hear the recipe is one of your favs! Thanks for sharing your excellent review!
Hey Natasha! These look awesome! I am going to try and substitute a different herb for the dill. I’ll let you know how it turns out. Also… for a quicker dinner option, could you use ground chicken instead of dicing up the chicken breast?
Hi Jamie, thank you! 🙂 I have had several readers report great results using ground chicken to make these chicken fritters. 🙂
Absolutely amazing!! The only thing I did different is used Greek yogurt instead of mayo. The sauce however I used mayo, and it was all look good, and unbelievably easy to make. Thank you!!!!
Soooo good**
You’re welcome Rebekah! I’m glad you love the recipe as much as I do. Thanks for sharing your excellent review with other readers!
I made these tonight and they were a hit. Use the fresh dill, makes a difference.
I’m happy to hear that Candice! Thanks for sharing your great review with other readers!
Hello! I was wondering if pre cooked chopped chicken instead of raw could be used? Thank you! ☺
Hi Kimberly, wwe always use raw chicken but couple of my readers reported great results with cooked chicken.
Hi Natasha 🙂 if I don’t have mozzarella cheese… Only Colby Jack.. Can I substitute that instead? Or it will change the flavor too much??
Yes that will still work with colby jack cheese. I hope you love the fritters! 🙂
Just tried theses and they are a hit with all 9 of us! Amazing. Do you have the nutritional value? I’m low carbing. Thanks again!
I’m glad everyone enjoys 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!
Can I substitute dill with parsley? Or would it be very different in taste?
Hi Jen, absolutely!! 🙂
I tried this recipe both by frying and baking and I gotta say I liked it baked better. I baked for 20 minuets and broiled for about a minute on each side to give it that crispy outside. Delicious thank you for the recipe!
You’re welcome Olesya! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review with other readers!
Can u use chicken thighs with this recipe?
Hi Julia, yes that would work with chicken thighs that are trimmed of excess fat. I hope you love the recipe!
I made your chicken fritters tonite for my mom,brother and girlfriend, they loved it! I was amazed at how well they turned out, not oily or greasy.Sorry, no time for pics,maybe next time,when there will be leftovers! Thank-you for the video and recipe.
My pleasure! I’m glad to hear how much everyone enjoys the recipe! Thanks for sharing your excellent review!
Hi Natasha, I recently have become a fan of your website and recipes….I work as a recipe developer and on the set of a cooking show for a local celebrity chef and it is hard to find recipes that are tried and true…I try very hard when I create a recipe to keep it user friendly as well as delicious and yours are, the videos are amazing…I made these last night and used chicken thighs instead of chicken breasts and my family loved them with the aioli, made more than enough so hubby and son took in their lunches, I also made your green beans with mushroom recipe and these are definitely two recipes that will go into our dinner menus….So glad I came across your website…
I’m so glad you enjoyed the recipe!
I did not do the garlic dip because some of us can’t digest it,but I ate them plain.I’m not a great cook, more of a baker,but your recipe was simple to do.
I’m glad to hear that! Thanks for sharing!
Hi ! Natasha
I made this chicken fritters so many times
Specially when guest come
They always ask for recipe.
Thanks.
Hello! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing 🙂
We made this tonight and I added 1/4 tsp onion powder and 1/4 tsp garlic powder to the mix. I also only had dry dill so used a tsp of that. OMG, this is awesome. I can see how it would be amazing as slider sandwiches. The Garlic Aioli dip is the best I’ve ever had, and that includes restaurant made.
Hi Conda, that is quite a compliment! I’m so happy you loved the recipe 🙂 🙂
We loved these! I substituted chives parsley and garlic for the dill as I do not like it. They were lovely.
I’m happy to hear that Katie! Thanks for sharing 😀
Can you freeze this mixture to be used at another time?
I used 1/2 this recipe and made a pizza crust out of it … baked 350 for 30-40 minutes
It was AMAZING
THANK YIU FOR THE RECIPE
Hi Ribyn, I think they would freeze fine after they are cooked but I’m not sure about freezing the raw batter. I just haven’t tested it to say for sure. I love your pizza crust idea! Sounds delicious!!
Well I guess I’ll have to make another pizza … hahaha.
Honestly this recipe is fantastic.
Thanks
I just finished making these. They were a hit with my family to say the least. The only change I made was to add a 1/ 4 teaspoon of Garlic Powder and 1/4 teaspoon on Onion Powder. I didn’t take the time to let them marinade and they were Phenomenal.
I’m happy to hear your family enjoys this recipe as much as mine does! Thanks for sharing your tip and great review Lisa!
I made these and everyone loved them. I will make them often. Family favorite!
I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your fantastic review Krystal!