Introduction
Chicken fritters are tender, juicy bites of chicken bound together with seasonings and a light batter, then pan-fried to golden perfection. They’re crispy on the outside, soft on the inside, and packed with flavor. Quick to prepare and versatile, chicken fritters can be served as an appetizer, snack, or even the main dish with a dipping sauce or side salad. They’re a fun alternative to traditional chicken nuggets and can be made with simple, budget-friendly ingredients.
Ingredients
1 pound boneless, skinless chicken breasts (finely diced or ground)
2 large eggs
½ cup shredded mozzarella cheese (or cheddar)
3 tablespoons mayonnaise (or plain Greek yogurt for lighter)
⅓ cup all-purpose flour (or breadcrumbs for extra crunch)
2 cloves garlic, minced
2 green onions, finely sliced (optional)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2–3 tablespoons oil for frying (olive or vegetable oil)
Optional for serving: sour cream, ranch dip, sweet chili sauce, or ketchup
Instructions
Prepare chicken: Dice chicken breasts into very small pieces or pulse in a food processor (do not puree).
Mix batter: In a large bowl, combine chicken, eggs, cheese, mayonnaise, flour, garlic, onions, and seasonings. Stir until well combined. The mixture should be thick and scoopable.
Heat skillet: Add 2 tablespoons oil to a large nonstick skillet and heat over medium.
Cook fritters: Scoop about 2 tablespoons of the mixture per fritter into the skillet. Flatten slightly with a spatula. Cook 3–4 minutes per side until golden brown and chicken is fully cooked (internal temperature 165°F / 74°C).
Drain and serve: Place cooked fritters on a paper towel–lined plate to drain excess oil. Serve warm with your choice of dipping sauce.
Description
These Chicken Fritters are crispy, golden rounds bursting with cheesy, garlicky flavor. Inside, they’re juicy and tender thanks to the moist chicken and mayonnaise binder. They’re satisfying enough to serve as a meal but small and snackable enough to be the star of your appetizer spread.
Tips
Dice chicken small for the best texture — too large and they’ll fall apart.
Chill the mixture for 20 minutes before cooking if it feels too loose.
Cook fritters in batches to avoid overcrowding the pan.
Use a meat thermometer to ensure chicken is safely cooked through.
Leftovers can be stored in the fridge for 3 days and reheated in an air fryer or oven.
Variations
Cheesy upgrade: Add Parmesan or pepper jack cheese.
Veggie boost: Fold in grated zucchini or carrots (squeeze out excess liquid first).
Spicy: Add chili flakes, cayenne, or diced jalapeños.
Herby: Mix in chopped parsley, dill, or cilantro.
Gluten-free: Substitute almond flour or gluten-free breadcrumbs.
Baked version: Spoon mixture onto a lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Correction
If your chicken fritters are:
Falling apart: Add a little more flour or breadcrumbs, and make sure the pan is hot before adding them.
Too dry: Reduce flour slightly or add an extra tablespoon of mayo/Greek yogurt.
Greasy: Fry over medium heat (not high) and drain well on paper towels.
Undercooked inside: Flatten fritters thinner and cook a little longer on medium-low heat.
Enjoy
Serve these Chicken Fritters hot and fresh, paired with dipping sauces like garlic aioli, ranch, or spicy mayo. Whether enjoyed as a quick dinner, a lunchbox snack, or a party appetizer, they’re crispy, cheesy, and irresistibly delicious.