Cheesy Chicken Fritters — These AMAZING fritters include tender and juicy chicken, mozzarella and cheddar cheeses, and an array of spices to give them tons of great flavor! Serve them as an appetizer, on slider buns for sandwiches, or as the main dish! EASY, FAST, and a guaranteed family favorite!
Easy Cheesy Chicken Fritters Recipe
If you’re looking for the perfect, two-bite, fast, and easy recipe that the everyone adores, look no further than these chicken fritters.
They’re made with boneless skinless chicken breasts, mozzarella and Parmesan cheeses, and plenty of seasonings and spices to give them tons of flavor!
Whether these sound like a great idea as an after school snack, a casual recipe for a busy weeknight dinner, or a great appetizer leading up to the main course, or for tailgating or game day parties, one thing is for sure – they’ll barely make it out of the pan before they’ll be devoured!
The chicken is tender and juicy, they’re just cheesy enough, and they’re perfectly seasoned so there’s flavor galore.
Of course, I love to serve them with something to dip them in from barbecue sauce to honey mustard. But keep reading below because I’v got lots of dip and sauce suggestions.
Ingredients in Cheesy Chicken Fritters
To make irresistible tasting mini chicken fritters, you’ll need the following easy-to-find refrigerator and pantry ingredients including the following:
- Chicken breast
- Egg
- Mozzarella cheese
- Cheddar cheese
- All-purpose flour
- Dried parsley
- Dried dill
- Smoked paprika
- Onion powder
- Garlic powder
- Salt
- Pepper
- Olive oil
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Chicken Fritters with Cheese
Making chicken fritters with mozzarella and cheddar cheese is a cinch with minimal prep time! Follow these basic and straightforward few steps and you’ll be munching on these fritters in no time.
Step 1: Dice the chicken into small pieces.
Step 2: Add all the ingredients (except the oil) to a large mixing bowl and stir well with a large spoon to combine.
Step 3: To a large skillet, add the olive oil, and add a heaping tablespoon of batter into the pan, and flatten slightly into a small patty with a spoon.
Scooping Tip
I like to just use two spoons to get the chicken mixture from mixing bowl to skillet. However, you can use a small ice cream scoop or cookie scoop to make them perfectly evenly sized.
Step 4: Cook on each side for about 3 minutes and serve with your favorite dip or sauce. Tip – If they’re browning too quickly on the outside, turn the heat down to medium-low heat.
Cooking Tips
If the patties are thicker, they’ll need to a cook a bit longer. The same goes if there’s more than a heaping tablespoon-sized amount of batter, they’ll also require more frying time.
If in doubt (or just to be cautious), break open one fritter to make sure it’s done before pulling them all out.
If the fritters are getting overly browned on the outside before they’re cooking through on the insides, your pan is too hot and you need to turn the heat down.
Don’t overcrowd the pan, and if necessary, cook the cheesy chicken fritters in two batches.
Can I Make Chicken Fritters in an Air Fryer?
If you have an air fryer and want to try your hand at making cheesy chicken fritters in an air fryer rather than on the stove top, go for it.
I have a recipe for Air Fryer Zucchini Fritters which is a good jumping off post to review if you want to make the chicken fritters in an air fryer.
My recommendation is a 375F air fryer with a well sprayed basket, don’t crowd the patties, and air fry them for about 3 minutes per side, or until they’re golden brown and done. Exact cooking time will depend on your model of air fryer and how big the patties are.
What Kind of Chicken is Best for Chicken Fritters?
For this easy chicken fritters recipe, I used boneless skinless chicken breasts that I diced and cubed very small.
Boneless skinless chicken thighs are also fine.
I like using chicken breasts rather than ground chicken because diced chicken lends more texture to the fritters and I think they taste juicier.
However, you can also use ground chicken if it’s easier for you.
Ground turkey is also an option for turkey fritters.
Dipping Sauces for Crispy Chicken Patties
These easy chicken fritters are perfectly good on their own.
However, I’m a dip and sauce person all the way! So for me, I definitely enjoy dipping them in something.
Dip and sauce suggestions include:
- Barbecue sauce
- Ranch
- Aioli or garlic aioli
- Honey mustard
- Ketchup
- Salsa (Pineapple Chipotle, Tomatillo Avocado, Peach Mango, Restaurant-Style)
- Hot sauce (Huichol, Tapatio, etc.)
- Check my 10 Easy Dips post for even more dipping sauce ideas!
You can also serve them in buns for sandwiches. I recommend King’s Hawaiian Slider Rolls if you go this route.
Serving Suggestions for Chicken Cheese Fritters
Since I server the fritters as a snack or part of an appetizer spread, you may want to consider other snacks, appetizers, and dips including:
- Ham and Cheese Sliders
- Easy Cheese Stuffed Bread
- Baked Cheesy Beef Taquitos
- Cheddar Pigs in a Blanket
- Best Spinach and Artichoke Dip
Storage Suggestions for Leftover Chicken Fritters
I can truly promise you that these little fritters are not going to last long! They’ll most likely be gone before they’ve hardly left the pan!
However, if you do have leftover chicken patties, they’ll keep airtight in the refrigerator for up to 5 days and in the freezer for up to 4 months.
Reheat them gently in the microwave to reheat them or you could warm them in a dry skillet if you have more ambition than the microwave.
FAQs
Yes you sure can. I use about 1 heaping tablespoon of the batter mixture but you can make them as large as you like. I recommend a hamburger-patty size but it’s up to you.
Of course, the bigger they are, the longer they’ll take to cook. It’s hard to give an exact time since it will depend on how big you make your fritters.
You can indeed use fresh herbs if you have them on hand rather than dried herbs.
The general rule of thumb is you need half the quantity of dried than of fresh herbs because herbs are more potent when dried. For example, 1 teaspoon dried parsley = 2 teaspoons fresh finely chopped parsley. The other potential swap I could see you making is using 1 teaspoon fresh dill for the 1/2 teaspoon dried dill the recipe calles for.
The recipe calls for 3/4 cup shredded mozzarella and 1/3 cup shredded cheddar. You can instead use just mozzarella if preferred so convert that 1/3 cup of cheddar into an additional 1/3 cup mozzarella.
Additionally, rather than using the 1/3 cup shredded cheddar cheese, you can instead use 1/3 cup finely shredded Parmesan cheese.
Tips for the Best Cheesy Chicken Fritters
It’s so easy and fast to make these chicken fritters worthy to be served at your next game day party, impromptu get-together, or as a quick snack or weeknight dinner. But here are my parting tips and suggestions for the best chicken fritters.
Season to Taste – Make sure to season the chicken mixture as you like. For example, for me 1/2 teaspoon smoked paprika isn’t quite enough and I always add more. Same with the salt. But 1/2 teaspoon is a good jumping off place and you can always add more seasonings, to taste.
Don’t Overcrowd – If your skillet isn’t large enough to hold all 12 fritters are once, cook in batches rather than overcrowding the skillet. You may need to add a bit more oil but you can play it by ear.
Warm and Fresh – These mini chicken patties are best warm and fresh straight from the pan. For that reason I don’t recommend these as a make-ahead recipe.
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Cheesy Chicken Fritters
Ingredients
- 1 ½ pounds boneless skinless chicken breast, diced into small cubes (boneless skinless chicken thighs, or ground chicken or ground turkey may be substituted)
- 1 large egg
- ¾ cup shredded mozzarella cheese
- ⅓ cup shredded cheddar cheese
- ⅓ cup all-purpose flour
- 1 teaspoon dried parsley, or 1 tablespoon fresh parsley, finely minced
- ½ teaspoon dried dill
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons olive oil
Instructions
- To a large bowl, add all the ingredients (except the olive oil) and stir to combine.
- To a large skillet, add the olive oil, and then add the chicken in heaping 1-tablespoon sized mounds. Flatten as needed until it's in a flatter patty shape. Tip – I use two spoons for the process of scooping and then flattening, but you can figure out what 'system' you like the best.
- Fry for about 3 minutes on the first side, flip, and fry for about 3 minutes on the second side. To check for doneness, break open one of the patties and make sure the chicken is cooked through completely. Tip – If your skillet isn't big enough, you may need to fry in batches rather than over-crowding the skillet.
- If desired, you can place them on paper towels to blot a bit of the oil, but I don't. I serve them immediately with my dips and sauce* (see below for ideas). Fritters are best hot and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Another serving suggestion is to make sliders with them. I recommend Hawaiian bread slider buns if you go this route.
Notes
- Barbecue sauce
- Ranch
- Aioli
- Honey mustard
- Ketchup
- Salsa (Pineapple Chipotle, Tomatillo Avocado, Peach Mango, Restaurant-Style)
- Hot sauce (Huichol, Tapatio, etc.)
- Check my 10 Easy Dips post for even more ideas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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