These crispy chicken fritter are so easy to make. They are packed with juicy diced chicken and cook quickly on a skillet. Serve them hot with your favorite dipping sauce.
I absolutely love this recipe, because the chicken stays juicy, you do not need a food processor or any other special equipment to make them. They are a perfect idea for a quick and easy weeknight dinner.
I have known this recipe since I was a kid, my mom used to make them all the time. And it tasted very special to me back then and it still does today.
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At a Glance: Hand-Diced Chicken Fritters
- What is this: Crispy pan-fried fritters made with hand-diced chicken breast. mayonnaise, egg flour, and herbs. Juicy on the inside with a crispy outside.
- Best chicken cut: Boneless, skinless chicken breasts diced into ¼-inch cubes. Avoid ground chicken, which can turn rubbery in this recipe. Hand dicing retains moisture and tender bite.
- Cooking Method: Shallow pan-frying in a skillet over medium-high heat weigh a high-smoke-point oil. Can also be baked.
- Essential equipment: a large skillet, sharp chef's knife, cutting board, digital instant-read meat thermometer
Ingredients
These are all the ingredients for making the chicken fritters batter, along with the options for the cooking oil. See the recipe card and the end of this post for the ingredients quantities and the printable recipe version.
- Chicken breasts: I prefer using chicken breasts for this recipe, because they are easier to dice uniformly and there is minimum connecting tissue. Uniform pieces bind better with your eggs, flour and sour cream. But if you have chicken thighs, you can also use them after tripping connecting tissue and fat.
- Mayonnaise: Mayonnaise works binder for the fritter, and it locks in the natural juices and prevent the chicken pieces from drying out. You can also use sour cream of Greek yogurt in place of mayo, but mayo is more superior and gives the fitters the classic rich taste. Also, in sour cream has more water content so it will create a steaming effect in a pan, and can make fritters less crispy, while mayo makes the fitters brown and crisp up better.
- Cheese: You will need any type of shredded cheese. Which is another reason to make these fritters, as you can use any leftover cheese in the fridge. I often use mozzarella, Monterrey jack or Italian blend. Cheese is important as it creates crispy, browned edges while keeping the fritter juicy from the inside. Cheese also adds a depth of flavor. You will need one type of shredded cheese, but if you have some grated Parmesan, add about 1-2 tablespoons of it too.
- Eggs: You will need 2 eggs to bind all the ingredients, so make sure the fritters stay together when cooked.
- Spices and herbs: Chicken, cheese, mayo make these fritters very rich. To cut though the richness, you will need some black pepper, garlic powder, onion powder, paprika (smoked or regular one). I also like to use chopped fresh dill and/or parsley. You will also need some salt.
- Lemon zest (optional): If you have a lemon in your fridge, add about ½ teaspoons of zest to the batter. It brightens up the fritters.
- Best oil for frying fritters: Chicken fritters are pan fried over medium or high heat. Choose the oil that has a high smoke point. I like to use light olive oil that is made for cooking. It gives the fritters a subtle flavor. Make sure is light olive oil (refined), rather than extra virgin olive oil. Another great option is avocado oil; it has a high smoke point and neutral flavor. You can also use vegetable or canola oil.
Realistic Recipe Timeline
- Par-Freeze the Chicken: 20 minutes (placing boneless chicken breast in the freezer so it firms up for clean and effortless hand dicing)
- Prep & Dice (Mise en Place): 20 minutes (hand-dicing the chicken, measuring the ingredients and chopping fresh herbs)
- Batter Chill: 60 minutes (chilling the mixed fritter batter in the refrigerator so the mixture sets)
- Skillet Preheating: 3-5 minutes.
- Pan-Frying in Batches: 10 minutes per batch (frying spoonfuls of batter for 4-5 minutes per side until golden brown). I cook them in 3 batches for this recipe, which is 30 minutes total.
Total start-to-plate time: 2 hours and 5 minutes (you can cut the cooking time by cooking them in 2 frying pans at the same time)
How to make chicken fritters
This is a recipe walk-through with step-by-step images on how to make cheese chicken fritters.
Using a sharp knife dice chicken breasts into ¼-inch cubes. If the pieces are too big, the fritters will not hold together
Quick tip: If you par-freeze the chicken for 15-20 minutes, it will be much easier to dice it.
In a large bowl, add two eggs and whisk them briefly. Add diced chicken, mayo, cheese, flour, seasonings, salt, chopped herbs and lemon zest (if using). Mix it all well with a spoon.
Cover and refrigerate the fritters batter for at least 1 hour. You can also cook them right away, but letting the chicken marinate a little bit is always a great idea.
In a large skillet, heat oil over medium heat. Add about one tablespoon of fritter mixture and flatten it with the back of a spoon. Cook on medium heat for about 3-4 minutes or until golden brown. Flip the fritters over and cook for another 3-4 minutes or until the internal temperature reaches 165°F. If the fritters are brown and golden on both sides, not fully cooked inside, you can cover them with a lead and cook for 1-2 minutes until they are done. Sprinkle with flaky salt once cooked if desired.
Recipe tips
Please, follow the tips below for making thee best chicken fritters.
- Hand dice into inform small cubes. This recipe requires hand dicing the chicken using a sharp knife. Avoid using the food processor. Finely diced chicken cubes will ensure the fritters remain juicy and combine well with the rest of the ingredients.
- Let the batter rest. If you have time, place the fritters batter in the fridge for 2 hours. If you do not want to wait, let it sit at room temperature for 15 minutes.When the batter rests, it hold the shape batter.
- Do not add too much flour. Use just enough flour to hold the mix together. Too much flour will make the fritters doughy instead of meaty.
- Do not overcrowd the skillet. Cook the fritters in batches to keep them crispy. If you do not want to stand near the stove, you can bake them all at once in the oven. See the instruction below.
Serving ideas
These chicken fritters go well salads, potatoes, and simple dipping sauces.
- Dipping sauces: Simple garlic aioli, dill ranch, honey mustard, or blue cheese dip.
- Fresh salads and slaws: Garden salad, cucumber salad or red cabbage slaw pair well with crispy fritters.
- Hearty options: Creamy mashed potatoes, buckwheat, or potatoes in sour cream sauce.
Can I make chicken fritters with ground chicken?
In theory, you can make chicken fritters with ground chicken. But I do not recommend it. Switching to ground chicken will change the texture of the dish. Ground chicken packs together too tightly and when combined with the rest of fritters ingredients, it will become too tough and dense. If you are looking to use up ground chicken today, skip the fritters and try making tender meatballs, crispy chicken rissoles or juicy chicken air fryer patties.
Can these chicken fritters be cooked in the air fryer or oven?
Yes, you can cook them both in the air fryer and the oven by adjusting a few things.
Air fryer method: line the bottom of the air fryer with the perforated parchment paper. Brush it with oil. Drop scoops of batter onto the liner, leaving space in between. Lightly press tops to flatten. Spray or brush the tops with oil and air fry for about 8-10 minutes at 375°F, flipping them halfway through.
Oven baked method (great for large batches): Preheat the oven to 400°F. Line the baking pan with parchment paper and brush it lightly with oil. Portion the batter onto the baking sheet and press into neat, even patties. Brush the tops with oil for better browning. Portion the batter onto the baking sheet and press into neat, even patties. Bake for 16-18 minutes until the internal temperature reached 165°F, flipping them carefully halfway through.
📖 Recipe
Chicken Fritters
Equipment
- 1 large bowl
- 1 large non-stick skillet
Ingredients
- 2 medium chicken breasts
- 2 large eggs
- 4 tablespoons full-fat mayonnaise
- 5 tablespoons all-purpose flour
- 1 cup shredded mozzarella cheese or other shredded cheese
- 1 tablespoon chopped fresh dill
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons light olive oil, vegetable oil or avocado oil
Instructions
- Dice 2 chicken breasts into small ¼-inch pieces. You can par-freeze them for 30 minutes so it is easier to cut.
- In a large bowl, add two eggs and whisk them briefly with a fork. Add diced chicken, 4 tablespoons of mayonnaise, 5 tablespoons of flour, 1 cup of cheese, 1 tablespoon of dill, ½ teaspoon of lemon zest, ½ salt, ½ teaspoon of sweet paprika, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, ¼ teaspoon of black pepper. Mix everything well until combined. Cover and place the fritters batter in the fridge for one hour or let it rest at room temperature for 15 minutes before frying.
- Heat 2 tablespoon of oil in a large skillet. Using a spoon, drop small scoops of fritter batter into the hot skillet. Flatten each fritter slightly with the back of the spoon. Cook for 4 minutes, flip, and cook for another 3 to 4 minutes, or until golden brown and the internal temperature reaches 165°F. Cook in batches.
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