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    You Are Here: Home → Chicken

    Chicken Fritters

    July 8, 2021 | Updated July 20, 2021 by Ryan Leave a Comment

    289 shares
    Jump to Recipe Print Recipe
    chicken fritters on plate with bowl of ketchup in the middle
    chicken fritters on plate with ketchup
    overhead shot of chicken patties on plate with bowl of ketchup

    This post may contain affiliate links. Please read my disclosure.

    This chicken fritters recipe is a unique way to utilize chicken and tender, juicy, cheese and oh so flavorful, making it a dish everyone will love.

    overhead shot of chicken patties on plate with bowl of ketchup

    I'm a big fan of making fritters or as some might call them latkes - from corned beef fritters to butternut squash fritters.

    If you are wondering, fritters are just a portion of meat, fruit or vegetables that have been battered or breaded and are fried. It is really just a common term that can be used for quite a few recipes.

    And these chicken fritters are no different. They are basically a chicken patty consisting of chopped up chicken, cheese, breadcrumbs and mayonnaise.

    You can serve them as a sandwich, an appetizer a side or the main meal. And they are great to dip in an aioli or something simple like ketchup. Be careful though, if you have kids, they'll gobble them all up.

    Jump to:
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Dipping Options
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Chicken Fritters
    chicken fritters on plate with bowl of ketchup in the middle

    Ingredient Notes

    • Chicken - you can take the time to chop up the chicken or even use ground chicken.
    • Eggs - the binder which ensures the chicken fritters don't fall apart.
    • Cheese - I like the combination of the mozzarella and Parmesan for flavor and the gooey factor.
    • Breadcrumbs - soaks up some of the liquid and helps bind the patties together.
    • Mayonnaise - don't worry it doesn't taste like mayonnaise. It just adds a little moistness and also works as a binder.

    Ingredient Swaps

    As with any recipe, you can mix up the ingredients you use. Some variations include:

    • While I like the flavor of chicken thighs, chicken breasts work too. You can even use pre-cooked chicken.
    • I'm a fan of mozzarella for the meltiness factor, but you can use your favorite cheese like cheddar, gouda or fontina.
    • I'm a fan of Italian breadcrumbs as you get some added herbs, but panko works great too.
    • Mayonnaise is my go-to for a binder, but sour cream is a good substitute.
    • I use green onions for flavor and added color, but chives or sweets onions can be used.

    Step-by-Step Photos

    process shots of chopping chicken and combining all of the ingredients in a large bowl

    Use a sharp knife to cut the chicken into small pieces then add to a bowl with the rest of the ingredients and stir until combined. Let rest in the fridge for at least 2 hours or overnight.

    process shots of cooking chicken patties in skillet

    Heat 1 tablespoon of oil over medium heat and add ¼ cup of mixture, pressing down with a spatula to flatten into discs. Cook for 3-4 minutes before flipping and cooking another 3-4 minutes or until browned and the chicken is cooked.

    FAQs

    What are Fritters?

    Fritter means "to fry" but it can be used to describe quite a few things - from apple donut fritters to zucchini fritters. These are just another version of latkes.

    Can I Use Ground Chicken?

    I mentioned above but if you don't want to take the time to chop the chicken, just use some ground chicken instead. It works just as well.

    Can I Bake Instead of Fry?

    Yes. Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 20 minutes. Flip and bake for another 10 minutes or until crispy.

    How Do I Know the Chicken is Done?

    You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.

    How to Reheat?

    If you want your chicken fritters to remain crispy, place them on a baking sheet at and bake at 375°F for 10 minutes.

    If frozen, bake for 15-20 minutes to reheat.

    Dipping Options

    While these fritters are great on their own, there are a ton of dipping options. Some include:

    • Garlic aioli
    • Honey mustard sauce
    • Lemon dill aioli
    • Ketchup
    • Pesto aioli

    Pro Tips/Recipe Notes

    • Use a large cookie scoop so you can get uniform size fritters.
    • To avoid using too much oil, use a nonstick pan so the chicken fritters are easy to flip.
    • Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
    • Leftovers will last in the fridge for 3-4 days or in the freezer for 3 months.
    chicken fritters on plate with ketchup

    Similar Recipes

    • Oven Baked Chicken Tenders
    • Potato Latkes
    • Vietnamese Chicken Wings
    • Baked Chicken Nuggets

    If you’ve tried this chicken fritters recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    chicken fritters on plate with ketchup
    Print Recipe
    5 from 3 votes

    Chicken Fritters

    This chicken fritters recipe is a unique way to utilize chicken and tender, juicy, cheese and oh so flavorful, making it a dish everyone will love.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Servings: 12
    Calories: 183kcal
    Author: Ryan Beck

    Ingredients

    • 1 ½ lbs boneless chicken thighs
    • 2 large eggs, lightly beaten
    • 1 cup mozzarella, shredded
    • ½ cup freshly grated Parmesan cheese
    • ½ cup Italian breadcrumbs
    • ⅓ cup mayonnaise
    • ¼ cup green onions, chopped
    • 2 garlic cloves, minced
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • 2 tablespoon vegetable oil

    Instructions

    • Use a sharp knife to dice the chicken into ¼" thick pieces. Place in a large bowl.
    • To the same bowl, add the eggs, mozzarella, Parmesan, breadcrumbs, mayonnaise, green onions, garlic, salt and black pepper. Stir until well combined. Cover with plastic wrap and place in the fridge for at least 2 hours or overnight.
    • Preheat oven to 250°F and place a wire rack on top of a baking sheet. Add 1 tablespoon of oil to skillet over medium heat. Scoop up ¼ cup of the mixture per fritter and drop into skillet. Use a spatula to flatten into discs. When the edges of the fritters are brown and crispy, about 3-4 minutes, flip. Cook for another 4 minutes or until browned. 
    • Transfer cooked fritters to a paper towel-lined rack to drain and then put on wire rack in oven to keep warm while you cook the remaining fritters. Serve immediately.

    Notes

    • Use a large cookie scoop so you can get uniform size fritters.
    • To avoid using too much oil, use a nonstick pan so the fritters are easy to flip.
    • Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
    • Leftovers will last in the fridge for 3-4 days or in the freezer for 3 months.

    Nutrition

    Serving: 1g | Calories: 183kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 84mg | Sodium: 343mg | Potassium: 23mg | Fiber: 1g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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