Making chicken fritters at home is a total game-changer when you want something crispy, cheesy, and comforting without the guilt. This recipe brings together tender chicken breast, gooey mozzarella, and fresh dill, all bound with just the right amount of mayo and flour (or a gluten-free starch option).
The result? Golden, crunchy bites that are as delicious as they are satisfying. What makes these fritters stand out is the balance of textures and flavors—the creamy cheese melting inside, the fresh herb aroma, and a subtle tang from the mayo.
Plus, they cook up quickly, perfect for busy evenings or casual gatherings. I always pair mine with a zesty homemade Buffalo Chicken Wing Sauce for a spicy kick or a refreshing Limoncello Spritz to lighten the meal with bright, bubbly notes.
Here’s a fun fact: adding a little dill not only elevates flavor but also brings antioxidants to the dish—delicious and nourishing in one bite.
Golden and crisp on the outside, soft and cheesy inside.
Give these a try and tell me how you customize them!
What Makes Chicken Fritters a Favorite in My Kitchen?
- Crispy on the Outside, Gooey on the Inside: There’s something magical about the golden crunch and the melty mozzarella center. It hits the comfort food spot while still feeling fresh and homemade.
- Perfect for Busy Weeknights: I often turn to this recipe when time is tight. It comes together quickly and still feels like a thoughtful, satisfying meal.
- A Touch of Olive Oil for Balanced Flavor: Sautéing the fritters in olive oil gives them a light richness without making them feel greasy. It’s a small tweak that elevates the whole dish.
- Fresh Dill = Flavor Game-Changer: That pop of herbaceous dill really brings it all together—bright, unexpected, and always a hit with guests.
- Light Yet Filling: Thanks to the lean protein and balanced ingredients, these fritters keep me full and energized without weighing me down.
Chicken Fritters Recipe
Equipment
- Large mixing bowl
- Sharp knife & cutting board
- Grater (for cheese)
- Non-stick skillet or sauté pan
- Spatula
- Measuring cups/spoons
Ingredients
For Chicken Fritters:
- 1 1/2 lbs chicken breasts (3 large)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour or cornstarch or potato starch for gluten free
- 4 oz mozzarella cheese (1 1/3 cups shredded)
- 1 1/2 Tbsp chopped fresh dill
- 1/2 tsp salt or to taste
- 1/8 tsp black pepper
- 2 Tbsp Extra light olive oil to saute (or any high heat cooking oil)
For Garlic Aioli Dip: (Optional)
- 1/3 cup mayonnaise
- 1 garlic clove pressed
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Finely dice the chicken breasts and place them in a mixing bowl.
- Add eggs, mayonnaise, flour, shredded mozzarella, dill, salt, and pepper. Mix well.
- Preheat a skillet over medium heat with olive oil.
- Scoop spoonfuls of the mixture into the skillet and gently flatten them.
- Cook for about 3–4 minutes per side or until golden and cooked through.
- Remove onto a paper towel-lined plate to drain excess oil.
- Serve warm with garlic aioli or your favorite dip.
- Optional: Garnish with extra fresh dill or a squeeze of lemon juice.
Nutrition
Next-Level Tips For Better Chicken Fritters!
- Chill the mixture for 10–15 minutes before cooking: If you have the time, let the combined chicken mixture rest in the fridge. It helps firm it up, making the fritters easier to shape and flip in the pan.
- Don’t overcrowd the skillet: Too many fritters at once will drop the pan’s temperature and make them soggy. Cook in batches for even browning and that crave-worthy crispness.
- Use mozzarella blocks instead of pre-shredded cheese: Freshly shredded mozzarella melts better and gives that perfect cheesy pull. Pre-shredded options often have anti-caking agents that don’t melt as smoothly.
- Mix up the herbs based on the season: Fresh dill is amazing, but if you’re out of it, try chives, parsley, or even a little tarragon for a different aroma. Seasonal tweaks keep the dish exciting.
- Try baking or air frying for a lighter version: While pan-frying gives the best crisp, you can bake them at 400°F or toss them in the air fryer. Just brush with oil and flip halfway through for golden results.
- Use a mini ice cream scoop for uniform size: For perfectly round and evenly sized fritters, use a small scoop—it’s quicker and makes them look restaurant-ready without fuss.
- Leftovers? Make a breakfast sandwichIf you have a few leftover fritters, toss them between toasted English muffins with a fried egg and some greens for a killer next-day breakfast.
Quick Questions?
Q. How do I keep chicken fritters from falling apart?
Ans: Make sure the mixture isn’t too wet—use just enough mayo and eggs to bind, and chilling the mix before cooking helps it hold its shape.
Q. Can I use pre-cooked chicken instead of raw?
Ans: Yes! Shredded rotisserie chicken works well—just reduce cooking time since you’re mostly crisping them up, not cooking through.
Q. Can I make the batter ahead of time?
Ans: Absolutely. Store the mix (without salt) in the fridge for up to 24 hours. Add salt just before cooking to avoid drawing out excess moisture.
Q. What’s the best oil for frying fritters?
Ans: Use a neutral high-heat oil like avocado, canola, or light olive oil. They help achieve a crispy texture without overpowering the flavor.
Q. Are these freezer-friendly?
Ans: Yes! Freeze cooked fritters between parchment layers. Reheat in the oven or air fryer—perfect for quick snacks or lunchboxes.
