If you’ve never tried chicken fritters before, you’re in for a game-changing meal. These Cheesy Chicken Fritters are loaded with tender diced chicken, gooey mozzarella, fresh dill, and just enough mayo and flour to bind everything together into golden, crispy patties. They’re savory, satisfying, and ridiculously easy to make. Paired with a zesty garlic aioli dip? Absolute perfection.
This recipe strikes the perfect balance between comfort food and crowd-pleasing appetizer, and it’s versatile enough to work for lunch, dinner, or party platters. Plus, you can prep the mix ahead of time, so all you have to do is pan-fry when hunger hits.
Why These Chicken Fritters Work So Well
These aren’t your average chicken patties. The texture is tender but substantial, the flavor is bold without being overpowering, and that cheesy center? Irresistible. Here’s why I keep making these:
- Real chicken pieces: No ground meat here—diced chicken gives you a juicy bite every time.
- Mozzarella for the win: It melts into the mixture and adds creamy, cheesy pull with every bite.
- Fresh dill: Bright and herby, it cuts through the richness and makes these feel fresh, not heavy.
- Perfectly pan-fried: Golden and crisp on the outside, tender and cheesy on the inside.
- Make-ahead friendly: The longer the mixture chills, the better the flavor.
They’re little golden bites of chicken goodness—and once you try them, you’ll be hooked.
Ingredients You’ll Need
For the Chicken Fritters:
- 1½ lbs chicken breasts (about 3 large pieces), finely diced
- 2 large eggs
- ⅓ cup mayonnaise
- ⅓ cup all-purpose flour
(or cornstarch/potato starch for a gluten-free version) - 4 oz mozzarella cheese, shredded (about 1⅓ cups)
- 1½ tablespoons fresh dill, finely chopped
- ½ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- 2 tablespoons extra light olive oil (or any high-heat oil) for sautéing
Optional Garlic Aioli Dip:
- ⅓ cup mayonnaise
- 1 garlic clove, pressed or finely minced
- ½ tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How I Make These Cheesy Chicken Fritters (Step-by-Step)
1. Dice and Mix
I start by finely dicing the chicken into small pieces—about ⅓ inch thick. Pro tip: pop the chicken in the freezer for 15–20 minutes first. It firms up just enough to make slicing easier and cleaner.
I toss the diced chicken into a large bowl and add in the eggs, mayo, flour, mozzarella, chopped dill, salt, and pepper. Then I mix it all together until everything is evenly combined and coated. The mixture should be moist but not runny.
2. Chill the Mixture
I cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours—overnight if I’m prepping ahead. This step helps the flavors meld and makes the mixture easier to handle when cooking.
3. Sauté the Fritters
When I’m ready to cook, I heat a non-stick skillet over medium heat and add 2 tablespoons of oil. Once it’s hot, I spoon heaping tablespoons of the chicken mixture into the skillet, gently flattening each one into a patty.
I cook them uncovered for 3–4 minutes on one side, until golden brown, then flip and cook for another 3 minutes on the other side until cooked through. I usually do this in batches, adding more oil as needed.
4. Make the Garlic Aioli Dip (Optional But Worth It)
While the fritters cook, I mix the mayo, garlic, lemon juice, salt, and pepper in a small bowl until smooth. It takes two minutes but adds a zippy, creamy contrast that makes these even better.
5. Serve and Enjoy
I serve the fritters warm with the garlic aioli on the side—or drizzled on top. They’re amazing on their own, but I’ve also layered them into pita wraps, served them over salad greens, or made them the star of a sandwich.
How I Like to Serve These
- As appetizers with toothpicks and aioli for dipping
- Tucked in sliders with lettuce and tomato
- In wraps with crunchy slaw and extra sauce
- With a side salad or roasted veggies for a lighter dinner
- On a brunch board with pickles, cheese, and fresh herbs
They also reheat beautifully in a skillet or toaster oven.
Tips for Fritter Success
- Dice evenly: Uniform pieces cook more evenly and help the fritters hold together.
- Don’t skip the chill time: It firms up the mixture and lets the flavors develop.
- Use non-stick or well-seasoned pans: These are cheesy and sticky by nature.
- Adjust seasoning to taste: Especially the salt—if using pre-salted cheese or serving with salty dip, you might need less.
FAQs From My Kitchen
Q: Can I use pre-cooked chicken?
A: I wouldn’t recommend it. The fritters get their juicy texture from raw, finely diced chicken that cooks fresh in the pan.
Q: Can I make these ahead of time?
A: Yes! Store uncooked mixture in the fridge for up to 24 hours or cook and refrigerate the fritters for 3 days. They also freeze well after cooking.
Q: Can I use different herbs?
A: Absolutely. Try parsley, basil, or even chives if dill isn’t your thing.
Q: What’s the best cheese to sub for mozzarella?
A: Any mild melty cheese will work—Monterey Jack, provolone, or even fontina.
Why You’ll Want These on Repeat
These Cheesy Chicken Fritters are crispy on the outside, juicy and cheesy on the inside, and packed with flavor from the dill and garlic. They’re satisfying without being heavy and endlessly adaptable depending on your mood or what you’ve got in the fridge.
Whether you serve them up as a quick weeknight dinner, a crowd-pleasing party snack, or meal prep for the week ahead, they’re the kind of recipe you’ll be glad you made—and eager to make again.
These Cheesy Chicken Fritters Are Crispy, Juicy, and Totally Addictive
Ingredients
- 4 oz mozzarella cheese
- 1 lb chicken breast, diced
- 1/2 cup all-purpose flour
- 1/4 cup mayonnaise
- 1/4 cup fresh dill, chopped
- 1 egg, beaten
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the diced chicken, mozzarella cheese, flour, mayonnaise, dill, beaten egg, garlic powder, salt, and pepper.
- Mix until all ingredients are well combined.
- Heat oil in a skillet over medium heat.
- Scoop mixture into the skillet, forming patties and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Serve hot with garlic aioli dip.
Nutrition Information
