Crispy Cheesy Chicken Fritters

Crispy cheesy chicken fritters are savory, golden-brown bites of juicy chicken mixed with melted cheese and herbs, pan-fried to perfection. These are one of my favorite recipes when I want something quick, protein-packed, and crowd-pleasing. Whether I serve them as an appetizer, snack, or part of a meal, they always disappear fast.

Why You’ll Love This Recipe

I love how versatile and easy these chicken fritters are to make. They’re crispy on the outside, tender on the inside, and packed with flavor thanks to the cheese and seasoning. I can use leftover cooked chicken or fresh ground chicken, and they come together quickly in one bowl. Plus, they’re perfect for dipping, stacking on sliders, or tucking into wraps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken or finely chopped cooked chicken

• Shredded cheese (cheddar, mozzarella, or a mix)

• Eggs

• Mayonnaise or sour cream

• All-purpose flour or breadcrumbs

• Garlic, minced

• Fresh parsley or chives, chopped

• Salt and black pepper

• Optional: paprika, onion powder, red pepper flakes

• Oil for pan-frying

Directions

1. I start by combining the chicken, shredded cheese, eggs, mayonnaise, minced garlic, herbs, and seasonings in a large mixing bowl. I stir everything together until well combined.

2. Then I add flour or breadcrumbs to bind the mixture—it should be thick enough to hold its shape when scooped.

3. I heat oil in a skillet over medium heat and use a spoon or small scoop to drop the mixture into the pan, flattening them slightly into fritter shapes.

4. I fry them for 3–4 minutes per side, until they’re golden and crispy on the outside and fully cooked through inside.

5. Once done, I transfer them to a plate lined with paper towels to drain excess oil. I let them rest for a minute before serving.

Servings and timing

This recipe makes about 10 to 12 fritters, enough to serve 4 people as a main or 6 as an appetizer. Prep time is around 15 minutes, and cook time is another 15–20 minutes. From start to finish, I usually have them ready in about 30–35 minutes.

Variations

I sometimes swap the cheese depending on what I have—Parmesan adds a salty, sharp flavor, while mozzarella makes them extra melty. If I want a lighter version, I bake them in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through. I’ve also added finely grated zucchini or carrots for extra veggies, or a spoonful of Dijon mustard for a tangy kick.

Storage/Reheating

I store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a skillet or oven at 350°F (175°C) for 8–10 minutes to keep them crisp. I also microwave them for convenience, though they lose a bit of their crunch that way. For longer storage, I freeze cooked fritters for up to 2 months, then thaw and reheat in the oven.

FAQs

Can I use canned chicken or rotisserie chicken?

Yes, I’ve used both. I just make sure the chicken is finely chopped and not too wet. Rotisserie adds great flavor.

What’s the best cheese for these fritters?

I like using a mix of mozzarella for meltiness and cheddar for sharpness. Parmesan is great for extra depth.

Can I make these gluten-free?

Absolutely. I substitute gluten-free flour or almond flour and make sure the breadcrumbs (if used) are gluten-free too.

Do I need to pre-cook the chicken?

Not if I’m using ground chicken—it cooks fully during frying. But if I’m using leftover cooked chicken, it should already be cooked and shredded or chopped small.

What sauces go well with chicken fritters?

I usually serve them with garlic aioli, ranch, spicy mayo, or even a honey mustard dip. They go with almost anything.

Conclusion

Crispy cheesy chicken fritters are one of those recipes I keep in my back pocket for easy dinners or snack nights. They’re comforting, satisfying, and packed with flavor—and I can make them with pantry ingredients I already have. Whether I serve them fresh from the skillet or reheat them for lunch the next day, they never let me down.

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