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My Grandma’s Chicken Fritters Recipe Is Crispy, Cheesy, And So Irresistible
My grandma used to make chicken fritters similar to these for me after school as a kid. They’re these irresistibly crispy patties with juicy chunks of chicken and melty cheese. I have vivid memories of enjoying them while we played word games and she shared about her life.
She used to make her chicken fritters with cornstarch, but I’ve put my own spin on them by swapping in almond flour and a little extra cheese. Here’s why they turned out just as comforting as I remember:
- Crispy on the outside, cheesy and juicy inside – I love that cheese lets me get a crispy crust without any flour or breadcrumbs! (A trick I borrowed from my grandma’s zucchini fritters.) The cheeses stay melty on the inside and leave the chicken incredibly juicy, too. Best of both worlds.
- So easy to make – With just a few common ingredients, you can whip up these chicken fritters in no time. You can even prep the mixture in advance. They’re versatile for a quick healthy dinner, a make-ahead healthy lunch, or even an easy appetizer.
- Healthier way to make them – Many chicken fritter recipes use white flour or cornstarch. I use almond flour and cheese as binders instead, so these are naturally low carb, gluten-free, and healthier. And if you want a veggie-packed version, I recently made broccoli fritters based on this recipe.
My grandma passed away last summer, at 98. She was an amazing cook, always trying to help others, and also a force. When times were hard, she would say a phrase that translates to, “For life you have to fight.”
I’m grateful that I got to write down some of her recipes, and this was one of her best. If you’re looking for new comfort food ideas, make these cheesy chicken fritters with me!
“I have made them 3 or 4 times. Husband loves them. Great for when you’re in a hurry and don’t have much time for a big meal. They’ve become one of my quick and easy go to recipes. AWESOME.”
-Christy
Ingredients & Substitutions
Here I explain the best ingredients for my chicken fritters recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Boneless Skinless Chicken Breasts – You can use boneless chicken thighs, too. I’ve even made these tender chicken fritters with a combination of light and dark meat to use up what I have. Many of you have asked if you can use ground chicken, and you can, but the result is very different — see my chicken patties recipe for that version.
- Cheeses – A mix of shredded mozzarella and grated parmesan works perfectly, because the mozz gets extra melty and the parm crisps up nicely. You can swap the mozzarella with cheddar or even Gruyere if you like a stronger flavor.
- Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour here, which has a finer texture than most brands. You can also just use cornstarch like my grandma did (the amount is the same). Don’t use coconut flour, which is too drying.
- Fresh Herbs – I picked chives because I like to serve these chicken fritters with sour cream, and chives pair particularly well with it. Fresh parsley or fresh dill would also work well. If you want to use dried herbs, use 1 tablespoon instead of 3.
- Eggs – To hold everything together. Flax eggs should work fine as a substitute.
- Spices – I kept it simple with garlic powder, sea salt, and black pepper, but feel free to get creative! Try a pinch of onion powder, paprika, or even Italian seasoning.
- Olive Oil – For frying the chicken fritters. Avocado oil works great, too.
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How To Make Chicken Fritters
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Chop the chicken into tiny pieces. To do this, I cut the chicken in half first horizontally (like butterflying it, but all the way through). Then, cut these thinner pieces into thin strips. Finally, stack the strips and cut crosswise to make small cubes. See my photo below for a visual!
- Mix the ingredients together. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well (I find tongs work best).
- Refrigerate. Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Fry the chicken fritters. Heat the olive oil in a large skillet over medium heat. Scoop 1/4 cup of the mixture, flatten, and fry each side until golden brown and cooked through. Drain on a paper towel lined plate to soak up any excess oil. Repeat with the rest of the chicken mixture.
My Recipe Tips
- Adjust the chives to your taste. The amount I use here is pretty subtle, so double it if you want the flavor to be very noticeable.
- Reminder: chop the chicken very small! This is important to keep the patties from falling apart and allow them to cook quickly. I recommend 1/4-inch pieces.
- The chicken is easier to cut in small pieces if you place it in the freezer for 15-20 minutes. I’ve been making these impromptu, so usually end up skipping this step, and it works just fine without it (as shown in my video below).
- Refrigerating makes the fritters easier to flip. You can cook them right away if you’re in a rush, but they fall apart more easily. Make the mixture the day before if you know you’ll be busy!
- I recommend a nonstick pan for this chicken fritters recipe. I love my cast iron, but it sticks more easily with all the cheese in these. The nonstick pan I use is hard-anodized and the surface is still great after 8 years of use!
- Preheat your pan well. You need it nice and hot before adding the chicken mixture. If it’s not hot enough, your fritters can stick and/or fall apart.
- Make sure the chicken pieces are in a single layer when you flatten the fritters. If they are too thick, they may not cook through by the time they get golden. I use a 1/4 cup measuring cup, and the patties come out to about 1/4 to 1/3 inch thick and 3 inches across. It’s also the perfect size to flip easily.
- Flip carefully with a very thin spatula. I love this turner even though it’s not really meant for this purpose, because it’s thin and slides underneath so well.
- Don’t flip too soon. You want them golden to get crispy! Plus, they will stick and fall apart if you flip before they brown.
- If the fritters brown too quickly, lower the heat. You can check doneness by cutting a fritter open, or use a meat thermometer to confirm it reaches 165 degrees F. Just make sure you’re measuring in the chicken parts and not around them. Don’t worry if the temperature goes higher — these stay juicy!
- If the pan gets dry after a couple of batches, add a little more oil. You don’t want so much that your chicken fritters get greasy, but enough to prevent sticking.
- Can you air fry or bake these? So many of you have asked, so I tested out both options, and the answer is yes! Air fry for 8 minutes or bake for 12-15 minutes, either way at 400 degrees F. The air fryer chicken fritters are best flipped halfway and get a little browning, but not nearly as much as the pan fried version. The oven ones are not crispy or browned at all, but more melty and extra tender.
Chicken Fritters (Easy & Healthy)
By
My cheesy chicken fritters recipe is crispy on the outside, juicy inside! They're easy to make, naturally low carb, and gluten-free.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
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Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
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Heat the olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture at a time onto the hot pan and use a spatula to flatten to 1/4-to-1/3-inch thickness. Fry for 3-4 minutes per side, until golden brown and cooked through. Drain the fritters on a paper towel lined plate.
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Repeat with the remaining chicken mixture, until all your chicken fritters are done.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 chicken fritters
- Tips: Check out my recipe tips above to help you make these chicken fritters crispy on the outside, juicy on the inside, and easy to flip, plus variations for ground chicken or alternate cooking methods.
- Dipping sauces: These are juicy and flavorful on their own, but even better dipped in sour cream, ranch dressing, garlic aioli, tzatziki sauce, or ketchup.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days. They do lose their crispness, but I actually love them cold — or see my reheating notes below to get them crisp again.
- Meal prep: I love these cheesy chicken fritters for meal prep because the mixture stores so well in the fridge (covered in plastic wrap). It will keep for up to 24 hours before frying.
- Reheat: You can crisp these up in a frying pan on the stove again, but my favorite method is actually my air fryer at 350 degrees F for a couple minutes.
- Freeze: Place the fritters in a single layer on a lined baking sheet, and freeze until solid. (This prevents them from sticking together.) Then, transfer to a zip lock bag and keep frozen for up to 3 months. Thaw before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Fritters
Ways To Serve Them
I’ve totally enjoyed these chicken fritters on their own as a snack, but you can also serve them as a meal or appetizer:
- Sauce – Like I mentioned earlier, I love these with a dollop of sour cream. You can also dip them in ranch, garlic aioli, tzatziki sauce, or (surprisingly) ketchup. One reader even told me she dunked them in guacamole, which I’m excited to try!
- Salads – If you’re serving chicken fritters as a main course, they pair perfectly with a side of my broccoli slaw or arugula salad.
- Roasted Veggies – You can roast any vegetables you’ve got! My go-tos lately are balsamic brussels sprouts, roasted sweet potatoes, mixed root veggies, or this cozy veggie casserole.
355 Comments
Christy Rooney
2I have made them 3 or 4 times. Husband loves them. Great for when you’re in a hurry and don’t have much time for a big meal. They’ve become one of my quick and easy go to recipes. AWESOME
Wholesome Yum D
0That’s great to hear, Christy! I’m glad these have become one of your go-to quick meals, sounds like your husband’s a big fan, too. 🙂
Heather L Black
1These are soooo good. My Mom likes to fry them in a little butter and olive oil for a nice crispy crust. We’ve also substituted some ground sausage for a portion of the ground chicken that’s a nice addition.
Wholesome Yum D
0Heather, that sounds delicious! Frying them in a little butter and olive oil for that crispy crust is such a good idea, and the sausage swap sounds amazing too. Thanks for sharing your twist!
Jennifer Reyes
1These came out wonderfully and stretched two chicken breasts into two dinners and a lunch for me. I had a few refugees in my veggie drawer, so I added some red bell pepper and scallions, all minced finely. I had a few with roasted squash. Yum! I love how versatile these are. I can tuck two into a pita pocket, put them atop a salad, or even melt some cheese on top and have spaghetti on the side. Thank you for an awesome recipe!
Wholesome Yum D
0I’m so glad you enjoyed them, Jennifer! I love how you made the most of your veggie drawer, those additions sound delicious. And I totally agree, the versatility is one of the best parts!
Laurie Winkler
0What a great recipe! I love this so much I make it often. It’s been a game changer for me. It’s better than fried chicken and no the skin and calories ! Thanks
Wholesome Yum D
0I love hearing that this was better than fried chicken, Laurie! I’m so glad this has become a regular recipe for you.
Patricia Moore
0These are great for breakfast or dinner, with sides for dinner, fruit, greens or salad or soup. I think Son will add mushrooms, green pepper and something spicy.
Wholesome Yum D
0These really are great for any meal, Patricia! I like the idea of serving them with a salad or soup, and your son’s additions sound delicious. Hope you both enjoy them!
MonaLisa
0I’ve made many of your delicious recipes and this one is yummy! They looked just like your picture! I served it with homemade tzatziki, and a cali mac and cheese. Very filling! I was surprised at how many fritters I ended up with. Enough for a couple more meals! Thank you!
Wholesome Yum D
0I’m so glad you enjoyed them, MonaLisa! It makes me happy to hear they turned out just like the photos, and serving them with homemade tzatziki and cauliflower mac and cheese sounds absolutely delicious. It’s always a bonus when you end up with enough leftovers for a couple more meals.
Laura
0Tasty but…takes a lot of time to put together (mainly cutting the chicken so small and frying in batches). Maybe I’m just slow, Lol. And it’s still fried food. I was expecting more, I guess, hence the 3 stars.
Maya | Wholesome Yum
0Hi Laura, It usually takes me a few minutes to cut the chicken, did you cut it into strips and then cut cross-wise? The frying in batches does take more time, and yes, it’s fried food but not deep fried. You might prefer one of my other easy chicken recipes instead.
Peggie Gatto
0These are so good! I was going to pair them with some chaffle buns but they didn’t make it – we ate them all!
Wholesome Yum D
0Sounds like they were a hit, Peggie. Glad you enjoyed them.
Lori Meyer
0I have made these 2 times so far and they are the best. I will make them every week. I used chicken breast first then used boneless chicken thighs. They both came out great. They are easy to make and you can adjust seasoning if you wanted to.
Wholesome Yum D
0So glad you have been enjoying the fritters, Lori! I love to hear you are already planning to make them again.
Teresa
0These are delicious and great to have around as a very low carb snack. I make them regularly now. They are also a good crowd pleaser. Thank you for developing innovative, healthy foods. You’ve helped me so much.
Wholesome Yum D
0Hi Teresa, thank you so much for the kind words! I’m so glad these have become a regular snack for you. It really means a lot to hear that the recipes have helped you!
Rebecca Crouch
0This was so good. We didn’t have eggs at the time so we made it without. Thankfully I had a muffin pan and it worked out great in that. Definitely going to be a go to recipe!
Maya | Wholesome Yum
1I’m so glad that worked well for you, Rebecca! It’s a great idea to make do with what you have.
Kim
0I am a diabetic therefore I eat a lot of chicken. These fritters are delicious and are a change from other forms of chicken. I make them often now. Thanks for a great recipe. (It’s easy too!)
Wholesome Yum D
0I’m so glad these have become a favorite for you, Kim! Easy recipes you can make often are the best!
Paula
0Finally got around to making these after pinning the recipe a month ago-LOVE the simplicity and flavor! Will definitely be making again (and again)!
Wholesome Yum D
0Paula, I’m so glad it was worth the wait! Happy this one is going into your repeat rotation. 🙂
David Watkinson
0Mixture ready, halved everything but used two small eggs. Seems quite sloppy so added a bit more corn flour, still sloppy. But decided to stop fiddling and pop in fridge hopefully that will suffice, but might need to add some breadcrumbs if that doesn’t fix it. We shall see 🙂
Maya | Wholesome Yum
0Hi David, Most likely the texture issue was due to fiddling with the ingredient ratios, but these are pretty flexible, so I think you can still make them work. Please let me know how they turn out!
COLEEN
0Made these last night, eating leftovers today. Delish!
Wholesome Yum D
0Coleen, so glad you’re enjoying them! Thanks for sharing! 🙂
Dan Murray
0We’re always looking for something new to bring to card night. This looked like a winner. And it was. Very good. Tried them with simple sour cream that gave them a bit of zing and creaminess.
My only so so comment is the 10 min prep time. Cutting 2 lbs of chicken in 1/4” cubes is a tad labor intensive. More so than 10 minutes. But the end result was very good!
Maya | Wholesome Yum
0I’m glad you liked these, Dan! I find it goes pretty quick to cut the strips and then across to make cubes, but everyone is different in terms of prep speed.
Linda
0This recipe is delicious. I just made it, but is there an easier way to cut chicken? I think I had them in two big pieces. I tried the quarter inch ones. Could you do this in the food processor very carefully and not get a mush? Would you consider adding sodium to your recipe just asking I was diagnosed with heart failure so I have to keep very close track of sodium thank you very much. I will make this again.
Maya | Wholesome Yum
0Hi Linda, You could try a food processor but in my experience it gets kind of mushy. I have a tip above that helps a bit. I explain my nutrition policy why I don’t list sodium, but it’s not a low sodium recipe.
rabid-cinch-crumb
0I made these today. They turned out really good. Didn’t look nearly as golden as the picture though.
Wholesome Yum D
0That’s great to hear they turned out really good! I’m so glad you enjoyed them!
Kari Bohning
0Would canned chicken work?
Maya | Wholesome Yum
0Hi Kari, It probably would, but would not be as juicy.
Jeannette Whipple
0This is a really tasty recipe. I am sure I have a review in those 2.5 million reviews. We have made this several times.
Wholesome Yum D
0Jeannette, I love that you’ve been making this one on repeat! So glad it’s been a go-to for you, and I appreciate you coming back to share. 😊