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GET IT NOWMy 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.
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)
My cheesy chicken fritters recipe is crispy on the outside, juicy inside! They're easy to make, naturally low carb, and gluten-free.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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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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.
326 Comments
budlywilson
0My husband and I loved this chicken fritter recipe! So wholesome and yummy!
Maya | Wholesome Yum
0Thank you! Hope you both get to enjoy it again soon.
Stefanie J Culley
0Delicious! Love your recipes
Maya | Wholesome Yum
0Thanks, Stefanie! I’m so happy you love my recipes.
Deb
0Fabulous low carb yummy! TASTES LIKE SOMETHING YOU SHOULDN’T EAT.
Chrystal Herndon
0lol I agree!
Maya | Wholesome Yum
0I’m glad you enjoyed these chicken fritters, Deb! Thank you.
Patti Ziegler
0Delicious! I made enough so that we have leftovers and can’t wait to eat them again. My hubby loves this recipe. I did add a little smoky paprika and onion powder, which was perfect for us.
Maya | Wholesome Yum
0Thank you, Patti! Good idea to make extra. Thanks for sharing your seasoning additions — they sound great.
Eileen
0Excellent taste! Loved it and thank you.
Maya | Wholesome Yum
0Thank you, Eileen. I’m so glad you loved these!
Nancy Gorton
0Easy to make and very good taste
Maya | Wholesome Yum
0Thanks, Nancy!
Diane Schneider
0Can you just use ground chicken or use a food processor to chop the chicken?
Maya | Wholesome Yum
0Hi Diane, You can use ground chicken, but the texture will be very different from chopped chicken pieces. Ground chicken will make more like patties instead of fritters. I haven’t tried a food processor, but let me know how it goes if you try that! I’m not sure if it would get you small pieces like my recipe has or if it would essentially just grind the chicken.
Ellen
0Can you make these in an Air Fryer instead of in a pan of oil?
Maya | Wholesome Yum
0Hi Ellen, Several people have asked and it’s on my list to try this, but I haven’t yet. I will update the post if I do. Please let me know how it goes if you do before I get to it!
Paula
0I made this for Sunday dinner and the were delicious. Will make again
Maya | Wholesome Yum
0Thank you, Paula! Hope you make them again soon.
Mary Roth
0I made this and I really like it! I read your whole article about it and all of the tips and suggestions. I followed the recipe exactly. Delicious! Thank you!
Maya | Wholesome Yum
0I’m happy you liked these, Mary! Thank you for reading through my tips — they take so long to formulate and write up, so it means a lot to hear they helped you. Enjoy your chicken fritters!
candyvieracker
0I have made these twice now. A hit with the family, I make a double batch for leftovers! It takes some time to chop the chicken, and I also advise to make sure the chicken is mostly frozen or it is so much more difficult to cut .
Maya | Wholesome Yum
0I’m so glad you and your family like these chicken fritters, Candy! Yes, the chicken is definitely easier to chop small if it’s partially frozen.
Jim
0Sounds great. But 1/4 inch pieces?
candyvieracker
0yes, they need to be tiny for the binding to work.
Maya | Wholesome Yum
0Thanks, Jim! Yes, that’s correct. I’m not sure that I understand your question.
Erin Nazarian
0Can you use a different flour?
Maya | Wholesome Yum
0Hi Erin, Yes, this recipe is pretty flexible and almost any flour will work. The only one I don’t recommend here is coconut flour because it’s very drying.
Lindy
0Have you tried these in the air fryer?
Maya | Wholesome Yum
0Hi Lindy, I haven’t, but you probably can. I would try 380 degrees F, preheat first, and spray the basket with olive oil spray before adding the fritters. I don’t have an exact time but I’d check on them after 5 minutes. Please let me know how it goes if you give this a try!
Zooc
0I love these. I make them all the time. I also make a garlic aioli to dip them into. So yummy. Great for a snack or a meal. Highly recommend. I used ground chicken because I found it easier to control when frying
Maya | Wholesome Yum
0I’m so glad you love them! Yes, they work with ground chicken too, just a totally different texture.
Joan Rupert
0What is the recipe for doing individual portions as was shown in the video?
Maya | Wholesome Yum
0Hi Joan, I made this exact recipe in the video. 🙂
L
0My family absolutely loved these! We served them with your homemade ranch dressing and buffalo cauliflower. Delicious! We’ll be making these again.
Maya | Wholesome Yum
0I’m so glad to hear that! What a perfect pairing with the buffalo cauliflower and ranch.
Robyn
0These were a family favorite indeed! Even for my very picky eater!! 🙂
Maya | Wholesome Yum
0Yay, great news, Robyn! Always a win when the picky eater likes it — I know because I have one, lol.
Joey C
0These were absolutely fabulous!! My family loved them and they were easy and healthy – you can’t do better than that. I didn’t have chives, so I used my last green onion and a 1/2 tsp of onion powder, then I threw in a few sprinkles of dried parsley and summer savory. They held together well enough and I ended up with 14 1/4c size fritters. I was going to reheat the leftovers in the airfryer, but they were eaten up before I had the chance. Great receipe – thank you!
Maya | Wholesome Yum
0Thank you so much, Joey! And thanks for sharing your herb variation, that sounds amazing.
Keto Eyes
0We Love It! I made this day before yesterday and we ate it with taco soup last night and today for lunch, my husband asked when we are having it again!! My meals include your recipes 3-4 times/week. This will be a frequent menu item for lunch or dinner!
Maya | Wholesome Yum
0Awww, thank you! I’m glad you liked this one and it means a lot that you make my recipes so often.
Kristen Aliberti
0Hello! On your easy chicken fritters can I substitute flour for almond flour? And would the ratio be the same? Than you!
Maya | Wholesome Yum
0Hi Kristen, I’ve only made these with almond flour, but yes, I think white flour would work. Let me know how it goes if you try it!
Isabell
0These were fantastically easy to make and my 2 year old grandson loved helping make them and eating them!
Maya | Wholesome Yum
0Thank you so much, Isabell! Awww, so sweet about your grandson. Those memories of cooking with kids are the best!
Jamey
0The chicken fritters were so easy to make and my family loved them! They made my very picky kids quite happy!!!
Darlene Farley
0These chicken fritters were easy to make and tasted really good. Will keep it as a part of my recipe collection for chicken options.
Maya | Wholesome Yum
0Thanks, Darlene! I’m so glad to hear these are going in your recipe collection.
Nancy
0These were easy to make and cooked up well. However I would add more salt and spices to the mix as the first couple I made were bland as per recipe amounts. I added salt, parsley and basil. That made a big difference and I would have given five stars if the spices were adjusted. Otherwise this will be added to my recipes.
Maya | Wholesome Yum
0I’m glad you liked them, Nancy! Feel free to adjust the seasonings to your taste next time.
Patti Ziegler
0On my goodness! These were delicious! My hubby devoured them. Definitely on the list of regular meal items, and what a great way to use chicken breasts.
Carol
0Oh my goodness, these are amazing! I used boneless thighs as that’s what I had on hand. The taste was satisfying, filling and easy to make. I will definitely make these again.
Maya | Wholesome Yum
0Thank you so much, Carol! Yes, boneless chicken thighs work great for these.
Ruth Sams
0I wondered while flipping these and being oh-so-careful if they were worth the trouble. Boy did that change when we ate them! How scrumptious! They were moist and tender…much different than just frying a chicken breast! I can’t wait to make them again for my children when they come over!
Maya | Wholesome Yum
0I’m glad you thought so, Ruth! Yes, totally different from pan frying a chicken breast. 🙂 Hope your kids love them, too!
Elisa C
0Made these tonight. Mine fell apart but were still really tasty. I reread the helpful hints and Maya does say to cut these after freezing for 15 minutes. Oops! Really good though!
Maya | Wholesome Yum
0I’m glad you still liked them, Elisa! The freezing is more to cut small pieces more easily. The fridge step and my pan tips above will help with the falling apart issue.
Dorothy Beckner
0I made these yesterday. I had a little trouble getting the frying down. I used an iron skillet to start. Everything stuck. I switched to a better skillet. The fritters were very good. I will do them again. I served them with the tomato cucumber salad. We have made that a favorite.
I was wondering if the fritters would hold together better if I used my electric chopper to grind the chicken.
Maya | Wholesome Yum
0That sounds like a delicious meal, Dorothy! Yes, I put in my tips above that for this particular recipe I find a nonstick pan works better than cast iron. I haven’t tried an electric chopper, but please let me know how it goes if you do. I would think it should work as long as it doesn’t pulverize the chicken into ground meat (which would also fry up fine but no longer be a fritter).
Michele Chieffalo
0This is the BEST recipe ever! For the Chicken Fritters!! Thank you for sharing.
Maya | Wholesome Yum
0I’m so glad you liked them, Michele! And you’re very welcome.
Michael Neuman
0Hi Maya,
I made this recipe today. I halved all the ingredients because I only had 490g of chicken – made 5 decent size fritters. I substituted chopped shallots (green onions) for chives and onion powder, but otherwise following the instructions.
I didn’t have time to wait and cooked them as soon as it was mixed. I cooked them 2 at a time due to the size of my pan.
My 1st couple nearly fell apart because I think I tried turning them too soon, but the 5th one was instagram worthy!😀
They are really delicious and I’ll be making them again, for sure.
Maya | Wholesome Yum
0Thank you for sharing, Michael! I’m glad they still worked for you even cooking them right away. They do fall apart more easily that way, but still taste great. Enjoy!
Terri Borchardt
0Oh my gosh! This is the BEST recipe ever! They were so good we had them two weeks in a row. Thank you for developing such awesome recipes!!
Maya | Wholesome Yum
0Thank you so much, Terri! We’ve been having them nonstop, too!
Charmaine A Krob
0Can we use chicken thigh meat? I’m not crazy about white meat.
Maya | Wholesome Yum
0Hi Charmaine, Yes, absolutely! Boneless chicken thighs work great.
Susan astle Bowman
0Could you use cooked chicken breast? I like all of your recipes.
Maya | Wholesome Yum
0Hi Susan, I don’t recommend cooked chicken because the fritters will probably fall apart that way, and also the chicken might turn out dry due to overcooking. But please let me know how it goes if you try it!
Denise
0This looks absolutely delicious! Can I sub rotiessere chicken for the chicken breast?
Maya | Wholesome Yum
0Thank you, Denise! I’ve only made these with raw chicken. I suspect that using cooked chicken would cause them to fall apart (raw chicken sticks together better until they heat up and the binders take care of keeping them together), but please let me know how it goes if you try this recipe with rotisserie chicken.
Wendy
0Do you think I could use ground chicken?
Maya | Wholesome Yum
0Hi Wendy, I haven’t made these with ground chicken. You probably could, but they’d be more like chicken burgers than fritters.
Lisa Travis
0I made this last night, 11/14/24, and my husband went crazy 🤪 for it. Really tasty! I will definitely make this again! Thanks for the great recipe 😀
E
0Amazing snack or main meal. At first was a bit dry, but I also made zucchini version – that I’ve was a bit too moisture. So, I combined this version and zucchini version. It’s THE BEST healthy meat/veggie fries. Had it as meat to my salad. This weekend will do it Again👍👍🤤🤤
Maya | Wholesome Yum
0Thank you! Glad to hear you found a combination that suits your preference. Enjoy!
Kathryn Peavy
0Love your recipes. I have Easy Keto and use it almost daily. I make a lot of your email recipes. Down 100lbs for 5yrs. Hopefully old Santa will bring me one of your desserts books. God Bless you for helping us stay on the path. Hope you have a Blessed Holiday season.
Maya | Wholesome Yum
0Thanks Kathryn, I really appreciate you saying that! Congrats on your progress! Happy holidays!
Nancy
0Has anyone baked these in the oven?
Maya | Wholesome Yum
0Hi Nancy, I haven’t, but you definitely can. They won’t turn out nearly as crispy that way, though.
Ann
0Just made these tonight. They were good, but I made 2 mistakes
1) didn’t look at your hint of how to keep them from falling apart
2) should have used your recipes for a dipping sauce
But they were a good addition to the rice and lentils dish I made 😊
Maya | Wholesome Yum
0Sorry to hear they fell apart, Ann! I’m glad they were still good. Hope the tips help for next time! That sounds like a lovely meal.
Staci Garcia
0I subbed whole wheat flour and this turned out amazing. My picky 11 year old even ate them. Thank you for sharing on social media!
Maya | Wholesome Yum
0I’m happy to hear that worked well for you, Staci! You’re very welcome and I hope you’ll follow along for more easy recipes. 🙂
Melanie
0I made these today. It’s only 2 of us (retired) so I halved everything. I used an ice cream scoop (which is about 1/4 cup) to portion and I got 6 from one chicken breast. When they were done I added some marinara sauce and some mozzarella cheese for a chicken parm type dish. I served it with a little pasta and some broccoli. They were excellent and this recipe will definitely be going into my meal rotation.
Maya | Wholesome Yum
0Thank you for sharing, Melanie! That sounds like a yummy way to serve these with marinara and mozzarella.
Anne Proctor
0These are very good! However, they are better made with ground chicken. In my opinion.
Maya | Wholesome Yum
0I’m glad you liked them with ground chicken, Anne! They are more like burgers using ground chicken, not so much fritters.
Stacey
0Winner! I’m diabetic and these are a perfect meal for me. So crispy on the outside, juicy on the inside, they taste too good to be this good for you, but they are! With a salad they make a complete meal and are now in my weekly rotation. Thank you, Maya!
Maya | Wholesome Yum
0Thank you so much, Stacey! That’s a perfect meal. Enjoy!
NorCal Ellen
0I made this two nights ago, and while the flavor was delicious, I guess I just don’t have the right pan for the job. I used plenty of oil in my heavy duty non-stick pan, but the sticking issue was so problematic that I stoped after two rounds and used the remaining chicken in a soup last night. If I ever get some really expensive cookware I might give this a second try as it really was delicious.
Maya | Wholesome Yum
0Hi Ellen, Sorry to hear you had issues with sticking! Just confirming, you did chill the mixture in the fridge before frying? If you did and they still stuck easily, other things to check are ensuring that the pan and oil are hot before adding the fritters, and that you’re using enough oil in general. I use a cast iron pan for mine which is not normally nonstick, and didn’t have sticking issues when following these guidelines. Hope this might help!
Alma G
0Can I use All purpose flour because my children have a treenut allergy? If so, would I use the same amount?
Maya | Wholesome Yum
0Hi Alma, I’ve only made these with almond flour, but yes, that would probably work.
Cheryl
0Hi, this recipe sounds great! Is it possible to substitute coconut flour? Staying off nut flours currently, but would really like to try it. Thanks for what you do!! 🫡
Maya | Wholesome Yum
0Hi Cheryl, Coconut flour is very absorbent, so would be drying. You could try coconut flour at 1/4 to 1/3 the amount of almond flour, and possibly an extra egg if the mixture doesn’t seem to stay together. Let me know how it goes if you try this!
Judith Allen Shone
0Is it possible these could be cooked in air fryer someway? Anything different in preparation? for chicken fritters)
Maya | Wholesome Yum
0Hi Judith, I haven’t tried that but yes, you probably can. I would try 380 degrees F, preheat first, and spray the basket with olive oil spray before adding the fritters. I don’t have an exact time but I’d check on them after 5 minutes. Please let me know how it goes if you try!
jfraser
0Hi Maya, are all of your recipes Gluten Free?
I’m looking forward to making your Chicken Fritters!
Maya | Wholesome Yum
0Yes, they are! Hope you love these!
Melissa
0Could you use ground chicken?
Maya | Wholesome Yum
0Hi Melissa, You could, but they would be less like fritters and more like burgers.