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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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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.
328 Comments
Marilyn Rauch
0It was very tasty. I’ll definitely make them again!
Wholesome Yum D
0That’s great to hear, Marilyn! I’m so glad they turned out tasty for you, sounds like a recipe worth keeping on repeat.
Tami Comette
0I’ve made this recipe for months now since coming to Wholesome Yum. It’s a great “go to” recipe and goes with so many different sides. I’ve even made it with raw ground chicken breast by tweaking ingredient amounts by just a bit. My family counts this as a keeper recipe!
Wholesome Yum D
0That’s great to hear, Tami! I love that you’ve made it a regular “go to” and even tweaked it with ground chicken, sounds like it’s a hit with your family every time.
Brenda
0Haven’t made it yet but it sounds so good. I have a question… can you or do you include in the nutrients the sodium, potassium and phosphorus information/numbers in your recipes? My husband is stage 4 kidney disease and ckd. I have to be very careful.
Thank you
Maya | Wholesome Yum
0I hope you like them, Brenda! Sorry to hear about what your husband is going through. I don’t have that info unfortunately, you can read more in my nutrition policy.
Patti
0I have made this recipe twice.
The first time I made the mistake of halving the chicken and leaving the other ingredients the same amounts. The second time I followed it as written. Both times were delicious but the correct way was best!
So easy to make.
Maya | Wholesome Yum
0Thank you for sharing, Patti! I’m glad to hear it still worked out both ways.
MRS ELAINE F SCHEER
0I made this recipe a few weeks ago, and we loved it! A nice new way to eat chicken.
Wholesome Yum D
0Happy to hear that, Elaine! Always nice to switch up how you make chicken, glad this one was a hit for you.
Barbara Oliver
0I made these for my whole family. They all loved them. You would never know they were Keto friendly. I will make again. Big hit in my family.
Wholesome Yum D
0That’s wonderful to hear, Barbara! Love that it was such a big hit with your family!
Amy M.
0I just made these a couple of weeks ago, and hubby loved them! Super easy to make and delicious!
Wholesome Yum D
0That’s great, Amy! Love hearing it was both easy and a hit with your hubby, sounds like one to keep in your regular rotation.
Jane
0I was surprised how my ‘meat-and-potatoes’ partner made these disappear! Thanks, Maya!
Wholesome Yum D
0You’re welcome, Jane! Love when a recipe wins over even the “meat-and-potatoes” crowd.
Patty Konkol
0These are so yum yum! Used Wholesome Yum almond flour and this recipe is going on my weekly dinner rotation. Thank you Maya for all the wonderful recipes!
Wholesome Yum D
0Patty, I’m so happy this one’s a keeper for you! Love that you’re using the Wholesome Yum almond flour and making it part of your weekly dinner rotation sounds perfect.
Rhondai
0Loved them!!! Nice and crunchy and so good!!
Wholesome Yum D
0I’m so happy you liked them, Rhondai! Nice and crunchy is the best.
Judy
0Delicious! We love the crispness‼️
Maya | Wholesome Yum
0Thanks, Judy!
Pam
0These are wonderful, easy to make lots of flavor and I enjoyed them even cold. Delicious recipe thanks so much. My favorite.
Wholesome Yum D
0I’m so glad you liked them, Pam! Love hearing they’re even tasty cold, that’s a big win.
~Chrissie O.
0Oh, my deliciousness!!! Flavor is superb!!! I will admit – I buy boneless/skinless chicken breasts and I cook in the slow cooker and freeze pound (.75 lb compared to raw), so I completely cheated and used this, shredding it. It worked GREAT!!! Texture was still “chicken” (as opposed to ground meat)! I absolutely love when I can surprise my keto-hubbie with something that fools him! This was one of those recipes!!! I made my fritters a little bigger and served like a mock “chicken-parmesan” with marinara! He expected the zoodles. The patty? Not so much, in the best possible way!!! THANK YOU!!!
Wholesome Yum D
0I love hearing that, Chrissie! What a clever shortcut with the slow-cooked chicken and I’m so glad it still turned out with great texture. Love the “chicken parm” twist, too!
Joe
0I asked this on the chicken patty recipe, too, but figured I’d drop it here as well: Can you make these with pre-cooked chicken? Would it be good to pulse the chicken in a food processor, or do you need the “chunks” to make these work?
Maya | Wholesome Yum
0Hi Joe, I haven’t done it that way but yes, I think you can use pre-cooked chicken. I think they would be less juicy, though. For raw chicken, you can try a food processor but the texture will be different.
Pam
0I made these doing exactly your recipe and I’m in love makes a great dinner, lunch or snack. Making a big batch for our trip to have some good food easy when we want it 😋 love your recipes in your books and your emails. Thank you
Maya | Wholesome Yum
0Thank you, Pam! I’m so happy you love my books and emails, that means a lot.
Jeannette
0I did these about a week ago. Forgot to post, but these turned out really well.
Wholesome Yum D
0Jeannette, thanks for coming back to share! I’m so glad they turned out well for you.
Ann
0Delicious. Made these for dinner last night. Then had leftovers for lunch today. I’ll be making these often.
Wholesome Yum D
0So glad you enjoyed them, Ann! Love that they were good enough for leftovers too. Sounds like a new regular!
John VanDyke
0Can you make the chicken fritters in an air fryer?
Maya | Wholesome Yum
0Hi John, Yes, I have notes and instructions about this in my tips above.
Lynn
0When asked, serving size?, just state serving size instead of, look in Notes above. Besides, I found no Notes above. What are the the total amount of servings and amount per serving? I have to tell you, most servings do not state this information, either.
Maya | Wholesome Yum
0Hi Lynn, The serving size is 2 chicken fritters. I do have it listed in the recipe notes, right above the nutrition panel. Unfortunately my nutrition panel software doesn’t let me put it directly in that box, so I put it in the notes. I do encourage you to read those notes for other tips and storage info!
Sibby
0I love the taste of these fritters. However, I found that they fell apart easily when fried in a fry pan, but they stayed together well when cooked in the air fryer. I might also try making these with chicken mince instead of cutting the chicken up into small pieces.
Thank you for a delicious and very easy r3cipe!
Maya | Wholesome Yum
0I’m glad you liked the taste, Sibby! I have some tips on this above. If you want to use ground chicken, I developed my chicken patties based on these fritters and they have ground chicken.
Jojo
0Delicious and easy chicken fritters! My husband and I devoured them because they were so tasty. Fortunately, there were a few left and they heated up nicely in the toaster oven for lunch the next day. I served them with your mashed cauliflower recipe which was a good combo. Your tip on using a 1/4 cup measuring cup to mold the patties was very helpful, too. Thanks again for another fabulous recipe!
Wholesome Yum D
0I’m so glad you both enjoyed them, Jojo! Love that you paired them with the mashed cauliflower, that’s such a perfect combo. And I’m happy the measuring cup tip helped too!
Wendy Engler Shade
0Excellent recipe! I made as directed and served with sour cream. Such a treat! They were delicious. I’m looking forward to serving leftovers for lunch on a grilled homemade Hawaiian slider roll with some mayo and lettuce.
Wholesome Yum D
0I’m so glad you liked it, Wendy! Serving the leftovers on a Hawaiian slider roll sounds amazing, what a delicious idea!
Joanne Pappos
0Can you use chicken mince instead of chicken pieces or is it more tender to use chicken breast instead cubes?
Thank you in advance Joanne
Maya | Wholesome Yum
0Hi Joanne, Ground chicken works but the result is completely different – that would be like my chicken patties.
joann.esposito170
0Loved your chicken fritters recipe. So simple to make!
Wholesome Yum D
0Thank you, Joann! Hope you make them again soon!
pam
0Who knew healthy could taste this good!
Wholesome Yum D
0I agree! Thanks, Pam!
baltisraul
0Wonderful, thanks so very much. If you want just a little more crunchy, dry on a wire rack and not paper towels.
Wholesome Yum D
0That’s a great tip– thank you!
Jill Baker
0My husband and I both LOVE, love, love these! The secret to success in the patties holding together is to dice the chicken really small. We freeze them and warm them up a few at a time in a skillet. Easy, peasy!!
Wholesome Yum D
0This means so much to me, Jill! ❤️ I’m so happy that you both love the chicken fritters!
Vikki
0These turned out really good…and you can add guac to the dipping list!!
Thanks for your hard work!!
Maya | Wholesome Yum
0Thank you so much, Vikki! Just added it to the list.
Lily
0Delicious! The chicken fritters were so delicious that we wanted to eat them all in one go. And so easy to make. I rested the mixture in the fridge overnight and it was easy to scoop a spoonful into the hot pan,
It made 10 patties. Lovely and golden brown and oozing cheese. Perfect cold and thawed from the freezer.
Maya | Wholesome Yum
0Thank you, Lily! Yes, these are perfect for making ahead.
Jane
0My hubby has a “discriminating” palate (some might say “picky eater”) and does not like to try anything new. He also has health issues which we are trying to improve with diet, rather than another pill. So he has grudgingly agreed to try new recipes. This is one of them I tried and he LIKED it!!! I did finely chop the chicken so everything would stick together, like a chicken burger. Thank you, Maya, and your grandma too!
Maya | Wholesome Yum
0That’s great that even your picky husband liked these, Jane! Thank you. I have a picky eater in my house too, haha.
Gail Palmateer
0This one was an absolute winner. I was happy with how easy it was and my husband loved them. Will make it again for sure
Maya | Wholesome Yum
0Thank you, Gail! Enjoy!
Jo Ann
0Absolutely Delicious
Maya | Wholesome Yum
0Enjoy, Jo Ann!
Bree
0Just about to make these wonderful morsels. I’m using leftover chicken shredded. Will see how they turn out…will post the results😃
Maya | Wholesome Yum
0Please let me know how they turned out, Bree! Another reader was asking about using shredded chicken.
Serena
0This was so delicious, I definitely will be making this again, thank you Maya so much for the recipe
Bree
0These turned out really good. Will definitely make these as one of my regular meals. I ran out of black pepper and subbed in montreal steak spice, was great! They were a big hit…thank you for this recipe
Maya | Wholesome Yum
0Thank you, Bree! Montreal steak spice sounds really good in these actually.
Maya | Wholesome Yum
0You’re very welcome and thank YOU, Serena! Hope you make these again soon.
Nazli Idil
0Very delicious and easy.
Maya | Wholesome Yum
0Thank you, Nazli!
Sandra
0Maya, that’s a sweet and special memory about your grandma, and I’m sorry she’s gone now. My Mema also passed away in May 2024 (also at age 98) and I still miss her so much. She lived in rural Alabama her whole life and I didn’t get to see her very often in the last 20 years or so, just once in a while (we live in California), although she did also come out to visit here a couple of times before she got to where she couldn’t travel. She loved getting to see different places and she loved it when we came to see her. She was a great “country” cook” and was even better at gardening, sewing, and quilting, all of which she preferred to cooking, especially once she was retired! 😊 She made the best salmon patties, and I’m thinking this recipe will probably be somewhat along that line.
Actually, I do have a cooking related question before I try this recipe – how would this work using chopped pre-cooked chicken? Or using drained canned/packaged salmon or tuna? Do you think either of those meat/fish substitutions would require more binder ingredients to make them hang together well? What would you recommend if you were doing this?
Thank you for your variety of great recipes, and also your wonderful zero sugar sweeteners and honey – I have recommended them to several people and my husband eats some of the zero sugar honey literally every day! Your brown “sugar” Besti is the best brown sugar substitution I have ever tried. You are really a go-to for our family!
Maya | Wholesome Yum
0Thank you, Sandra! Thank you for sharing about your Mema, it sounds like you have very sweet memories with her.
I’ve only used raw chicken so far, but a few people have asked about using pre-cooked, so it’s on my list to try. Please let me know how it goes if you try it before I do!
I’m so glad you like my zero sugar sweeteners and honey, too. Thanks for recommending them to your friends or family, that means so much to me. Best wishes to you and your family!
Rhonda Watras-Gayman
0It was yummy even though it really did have trouble sticking together. We added cheddar chesse too. It would also be great with some more spice. We used sugared/sugar free sugar with our sour cream and my sons said it tasted like our Polish potato pancakes!
Maya | Wholesome Yum
0Thanks, Rhonda! I have some tips about sticking in the post above. You can definitely add any spices you like, I agree these are pretty mild as-is.
Deborah
0I made these yesterday evening. I had never made anything like this before. Your instructions were spot on. They were a total sucess with my family. Thank you. You make trying new things and eating healthy easy.
Maya | Wholesome Yum
0I’m so glad the instructions were helpful, Deborah! Hope you make these again soon.
Viva
0Ooh, sounds delicious! I can’t wait to try this. Do you think it would work to cook them in an air fyer?
Maya | Wholesome Yum
0Thanks, Viva! I think you can air fry them, but I plan to test in the next few weeks to confirm. Will update when I do!
ChefK
0I usually don’t comment on a recipe until I make it, but this one begs the question: Can I air fry these instead of shallow fry?
Maya | Wholesome Yum
0I think you can! I plan to try it in the next few weeks and will report back.
José Méndez
0everything is crunchy juicy and flavored
Maya | Wholesome Yum
0Thank you, Jose!
Debbie
0Hi Maya, Have you ever tried to bake these vs frying them? It would be a healthier alternative for me. Thank you, Debbie
Maya | Wholesome Yum
0Hi Debbie, I haven’t, but you definitely can! I just don’t have exact timing, but I would do it at 400 degrees F to get a little browning. They likely won’t be as crispy on the outside. Please let me know how they turn out if you try baking them!
J. ANN
0Maya, this recipe sounds really good and I intend to try it. QUESTION: do you think this would work with ground chicken? The local butcher has ground chicken all the time. And I have to confess, at age 72, I am sort of tired of cooking, but trying to cook low carb to help my husband lose weight and improve his health. Call me lazy, but the fewer steps, the better. Thank you.
Maya | Wholesome Yum
0Yes, but the texture is very different from ground chicken. I’m all for fewer steps too, but in this case there really is a big difference with chopped chicken breast. They are still delicious with ground chicken, just more like patties.
Marsha
0Can I do this with ground chicken instead?
Maya | Wholesome Yum
0Hi Marsha, Yes, but the texture will be quite different.
Kitty Dent
0Yum! Even husband loved them! A keeper recipe for sure.
Maya | Wholesome Yum
0Thanks, Kitty! You and your husband enjoy!
Chrystal Herndon
0We loved these chicken fritters! So easy to make too
Maya | Wholesome Yum
0Thank you, Chrystal!
Cheryl
0Could these be make with ground chicken?
Maya | Wholesome Yum
0Hi Cheryl, Yes, but they won’t have the same fritter texture.
Sunny A
0My hubby looooves this recipe…I make for us several time a month. I sometimes substitute with ground turkey or chicken if I don’t have chicken breast on hand…
I tried it with ground beef a few times…I believe the chicken breast is best for structure of the “ fritters “ …
Maya | Wholesome Yum
0Awww, I’m so happy your husband loves it and you make it so often, Sunny! Thank you for sharing that it works well for you with ground chicken and beef, too. Yes, chicken breast works best for that fritter texture, although boneless chicken thighs work just as well. Enjoy!
Allen Durrance
0Was delicious made a big batch of them for leftovers
Maya | Wholesome Yum
0Thank you, Allen! Hope you make these again soon.
Shelley
0My mom and I made this recipe and it’s DELICIOUS!!
Maya | Wholesome Yum
0How special to cook together with your mom, Shelley! I’m glad you both enjoyed these fritters.
Ally
0My husband says this is his new favorite! I had to try twice. My advice to others trying it for the first time is to read your tips twice and follow them to the T, then add your own twist. Medium heat to medium high heat and be very patient, do not try to flip to early! They are truly delicious, even when they fall apart. Thank you 😊
Jen
0What if you already have shredded cooked chicken …is that possible to use in this recipe?
Maya | Wholesome Yum
0That’s an interesting idea, Jen! I think it should work, you’d just have to cook very briefly to avoid drying out the chicken, and the fritters likely won’t be quite as juicy. Please let me know how they turn out if you try shredded chicken!
Maya | Wholesome Yum
0I’m so glad to hear that, Ally! Thank you for sharing your tips with other readers here.