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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
Zsuzsanna
0I made this and it is sooooo good! Definitely will make it again. I’m diabetic and this is a perfect meal for me. 🥰
Wholesome Yum D
0I’m so happy to hear that you enjoyed it! I love that it’s a perfect fit for your needs. 🙂
Mary Stucker
0Yummy… crispy. Good the next day!
Wholesome Yum D
0Sounds like it hit the spot, Mary! Even better that it stayed crispy the next day!
Isabel
0Hi Maya, my name is Isabel and I have a question for you. Can you please tell me if your Chicken Fritters (easy & healthy) which are fried (i personally try avoiding anything fried, not healthy. Again, it’s try avoiding), can it be done in a airfryer or oven? What temperature would you suggest and how long?
Thank you in advance,
From
Isabel
Maya | Wholesome Yum
0Hi Isabel, Yes, I have info on this in my tips above. That being said, I don’t consider these unhealthy when they are fried in olive oil or avocado oil rather than processed seed oils.
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.