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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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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
Lu-Ann Tucker
0This recipe is the greatest. I can’t believe how easy it is. what I do to get crispier, I put crushed pork rinds on the outside. My husband loves them and he is picky! Thanks for sharing the recipe. Lu-Ann
Maya | Wholesome Yum
0Thank you for sharing, Lu-Ann! That’s a great idea.
Deborah
0Did she fry them after she put the crushed pork rinds on them?
Fran
0I made these fritters and they are delicious. I only had chicken thigh meat in the freezer but it didn’t matter, they were still fabulous. These fritters are just about my favourite chicken recipe. Thank you.
Maya | Wholesome Yum
0Thank you, Fran! Yes, they’re great with chicken thighs, too. I just did that this week, too!
Jeanne Mc
0I am on a very restrictive food plan. Only chicken, turkey or fish. I made the chicken fritters for the first time tonight. They are absolutely delicious!! I dipped pieces in Walden Farms Ranch dressing. Very good! Thank you!!!
Maya | Wholesome Yum
0Thank you for sharing, Jeanne! I’m glad you enjoyed these.
GMS
0Can you shred the chicken insread of dicing it? I would think it might hold together better when placing all the ingredients together.
Maya | Wholesome Yum
0Yes, you can. The texture does come out different though, as shredded chicken turns out a lot less juicy than cooking raw chicken as part of the fritters.
LP
0Unfortunately didn’t turn out well. Had problems getting it to hold together both initially and when trying to turn them. Maybe my eggs weren’t ‘large’ enough.
The scramble that came out tasted good but it didn’t work making a fritter.
Maya | Wholesome Yum
0Sorry to hear that! I have tips addressing this above, did you follow those? Or make any other changes? I’m glad the scramble was still good!
~Chrissie O.
0I ADORE your “Grandma” statement!!! I intrinsically feel your pain; you cannot put a price on unconditional acceptance!!
I adored this fritter concept!! I used Jennie O turkey chorizo instead of chicken, but kept the binders/ingredients otherwise the same (I used grated pepper jack instead of mozzarella, and I added a pinch of powdered chipotle). Other than slanting slightly smoky/Mexican, this IS your recipe, and it’s WONDERFUL!!! This a a fantastic recipe for a kitchen-aid or other stand mixer with a meat-grinder attachment; makes grinding meat a cinch!!! YOUR GRANDMA may have had the patience to finely-mince, God love her, but I way love my Kitchen-Aid saving me some time!!! <3 <3 But Grandma knew what she was doing, because these SAVED, absolutely SAVED my evening, the other night!!! They came together quickly, I flattened when I fried them to serve as a "canape" base (HAH – who knew???) with other more-Mexican-themed toppings (guac, salsa, sour cream, Spanish rice, etc.!). What a lovely, lovely recipe!!!
Wholesome Yum D
0Chrissie, this made me smile so much, wow, thank you! I love how you put your own spin on the fritters with turkey chorizo, pepper jack, and chipotle. That smoky twist sounds incredible, and using them as a canape base with toppings is such a fun idea. And yes, Grandma may have minced by hand, but I’m with you, the KitchenAid sounds like a lifesaver! I’m so happy this recipe helped save your evening.
~Chrissie O.
0I’d love to know what Grandma’s actual quote was, what language!!! Would you mind sharing???
I’ve been loving getting your emails; gotten so many inspirations!!! I can’t just “make” a recipe, I always have to play, but you have so many foundational ideas that are just awesome!!! And it’s helping me support my hubby in his keto journey, in a way that also allows me to not have to be keto, because the recipes are so easily-adaptable!! #love
Maya | Wholesome Yum
0Hi Chrissie, It was in Russian. I’m so happy you’re loving my emails and recipes! Love hearing from you regularly, thank you so much.
Gwen
0With only my husband and myself, I tend to reduce the measurements for everything – rather than have lots of leftovers. I found it can be less wet – only needs 1/2 an egg for 320g of diced chicken. One day we wanted them for lunch but I had run out of mozzarella – so grated tasty cheese worked just as well. Didn’t need the binding powers of the mozzarella. We baked them in 170C oven rather than fry (less oil for us that way). Put the mixture on baking paper and use an egg ring to shape them. Bake for about 20 mins in total. Flip them over around the halfway mark, and handle gently so they don’t fall apart. This is definitely a favourite.
~Chrissie O.
0Thanks for sharing your metric conversions, your reducing for 2, and your oven-baking time!! Much appreciated! Yes, I can do the math, but you did it for me, so thanks!! Next time, I’m gonna try them in the oven or the air fryer!!! ~Chrissie
Maya | Wholesome Yum
0Thank you for sharing, Gwen! I’m glad that worked well for you.
QUILTTRENDS
0I made these tonight…I probably used more than 2 lbs of chicken, but didn’t realize it until I was almost done. I did not have chives, so used basil. After cooking 2 batches, I added a bit more salt and some thyme. Next time I’ll add a tad more salt and some different herbs, to add more flavor. Even so, these were great!! Pay attention to Maya when she says to NOT turn them too early. I got better at this the 2nd and 3rd batch. This recipe is definitely a keeper!
Wholesome Yum D
0Sounds like you nailed it! Love that you swapped in basil and thyme and yes, waiting to flip makes such a difference. I’m so happy you found this one to be a keeper!
Jeannette Rosenkranz
0I used fresh parsley and oregano in place of chives. I did let them set overnight. Came out so good.
Wholesome Yum D
0Jeannette, that sounds wonderful! Fresh parsley and oregano must have added such a nice flavor, no wonder they came out so good.
Jeannette Rosenkranz
0I made these chicken fritters last night. SOOOOO GOOD!! My husband loved them, asked if there would be left overs, and yes there was, so tonight is left over chicken fritter night. Love all your recipes, and your products. Thank you for sharing with us all these fantastic, delicious meals and dessert options.
Wholesome Yum D
0Jeannette, that makes me so happy to hear! Leftover chicken fritter night sounds like the best kind of repeat dinner, and I love that your husband was excited for it too. Thanks for the kind words about my recipes and products, that really means a lot!
JimmyB
0Hello: I hope to make these in the near future. With so much emphasis on finely chopped chicken what would you think of ground chicken?
Maya | Wholesome Yum
0Hi Jimmy, I talked about this in my tips above. The result with ground chicken is different from finely chopped.
Katherine
0I was wondering if you have tried these with ground chicken or Turkey?
Maya | Wholesome Yum
0Hi Katherine, Yes, I addressed this above. 🙂
Karen D.
0Love these chicken fritters and so easy to make. I also added some shredded zucchini that I already had. Delicious❣️
Wholesome Yum D
0That’s great to hear, Karen! Adding shredded zucchini is such a smart twist, I love how versatile these fritters are. Sounds delicious!
Kathy C
0I made this tonight along with a spinach salad. My husband and I both really liked them and were surprised how tasty and filling these ended up being. We will be keeping this recipe to do again!
Wholesome Yum D
0Kathy, that’s wonderful to hear! I love that you paired it with a spinach salad, such a fresh combo. Sounds like it’s definitely earned a spot on your dinner list!
Rachel
0I’ve made this recipe close to a dozen times, and it always turn out great! It’s one of my teens’ most requested weekday dinners! Last night, I was a little short on chicken, so I added some chickpeas (drained from a can and pulsed in food processor). They added the bulk I wanted and the kids didn’t even notice any difference. Wanted to share. Thanks for a great recipe.
Wholesome Yum D
0Rachel, I love hearing that this one has become such a hit with your teens! Thanks for sharing your tweak, and I’m so happy this recipe is on repeat at your house!
Lisa castiglioni
0I made this for lunch for a friend and myself. I used minced garlic instead of powdered. It was delicious and my friends daughter wanted the recipe.
Maya | Wholesome Yum
0Thank you for sharing, Lisa! I’m glad all 3 of you enjoyed these.
Lynette Mowrer
0I followed your suggestion and made the chicken fritters with broccoli slaw and had my neighbor to lunch today–was such a hit I hated to tell her how easy it was. Kudos to you and all your efforts to make good tastes for us all to try!
Wholesome Yum D
0I love that you shared the chicken fritters with your neighbor, Lynette! I’m so happy it was such a hit at your lunch.
Minta
0Do you have a nonstick pan brand that you recommend?
Maya | Wholesome Yum
0Hi Minta, Yes, I mentioned in my tips above that I use and recommend this brand, which is hard-anodized so it lasts really well and doesn’t leech chemicals into my food. Hope this helps!
Ann Supplee
0I can’t believe that something so simple and easy can be so delicious. This will be a “regular” for us now.
Wholesome Yum D
0That’s wonderful, Ann! I’m glad it’s become such a staple for you.
Kristina
0I liked the taste and my kids did too the first day but didn’t want me to make them again. Cutting the chicken thawed didn’t work very well for me so if I make them again I will try cutting it slightly frozen. The mixture also stuck to my spatula when I tried patting it down/spreading it out. I didn’t have almond flour so I put in some all purpose. Overall more complicated than I had anticipated :/
~Chrissie O.
0I, too, would have had an issue with mincing the chicken – it just is too flimsy!!! I used my stand mixture with a grinder attachment, and ran it through – but frozen for 30-60 minutes is a BRILLIANT hack!!! AP flour should work, but it may make it more “sticky” cuz almond flour is, just ,super-thirsty and absorbs moisture like crazy (Lord, at least when baking! Yikes!). Another gal grated zucchini into it – I’ve had AMAZING luck with that, when making meatballs. I hope you do attempt again; maybe with ground chicken/turkey/beef/pork, and then other adjustments, as you see fit. I add minced onion/garlic to the meat, THEN the egg, THEN panko, and THEN moisture splashed in, until it’s an easily-scoopable mixture. It really does work – even with grated zucchini! lol Please enjoy!!!
Maya | Wholesome Yum
0Thank you for the feedback, Kristina. I’m not totally following why you or your family didn’t want them again if you all liked them? Was it difficulty with prep? I did mention in my tips above that slicing partially frozen can help. If your spatula tends to stick, spraying it with olive oil spray can help. All-purpose flour is just fine to use. If it was just these little hiccups, I hope you get the chance to try these again!
Jennifer V
0Mine, like many fell apart. First though, I didn’t have a non stick pan. These stuck hard and fast to stainless steel in bacon grease. Tried the next batch in a seasoned cast iron with bacon grease, still stuck but not as bad. Was able to get them out mostly intact. As far as flavor and appearance, not a fan this time. Will use leftover with a buffalo wing sauce and think that will be tasty! Probably won’t make again!
Maya | Wholesome Yum
0Hi Jennifer, Yes, I noted above that I recommend a nonstick pan for thsi recipe. The appearance will be impacted by this as well. If the flavor isn’t enough for you, feel free to add some extra herbs or spices next time if you decide to try again. Hope this helps.