Every time I make these Cheesy Chicken Fritters, they vanish before I can blink.

With a golden crust and juicy, cheesy center, this is the ultimate crowd-pleaser.

Whether you serve them as a snack, light lunch, or appetizer with the optional garlic aioli dip, they never disappoint.

Why You’ll Love This Recipe

Juicy & tender – Chopped chicken breast ensures every bite is meaty and satisfying.

Easy prep ahead – Mix everything, chill, and cook when ready.

Cheese lover’s dream – Melted mozzarella adds gooey goodness.

Customizable – Swap in gluten-free flour, or use different herbs and cheeses.

Great hot or cold – Perfect for lunchboxes or potlucks.

What You’ll Need (Ingredient Highlights)

Chicken Breast – Boneless, skinless, finely chopped for best texture.

Eggs & Mayonnaise – Bind the mixture and add moisture.

Shredded Mozzarella – Melts beautifully into the fritters.

Fresh Dill – Adds freshness and herby flavor.

Flour or Starch – Use regular flour, or cornstarch/potato starch for gluten-free.

Olive Oil – Light, high-heat oil for crispy searing.

Garlic Aioli (optional) – Creamy dip made with mayo, lemon, and garlic.

Pro Tips Before You Start

Slightly freeze the chicken – It makes chopping easier and cleaner.

Let the batter rest – Refrigerating helps the flavors meld and the texture firm up.

Don’t overcrowd the pan – Cook in batches for even browning.

Flatten lightly – Helps them cook through while keeping their shape.

Test one fritter first – Adjust seasoning if needed before cooking the rest.

How to Make Cheesy Chicken Fritters

Step 1: Chop the Chicken

Dice chicken breasts into 1/3-inch pieces.

You want them small enough to hold together well but still meaty.

Step 2: Mix the Batter

In a large bowl, combine chopped chicken, eggs, mayonnaise, flour (or starch), shredded mozzarella, chopped dill, salt, and pepper.

Stir well, cover, and refrigerate for at least 2 hours or overnight.

Step 3: Cook the Fritters

Heat olive oil in a large skillet over medium heat.

Scoop a heaping tablespoon of the chicken mixture into the pan, flatten slightly, and sauté for 3–4 minutes per side, until golden brown and cooked through.

Step 4: Optional – Make Garlic Aioli

In a small bowl, stir together mayonnaise, pressed garlic, lemon juice, salt, and pepper until smooth.

Step 5: Serve

Transfer fritters to a paper towel-lined plate.

Serve warm with garlic aioli or your favorite dipping sauce.

What to Serve It With

Garlic aioli, ranch, or honey mustard

Roasted vegetables or fresh salad

Mashed potatoes or rice pilaf

Stuff in pita bread with lettuce for a fun twist

Variations / Substitutions

Herbs: Try parsley, chives, or green onions instead of dill.

Cheese: Swap mozzarella with cheddar, provolone, or a Mexican blend.

Spicy: Add a pinch of cayenne or red pepper flakes for heat.

Gluten-Free: Use cornstarch or potato starch instead of flour.

Storage & Leftovers

Refrigerator: Store in an airtight container up to 3 days.

Freezer: Freeze cooked fritters in a single layer, then transfer to bags for up to 1 month.

Reheat: Warm in a skillet, oven, or air fryer to regain crispiness.

FAQs

Can I use ground chicken instead of chopped breast?
Yes, but the texture will be softer and more uniform.

Do I have to chill the batter?
Yes, chilling helps everything bind together and improves flavor.

Can I bake instead of pan-frying?
Absolutely. Bake at 400°F for about 15–18 minutes, flipping halfway through.

What’s the best dipping sauce?
Garlic aioli is classic, but ranch, tzatziki, or chipotle mayo are great too.

How do I make it spicier?
Add minced jalapeño, hot sauce, or red pepper flakes into the batter.

Are they good cold?
Surprisingly, yes! They’re great for meal prep or lunchboxes.

Can I make them in the air fryer?
Yes! Air fry at 375°F for 10–12 minutes, flipping once for even browning.

Final Thoughts

These Cheesy Chicken Fritters have become a staple in our kitchen.

They’re easy, flavorful, and totally addictive—especially when paired with that zesty aioli dip.

I love that you can prep them ahead, freeze extras, and reheat without losing texture or taste.