Chicken Fritters
I make these Chicken Fritters when I’m craving something simple but satisfying. They’re golden, savory, and full of juicy chicken pieces that stay tender even after frying. I love serving them warm with a quick dipping sauce.
Why This Recipe Works
I make these Chicken Fritters whenever I want something quick, crispy, and full of flavor. They’re simple to prep, cook fast, and always come out golden and tender. Here’s what makes them special:
- Juicy Inside, Crispy Outside: The mix of eggs, mayo, and flour keeps the chicken moist while giving the fritters that perfect golden crust. It’s the same balance of texture I love in my Simple Wild Crab Fritters Recipe.
- Easy to Make: No fancy steps here – just chop, mix, and sauté. The batter comes together in minutes, and the fritters cook up beautifully in a single pan.
- Full of Flavor: A little onion, garlic, and seasoning go a long way. Every bite has that savory, home-cooked taste that makes this recipe a keeper.
- Versatile for Any Meal: These fritters work for dinner, lunch, or even as a snack. I like to serve them with a side of sour cream or a light salad, similar to how I enjoy my Potato Pancakes Recipe.
- Family Favorite: Everyone loves them ≠ kids, adults, even picky eaters. They’re hearty, flavorful, and always the first thing to disappear from the plate.
If you gave this recipe a try, I’d really appreciate a quick rating. I ❤️ hearing how it turned out for you!
Ingredients
- Chicken Breast – The main ingredient that gives these fritters their hearty, meaty texture. I use boneless, skinless chicken breasts cut into small cubes for even cooking. You can also use chicken thighs if you prefer a juicier result.
- Eggs – Help bind the mixture together and keep the fritters tender inside. Two large eggs are just enough to hold everything without making the mix too wet.
- Yellow Onion – Adds a mild sweetness and moisture to the fritters. Finely shredding it helps it blend smoothly into the mixture.
- Garlic – Brings a subtle depth of flavor that pairs perfectly with the chicken. Freshly crushed cloves work best, but garlic powder can be used in a pinch.
- Mayonnaise – Keeps the fritters moist and adds a creamy richness. If you don’t have mayo, sour cream or plain Greek yogurt can work as a substitute.
- Mrs. Dash Seasoning – A salt-free blend that adds balanced flavor without overpowering the chicken. You can use your favorite all-purpose seasoning mix instead.
- Black Ground Pepper – Adds a mild heat and rounds out the flavor. Freshly ground pepper gives the best aroma.
- All-Purpose Flour – Helps thicken the mixture and gives the fritters a light, crisp coating when cooked. You can substitute with gluten-free flour if needed.
- Olive Oil – Used for sautéing the fritters until golden and crisp. Any neutral oil like canola or vegetable oil works too.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep Chicken: Soak clean chicken breasts in cold water for a couple of hours, changing the water periodically. This step is optional but helps ensure the meat is extra clean. Trim off any fat, rinse again, and let the chicken drain in a strainer. Cut into small ¼-inch cubes and place in a large mixing bowl.
- Make the Mixture: Add eggs, shredded onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt, and black pepper to the cubed chicken. Stir until well combined. Add flour and mix again until the mixture thickens slightly.
- Heat the Pan: Preheat a large non-stick skillet or frying pan over medium-low heat (around 3.5 on a digital stove). Add 2–3 tablespoons of olive oil and let it heat up.
- Form and Cook Fritters: Scoop one large spoonful (about an ice cream scoop) of the chicken mixture into the hot pan. Flatten gently into a fritter shape. Use a splatter screen if desired to reduce mess while allowing steam to escape.
- Sauté: Cook fritters for about 5 minutes per side, or until golden brown and cooked through. Lower the heat slightly if needed to ensure the chicken cooks evenly without burning.
- Drain and Serve: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Replace paper towels as they become oily between batches. Serve warm as an appetizer, snack, or main dish.
For full list of ingredients and instructions, see recipe card below.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: I usually use chicken breast, but chicken thighs make the fritters extra juicy. You can also try ground chicken or turkey for a softer texture.
- Seasoning Swaps: I like using Mrs. Dash for balanced flavor, but you can switch it up with Italian seasoning, Cajun spice, or a little smoked paprika. Adjust salt and pepper to taste.
- Add-Ons: Try adding shredded cheese, chopped herbs, or finely diced bell peppers to the mix. A handful of spinach or parsley gives a fresh touch too.
What to Serve with Chicken Fritters
Sides
- These Chicken Fritters taste amazing with hearty sides. We love pairing them with Crispy Baked Potato Wedges for a classic, comforting meal.
- They’re also great with lighter options like Air Fryer Frozen Broccoli or Roasted Potato Wedges when you want something simple and flavorful.
- For a cozy weekend breakfast-style meal, try serving them alongside warm Air Fryer Biscuits.
Dips & Appetizers
- We like to serve these fritters with a creamy dip such as Whipped Feta Dip for a tangy contrast.
- If you’re planning a party spread, add a few Classic Italian Pinwheels or Easy Smoked Salmon Appetizers to the table for variety.
- For something savory and bite-sized, Turkey Bites Recipe pairs beautifully with these fritters too.
Frequently Asked Questions
What dipping sauces go well with chicken fritters?
Try ketchup, ranch, honey mustard, garlic aioli, or a spicy sriracha mayo.
Can I add vegetables to chicken fritters?
Absolutely! Finely chopped veggies like carrots, zucchini, or bell peppers add flavor, color, and nutrients.
Can I bake these instead of frying?
Yes. Place the fritters on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, flipping halfway through. They won’t be as crispy as pan-fried ones but will still taste great.
How long do they keep?
Store leftover chicken fritters in an airtight container in the refrigerator for up to 3–4 days. Reheat them in a skillet or air fryer to bring back the crispiness, or warm them gently in the microwave. They can also be frozen for up to 2 months.
If you try this Chicken Fritters recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @valyastasteofhome!
Recipe
Chicken Fritters
These Chicken Fritters are quick and easy to make and are crispy on the outside, and soft, juicy, and tender on the inside with a hint of garlic!
Ingredients
- 5 lbs. chicken breast
- 2 eggs large
- 1 yellow onion small
- 2 garlic cloves large
- ¼ cup mayonnaise
- 1 tsp. Mrs. Dash seasoning
- 1 tsp. salt or to taste
- ¼ tsp. black ground pepper or to taste
- ½ cup all-purpose flour
- olive oil for sautéing
Instructions
- Start by soaking the chicken breasts in cold water for a couple of hours, changing the water periodically. This step is optional but helps ensure the meat is thoroughly clean.
- Trim all fat from the chicken breasts and rinse well. Place the cleaned chicken into a strainer to drain excess water.
- Cut the chicken into small cubes, about ¼ inch in size, and transfer to a large mixing bowl.
- Add the eggs, shredded onion, crushed garlic, mayonnaise, Mrs. Dash seasoning, salt, and black pepper to the chicken. Mix until well combined, then add the flour and mix again until the mixture thickens slightly.
- Heat a large non-stick skillet or frying pan over medium-low heat. Add 2–3 tablespoons of olive oil. Once the oil is hot, scoop a portion of the chicken mixture into the pan and gently flatten it into a fritter.
- Cover the pan with a splatter screen if desired to reduce mess while allowing steam to escape.
- Cook the fritters for about 5 minutes on one side, then flip and cook for another 5 minutes, until fully cooked through. Cooking at a slightly lower temperature for a bit longer helps ensure the chicken is done.
- Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil, then move them to a serving dish. Repeat with the remaining mixture, replacing paper towels as needed.
Notes
- Cut the chicken evenly. Small, uniform cubes help the fritters cook through without drying out.
- Don’t skip the mayo. It keeps the chicken moist and adds a subtle creaminess to the texture.
- Mix gently. Overmixing can make the fritters dense instead of tender.
- Let the mixture rest for 5–10 minutes before cooking. This allows the flour to absorb moisture and helps the fritters hold their shape.
- Use medium-low heat. Cooking too hot can brown the outside before the chicken is fully cooked inside.
- Avoid overcrowding the pan. Give each fritter space so they crisp up instead of steaming.
- Drain on paper towels. This helps remove excess oil and keeps the fritters light.
- Try a splatter screen. It keeps your stovetop clean while letting steam escape for a crisp finish.
- Make ahead. You can prepare the mixture a few hours in advance and refrigerate until ready to cook.
- Reheat leftovers in a skillet or air fryer. This brings back the crisp texture better than microwaving.
Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!
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Can you fry these up in a fryolator instead of in a pan?
Absolutely. Enjoy!
Reminds me of my Ukrainian Baby’s recipe. Super delicious!
I’m glad you loved it. Thank you for your feedback!
I love your chicken fritters but find that they fall apart when frying… at least the first batch does. Have you baked them before? Any ideas for baking as an option?
Thanks!
The mixture could be a little too dry. Try using a bit of water or x-large eggs. I have not baked them.
Can you make these with canned Chicken breast?
I’ve always used fresh chicken meat for these, so I’m not really sure. Let me know how it turns out for you using canned chicken.
Made these couple nights ago, so glad you shared the recipe. They are great tasting and easy to prepare. Shared with my neighbors, they wanted the recipe. Thanks for sharing
Aww…, that’s so awesome of you to try the recipe and share some of this goodness with your neighbors. Thank you kindly for sharing your experience with me! ?
What is the nutritional value of these? Also I need to make a gluten free and low carb version (maybe coconut flour?)
This is high protein dish (do to eggs and chicken ingredients). I’m sorry, I don’t have the nutrition plugin to give you complete nutrition of the recipe. I would use gluten free flour instead of regular flour (flour makes chicken pieces stick together, so im not sure if gluten free flour would do the same, give it a try and let me know; im sure other readers would love to know it as well). Thank you for your comment! 🙂
Defiantly one of my favorite recipes.
Ours is too! I am glad you liked it! 🙂
I will have to try to make this your way. looks great
They are supper delicious! Let me know what you think after you make them. 🙂
Absolutely delicious!!!! Simple to make and my kids love them!!
I’m so happy to hear that! Thank you for your feedback!
Are these chicken fritters freezer friendly? Do they freeze well?
Yes, they are. Unfreeze them in the fridge over night and then broil them in the oven for couple of minutes. They will be just as fresh and crispy. Enjoy!
Thank you very much
You are very welcome! Enjoy! 🙂
Here’s a tip I learned along the way: dicing the chicken into small pieces is VERY time consuming! An easier way, is to just process the chicken thru your meat grinder! Tada… And you’re all set!
That’s a great tip if you are in the hurry and have no time. They will turn out more like patties. The meat in the fritters need to be chunky to call them fritters. I have a recipe for very juicy patties recipe where use meat grinder to grind the meat.
Thank you so much!! Very delicious. I made mine with chicken thighs. I like these better than the traditional kotleti from ground meat. God bless!!
I do too! Thank you very much for such an amazing review! God’s blessings to you as well! 🙂
Can you use chicken thighs instead or chicken breasts?
You sure can.
Wow! Why didn’t I think a splatter screen existed before? After reading your recipe I learned about it. I am gonna go buy one! I dislike oil splattering from bacon and other dishes! The one you have fits different pan sizes well?
I’m so happy for you! No more splatter on your top stove too! The cover fits the biggest pan size, and can also be used on smaller pans. Thanks for stopping by and commenting Olga! 🙂
I made these a few nights ago and they tasted absolutely amazing! My husband loved then too and approved them to be added to my cookbook 🙂 thanks so much! God bless you!
That’s awesome!!! I’m glad your family loved it. Thank you very much for such an amazing review! God’s blessings to you and your family as well!!!
This recipe makes a lot of Chicken Fritters. I had 3 full to-go boxes filled to the top. They are very tasty and even awesome just for a snack! I did half of the Chicken Fritters exactly by the recipe and then the other half I tried adding barbecue sauce to the mixture & it took the taste to a whole new level! Thank you for such a great recipe, Valya’sTasteOfHome!!!
We love them as is, but will add bbq sauce next time. I want to try it that way too. Thanks for the awesome idea! PS. If you have good/tasty family proved recipes, you are welcome to share them with me by email in the “Contact Us”. I will try them out and post them. Of course, the recipe will be credited to you. Thanks again for visiting my blog and trying out my recipes 🙂
Good morning valya darlin omg wow it worked with veal meat the fritters came out really way good and yummm only have about 4 or 5 left thanx lots for posting this recipe definitely am making these again
That’s awesome! I’m glad it worked out for you. We absolutely love them with any main dish. Thank you for awesome feedback 🙂
My pleasure anytime even my dad was in such food heaven and he’s not such a meat fan thanx lots again keep up the really gr8 work hun cheers
Mmmmm valachka these look really way good and tantalizingly oh soooo golden gonna try these tonight with veal stew meat since I don’t have chicken on hand wow gr8 job luv keep it up
Thank you, let me know how it turns out for you.
Sure luv u got it mixing it up right now lol
Can’t wait to try! Thank you!
You are very welcome Tatyana. Enjoy! 🙂