These homemade chicken fritters are so easy and delicious. They are crispy on the outside and juicy and flavorful on the inside. This recipe can be adapted for a low carb or keto diet. These are perfect for an appetizer or side dish for your weekly meal prep.
I am in love with these chicken fritters. I recently made a huge batch and froze them, so that we can reheat to eat as part of breakfast or lunch. Even my husband, who normally doesn’t like chicken, really enjoyed these. I served mine with a lemon dill garlic aioli, but you can use whatever dipping sauce you prefer. Don’t like chicken? I’ve also got a recipe for Zucchini Fritters and Cheesy Cauliflower Fritters.
How to Make Chicken Fritters
- The chicken fritters are made up of finely chopped chicken, cheddar cheese, garlic powder, parsley, scallions, eggs, almond flour (or all-purpose flour) and a pinch of salt and pepper.
- Once the chicken fritter batter is ready, coat a non-stick skillet with oil. Then use an ice cream scoop to add the chicken batter to the pan.
- Press down on the balls until they are shaped like patties. Then cook fritters on both sides until dark golden brown and crispy.
Tips for Cooking Chicken Fritters
- Make sure to compact the chicken mixture into the ice cream scoop before you release it into the skillet. You want a compact ball so that the mixture is not too loose which will cause the fritter to fall apart.
- The fritters will need to cook about 5-6 minutes on each side to cook all the way through, so your heat level will need to be at a medium or medium-low so that you don’t burn the exterior of the fritters.
- Don’t flip the fritters until they are completely cooked on one side, otherwise they will fall apart. You can tell when the fritter is ready to be flipped because the bottom half of the fritter will be the color of cooked chicken (white) and only the surface will still be pink.
- To avoid having to use too much oil and to avoid the chicken sticking to the pan, cook the fritters in a nonstick pan. The chicken produces enough oil so that you only need a light coating of oil.
Lemon Dill Garlic Aioli
- I whipped up a super simple aioli which I think paired well with the fritters but you can use any dipping sauce.
- The sauce should be made first so that it sits in the refrigerator, which allows the flavors of the sauce to develop.
- The sauce is made of mayonnaise, minced garlic, lemon juice, dill, salt and pepper. Mix it all together and then let it sit in the fridge for 30-60 minutes. That’s it!
Cheesy Chicken Fritters
- 1.5 lb chicken breasts finely diced
- 2 large eggs
- 1/3 cup superfine almond flour
- 1 cup shredded white cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 tbsp finely chopped parsley
- 2 tbsp thinly sliced scallions
- 1/2 tsp garlic powder
- pinch of salt
- 1/8 tsp ground black pepper
- 1-2 tbsp cooking oil
Lemon Dill Garlic Aioli (optional dipping sauce)
- 1/3 cup mayonnaise
- 1 garlic clove minced
- 1 tbsp lemon juice
- 1 tsp dried or fresh dill
- salt and pepper to taste
- If making aioli, mix all the aioli ingredients into a small bowl. Place into fridge to set for about 30-60 minutes.
- In a large bowl, add chicken, eggs, almond flour, cheeses, parsley, scallions, garlic powder, salt, and pepper. Stir and mix to completely combine, making sure eggs are fully incorporated and no egg white streaks remain.
- Add 1 tbsp of oil to a large nonstick skillet. Move the oil around the skillet so that it coats the bottom of the skillet. Bring skillet and oil to low medium heat. Using an ice cream scoop, scoop chicken mixture into scoop, pressing down a little to compact the batter. Add chicken to the heated skillet. Flatten slightly to make a patty shape. Repeat, with more chicken mixture. You don't want to cook too many at once. I did mine in batches of 4.
- Fry until dark golden brown on both sides. Don't flip the fritter until it is completely cooked (otherwise they will fall apart) and golden brown on the bottom. To know when the fritter is ready, the bottom half should turn white, the color of cooked chicken. Only the surface should still be pink. This should take about 5-6 minutes. Flip fritters and cook a few more minutes until golden brown and fritters are cooked through. Garnish with more scallions if desired and serve with dipping sauce of your choice.
- After you are done cooking about half of the fritters if there are a lot of brown bits stuck to your pan, I recommend scraping off the brown bits and adding another 1 tbsp of oil to recoat the pan before cooking the rest of the chicken fritters.
- Garnish fritters with more scallions if desired and serve with a dipping sauce of your choice or the garlic aioli.
- Adapted from Blondelish.
- I highly recommend using a nonstick pan to prevent the chicken from sticking to the pan. You will also need a lot less oil if you use a nonstick pan.
- If you are not on a low carb or keto diet, you can use all purpose flour instead of almond flour.
- I recommend using an ice cream scoop with a release trigger release so that the chicken ball easily comes off the scoop. Your ice cream scoop should hold around 4-5 tbsp. If you do not have an ice cream scoop this size, you can also scoop using a 1/4 cup measuring cup.
- You can chop the chicken with a sharp knife or pulse in food processor for a few seconds.
- The fritters will need to cook around 10 minutes total, so your heat level will need to be at a medium or low-medium, so that you don't burn the exterior of the fritters.
- Estimated nutrition information is calculated with 1 tbsp of olive oil and does not include dipping sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.