These extra cheesy chicken fritters are a sensation here at my house. It’s like a bag of Oreos, you can’t eat just one. They are THAT good!
They are juicy, tender and cheeeeeeesy. I mean, I couldn’t hold myself and I used my winner cheese combination: mozzarella + parmesan. The mozzarella brings the stringy and melty factor. The parmesan has a strong cheesy flavor and a marvelous golden crust. Together they are the wow factor in this recipe.
Another great thing about this recipe is that they are ridiculously easy and quick to make. It can take me 20 minutes to get a batch of these beauties. Ready to serve!
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Is this recipe keto-friendly?
If you are into the keto diet, you can easily substitute the all-purpose flour for almond flour and get an easy, family-friendly keto dinner.
What dips can I combine with chicken fritters?
I like to dip my chicken fritters in garlic cilantro sauce for an extra garlicky punch. You can also use any other dipping sauce if you like, but they are juicy enough by themselves.
Usually, when I eat other chicken fritters they tend to be dry. For that reason, I feel the NEED to drown them into the sauce. Otherwise, they are extremely difficult to eat.
But in this recipe, I add mayo directly into the batter and it seals all that moisture inside each chicken fritter. This way you get juicy chicken fritters that aren’t hard to swallow without sauce.
You can use low-fat mayo if you want to keep those calories under control.
Can you store it for later?
This is a great lunch to take to work. I would save it up to 48 hours in the fridge. Then all you need is microwave it for 1 or 2 minutes.
If you are still interested in fritter style recipes, you can check my zucchini fritters recipe which is just as easy and yummy.
- 300 gr chicken breast
- ¼ cup all-purpose flour
- 1 egg
- ½ cup mayo
- ½ cup shredded mozzarella
- ¼ cup grated parmesan cheese
- 2 garlic cloves minced
- 1 tbsp fresh cilantro chopped
- 1 tbsp oil
- Salt and pepper to taste
Cut the chicken breast into tiny pieces. About 1/3″ thick pieces. Toss it into a bowl.
Add the rest of the ingredients and mix well. Make sure that there are no lumps of flour. Mix until you get a thick batter (see the pictures)
In a hot pan (cast iron preferablpour the oil and spread it evenly using a paper towel. With the help of an ice cream scoop or a ¼ cup, pour the batter to create individual fritters. Cook for 8 minutes per side until it’s golden and crispy.
Serve with some dipping sauce.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.