FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Fritters Recipe
• Ingredients & Substitutions
• How To Make Chicken Fritters
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• Chicken Fritters (Easy & Healthy) Recipe card
• Gratitude Moment
• Recipe Reviews

These chicken fritters bring back memories of my grandma’s kitchen. They’re these irresistibly crispy patties with juicy chunks of chicken and melty cheese. Grandma used to make them for me with cornstarch, but I’ve put my own spin on them by swapping in almond flour and a little extra cheese. They turned out just as comforting as I remember. If you’re looking for new comfort food ideas, come make this cheesy chicken fritters recipe with me!

Why You Need My Chicken Fritters Recipe

• 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.

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 had on hand. 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 think 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 to make it your own.
• Olive Oil – For frying the chicken fritters. Avocado oil works great, too.

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 .

1. 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!
2. 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).
3. Refrigerate. Cover the bowl with plastic wrap and refrigerate for at least an hour.

1. 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 seen 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 tender.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3 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.

Serving Ideas

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 even ketchup . One reader even told me she used 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 broccoli slaw or my arugula salad .
• Roasted Veggies – You can roast any vegetables you’ve got! My go-tos this fall are balsamic brussels sprouts , roasted sweet potatoes , or mixed root veggies .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Boneless skinless chicken breast (finely diced into 1/4-inch pieces) ▢
• 1 cup Mozzarella cheese (shredded) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Fresh chives (or more if you want them extra herby) ▢
• 2 large Eggs ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you don’t like a lot of salt) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
3. 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.
4. Repeat with the remaining chicken mixture, until all your chicken fritters are done.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 chicken fritters

• Tips: Check out my recipe tips above! I’ve got ways to prevent your chicken fritters from falling apart and how to get that perfect golden-brown crust while keeping them tender.
• 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: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat, or air fry.
• Freezing: Freeze on a lined baking sheet until solid, then keep frozen in a zip lock bag for up to 3 months. Thaw before reheating.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Fritters

Gratitude Moment

My grandma used to make chicken fritters similar to these for me after school as a kid. I have vivid memories of enjoying them while we played word games and she shared her life stories.

She passed away this past summer (at 98) and I miss her immensely. 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 so grateful that I got to write down some of her recipes. Food has a way of bringing back memories.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Fritters (Easy & Healthy)

My cheesy chicken fritters recipe is crispy on the outside, juicy inside! They’re easy to make, naturally low carb, and gluten-free.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-fritters/

Ingredients

• 2 lb Boneless skinless chicken breast (finely diced into 1/4-inch pieces)
• 1 cup Mozzarella cheese (shredded)
• 1/4 cup Grated parmesan cheese
• 1/4 cup Wholesome Yum Blanched Almond Flour
• 3 tbsp Fresh chives (or more if you want them extra herby)
• 2 large Eggs
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt (or 1/4 tsp if you don’t like a lot of salt)
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
3. 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.
4. Repeat with the remaining chicken mixture, until all your chicken fritters are done.

Maya’s Recipe Notes

Serving size: 2 chicken fritters

• Tips: Check out my recipe tips above! I’ve got ways to prevent your chicken fritters from falling apart and how to get that perfect golden-brown crust while keeping them tender.
• 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: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat, or air fry.
• Freezing: Freeze on a lined baking sheet until solid, then keep frozen in a zip lock bag for up to 3 months. Thaw before reheating.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Fritters Recipe
• Ingredients & Substitutions
• How To Make Chicken Fritters
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• Chicken Fritters (Easy & Healthy) Recipe card
• Gratitude Moment
• Recipe Reviews

These chicken fritters bring back memories of my grandma’s kitchen. They’re these irresistibly crispy patties with juicy chunks of chicken and melty cheese. Grandma used to make them for me with cornstarch, but I’ve put my own spin on them by swapping in almond flour and a little extra cheese. They turned out just as comforting as I remember. If you’re looking for new comfort food ideas, come make this cheesy chicken fritters recipe with me!

Why You Need My Chicken Fritters Recipe

• 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.

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 had on hand. 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 think 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 to make it your own.
• Olive Oil – For frying the chicken fritters. Avocado oil works great, too.

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 .

1. 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!
2. 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).
3. Refrigerate. Cover the bowl with plastic wrap and refrigerate for at least an hour.

1. 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 seen 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 tender.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3 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.

Serving Ideas

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 even ketchup . One reader even told me she used 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 broccoli slaw or my arugula salad .
• Roasted Veggies – You can roast any vegetables you’ve got! My go-tos this fall are balsamic brussels sprouts , roasted sweet potatoes , or mixed root veggies .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Boneless skinless chicken breast (finely diced into 1/4-inch pieces) ▢
• 1 cup Mozzarella cheese (shredded) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Fresh chives (or more if you want them extra herby) ▢
• 2 large Eggs ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you don’t like a lot of salt) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
3. 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.
4. Repeat with the remaining chicken mixture, until all your chicken fritters are done.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 chicken fritters

• Tips: Check out my recipe tips above! I’ve got ways to prevent your chicken fritters from falling apart and how to get that perfect golden-brown crust while keeping them tender.
• 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: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat, or air fry.
• Freezing: Freeze on a lined baking sheet until solid, then keep frozen in a zip lock bag for up to 3 months. Thaw before reheating.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Fritters

Gratitude Moment

My grandma used to make chicken fritters similar to these for me after school as a kid. I have vivid memories of enjoying them while we played word games and she shared her life stories.

She passed away this past summer (at 98) and I miss her immensely. 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 so grateful that I got to write down some of her recipes. Food has a way of bringing back memories.

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Fritters Recipe
• Ingredients & Substitutions
• How To Make Chicken Fritters
• My Recipe Tips
• Storage & Meal Prep
• Serving Ideas
• Chicken Fritters (Easy & Healthy) Recipe card
• Gratitude Moment
• Recipe Reviews

These chicken fritters bring back memories of my grandma’s kitchen. They’re these irresistibly crispy patties with juicy chunks of chicken and melty cheese. Grandma used to make them for me with cornstarch, but I’ve put my own spin on them by swapping in almond flour and a little extra cheese. They turned out just as comforting as I remember. If you’re looking for new comfort food ideas, come make this cheesy chicken fritters recipe with me!

Why You Need My Chicken Fritters Recipe

• 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.

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 had on hand. 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 think 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 to make it your own.
• Olive Oil – For frying the chicken fritters. Avocado oil works great, too.

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 .

1. 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!
2. 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).
3. Refrigerate. Cover the bowl with plastic wrap and refrigerate for at least an hour.

1. 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 seen 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 tender.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3 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.

Serving Ideas

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 even ketchup . One reader even told me she used 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 broccoli slaw or my arugula salad .
• Roasted Veggies – You can roast any vegetables you’ve got! My go-tos this fall are balsamic brussels sprouts , roasted sweet potatoes , or mixed root veggies .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 lb Boneless skinless chicken breast (finely diced into 1/4-inch pieces) ▢
• 1 cup Mozzarella cheese (shredded) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 3 tbsp Fresh chives (or more if you want them extra herby) ▢
• 2 large Eggs ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Sea salt (or 1/4 tsp if you don’t like a lot of salt) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well.
2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.)
3. 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.
4. Repeat with the remaining chicken mixture, until all your chicken fritters are done.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 chicken fritters

• Tips: Check out my recipe tips above! I’ve got ways to prevent your chicken fritters from falling apart and how to get that perfect golden-brown crust while keeping them tender.
• 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: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat, or air fry.
• Freezing: Freeze on a lined baking sheet until solid, then keep frozen in a zip lock bag for up to 3 months. Thaw before reheating.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Fritters

Gratitude Moment

My grandma used to make chicken fritters similar to these for me after school as a kid. I have vivid memories of enjoying them while we played word games and she shared her life stories.

She passed away this past summer (at 98) and I miss her immensely. 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 so grateful that I got to write down some of her recipes. Food has a way of bringing back memories.