chicken fritters

Ingredients for Chicken Fritters:

1 1/2 lbs chicken breasts, (3 large)

2 large eggs

1/3 cup mayonnaise

1/3 cup all-purpose flour, or cornstarch or potato starch for gluten free

4 oz mozzarella cheese, (1 1/3 cups shredded)

1 1/2 Tbsp chopped fresh dill

1/2 tsp salt , or to taste

1/8 tsp black pepper

2 Tbsp Extra light olive oil, to saute (or any high heat cooking oil)

Ingredients for Garlic Aioli Dip (Optional)

1/3 cup mayonnaise

1 garlic clove, pressed

1/2 Tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

How To Make Cheesy Chicken Fritters

Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time.

Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through* Repeat with remaining fritters adding more oil as needed.

To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

Of course! Here are essential tips and storage instructions to ensure your chicken fritters turn out perfectly every time.

Tips for Perfect Chicken Fritters

Don’t Skip the Chill Time: Refrigerating the mixture for at least 2 hours is crucial.

It allows the flour/cornstarch to hydrate and the mixture to firm up, which prevents the fritters from falling apart in the pan.

Uniform Size: Use a tablespoon or a small cookie scoop to portion the mixture. This ensures they all cook at the same rate.

Flatten them slightly with the back of the spoon for even cooking.

Don’t Crowd the Pan: Cook in batches. Overcrowding the pan will cause the fritters to steam instead of sauté, resulting in less crispy, golden-brown fritters.

Check for Doneness: The safest way to know the chicken is cooked is to use a meat thermometer.

The internal temperature should reach 165°F (74°C). Alternatively, cut into one fritter to ensure there’s no pink inside.

Cheese Variations: While mozzarella is great for its mild flavor and meltiness, you can experiment with other cheeses like cheddar, Monterey Jack, or even a little grated Parmesan for a sharper taste.

Add-Ins: Feel free to add other finely chopped ingredients like green onions, bell peppers, or spinach for extra flavor and nutrition. Just make sure they are finely chopped so the fritters hold together.

Gluten-Free Note: As mentioned, cornstarch or potato starch work perfectly as a 1:1 substitute for the flour, making this recipe easily adaptable.

Storage and Reheating Instructions

Refrigeration:

Let the cooked fritters cool completely to room temperature.

Store them in an airtight container in the refrigerator for up to 3-4 days.

Freezing:

Cool the fritters completely.

Arrange them in a single layer on a baking sheet and “flash freeze” for 1-2 hours until solid. This prevents them from sticking together.

Transfer the frozen fritters to a freezer-safe bag or airtight container. They can be frozen for up to 2-3 months.

Reheating for Best Results:

To restore crispiness, avoid the microwave.

Oven/Air Fryer (Recommended): Preheat your oven to 375°F (190°C) or your air fryer to 370°F (185°C).

Place the fritters on a baking sheet or in the air fryer basket. Heat for 5-10 minutes (or 3-7 minutes in the air fryer) until hot and crispy.

Skillet: Reheat in a dry non-stick skillet over medium-low heat, turning occasionally, until warmed through. This method also helps re-crisp the exterior.

Note on Aioli: Store any leftover garlic aioli in a separate airtight container in the refrigerator for up to 1 week.