These cheesy chicken fritters combine finely diced chicken breast with mozzarella, parmesan, jalapeño, scallion, and herbs, then cook in a skillet until golden. Ready in about 30 minutes, they reheat well and make an easy meal prep for weekday lunches. Serve them with a fresh salad or vegetables and your favorite dipping sauce.
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Ingredients list for the cheesy chicken fritters recipe
- 1 1/2 lb (700 g) boneless, skinless chicken breast, very finely diced
- 2 large eggs
- 1/3 cup almond flour or coconut flour
- 1 cup shredded mozzarella
- 1/4 cup grated parmesan, optional
- 3 jalapeño peppers, seeded and finely diced
- 1 scallion, thinly sliced, plus more for garnish
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, for cooking
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Add the finely diced chicken, eggs, almond flour, mozzarella, parmesan, jalapeño, scallion, parsley, garlic powder, salt, and pepper to a large bowl. Mix until evenly combined.
2. Heat the olive oil in a large nonstick skillet over medium-low heat. Scoop portions of the chicken mixture into the skillet and gently flatten them into fritters. Work in batches, so you don’t overcrowd the pan.
3. Cook until golden on both sides, and the chicken reaches 165°F (74°C) in the center. Transfer to a plate and repeat with the remaining mixture.
4. Garnish with sliced scallions and serve with your favorite dipping sauce, or let the fritters cool before packing them for meal prep. Enjoy!
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Tips for the cheesy chicken fritters recipe
- Dice the chicken very finely so the fritters hold together. For easier prep, pulse the chicken briefly in a food processor until finely chopped, taking care not to turn it into a paste.
- Don’t overcrowd the skillet; cook the fritters in batches so they brown instead of steaming.
- Keep the heat at medium-low so the centers cook through before the outside gets too dark.
- Cook the chicken to 165°F (74°C) in the center.
- You can also use ground chicken or turkey, though the fritters will be softer and more uniform; the texture will differ from fritters made with finely diced chicken.
- For meal prep, let the fritters cool before packing and keep fresh vegetables or dipping sauces separate until serving.
- If low-carb isn’t a priority, use all-purpose flour instead.
How and how long to keep the chicken fritters?
Let the chicken fritters cool completely before storing them in airtight meal-prep containers. Refrigerate and reheat gently in the microwave or in a nonstick skillet until hot throughout. Pack fresh vegetables, salad, or dipping sauce separately for the best texture.
More chicken recipes you might like
- Garlic Butter Chicken Bites with Lemon Asparagus
- CrockPot Tuscan Garlic Chicken With Spinach and Sun-Dried Tomatoes
- Crock Pot Lemon Garlic Butter Chicken
- Lemon Garlic Butter Chicken and Green Beans Skillet
Photo credit: © Eatwell101.com
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I was looking for a breakfast idea for my leftover grilled chicken thighs.
I didn't have the cheeses you have listed so I improvised with cheddar and pepper jack. I fried them on both sides, 4 minutes each. I put some cheese on top to melt, fried an egg and made a breakfast sandwich.
Delicious, hearty sandwich before getting the day started on our farm. Thank you for the yummy idea! :)I wish this would have just called for ground chicken. I just cut it as small as I could, and they wouldn’t stay together. Otherwise very good tasting.
Did exactly as written, except I fried then in a bit more oil to make them extra crisp and used ground chicken. Will experiment with add ins next time!
This was a great recipe! I made it in my waffle iron with rotisserie chicken. So easy and yummy!
These were fantastic. But instead of stovetop, I baked them in the oven. And I used a mini food processor to chop up/mince the chicken, which made the consistency perfect.
