Chicken Fritters

5 from 6 votes

Quick and easy Chicken Fritters made with chicken, mozzarella, garlic, and dill, fried crispy golden perfection. Ready in just 30 minutes, these fritters are ideal for weeknight dinners or snacks. Perfect served with ranch, sour cream, or spicy aioli.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Lunch

Cuisine: American

Keyword: chicken fritter recipe, chicken fritters

Servings:

Calories: 403kcal

Author: Joanna Cismaru

Ingredients

2 chicken breasts boneless skinless, finely chopped
½ cup all-purpose flour
2 large eggs
½ cup mozzarella cheese shredded
¼ cup sour cream
2 cloves garlic minced
¼ cup fresh dill finely chopped
salt and pepper to taste
vegetable oil for frying

US Customary - Metric

Instructions

In a large mixing bowl, combine the finely chopped raw chicken, eggs, all-purpose flour, shredded mozzarella cheese, sour cream, minced garlic, and chopped fresh dill. Season the mixture with salt and freshly ground black pepper to taste. Mix all ingredients thoroughly until well combined. The mixture should be thick enough to hold its shape when scooped. If it's too wet, you can add a little more flour to achieve the desired consistency.
Add about 2 tablespoons of vegetable oil to a large non-stick skillet. Heat the oil over medium heat until it shimmers, indicating that it's hot and ready for frying.
Scoop approximately 2 tablespoons of the chicken mixture for each fritter and carefully place them into the hot skillet. Flatten the top slightly with the back of a spoon to form uniform patties.Repeat the process, spacing the fritters evenly in the skillet without overcrowding. You may need to cook them in batches depending on the size of your skillet.
Fry each fritter for about 6-7 minutes on each side, or until they are golden brown and the chicken is fully cooked. The internal temperature should reach 165°F (74°C) to ensure safety. Adjust the heat as necessary to prevent burning; if the fritters are browning too quickly, reduce the heat to medium-low.
Once cooked, transfer the fritters to a plate lined with paper towels to absorb any excess oil.
Serve the chicken fritters warm. They pair well with dipping sauces like sour cream, ranch dressing, or a spicy aioli.

Video

Notes

Don’t use a food processor - it overworks the meat and turns it pasty. I always chop mine by hand into small, even pieces. Yes, it takes a few extra minutes, but the texture is worth it. You’ll get juicy, tender fritters instead of rubbery ones.
Your batter should be thick and scoopable. If it’s too wet, add 1 to 2 teaspoons of flour at a time until it firms up. If it’s too thick or dry, a spoonful of sour cream will loosen it.
Fresh dill gives these fritters their signature flavor. I’ve tested it with dried, skip it. It just doesn’t pop the same way.
Oil temp matters: Medium heat is your friend. Too hot, and the outside burns before the chicken cooks. Too low, and they soak up oil. I always do a test fritter first, adjust from there.
Don’t overcrowd the pan: Fritters need space to crisp. If they’re too close together, they’ll steam and go soggy. I fry in batches and keep the cooked ones warm in the oven if needed.
Leftovers & reheating: These reheat well in the air fryer (375°F for 5–6 minutes) or oven (350°F for 10 minutes). Avoid the microwave unless you like soft fritters with no crunch.
Freeze cooked fritters in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat straight from frozen in the air fryer or oven, no thawing needed.

Nutrition