Chopped Chicken Fritters

The best way to make chicken fritters, easy to make, juicy, flavorful and addictive. A family favorite.

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3 large chicken breasts- about 1 1/2 pounds, finely diced, could use boneless skinless chicken thighs, but need to adjust the cooking time and the final result will be more oily ▢1/4 cup mayonnaise ▢2 large eggs ▢1/4 cup regular flour or 1/4 cup almond flour + 1 tsp cornstarch +1 tsp Xanthan Gum ▢1/2 tsp salt ▢1/4 tsp black pepper ▢1 garlic clove, pressed (or 1/8 tsp garlic powder) ▢1 tablespoon freshly chopped dill, completely optional ▢1 cup shredded mozzarella cheese, gouda or cheddar will work, too ▢1/2 tsp Dijon Mustard ▢Olive or grape seed oil for cooking

Step 1

Finely dice the chicken meat.

Step 2

In a bowl combine the chicken, eggs. Flour (almond or regular, if using almond, add the cornstarch), mayo, salt, black pepper, garlic, dill (optional), cheese and Dijon Mustard. Stir with a spatula to incorporate.

Step 3

Refrigerate for at lest 30 minutes, or up to 1 day. Heat 2 tablespoons of cooking oil in a pan oven medium high heat.

Step 4

Add a heaping tablespoon of the mixture to the pan and flatten with a spoon. Cook for 3 minutes per side, turning once. Fritters should be golden brown on the outside and cooked for an internal temperature of 165 F on the inside.

Step 5

Transfer to a parchment paper lined plate. Serve with your favorite sauce (I serve these with garlic yogurt sauce).


This blog is a place where you can find simple, fast-to-prepare, healthy and indulgent recipes made with seasonal ingredients.