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The Best Chicken Fritters Recipe (Easy, Keto friendly option)

The best way to make chicken fritters, easy to make, juicy, flavorful and addictive. A family favorite. These and my baked chicken tenders are my go to recipes, when my picky toddler says he wants chicken for dinner.
Chicken fritters in a pan
5 from 2 votes
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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


  1. Finely dice the chicken meat.
  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.
  3. Refrigerate for at lest 30 minutes, or up to 1 day.
  4. Heat 2 tablespoons of cooking oil in a pan oven medium high heat.
  5. 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.
  6. Transfer to a parchment paper lined plate.
  7. Serve with your favorite sauce (I serve these with garlic yogurt sauce).