Chicken Fritters Recipes
Tender shredded chicken mixed with herbs, cheese, and spices, pan-fried until crispy. Serve with dipping sauces like ranch, honey mustard, or sriracha mayo.
Ingredients
- 2 cups cooked chicken shredded (rotisserie or boiled)
- 1 large egg
- ½ cup shredded cheddar cheese
- ¼ cup breadcrumbs or panko
- ¼ cup finely chopped onion or 1 tsp onion powder
- 2 garlic cloves minced (or ½ tsp garlic powder)
- 2 tbsp fresh parsley chopped (or 1 tsp dried parsley)
- ¼ cup mayonnaise or Greek yogurt
- 1 tsp paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- 3 –4 tbsp olive oil for frying
- Optional: ¼ cup grated zucchini squeezed dry or corn kernels
Instructions
- In a bowl, combine shredded chicken, egg, cheese, breadcrumbs, onion, garlic, parsley, mayonnaise, paprika, salt, and pepper. Mix until well-combined.
- Heat olive oil in a skillet over medium heat.
- Scoop 2 tbsp of mixture, form into small patties, and flatten slightly.
- Fry in batches for 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
- Drain fritters on a paper towel-lined plate.
- Serve warm with dipping sauce and a squeeze of lemon!
Video
Notes
- Gluten-free: Use almond flour or gluten-free breadcrumbs.
- Add veggies: Fold in spinach, grated carrot, or bell pepper for extra crunch.
- Bake option: Bake at 400°F (200°C) for 15–20 mins, flipping halfway.
- Meal prep: Store cooked fritters in the fridge for 3 days or freeze for 1 month. Reheat in the oven or air fryer.