Go Back
Crispy Chicken Fritters Recipe (Quick & Easy)

Crispy Chicken Fritters Recipe

Finely diced chicken, mozzarella, mayonnaise, herbs, and garlic are combined into tender skillet fritters with crisp golden edges. This quick dinner makes about 12 fritters and is especially easy to portion with a cookie scoop or 1/4-cup measure.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chicken Fritter Mixture
  • 1 1/2 lb (680 g) Boneless, skinless chicken breasts, finely diced
  • 2 Large eggs
  • 1/3 cup (75 g) Mayonnaise
  • 1/3 cup (approximately 42 g) All-purpose flour
  • 1 cup (about 100 g) Finely shredded mozzarella cheese
  • 1/4 cup Fresh parsley, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Fine salt
  • 1/2 teaspoon Black pepper
For Cooking
  • 2–3 tablespoons Neutral cooking oil, such as avocado, canola, or vegetable oil

Method
 

Step-by-Step
  1. Pat the chicken dry and cut it into very small, even pieces measuring about 1/4 to 1/3 inch. Do not fully mince the chicken because the small diced pieces create the characteristic chunky, tender texture.
  2. Add the diced chicken, eggs, mayonnaise, flour, mozzarella, parsley, garlic, salt, and black pepper to a large bowl. Stir thoroughly until every piece of chicken is coated and the mixture is evenly combined.
  3. Cover the bowl and refrigerate the mixture for at least 30 minutes if possible, or for up to 2 hours. Chilling firms the mixture, reduces spreading, and makes it easier to portion into neat fritters.
  4. Heat 2–3 tablespoons of neutral oil in a large nonstick skillet over medium heat. The pan should be well heated before the mixture goes in, but the oil should not be smoking.
  5. Drop approximately 1/4 cup of mixture into the skillet for each fritter, leaving space between them. Flatten each mound slightly with the back of a spoon so the centers cook at the same pace as the edges.
  6. Cook the fritters for about 4–5 minutes on the first side, then turn them once and cook for another 4–5 minutes. Continue in batches as needed until both sides are deeply golden brown and the chicken is cooked through.
  7. Transfer the cooked fritters to a paper-towel-lined plate or a wire rack. Check the thickest center with an instant-read thermometer and serve when it reaches 165°F (74°C).

Notes

Keep the skillet at medium heat because high heat can brown the outside before the chicken cooks through. Avoid overcrowding the pan for better browning. Store leftovers in a covered container in the refrigerator and reheat in a skillet or oven until hot.