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Cheesy Chicken Fritters Recipe

I started making this Cheesy Chicken Fritters recipe as a way to use up leftover chicken, and now they’re a regular on our menu. They’re tender, cheesy, and taste great with just about any side. My kids call them “chicken nuggets,” and I’m not correcting them.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts large, finely diced
  • ⅓ cup mayonnaise
  • ½ cup mozzarella cheese shredded
  • ½ cup cheddar cheese shredded
  • 2 eggs large
  • 3 tablespoons cornstarch
  • 2 garlic cloves pressed
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ⅓ cup green onions sliced

Method
 

  1. Finely dice the chicken breasts into small, even pieces and transfer them to a large mixing bowl.
  2. Add the mayonnaise, mozzarella, cheddar, eggs, cornstarch, garlic, salt, smoked paprika, black pepper, and green onions. Mix until everything is evenly combined.
  3. Cover and refrigerate for 15–30 minutes, or up to overnight, to allow the mixture to firm up.
  4. Heat a large skillet over medium heat with a thin layer of oil.
  5. Scoop about 2 tablespoons of the chicken mixture for each fritter and gently flatten. A large cookie scoop or ice cream scoop works well for evenly sized fritters.
  6. Cook for 4–5 minutes per side, until golden brown and the chicken reaches an internal temperature of 165°F.
  7. Transfer to a paper towel-lined plate for a minute before serving.

Notes

  • Dice the chicken into very small pieces. Smaller pieces hold together better and cook more evenly.
  • Let the mixture chill before cooking. This gives the cornstarch time to hydrate and helps the fritters hold their shape.
  • Prep your side dishes while the mixture chills. It's the perfect time to make mashed potatoes or a salad so dinner comes together quickly.
  • Use freshly shredded cheese if possible. It melts more smoothly than pre-shredded cheese and gives the fritters a better texture.
  • Don't overcrowd the skillet. Leave space between the fritters so they brown evenly instead of steaming.
  • Cook over medium heat. This allows the chicken to cook through while developing a beautifully golden crust.
  • Use a large cookie scoop or ice cream scoop. It makes evenly sized fritters that cook at the same rate.
  • Check the internal temperature. The thickest part should reach 165°F for perfectly cooked chicken.
  • Drain briefly on paper towels. This removes any excess oil while keeping the fritters crispy.
  • Add a pinch of red pepper flakes if you like a little heat. It pairs nicely with the smoked paprika and cheddar.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. They're delicious reheated for quick lunches.
  • Reheat in a skillet or air fryer. This keeps the outside crispy much better than microwaving.
  • We love serving these with Instant Pot mashed potatoes and Easy Chicken and Mushroom Gravy for the ultimate comfort meal.
 
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