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Chicken Fritters

Hello dear readers! Today, I’m so excited to share with you a game-changing recipe that you absolutely must try. Have you ever craved a dish that’s crispy on the outside, tender on the inside, and exploding with flavors? Yes? Well, get ready for my incredibly tasty Chicken Fritters. This recipe has been a hit in my family, and it’s the perfect comfort food that checks all the boxes for a scrumptious treat.

Why You’ll Love These Chicken Fritters:

Simple Ingredients: You’ll most likely have all these ingredients already sitting in your kitchen.
Quick to Make: You’re only 30 minutes away from sinking your teeth into these golden wonders.
Crispy & Juicy: Imagine biting into a crispy layer to reveal a juicy, flavorful interior. Divine!

What Are Chicken Fritters?
Imagine tender chunks of chicken enveloped in a fluffy, crispy crust. Chicken fritters are a versatile dish that can be a snack, an appetizer, or even a quick dinner, depending on how you serve them.

Are They Difficult to Make?
Not at all! In fact, making chicken fritters is so straightforward that even beginners will find it a breeze. If you can mix ingredients in a bowl and fry up some goodness in a pan, you’re all set!

Do I Need Special Ingredients?
Nope. The beauty of chicken fritters is that they come together with everyday ingredients you likely already have in your kitchen. Chicken, flour, an egg, and a few seasonings are pretty much all you’ll need.


  • 1 1/2 pounds boneless, skinless chicken breasts, cooked and torn into pieces
  • 1/2 cup all-purpose flour (about 4 ounces)
  • 1/4 cup cornstarch (about 2 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1 large egg, whisked
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup finely chopped parsley


  1. In a roomy mixing bowl, toss in your cooked, shredded chicken, flour, cornstarch, baking powder, salt, and black pepper. Why these specific dry ingredients? The flour and cornstarch are essential for that crispiness we all adore, and the baking powder makes the fritters light and airy. The salt and black pepper are your fundamental seasoning agents that you should never skip!
  2. Grab another bowl and combine mayonnaise, your whisked egg, grated Parmesan cheese, and finely chopped parsley. Mayonnaise adds creaminess and depth, the egg binds everything together, Parmesan gives that cheesy, nutty flavor, and parsley adds a touch of freshness and color.
  3. Carefully fold the wet mixture into the dry mixture. Stir gently until the two become one harmonious batter. Remember, don’t over-stir or you’ll risk making your fritters tough.
  4. In a large frying pan, heat about a half-inch layer of cooking oil over medium heat. You’ll know it’s ready when a small piece of batter sizzles upon contact. Scoop spoonfuls of the chicken mixture into the hot oil. Ah, listen to that satisfying sizzle!
  5. Cook each fritter for about 2-3 minutes per side. You’re looking for a glorious golden-brown hue. Once they’ve reached the pinnacle of fried perfection, transfer them to a plate lined with paper towels. This will get rid of any excess oil, keeping them irresistibly crispy.
  6. Choose Moist Chicken: Make sure your chicken isn’t too dry; otherwise, your fritters might turn out crumbly.
  7. Don’t Overcrowd: Fry a few fritters at a time. Crowding the pan will drop the oil temperature and make your fritters soggy.
  8. Oh, trust me, folks. Once you taste these Chicken Fritters, there’s no turning back. They make an ideal appetizer, snack, or even a meal when paired with a lovely salad or some sautéed veggies.


  • Moist Chicken: Make sure to use chicken that is cooked well but not too dry to avoid crumbly fritters.
  • Don’t Overmix: Stir the ingredients just enough to combine. Overmixing can lead to tough fritters.
  • Hot Oil: Ensure the oil is hot enough before frying. A small drop of batter should sizzle immediately when added.
  • Oil Depth: Maintain about a half-inch layer of oil in the pan for even cooking.
  • Cooking in Batches: Don’t overcrowd the frying pan; cook the fritters in batches to maintain the oil’s temperature.
  • Paper Towel Drain: Drain the cooked fritters on a paper towel to absorb excess oil and retain crispiness.


  1. Dixie Kyle

    When do you add the chicken pieces to the mixture? Do you stir them into the wet and then into the dry right away?

  2. Janie

    Recipes are goooooood.

  3. Bradley Wright


  4. Bradley Wright


  5. Diane Sansky

    Your recipes look so good.

  6. Sheryl Pullin

    Is the chicken shredded?

  7. Lynda Patterson

    Looks and sounds delicious, cant wait to try.

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