Ingredients & Substitutions
Here I explain the best ingredients for my chicken fritters recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Chicken Fritters
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Adjust the chives to your taste. The amount I use here is pretty subtle, so double it if you want the flavor to be very noticeable. Reminder: chop the chicken very small! This is important to keep the patties from falling apart and allow them to cook quickly. I recommend 1/4-inch pieces. The chicken is easier to cut in small pieces if you place it in the freezer for 15-20 minutes. I’ve been making these impromptu, so usually end up skipping this step, and it works just fine without it (as seen in my video below). Refrigerating makes the fritters easier to flip. You can cook them right away if you’re in a rush, but they fall apart more easily. Make the mixture the day before if you know you’ll be busy! I recommend a nonstick pan for this chicken fritters recipe. I love my cast iron, but it sticks more easily with all the cheese in these. The nonstick pan I use is hard-anodized and the surface is still great after 8 years of use! Make sure the chicken pieces are in a single layer when you flatten the fritters. If they are too thick, they may not cook through by the time they get golden. I use a 1/4 cup measuring cup, and the patties come out to about 1/4 to 1/3 inch thick and 3 inches across. It’s also the perfect size to flip easily. Flip carefully with a very thin spatula. I love this turner even though it’s not really meant for this purpose, because it’s thin and slides underneath so well. Don’t flip too soon. You want them golden to get crispy! Plus, they will stick and fall apart if you flip before they brown. If the fritters brown too quickly, lower the heat. You can check doneness by cutting a fritter open, or use a meat thermometer to confirm it reaches 165 degrees F. Just make sure you’re measuring in the chicken parts and not around them. Don’t worry if the temperature goes higher — these stay juicy! If the pan gets dry after a couple of batches, add a little more oil. You don’t want so much that your chicken fritters get greasy, but enough to prevent sticking.
Sauce – Like I mentioned earlier, I love these with a dollop of sour cream. You can also dip them in ranch, garlic aioli, tzatziki sauce, or even ketchup. Salads – If you’re serving chicken fritters as a main course, they pair perfectly with a side of broccoli slaw or my arugula salad. Roasted Veggies – You can roast any vegetables you’ve got! My go-tos this fall are balsamic brussels sprouts, roasted sweet potatoes, or mixed root veggies.
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Tips: Check out my recipe tips above! I’ve got ways to prevent your chicken fritters from falling apart and how to get that perfect golden-brown crust while keeping them tender. Dipping sauces: These are juicy and flavorful on their own, but even better dipped in sour cream, ranch dressing, garlic aioli, tzatziki sauce, or ketchup. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheating: Warm in a skillet over medium heat, or air fry. Freezing: Freeze on a lined baking sheet until solid, then keep frozen in a zip lock bag for up to 3 months. Thaw before reheating.
She passed away this past summer (at 98) and I miss her immensely. She was an amazing cook, always trying to help others, and also a force. When times were hard, she would say a phrase that translates to, “For life you have to fight.” I’m so grateful that I got to write down some of her recipes. Food has a way of bringing back memories.
