Chicken Fritters
Add Preferred SourceChicken fritters are crispy, golden bites packed with flavor and just the right amount of crunch. They’re quick to make, easy to customize, and perfect for dipping in your favorite sauce. Great for lunch, dinner, or even a fun weekend snack.
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These chicken fritters have become a go-to in my kitchen whenever I want something quick, crispy, and irresistible. They’re crispy on the outside, tender in the middle, and full of flavor from the garlic, thyme, and that little tang of Dijon mustard. I love them for lazy dinners or weekend lunches when I want something comforting but not boring.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Fritters
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This chicken fritters recipe is simple with just a few easy steps and pantry staples. Here’s how I bring them together:
Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and thyme. This combo gives the fritters their crispy texture and amazing savory flavor.
I like using this non-slip mixing bowl so it doesn’t slide all over the counter while I’m whisking.
Stir the wet ingredients
In a large bowl, mix the beaten egg with milk, Dijon mustard, and freshly chopped parsley. This keeps the fritters moist and gives them a little extra kick. I grab my silicone whisk here since it’s gentle on my mixing bowls and whisks like a dream.
Combine everything
Pour the wet mixture into the dry ingredients and stir just until combined. Then fold in the finely chopped cooked chicken. The batter should be thick and sticky, just right for scooping.
If I’m using leftover chicken, I usually speed things up by snipping it with these heavy-duty kitchen shears straight into the bowl—faster and less cleanup than chopping.
Heat the oil
Pour vegetable oil into a large skillet until it’s about ½ inch deep. Place it over medium heat and give it a few minutes to get nice and hot.
You want the oil shimmering before you start frying. My 12-inch cast iron skillet is perfect for this—big enough for a batch without overcrowding.
Fry the fritters
Drop spoonfuls of the chicken mixture into the hot oil. Flatten them slightly with the back of the spoon if needed. Fry for 2 to 3 minutes per side until they’re golden brown and crispy.
Drain and serve
Use tongs or a slotted spoon to move the fritters to a plate lined with paper towels. This helps get rid of the extra oil. Serve them warm with your favorite dipping sauce—I love sweet and sour or honey mustard!
If I’m taking them to a potluck, I wait for them to cool and pop them into these food containers so they don’t get smushed. Then I tuck it into this insulated casserole carrier to keep everything warm without messing up the crispy texture.
Equipment
Ingredients
- 1 pound cooked chicken breast finely chopped
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 large egg beaten
- ¼ cup milk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley finely chopped
- Vegetable oil for frying
- Sweet and sour sauce
Video
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and thyme.½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon thyme
- In another bowl, mix the beaten egg with milk, Dijon mustard, and chopped parsley.1 large egg, ¼ cup milk, 1 teaspoon Dijon mustard, 1 tablespoon fresh parsley
- Combine the wet mixture with the dry ingredients, stirring just until everything comes together.
- Fold in the finely chopped cooked chicken until well coated.1 pound cooked chicken breast
- Heat vegetable oil in a large skillet over medium heat, filling it about half an inch deep. Once hot, drop spoonfuls of the mixture into the oil.Vegetable oil
- Fry the fritters for 2 to 3 minutes on each side, or until golden brown and crispy.
- Transfer them to a plate lined with paper towels to drain excess oil.
- Serve warm with a side of sweet and sour sauce for dipping.Sweet and sour sauce
Notes
- Chop chicken finely: The smaller the pieces, the easier it is to bind everything together.
- Use leftover chicken: Rotisserie chicken or meal-prepped chicken breast or even chicken thighs works perfectly. Just chop it up with a sharp knife.
- Mustard: A bit of plain yellow mustard or even Greek yogurt will do the job in a pinch if you’re out of Dijon.
- Test the oil: Drop in a small bit of batter—if it sizzles, it’s ready.
- Avoid overcrowding the frying pan: Fry in batches so they cook evenly and stay crispy.
- Cheesy chicken fritters: A little parmesan cheese, cheddar cheese, or mozzarella cheese can sneak in for extra flavor.
- Want it spicy?: Stir in a pinch of red pepper flakes or cayenne.
- Other fresh herbs: Try dill, green onions, or chives instead of parsley for a fresh finish.
- Serve right away: These taste best hot from the pan, with crispy edges still intact.
Storage and Reheating Instructions
- Fridge: Let the fritters cool completely, then pop them into an airtight container. They’ll keep in the fridge for up to 3 days.
- Freeze: If you want to freeze them for longer, freeze flat in a single layer, then transfer to a container or freezer bag. Thaw before reheating.
- Reheat: To reheat, toss them in a hot skillet or air fryer for a few minutes to bring the crisp back. Skip the microwave unless you’re okay with soft edges.
Nutrition
Recipe Notes and Tips
I keep a few tricks up my sleeve to make sure these chicken fritters turn out just right every time:
- Chop chicken finely: The smaller the pieces, the easier it is to bind everything together.
- Use leftover chicken: Rotisserie chicken or meal-prepped chicken breast or even chicken thighs works perfectly. Just chop it up with a sharp knife.
- Mustard: A bit of plain yellow mustard or even Greek yogurt will do the job in a pinch if you’re out of Dijon.
- Test the oil: Drop in a small bit of batter—if it sizzles, it’s ready.
- Avoid overcrowding the frying pan: Fry in batches so they cook evenly and stay crispy.
- Cheesy chicken fritters: A little parmesan cheese, cheddar cheese, or mozzarella cheese can sneak in for extra flavor.
- Want it spicy? Stir in a pinch of red pepper flakes or cayenne.
- Other fresh herbs: Try dill, green onions, or chives instead of parsley for a fresh finish.
- Serve right away: These taste best hot from the pan, with crispy edges still intact.
How to Store Leftover Chicken Fritters
If you somehow end up with leftovers, just let the fritters cool completely, then pop them into an airtight container. They’ll keep in the fridge for up to 3 days.
If you want to freeze them for longer, freeze flat in a single layer, then transfer to a container or freezer bag. Thaw before reheating. To reheat, toss them in a hot skillet or air fryer for a few minutes to bring the crisp back. Skip the microwave unless you’re okay with soft edges.
Our Top 3 Money Saving Tips for This Recipe
Here are my favorite budget-friendly tricks to keep this low carb chicken fritters recipe tasty and easy on your wallet:
- Leftover chicken: Use cooked chicken you already have instead of buying fresh.
- Stretch with pantry staples: Swap half the flour for oats or breadcrumbs.
- Buy in bulk: Stock up on chicken and freeze smaller portions.
What to Serve With Chicken Patties
Chicken fritters are super versatile, so I like to keep the sides simple and tasty. Try crispy air fryer fries, a fresh broccoli salad, or baked zucchini for balance. They’re also great with dipping sauces like sweet and sour, Chick-Fil-A sauce, chipotle sauce, aioli, or even good old ketchup. Whatever makes your plate happy!
More Chicken Recipes You Will Love
I keep these recipes in regular rotation because they’re simple, flavorful, and perfect when you want something that just works:
