Chicken Fritters

• Boneless Skinless Chicken Breasts – You can use boneless chicken thighs, too. I’ve even made these tender chicken fritters with a combination of light and dark meat to use up what I had on hand. Many of you have asked if you can use ground chicken, and you can, but the result is very different — see my chicken patties recipe for that version.
• Cheeses – A mix of shredded mozzarella and grated parmesan works perfectly, because the mozz gets extra melty and the parm crisps up nicely. You can swap the mozzarella with cheddar or even Gruyere if you like a stronger flavor.
• Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour here, which has a finer texture than most brands. You can also just use cornstarch like my grandma did (the amount is the same). Don’t use coconut flour, which is too drying.
• Fresh Herbs – I picked chives because I like to serve these chicken fritters with sour cream, and think chives pair particularly well with it. Fresh parsley or fresh dill would also work well. If you want to use dried herbs, use 1 tablespoon instead of 3.
• Eggs – To hold everything together. Flax eggs should work fine as a substitute.
• Spices – I kept it simple with garlic powder, sea salt, and black pepper, but feel free to get creative! Try a pinch of onion powder, paprika, or even Italian seasoning to make it your own.
• Olive Oil – For frying the chicken fritters. Avocado oil works great, too.

1. Chop the chicken into tiny pieces. To do this, I cut the chicken in half first horizontally (like butterflying it, but all the way through). Then, cut these thinner pieces into thin strips. Finally, stack the strips and cut crosswise to make small cubes. See my photo below for a visual!
2. Mix the ingredients together. In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well (I find tongs work best).
3. Refrigerate. Cover the bowl with plastic wrap and refrigerate for at least an hour.

3. Fry the chicken fritters. Heat the olive oil in a large skillet over medium heat. Scoop 1/4 cup of the mixture, flatten, and fry each side until golden brown and cooked through. Drain on a paper towel lined plate to soak up any excess oil. Repeat with the rest of the chicken mixture.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days. They do lose their crispness, but I actually love them cold — or see my reheating notes below to get them crisp again.
• Meal prep: I love these cheesy chicken fritters for meal prep because the mixture stores so well in the fridge (covered in plastic wrap). It will keep for up to 24 hours before frying.
• Reheat: You can crisp these up in a frying pan on the stove again, but my favorite method is actually my air fryer at 350 degrees F for a couple minutes.
• Freeze: Place the fritters in a single layer on a lined baking sheet, and freeze until solid. (This prevents them from sticking together.) Then, transfer to a zip lock bag and keep frozen for up to 3 months. Thaw before reheating.

Serving Ideas

I’ve totally enjoyed these chicken fritters on their own as a snack, but you can also serve them as a meal or appetizer:

• 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. One reader even told me she used guacamole, which I’m excited to try!
• 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.