Easy Chicken Fritter Recipe
Chicken fritters are made with finely diced chicken breast, Dijon mustard, paprika and fresh parsley. A light breadcrumb coating becomes golden in the skillet, giving them a crisp outside and juicy chicken pieces in the center.
I’ve made them for different occasions and can confirm they work well for a family dinner, for lunch or an appetizer with dipping sauce. You can make them larger or smaller, depending how you’re planning to serve them.
Once you’ve tried chicken fritters freshly cooked from the skillet, frozen chicken nuggets won’t seem nearly as tempting!
Chicken Fritters at a Glance
- Prep time: 10 minutes
- Chilling time: 30 minutes
- Cook time: 10 minutes
- Servings: 6
- Cuisine: American
- Main ingredients: Chicken breast, breadcrumbs, egg, Dijon mustard and parsley
- Best served: Hot with vegetables, potatoes or dipping sauce
Why You’ll Love This Chicken Fritters Recipe
- No special equipment: You only need a sharp knife, mixing bowl and skillet.
- Simple ingredients: The recipe calls for chicken breast, breadcrumbs, an egg and common seasonings.
- Good for different meals: Make large fritters for dinner or smaller ones for an appetizer.
- Easy to prepare ahead: Mix and refrigerate the chicken earlier in the day, then shape and cook the fritters when needed.
- Plenty of serving options: These work with vegetables, potatoes, salads and several kinds of sauce.
Chicken Fritters Ingredients
- Boneless skinless chicken breasts: Cut the chicken into approximately ¼-inch (6 mm) pieces. Small, evenly sized pieces are easier to shape and cook more consistently.
- Italian breadcrumbs: Some of the breadcrumbs go into the chicken mixture and the rest is used for coating.
- Egg: One egg helps bind the diced chicken and breadcrumbs. I used a large egg but medium should also work.
- Dijon mustard: This seasons the chicken and adds a slight tang. I often add a bit extra – I love mustard!
- Fresh parsley: Finely chopped parsley adds a mild herbal flavor and a little color.
- Paprika: Paprika gives the fritters warm color and mild seasoning.
- Onion powder: This provides an even onion flavor without leaving pieces of onion in the mixture.
- Garlic powder: Garlic powder blends easily with the other seasonings.
- Black pepper: Freshly ground black pepper is best.
- Cooking oil: Choose a neutral oil such as vegetable, canola or sunflower oil.
How to Make Chicken Fritters
- Make the mixture: Combine the finely diced chicken with the egg, some of the breadcrumbs and the seasonings.
- Chill: Refrigerate the mixture so it firms up and becomes easier to handle.
- Shape and coat: Form the chicken mixture into patties, then coat them lightly with breadcrumbs.
- Pan-fry: Cook the fritters in batches until golden on both sides and fully cooked in the center.
Substitutions and Variations
- Chicken thighs: Boneless skinless chicken thighs can replace the chicken breasts. Trim away excess fat before dicing them.
- Plain breadcrumbs: Use plain breadcrumbs and add ½ teaspoon of dried Italian seasoning to the mixture.
- Panko breadcrumbs: Panko can give the coating a coarser texture. Press it gently onto each shaped fritter before frying.
- Fresh chives: Replace the parsley with finely chopped chives.
- Spicy chicken fritters: Add cayenne pepper, red pepper flakes or finely diced fresh chili.
- Smoked paprika: Swap the regular paprika for smoked paprika if you want a smokier taste.
- Parmesan: Add 2 tablespoons of finely grated Parmesan to the chicken mixture. Reduce the added salt because Parmesan is already salty.
- Gluten-free breadcrumbs: These can replace regular breadcrumbs, although you may need to adjust the quantity depending on how absorbent they are.
Chicken Fritters Recipe
Ingredients
- 2 pounds (900 grams) boneless skinless chicken breasts
- ¾ cup (75 grams) Italian breadcrumbs
- 1 large egg
- 1 teaspoon Dijon mustard
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- salt, to taste
- neutral cooking oil, as needed
- 2 chives (snipped)
Method
- Cut the chicken into ¼-inch pieces.
- Combine the chicken, ¼ cup of the breadcrumbs, egg, Dijon mustard, parsley, paprika, onion powder, garlic powder, black pepper and salt in a large bowl.
- Cover the bowl and refrigerate the mixture for 30 minutes.
- Put the remaining breadcrumbs in a shallow bowl.
- Divide the chilled chicken mixture into 12 equal portions.
- Lightly oil your hands and shape each portion into a disc approximately ½ inch thick.
- Coat each fritter lightly with the remaining breadcrumbs.
- Heat a thin layer of oil in a large skillet over medium heat.
- Cook the fritters in batches for 4 to 5 minutes per side, adding more oil between batches if needed.
- Check that the thickest fritter has reached an internal temperature of 165°F (74°C), then serve hot, garnished with chives if liked.
Notes
- Chicken thighs can replace the chicken breasts.
- Trim off excess fat before dicing the meat.
- Cut the chicken into small, evenly sized pieces so the fritters hold together and cook evenly.
- Don’t skip the chilling time because it helps firm the mixture before shaping.
- Plain breadcrumbs can replace Italian breadcrumbs.
- Add ½ teaspoon of dried Italian seasoning to the chicken mixture.
- Add cayenne pepper or red pepper flakes for spicier fritters.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooked and cooled fritters for up to 2 months, placing parchment paper between the layers.
Tips for Crispy Chicken Fritters
- Cut the chicken finely: Large pieces make the fritters more difficult to shape and may cook unevenly.
- Keep the pieces similar in size: Evenly diced chicken will finish cooking at roughly the same time.
- Don’t skip the chilling time: The mixture is easier to divide and shape once it has been refrigerated.
- Oil your hands: A little cooking oil prevents the raw mixture from sticking to your fingers.
- Keep the fritters fairly thin: Shape them about ½ inch thick so the centers cook before the coating becomes too dark.
- Use medium heat: High heat can brown the breadcrumbs too quickly and leave the chicken undercooked.
- Don’t crowd the skillet: Leave room between the fritters so you can turn them safely.
- Wait before flipping: Let the first side brown and firm up before carefully turning each fritter.
- Check with a thermometer: Appearance alone isn’t the most reliable way to check chicken. The center needs to reach 165°F (74°C).
- Adjust the oil between batches: Add another small amount if the skillet becomes dry.
What to Serve with Chicken Fritters
Serve the chicken fritters with garden salad, pasta and Parmesan salad or avodaco potato salad. Mashed or roasted potatoes, green beans, broccoli and coleslaw are more options.
For dipping, try ranch dressing, honey mustard, garlic mayonnaise, sweet chili sauce, buffalo sauce or barbecue sauce.
More Chicken Recipes
If you’re looking for another comforting chicken dinner, try English chicken pie or Spanish paprika chicken. And this grilled chicken BLT with avocado is a good choice for lunch.
How to Store Chicken Fritters
- Refrigerate: Let the cooked fritters cool, then keep them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Arrange the cooled fritters in a single layer and freeze until firm. Transfer them to a freezer container with parchment paper between the layers and freeze for up to 2 months.
- Thaw: Defrost frozen fritters overnight in the refrigerator.
- Reheat in a skillet: Warm them over medium-low heat with a small amount of oil until hot in the center.
- Reheat in the oven: Place them on a baking sheet and warm at 350°F (180°C).
- Reheat in an air fryer: Heat them at 350°F (180°C) until hot. Check frequently because the exact time depends on their size and your air fryer.
- Reheat in the microwave: Microwave them in short intervals. The fritters will heat quickly, although the breadcrumb coating won’t be as crisp.
Chicken Fritters FAQs
This recipe for chicken fritters is made with raw chicken breast cut into small pieces. The fritters are cooked in a skillet until they reach an internal temperature of 165°F (74°C).
The chicken pieces may be too large, the mixture may need more chilling time or the first side may not have cooked long enough before flipping. If the chilled mixture is still very loose, add another tablespoon of breadcrumbs.
Yes. Cover the bowl and refrigerate the mixture for up to 24 hours. Shape and coat the fritters shortly before you cook them.
Yes, although ground chicken (aka chicken mince) will produce a smoother texture similar to a chicken burger. Diced chicken gives the fritters a chunkier center.
Yes. Smaller fritters work well as appetizers or party food. They’ll cook more quickly, so check them before the full cooking time has elapsed.
The fritters should be golden on both sides and cooked in the center. Check the thickest one with an instant-read thermometer. It needs to reach 165°F (74°C).
Yes. Freeze the cooked and cooled fritters for up to 2 months. Using parchment paper between the layers prevents them from sticking together.
No. Regular breadcrumbs contain carbohydrates, so this particular recipe isn’t keto. You would need to replace them with a suitable low-carb coating and test the quantities before treating this as a keto recipe.
