For the Fritters:
2 cups cooked chicken, finely shredded or chopped (rotisserie chicken is perfect)
1 large egg, lightly beaten
⅓ cup mayonnaise (adds incredible moisture and flavor)
⅓ cup all-purpose flour (or gluten-free 1:1 blend)
¼ cup grated Parmesan cheese (the kind in the green can works; fresh is even better)
2 tablespoons fresh parsley or chives, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika (optional, but lovely)
Salt and pepper to taste
2-3 tablespoons oil for frying (vegetable, canola, or avocado)
Optional But Wonderful Add-Ins:
½ cup shredded mozzarella or cheddar – for melty, cheesy centers
2 tablespoons chopped sun-dried tomatoes – for sweet-tangy pops
¼ cup corn kernels – for sweetness and texture
2 tablespoons crumbled bacon – because bacon
A pinch of cayenne or red pepper flakes – for heat lovers
For Serving:
Lemon wedges
Your favorite dipping sauce (see suggestions below)
The Method: Simple, Quick, Foolproof
Step 1: Prepare Your Chicken
Finely shred or chop your cooked chicken into small, uniform pieces. This ensures every bite of fritter contains chicken, rather than clumps. If using rotisserie chicken, remove the skin and discard (or save it for another use—chicken skin salt, anyone?).
Step 2: Mix the Fritter Batter
In a medium bowl, combine the chicken, beaten egg, mayonnaise, flour, Parmesan cheese, herbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until everything is well combined and the mixture holds together when pressed.
If using any optional add-ins (cheese, sun-dried tomatoes, corn, bacon), fold them in now.
The texture test: The mixture should be moist but not wet. If it seems too loose to hold together, add another tablespoon of flour. If it seems dry, add another tablespoon of mayonnaise or a splash of milk.
Step 3: Shape the Fritters
Using your hands or a cookie scoop, form the mixture into patties about 2 inches in diameter and ½ inch thick. You should get 10-12 fritters.
Place them on a parchment-lined baking sheet or plate as you work.
Step 4: Pan-Fry to Golden Perfection
Heat a large skillet over medium heat and add enough oil to coat the bottom generously (about 2-3 tablespoons).
When the oil is shimmering, carefully place the fritters in the skillet, working in batches to avoid crowding.
Cook for 3-4 minutes per side, until deep golden brown and crisp. The fritters should release easily when the first side is ready—if they stick, give them another minute.
Transfer cooked fritters to a paper towel-lined plate to drain briefly. Keep warm in a 200°F oven while you cook remaining batches.
Step 5: Serve Immediately
These fritters are at their absolute best within minutes of leaving the skillet. Serve hot with lemon wedges and your choice of dipping sauces.
Pro-Tips for Fritter Perfection
1. Finely Shredded Chicken Matters
The smaller and more uniform your chicken pieces, the better the fritters will hold together. Pulse leftover chicken in a food processor for quick, consistent shreds.
2. Don't Skip the Mayonnaise
It might seem unusual, but mayonnaise adds incredible moisture and richness while helping the fritters brown beautifully. Trust it.
3. Test One First
Fry a single test fritter to check seasoning and texture. Adjust the remaining mixture if needed—more salt, more flour, more moisture.
4. Maintain Oil Temperature
If the oil gets too hot, the outside will burn before the inside cooks through. If it's not hot enough, fritters will absorb oil and become greasy. Medium heat is your friend.
5. Drain Well
Paper towels are non-negotiable. They absorb excess oil and keep the crust crisp.
Dipping Sauces to Elevate Your Fritters
Honey Mustard:
¼ cup mayonnaise + 2 tablespoons honey + 1 tablespoon Dijon mustard + squeeze of lemon
Garlic Aioli:
½ cup mayonnaise + 2 cloves minced garlic + 1 tablespoon lemon juice + pinch of salt
Buffalo Sauce:
¼ cup hot sauce + 2 tablespoons melted butter + splash of vinegar
Honey Sriracha:
¼ cup honey + 2 tablespoons sriracha + 1 tablespoon rice vinegar
Creamy Herb Dip:
½ cup sour cream + 2 tablespoons chopped fresh dill + 1 tablespoon lemon juice + 1 minced garlic clove
Simple Lemon-Dill Sauce:
½ cup Greek yogurt + juice of ½ lemon + 1 tablespoon fresh dill + salt and pepper
Endless Variations
Buffalo Chicken Fritters:
Add 2 tablespoons buffalo sauce to the mixture. Serve with blue cheese dressing and celery sticks.
Greek Chicken Fritters:
Add ¼ cup crumbled feta, 2 tablespoons chopped kalamata olives, and 1 teaspoon dried oregano. Serve with tzatziki.
BBQ Cheddar Fritters:
Add ½ cup shredded cheddar and 2 tablespoons barbecue sauce to the mixture. Serve with extra BBQ sauce for dipping.
Italian Chicken Fritters:
Add ¼ cup chopped sun-dried tomatoes, 2 tablespoons fresh basil, and ½ teaspoon dried oregano. Serve with marinara sauce.
Southwest Chicken Fritters:
Add ¼ cup corn kernels, 2 tablespoons chopped pickled jalapeños, and ½ teaspoon cumin. Serve with salsa and sour cream.
Lemon-Herb Chicken Fritters:
Add 1 tablespoon lemon zest and 2 tablespoons each fresh dill and parsley. Serve with lemon wedges.
What to Serve Alongside
As a Main Dish:
Simple green salad with lemon vinaigrette
Roasted vegetables (asparagus, broccoli, or green beans)
Creamy mashed potatoes or polenta
Rice pilaf or quinoa
As an Appetizer:
Arranged on a platter with multiple dipping sauces
Skewered with toothpicks for easy grabbing
Alongside a vegetable crudité platter
In a Sandwich:
Tuck fritters into a soft bun with lettuce, tomato, and your favorite sauce
Add a fried egg for breakfast-brunch glory
On a Salad:
Crumble warm fritters over mixed greens with avocado, corn, and a lime-cilantro dressing
Storage and Reheating
Refrigerator:
Store cooled fritters in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Reheating:
The air fryer is your best friend here. Air fry at 375°F for 3-4 minutes until hot and re-crisped. Alternatively, reheat in a 375°F oven on a wire rack for 8-10 minutes. The microwave will make them soggy—avoid if possible.
Freezer:
Arrange uncooked fritters on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the cooking time. Cooked fritters can also be frozen and reheated in the air fryer or oven.
Your Chicken Fritter Questions, Answered
Can I bake these instead of frying?
Yes! Place fritters on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F for 15-18 minutes, flipping halfway through. They won't be quite as crispy as pan-fried, but they're still delicious and significantly lighter.
Can I use canned chicken?
You can, but the texture and flavor will be noticeably inferior. Leftover rotisserie or poached chicken is vastly superior. If you must use canned, drain it extremely well and fluff it with a fork before measuring.
My fritters fell apart in the pan. What went wrong?
Several possible culprits: the mixture was too wet (add more flour), the chicken wasn't finely shredded enough, or you flipped them too early. Let them form a good crust before attempting to flip.
Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate, so handle gently.
Can I make them dairy-free?
Yes! Omit the Parmesan or use a dairy-free alternative. Use dairy-free mayonnaise. The fritters will still be delicious.
Can I double the recipe?
Absolutely. These disappear fast, so doubling is often wise. Cook in batches to avoid crowding the pan.
