This post may contain affiliate links. Read my disclosure policy. Everyone that tries these cheesy chicken fritters, loves them! They are easy to prepare and very flavorful. The cheese in the batter forms part of the outer crust and a creates an irresistible cheese pull as you bite into these yummy chicken fritters. Marinating the chicken makes it incredibly tender and juicy. You’ll want to marinate 2 hours or overnight; so there’s a make-ahead option! I served them with a really simple garlic aioli dip but these fritters are still super yummy without the dip (see, I highlighted all of the really important points for my speed readers). This recipe is really easy to double if you’re feeding a crowd. One of my readers, Nadia, shared these”Kotleti Nezhnost” or Tender Kotleti with us; a recipe her children and family love. These really are super tender! Nadia used cornstarch (gluten free option) instead of flour but I tested it both ways and I didn’t notice a difference in taste or flavor so you can really use either one for your batter. Oh and I added some fresh dill which which added great flavor. Somehow dill makes everything taste more Ukrainian. I’d love to claim it as a Ukrainian herb but I’d get hit with a firestorm in the comment section so I won’t go there. lol.
Watch How to Make Tender Chicken Fritters:
Ingredients for Tender Chicken Fritters:
1 1/2 lbs (3 large) chicken breasts 2 large eggs 5 Tbsp (about 1/3 cup) mayonnaise 1/3 cup all-purpose flour (or cornstarch or potato starch for gluten free option) 4 oz (1 1/3 cups) shredded mozzarella cheese 1 1/2 Tbsp chopped fresh dill 1/2 tsp salt and 1/8 tsp black pepper, or to taste Extra light olive oil, or any high heat cooking oil to sautee
How to Make Chicken Fritters (Kotleti):
Using a sharp knife, dice chicken into 1/3″ to 1/2″ thick pieces and set aside.
In a medium bowl combine batter ingredients: 2 eggs, 5 Tbsp mayo, 1/3 cup flour, 1 1/3 cups mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper. Stir until well combined. Stir in diced chicken, cover with plastic wrap and marinate in the refrigerator at least 2 hours, or overnight.
Heat a large non-stick pan over medium heat. Add 2 Tbsp oil and when oil is hot, add the chicken mixture a heaping tablespoon at a time (I used a flat ice cream scoop for uniform sizes). Pat down the fritters with the back of your spoon to flatten them slightly. Saute uncovered 3 – 4 min on the first side then flip and saute uncovered 3 min on the second side or until golden brown and fully cooked through. Repeat with remaining fritters. Remove to a paper towel lined plate.
Serve these chicken fritters with garlic aioli dip if desired and enjoy!! They’d also be great as mini sandwiches (sliders).
Nadia, thank you so much for sharing this new family favorite with us! 🙂
