Easy Cheesy Chicken Fitters Recipe

A delicious fritter that’s tender, juicy and packed with flavor.

These Cheesy Chicken Fritters are a surprising way to use chicken breast, but it really works. These fritters are tender, juicy and so flavorful. If you love easy chicken recipes⭐

You will love the crisp cheesy edges and juicy center of these chicken patties. These are even delicious at room temperature or chilled and you won’t be able to stop at just one. If you’re lucky enough to have leftovers, they re-heat really well on a skillet.

I typically make my fritters with vegetables but these are insane. The Greek yogurt marinade tenderizes the meat to perfection. I only marinated mine for 1 or 2 hours and they tasted like chicken thighs.

Make sure you cube your chicken into small pieces about the size of your thumb tip. Season generously with the spices I listed and toss to coat all. The marinade is simply two lightly beaten eggs, Greek yogurt, potato starch (or flour), shredded cheese of your choosing, dill and season the batter with salt and pepper. Mix it all together, toss in the chicken and mix again to coat well. Now its time to wait it out for an hour or two.

How to Serve Chicken Patties:

Honestly these chicken patties disappear just as soon as they are out of the pan, but you could serve them as appetizers, between sliders as mini chicken sandwiches or as a side for dinner. These are a crowd pleasing treat and seriously try them with that garlic aioli which is all kinds of yum!

If you’re pressed for time, you can cook this recipe right away after it is mixed but if you are patient or want to exercise the make-ahead option, refrigerate the mixture for 2 hours or overnight and the results will be even more juicy and flavorful.

The dip is also pretty important on this one. You can make it with mayonnaise or sub in Greek yogurt but please keep the rest the same as listed. It is tangy, sweet and finger licking good.


SERVINGS: 16 servings 

PREP TIME: 10 mins

COOK Time: 20 mins

Marinate Time: 1 hr

TOTAL TIME: 1 hr 30 mins


  • 1.5 lbs chicken breasts
  • chipotle powder, onion powder, garlic powder, dried oregano + salt to taste
  • 2 eggs
  • 1/3 cup Greek yogurt
  • 1/3 cup potato starch (or flour)
  • 4 oz shredded mozzarella
  • 1/4 cup dill, chopped
  • salt and pepper to taste
  • 2 tbs olive oil
optional dip:
  • 1/2 cup mayo
  • 1/4 cup yellow mustard
  • 2 tbs honey
  • 1 tbs white wine vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • salt to taste


  1. Cube your chicken into small pieces. Toss with the chipotle powder, onion powder, garlic powder, dried oregano and salt to taste.
  2. In a large bowl, lightly beat your eggs. Whisk in the yogurt, potato starch, mozzarella, dill, salt and pepper to taste.
  3. Toss in your chicken and mix to combine. Cover and refrigerate for 1 hour.
  4. Heat your oil on medium and working in batches, scoop out about 1/3 cup of the batter onto your HOT pan. Cook for about 4-5 minutes per side.
  5. They cook fast. When done, transfer to a paper towel lined platter and start on the new batch.
  6. I wiped down my pan clean and added some more olive oil to the pan for the second batch. You can also bake these in the oven at 400° for 17-20 minutes.


Calories: 92kcal | Carbohydrates: 3g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 105mg | Potassium: 215mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.4mg

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