Irresistible Cheesy Chicken Fritters with Garlic Aioli — Crispy Outside, Juicy Insid

Cheesy Chicken Fritters are a golden, crunchy delight that combine tender diced chicken, gooey mozzarella and bright herbs into small, pan-fried patties everyone will love. Paired with a tangy Garlic Aioli, these fritters become an irresistible appetizer, weeknight dinner, or party snack. This recipe is approachable, forgiving, and built to deliver reliable results — crisp edges, melty centers, and vivid flavor in every bite.

Why You’ll Love These Cheesy Chicken Fritters

These fritters strike a perfect balance between texture and flavor. The exterior crisps up in a shallow pan for satisfying crunch, while the interior remains tender and juicy thanks to diced chicken, binding eggs, and a splash of mayonnaise. Mozzarella yields the dreamy melty pull that turns each bite into pure comfort food. Fresh dill brightens the richness and lifts the profile, while a simple Garlic Aioli adds creaminess and acidity to cut through the fat — a pairing that feels both indulgent and well-rounded.

Ingredients & Their Roles

For the Chicken Fritters

1 1/2 lbs chicken breasts, diced — The main ingredient. Dicing the chicken small ensures quick, even cooking and a pleasant, meaty texture inside each fritter.
2 large eggs — Bind the mixture, offering structure while keeping the fritters tender.
1/3 cup mayonnaise — Adds moisture, richness, and helps the fritters stay juicy instead of drying out during frying.
1/3 cup all-purpose flour (or cornstarch/potato starch) — Creates cohesion and contributes to a slightly crisp exterior. Choose starch for a gluten-free alternative).
4 oz mozzarella, shredded — Melts into the center for gooey, stringy cheese pull and comforting richness.
1 1/2 tbsp fresh dill, chopped — Brings a fresh, herbaceous lift that complements the cheese and chicken.
1/2 tsp salt and 1/8 tsp black pepper — Essential seasonings that enhance and balance the flavors.
2 tbsp high-heat oil — For frying — neutral-flavored oils like canola, vegetable, or extra-light olive oil work best for consistent browning.

For the Garlic Aioli (Optional but Highly Recommended)

1/3 cup mayonnaise — Creamy base that pairs perfectly with the fritters.
1 garlic clove, pressed — Fresh garlic gives a pungent, aromatic kick that lifts the dip.
1/2 tbsp lemon juice — Brightens and balances the richness.
1/4 tsp salt & 1/8 tsp black pepper — Finishing seasonings to taste.

Step-by-Step Instructions

Prep the chicken. Pat chicken breasts dry. Using a sharp knife, dice the chicken into small, uniform pieces — roughly 1/3 inch. Chilled or slightly frozen chicken is easier to dice evenly; aim for consistency so fritters cook at the same rate.
Make the fritter mixture. In a large bowl combine diced chicken, eggs, mayonnaise, flour (or starch), shredded mozzarella, chopped dill, salt and pepper. Mix until ingredients are evenly distributed. The mixture should hold together when pressed; if it’s too wet, add a tablespoon of flour at a time until it firms up slightly.
Chill to firm up (important). Cover the bowl and refrigerate the mixture for at least 2 hours — overnight is even better. Chilling helps the fritters bind and keeps them from falling apart during frying. It also lets the flavors marry for deeper taste.
Heat the pan and oil. Place a large non-stick or well-seasoned skillet over medium heat. Add 2 tablespoons of high-heat oil and let it heat until shimmering but not smoking.
Form and fry the fritters. Using a heaping tablespoon (or a small ice cream scoop), drop portions of the chilled mixture into the hot oil. Flatten each mound gently with the back of a spoon to about 1/2 inch thickness for even cooking. Cook uncovered for 3–4 minutes until the underside is deeply golden and crisp.
Flip and finish. Flip carefully and cook another 2–3 minutes until the second side is golden and the fritter is cooked through. If the exterior is browning too fast before the center cooks, reduce heat slightly and cover for a minute to allow heat to penetrate — then uncover to crisp back up.
Drain and rest. Transfer cooked fritters to a wire rack or paper towel-lined plate to drain. Rest for a few minutes so the cheese sets slightly and you don’t burn your mouth when biting in.
Make the Garlic Aioli. While fritters cook, whisk together mayonnaise, pressed garlic, lemon juice, salt and pepper in a small bowl. Let the aioli rest for 10 minutes to soften the raw garlic’s edge and allow flavors to bloom.

Pro Tips for Perfect Cheesy Chicken Fritters

Uniform dice: Cut the chicken into consistent pieces to avoid uneven cooking — no one wants a burnt outside with pink center.
Chill the mixture: Resting in the fridge firms the batter and deeply improves texture and flavor cohesion.
Control heat: Medium heat yields crisp edges without over-browning; adjust if your pan runs hot.
Don’t overcrowd: Fry in batches so the pan temperature stays consistent for even browning.
Fresh cheese: Grate mozzarella yourself for better melt and texture — pre-shredded often contains anti-caking agents that inhibit perfect melting.
Test one: Cook a single fritter first to check seasoning and doneness; tweak salt/pepper as needed before frying the rest.

Serving Suggestions

Serve the Cheesy Chicken Fritters hot with a generous dollop of Garlic Aioli. They pair beautifully with a crisp green salad dressed in lemon vinaigrette, roasted seasonal vegetables, or a simple slaw. For a casual meal, nestle fritters in soft buns with lettuce and pickles for a playful chicken slider. On a snack table, arrange them on a platter with toothpicks and small bowls of aioli, sweet chili sauce, or tzatziki to give guests options.

Variations & Swaps

Spicy: Add 1/2 tsp smoked paprika and a pinch of cayenne for a smoky heat.
Herb swap: Replace dill with chopped parsley or basil for different herb notes.
Cheese swap: Try cheddar for tang, or fontina for creaminess.
Bake instead of fry: Brush patties with oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway, for a lighter version.