Every time I make these chicken fritters, I’m transported back to the creaky farmhouse kitchen where my grandmother would stand by the stove in her faded apron, humming a tune while frying up golden patties that filled the room with a smell you’d never forget. These fritters are simple, hearty, and loaded with everything that makes comfort food special—tender chicken, a little crunch, and a whole lot of love.
Why This Recipe Works
- Uses basic pantry ingredients: You won’t need anything fancy—just a few staples and leftover cooked chicken will do.
- Pan-fried perfection: These are shallow-fried to crisp golden brown outside while staying moist and tender inside.
- Perfect for using up leftovers: This recipe gives leftover roasted or boiled chicken a new, delicious life.
- Kid-friendly and freezer-friendly: These are easy to portion, reheat well, and can even be frozen after cooking.
- Adaptable and nostalgic: Just like Grandma used to do, you can tweak the spices or add in extras from the garden or pantry.
Ingredients
- 2 cups cooked chicken, finely chopped or shredded
- 2 large eggs
- ½ cup all-purpose flour
- ⅓ cup mayonnaise
- ⅓ cup shredded cheddar cheese
- ¼ cup chopped green onions
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil, for frying (about ½ cup)
Equipment Needed
- Large mixing bowl
- Cutting board and knife
- Measuring cups and spoons
- Cast iron skillet or frying pan
- Spatula or slotted spoon
- Paper towels or wire rack for draining
Instructions
Step 1: Chop and Mix the Chicken
Start by chopping your cooked chicken finely—use leftover roasted chicken, rotisserie chicken, or even boiled breast meat. Add it to a large mixing bowl. Back in the day, nothing went to waste, and this was one of the best ways to stretch Sunday’s roast chicken into Monday’s dinner.
Add the flour, eggs, mayonnaise, shredded cheddar, green onions, garlic powder, salt, and black pepper. Mix until everything is well combined. The mixture will be thick and sticky, almost like a thick pancake batter. If it feels too runny, add a spoonful of flour. If it’s too dry, a little extra mayo or a splash of milk will help bind it.
Tip: Let the mixture rest for 10 minutes so the flour absorbs moisture and everything binds together more firmly.
Step 2: Heat the Oil
Pour about ½ inch of vegetable oil into a heavy-bottomed skillet or cast iron pan. Heat the oil over medium heat until it shimmers—around 350°F if you’re using a thermometer. Grandma never used one, of course—she’d just toss in a tiny pinch of batter and listen for the sizzle. If it sizzled right away and floated, the oil was ready.
Tip: Don’t overcrowd the pan. Work in batches so the oil temperature stays consistent and your fritters get crisp, not soggy.
Step 3: Drop and Fry
Scoop the batter using a spoon or small ice cream scoop, then gently drop it into the hot oil. Flatten slightly with the back of a spoon if you want a wider patty. Fry 3–4 fritters at a time, turning once, until golden brown on both sides—about 3–4 minutes per side. The outsides should be deeply golden and crisp, and the inside warm and tender.
Transfer to a plate lined with paper towels or a wire rack to drain excess oil. Repeat with remaining batter.
Tip: Resist the urge to flip too early. Let one side set fully so they don’t fall apart or soak up oil.
Step 4: Serve Warm
Once they’ve drained, serve the fritters warm and fresh from the pan. We used to pair them with whatever was in the fridge—dill pickles, a bit of coleslaw, or a drizzle of spicy mustard. These days, they’re just as good with ranch, hot sauce, or a dollop of sour cream.
Optional: Garnish with a sprinkle of green onions or fresh parsley for a bit of color.
Tips and Tricks
Use finely chopped chicken for even texture
Shredded chicken works, but chopping it up more finely helps the fritters hold together better and cook evenly. It also gives you more crisp edges—those golden bits are the best part.
Don’t skip the mayo
It sounds unconventional, but the mayo adds moisture and richness. It was one of Grandma’s secret ingredients for making anything creamy without cream. If you’re not a fan, substitute with plain Greek yogurt or sour cream.
Fry in cast iron for even heat
A well-seasoned cast iron pan holds heat beautifully and gives your fritters an even, deep golden crust. Avoid nonstick pans if possible—they don’t get hot enough for that farmhouse-style fry.
Keep them warm in the oven
If you’re making a big batch, keep cooked fritters on a baking sheet in a 200°F oven while you fry the rest. That way, everyone gets them hot at the table.
Freeze for later
Let cooked fritters cool completely, then freeze in a single layer. Once frozen, transfer to a zip-top bag. Reheat in the oven at 375°F for 12–15 minutes, flipping once.
Recipe Variations
- Cheesy Herb Fritters: Add ½ tsp dried thyme or rosemary and an extra ¼ cup cheese for a deeper flavor.
- Spicy Southern-Style: Mix in ¼ tsp cayenne pepper and a dash of hot sauce to the batter for a kick.
- Veggie-Packed: Add grated zucchini or finely chopped spinach (well-drained) to sneak in some greens.
- Corn & Chicken Fritters: Add ⅓ cup of sweet corn for a touch of sweetness and texture.
- Gluten-Free Version: Use almond flour or a gluten-free all-purpose flour blend in place of wheat flour.
Frequently Asked Questions
Can I make the fritters ahead of time?
Yes. You can prepare the mixture a day in advance and store it in the fridge. You can also fry the fritters fully and reheat them in the oven. For best texture, avoid microwaving—they’ll soften too much.
Can I use canned chicken?
Yes, but be sure to drain it very well and flake it finely. Canned chicken tends to have more moisture, so you may need to add an extra tablespoon of flour to help it hold.
What oil should I use for frying?
Neutral oils with a high smoke point work best—vegetable, canola, sunflower, or avocado oil. Avoid olive oil or butter, as they may burn before the fritters are fully cooked.
Can I air-fry these fritters?
You can try, but they may not get as crisp as pan-frying. Lightly spray the air fryer basket and fritters with oil. Cook at 375°F for 8–10 minutes, flipping halfway through. The flavor’s still great, but the texture will differ slightly.
What should I serve with chicken fritters?
These pair well with mashed potatoes, coleslaw, garden salad, or even tucked inside a biscuit or slider bun for a hearty sandwich. You can also serve with dipping sauces like honey mustard, ranch, or spicy aioli.
Summary
These rustic chicken fritters are the kind of dish that brings everyone to the table. Crispy on the outside, soft and flavorful inside, they’re simple, old-fashioned, and packed with comfort. Whether you’re using up leftovers or starting from scratch, this is one of those recipes that just feels like home.
Old-Fashioned Chicken Fritters: A Taste of Childhood
Course: Cooking4
servings15
minutes20
minutes300
kcalIngredients
2 cups cooked chicken, finely chopped
2 large eggs
½ cup all-purpose flour
⅓ cup mayonnaise
⅓ cup shredded cheddar cheese
¼ cup chopped green onions
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
Vegetable oil, for frying
Directions
- Combine chopped chicken, eggs, flour, mayo, cheese, green onions, and seasonings in a bowl.
- Mix until well combined. Let rest for 10 minutes.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of batter into hot oil. Flatten slightly.
- Fry 3–4 minutes per side, until golden and crisp.
- Drain on paper towels. Serve warm.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
