These chicken fritters are an easy and delicious way to use up leftover chicken. Everything mixes in one bowl, and in under 20 minutes you’ll have a hearty, iron-rich snack or meal ready to serve.
I love rotisserie chicken for quick weeknight dinners, but white meat can sometimes be dry compared with juicy dark meat. These fritters stay moist thanks to a little cream cheese in the mixture. They’re tender inside with a lightly crisp exterior—an excellent way to transform leftover chicken into something everyone will enjoy.
Table of Contents
- What You’ll Need
- Ingredient Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Fritter Recipes You’ll Love
- Chicken Fritters (With Leftover Chicken) Recipe
What You’ll Need
Gather these simple ingredients to make chicken fritters:
- Shredded chicken: Leftover rotisserie or any cooked chicken.
- Egg: Binds the mixture.
- Cream cheese: Keeps the fritters moist and flavorful.
- Mozzarella cheese: Adds mild cheesiness.
- Flour: Helps the fritters hold their shape.
- Salt: Optional—skip for very young children or adjust to taste.
- Oil or butter: For cooking.
See the recipe card below for exact amounts and full details.
Ingredient Substitutions & Additions
- Eggs: Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, chilled 15 minutes) or a commercial egg replacer for an egg-free option.
- Flour: All-purpose works well, but other flours can be used if preferred.
- Cheeses: Swap cream cheese and mozzarella for dairy-free alternatives if needed.
- Spices: Add paprika, garlic powder, or onion powder to boost flavor.
Step By Step Instructions
STEP 1: Place the chicken in a bowl and finely chop it with kitchen scissors or a knife. You should end up with about 1.5 cups of shredded chicken.
STEP 2: Add the cream cheese, mozzarella, egg, flour, and salt (if using) to the chicken. Mix until evenly combined.
STEP 3: Heat 1 tablespoon of oil or butter in a frying pan over medium-low heat.
STEP 4: Drop heaping tablespoon-sized portions into the pan and press each portion gently with the back of a spoon or spatula to form small patties.
STEP 5: Cook until golden, about 2–3 minutes per side. Remove to a paper towel–lined plate to drain and cool. The fritters should be slightly crisp outside and tender inside.
Storage Instructions
Allow fritters to cool, then refrigerate in an airtight container for up to 2 days. To freeze, separate fritters with parchment paper in a freezer-safe bag and freeze up to 1 month. Reheat in the microwave on high for 20–30 seconds or until warmed through.
Tips For Success
- Kitchen scissors make quick work of shredding leftover chicken. Leaving a few small chunks adds texture, but chop finer if you prefer a smoother bite.
- Watch the fritters closely and flip when the edges turn golden—pre-cooked chicken heats quickly.
- Customize with extra spices or fresh herbs for more flavor.
Recipe FAQs
Yes. Dark meat works well and is naturally juicier; you can also mix white and dark meat.
Leftover turkey is a great substitute. Vegetable-based fritters—such as green bean, carrot, or sweet potato—are good alternatives if you want a meatless option.
They’re lightly crisp on the outside and soft, tender, and easy to chew on the inside—great for little ones.
Serve with your favorite dip such as ketchup, ranch, or a yogurt-based sauce.
Other Fritter Recipes You’ll Love
Green Bean Fritters
Apple Fritters (Fritters For Babies)
Carrot Fritters
Cheesy Zucchini Fritters
If you tried these Chicken Fritters, please leave a ⭐ star rating and share how they turned out in the comments—I love hearing from you!
Chicken Fritters (With Leftover Chicken)
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Ingredients
- 1 ½ cups leftover shredded chicken breast, 9 oz in weight
- 2 tbsp cream cheese, softened
- ¼ cup shredded mozzarella cheese
- 1 egg
- 2 tbsp all purpose flour
- ½ tsp salt, optional (or to taste)
Instructions
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Add the chicken to a bowl and chop into small pieces. You should have about 1.5 cups.
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Stir in cream cheese, mozzarella, egg, flour, and salt (if using) until combined.
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Heat 1 tablespoon oil or butter in a frying pan over medium-low heat.
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Scoop tablespoon-sized portions onto the pan and press to form small fritters.
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Cook 2–3 minutes per side until golden. Transfer to a paper towel–lined plate to cool slightly; they should be crisp outside and tender inside.
Notes
- Kitchen scissors are a fast way to chop leftover chicken; leave small chunks for texture if you like.
- Flip fritters as soon as they turn golden—pre-cooked chicken warms quickly.
- Add extra spices or herbs to customize the flavor.
Nutrition
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