Chicken Fritters
Published Aug 24, 2026
Easy chicken fritters made with chopped chicken breast, Greek yogurt, mozzarella, and herbs, then pan-fried until golden brown.
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One of my favorite things to do with leftover chicken breasts is turn them into chicken fritters. They’re seriously soo good and way too easy to keep picking at. I use cheese and Stonyfield Organic Whole Milk Greek Yogurt in the mixture, so the inside stays really moist and gets almost gooey, while the outside cooks up super crispy. The Greek yogurt is one of those tried-and-true swaps I use all the time because it adds more protein and keeps the chicken from drying out. I can seriously eat a whole plate of these, so I usually make extra and crisp them back up in the air fryer for a snack later.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this recipe.
The yogurt turned out to be the whole backbone of these fritters, so that’s where I paid the most attention. I used Stonyfield Organic Whole Milk Greek yogurt because it’s thick and creamy, and that thickness is what holds the batter together around the chicken.
The chicken took some figuring out. I stuck with quarter-inch cubes rather than ground chicken on purpose, because the little pieces give you real bite and texture instead of a mushy fritter patty. The trick was making sure they were small enough to cook all the way through in the same time the outside took to brown, so I kept them on the smaller side and flattened each fritter gently once it hit the pan.
Cooking them was mostly about patience and space. The times I crowded the pan, they steamed and went pale instead of getting golden, so I kept it to about five at a time. Four minutes a side got me that crisp golden crust with the mozzarella melted through and the chicken cooked to temp. I serve these with a little yogurt sauce on the side, using the same Stonyfield yogurt, and they’re seriously soo good.
Happy Cooking!
– Yumna
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Chicken Fritters Ingredients
- Chicken: Use boneless skinless chicken breast cut into ¼-inch cubes. Keep the cubes small and even. If the pieces are too big, the fritter will be golden before the chicken is done. Chicken thighs work too if you want them a little juicier, same 1 pound.
- Stonyfield Organic Whole Milk Greek yogurt: The yogurt is what helps keep the chicken fritters from drying out and helps everything come together, so you really need a good one! If you’ve been around Feel Good Foodie for any length of time, you know that I only use Stonyfield Organic, which is made with 100% organic milk from pasture-raised cows, and I love that it’s a good source of calcium and really an excellent source of protein per serving too!
- Fritter mix-ins: Egg, flour, low-moisture mozzarella cheese, garlic, green onions, parsley, paprika, salt, and black pepper. Mince the garlic finely so it spreads through evenly instead of leaving raw bits. If you don’t have fresh parsley, use 2 teaspoons dried in place of the 2 tablespoons fresh. Shred the mozzarella cheese fresh off the block if you can, since pre-shredded cheese has anti-caking starch that keeps it from melting as smoothly. Another good melting cheese like provolone or Monterey Jack works. If your batter still feels wet after folding in the chicken, add flour a tablespoon at a time until it holds together.
- For cooking and serving: Olive oil for the pan and a yogurt sauce for serving. I use the same Stonyfield Greek yogurt for the sauce so it ties back to the fritters. Cook the fritters in batches with a little space between them, since a crowded pan steams them instead of giving you that golden crust.
How to Make Chicken Fritters
These step-by-step photos walk you through how to make . For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Chicken Fritters below
1. Whisk the Yogurt and Egg
Add the Greek yogurt and egg to a large bowl. Whisk until the egg is completely incorporated and the mixture looks smooth.
2. Add Flour and Seasonings
Stir in the flour, garlic, green onions, parsley, paprika, salt, and black pepper. Keep whisking until no dry flour remains and a thick batter forms.
3. Fold Chicken & Mozzarella
Add the chopped chicken breast and shredded mozzarella. Fold everything together until the chicken is evenly coated and the cheese is distributed throughout.
4. Finish the Fritter Mixture
Continue mixing until there are no loose pockets of batter at the bottom of the bowl. The mixture should look thick and hold together when scooped.
5. Shape the Chicken Fritters
Scoop portions into an oiled non-stick skillet and gently flatten them. Leave some room between each one so they brown rather than steaming together.
6. Cook Until Golden Brown
Flip once the bottoms are set and browned. Continue cooking until both sides are golden and the chicken reaches an internal temperature of 165°F.
Full Crispy Chicken Fritters Recipe
Chicken Fritters Recipe
Ingredients
- ⅓ cup Stonyfield Organic Whole Milk Greek yogurt
- 1 large egg
- ½ cup all-purpose flour
- 2 garlic cloves minced
- 2 green onions chopped
- 2 tablespoons chopped parsley
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound boneless skinless chicken breast cut into ¼-inch cubes
- ½ cup shredded mozzarella
- 2 tablespoons olive oil for cooking
- Yogurt sauce for serving
Instructions
- In a large bowl, whisk together the Greek yogurt and egg until smooth.
- Add the flour, garlic, green onions, parsley, paprika, salt, and black pepper. Whisk until a smooth batter forms. Fold in the chicken and mozzarella until everything is evenly coated.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Scoop about ¼ cup of mixture per fritter into the pan and gently flatten. Add 4 more fitters to the pan.
- Cook for 4 minutes per side, until golden brown and cooked through, or until the chicken reaches an internal temperature of 165°F. Remove and repeat with the remaining 1 tablespoon olive oil and remaining 5 fritters.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Do not overcrowd the skillet. Cooking five at a time gives each fritter enough room to brown around the edges. Too many in the pan will lower the heat and make them softer.
- Flatten the portions gently. Press each scoop just enough to create an even thickness. Fritters that are too thick may brown outside before the chicken cooks through.
- Wait until the first side is set before flipping. Moving them too early can pull the batter apart. The spatula should slide underneath without resistance.
- Check the center with a thermometer. Because chopped chicken can be difficult to judge visually, I check that the center reaches 165°F rather than relying only on the browned exterior.
Serving Ideas
- Serve with a dipping sauce. I usually keep it simple with yogurt sauce, tzatziki, or Toum (garlic sauce).
- Add a vegetable side. Roasted broccoli, sautéed green beans, or a cucumber tomato salad work well without making dinner feel too heavy.
- Turn them into a fuller meal. I serve chicken cheese fritters with Lebanese rice, roasted potatoes, or a simple pasta salad when I need something more filling.
Troubleshooting
The chicken may be cut too large, or the fritters may have been flipped before the first side set. Chop the chicken into small cubes, keep the portions compact, and wait until the spatula slides underneath easily.
The portions may be too thick, or the skillet may be too hot. Flatten each fritter to an even thickness and cook over medium heat so the center has time to reach 165°F before the outside gets too dark.
Crowding the skillet traps steam, and too little oil can keep the surface from browning evenly. Cook in batches with space between each fritter and let the oil heat before adding the mixture.
