Cheesy Spicy Chicken Fritters
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.
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 lickin good.
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Cheesy Spicy Chicken Fritters
Ingredients
- 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
Instructions
- Cube your chicken into small pieces. Toss with the chipotle powder, onion powder, garlic powder, dried oregano and salt to taste.
- In a large bowl, lightly beat your eggs. Whisk in the yogurt, potato starch, mozzarella, dill, salt and pepper to taste. Toss in your chicken and mix to combine. Cover and refrigerate for 1 hour.
- 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. They cook fast. When done, transfer to a paper towel lined platter and start on the new batch. 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.
Notes
Nutrition
Hungry for more?
followed this recipe to the T and its not at all what I was expecting. very bland and falls apart easily in the pan. since there is no amount on the seasoning let me say if you think you’ve added enough add more! and salt again at the end. All these ingredients are bland so you will need alot. Wish I had put more cheese as well you can’t tell it’s there. also if I could go back I would have omitted the oregano. just seems like it’d be better without as that is the only flavor that comes through.
could you use ground chicken to make this?
Such a wonderful recipe. It was super tasty and easy to make. Thank you for constantly amazing recipes 🙂
Made these spicy cheese fritters and the recipe is a keeper. Loved them. My sister didn’t care for the dripping sauce but I loved it…. tasted like Honey mustard salad dressing.
Hi GIna, glad you liked the dish and dip! Thanks for the kind review !!
Tasty and fun to make. Thank you. Paired the fritters with guacamole ‘cos that’s what we had!
Hi Gillian, sounds amazing with guacamole! Great feedback!
Have you tried them in an airfryer?
HI Grobert, I havent but should work no problem!
This recipe needs some cleaning up. Chipotle powder and oregano are listed in the ingredients but no indication of the amounts. Do they go into the mix with the chicken? Also, is there onion powder and garlic powder in both the chicken mix and the dip?
How is this keto with potato starch or flour in the recipe? Can you substitute almond flour?