Chicken Fritters (With Leftover Chicken)

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These chicken fritters are a great way to repurpose some leftover chicken! Everything comes together in one bowl and in under 20 minutes, you’ll have a filling, high-iron meal ready to serve!

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I’m a big fan of rotisserie chickens for a simple weekday dinner option, but no one in our house is a big fan of the white meat. We love that moist and juicy dark meat, and oftentimes, the white meat can taste a little dry. These chicken fritters come out moist and juicy every time and will be your new favorite way to repurpose any leftover chicken! The secret ingredient here is the cream cheese which adds moisture and flavor to help combat that dryness!

If you’re looking for more ways to use up any leftover chicken, be sure to try out these mini chicken pot pies, chicken salad rollups, and broccoli and cheese chicken pinwheels as well!

What You’ll Need

Here is what you’ll need to make these chicken fritters:

Ingredients to make chicken fritters.
  • Shredded Chicken: I like to use leftover rotisserie chicken breast, but any type of leftover chicken will work.
  • Egg: Used as a binder to help hold these fritters together.
  • Cream Cheese: Adds moisture to the fritters to help prevent them from being too dry.
  • Mozzarella Cheese: For added flavor.
  • Flour: Used to help the fritters maintain their shape and hold together.
  • Salt: Optional ingredient for added flavor. Salt can be omitted if serving to a young baby.
  • Oil/Butter: To cook the fritters.

See the recipe card below for full information on ingredients and quantities.

Ingredient Substitutions & Additions

  • Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. You may also swap it with a liquid egg replacer like the brand Just Egg.
  • Flour: I used all-purpose flour for these fritters, but any type of flour may be used.
  • Cheeses: The cream cheese and mozzarella may be replaced with dairy-free cream cheese (like the brand Kite Hill) and dairy-free shredded cheese.
  • Spices: Feel free to add in other spices like paprika, onion powder, and/or garlic powder for added flavor.

Step By Step Instructions

Steps to make chicken fritters.

STEP 1: Add the chicken to a bowl and use a pair of kitchen scissors or a knife to chop it up into small pieces (Images 1 & 2). You should have about 1.5 cups of chicken once it is chopped.

STEP 2: Add the cream cheese, mozzarella, egg, flour, and salt (if using) to the bowl with the chicken (Image 3). Mix well until combined (Image 4).

STEP 3: Heat 1 tablespoon of oil or butter on a frying pan on medium-low heat.

Steps to make chicken fritters.

STEP 4: Scoop out heaping tablespoon-sized portions onto the pan and press down on the portions with the back of a spoon or a spatula to shape the portions into small fritters (Image 5).

STEP 5: Cook the fritters until golden, about 2 to 3 minutes per side (Image 6). Transfer them to a paper towel-lined plate to cool. The fritters should be slightly crisp on the outside and soft and tender on the inside.

Storage Instructions

Once cooled, store the chicken fritters in an airtight container in the refrigerator for up to 2 days. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 1 month. Reheat on high in the microwave for 20-30 seconds or until warmed through.

Chicken fritters served with broccoli and ketchup.

Tips For Success

  • I find that kitchen scissors are the easiest way to quickly chop up leftover chicken. I like to leave in some chunks for texture, but you can chop them up more if you prefer fewer chunks in the fritters.
  • Make sure to watch the fritters closely and flip them as soon as they start getting a golden color. Since the chicken is pre-cooked, they cook pretty quickly.
  • Feel free to add in extra spices for added flavor!
Chicken fritters served with broccoli and ketchup.

Recipe FAQs

Can I use dark meat for these chicken fritters?

Yes! I usually use white meat since it tends to be drier and less preferred over dark meat, but dark meat can be used as well. You can also use a mixture of white and dark meat.

Can I use a different source of protein for these fritters?

These fritters would work similarly with leftover turkey. You can also try out these green bean fritters, carrot fritters, and sweet potato fritters for some veggie-based fritter options!

What is the texture like of these fritters?

These fritters are soft-textured and perfect for babies and toddlers. They are lightly crisp on the outside and soft and tender on the inside.

What can I serve these fritters with?

These fritters pair well with your favorite dip like ketchup or ranch!

Other Fritter Recipes You’ll Love

If you tried these Chicken Fritters please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Chicken fritters served with broccoli and ketchup.
5 from 10 votes

Chicken Fritters (With Leftover Chicken)

These chicken fritters are a great way to repurpose some leftover chicken! Everything comes together in one bowl and in under 20 minutes, you'll have a filling, high-iron meal ready to serve!
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 12 mini fritters

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
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Instructions 

  • Add the chicken to a bowl and use a pair of kitchen scissors or a knife to chop it up into small pieces. You should have about 1.5 cups of chicken once it is chopped.
  • Add the cream cheese, mozzarella, egg, flour, and salt (if using) to the bowl with the chicken. Mix well until combined.
  • Heat 1 tablespoon of oil or butter on a frying pan on medium-low heat.
  • Scoop out heaping tablespoon-sized portions onto the pan and press down on the portions with the back of a spoon or a spatula to shape the portions into small fritters.
  • Cook the fritters until golden, about 2 to 3 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be slightly crisp on the outside and soft and tender on the inside.

Notes

  • I find that kitchen scissors are the easiest way to quickly chop up leftover chicken. I like to leave in some chunks for texture, but you can chop them up more if you prefer fewer chunks in the fritters.
  • Make sure to watch the fritters closely and flip them as soon as they start getting a golden color. Since the chicken is pre-cooked, they cook pretty quickly.
  • Feel free to add in extra spices for added flavor!

Nutrition

Calories: 54kcal, Carbohydrates: 1g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 31mg, Sodium: 41mg, Potassium: 51mg, Fiber: 0.03g, Sugar: 0.1g, Vitamin A: 75IU, Calcium: 18mg, Iron: 0.3mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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23 Comments

  1. Kaitlin says:

    Hi Lily, is there a substitute for cream cheese, or would the dish still be good if I don’t have cream cheese in the fridge?

    1. Lily Payen says:

      Hi Kaitlin! The cream cheese is pretty important for flavor so if you don’t have it on hand, I’d suggest swapping it out with a different type of cheese. It also helps with binding, so I wouldn’t omit some type of cheese altogether. I hope that helps!😊