I go through phases where I try to eat healthier. Usually right before swimsuit season, if you know what I mean. When that time comes, I start looking for low carb dinner ideas that my whole family will actually eat. Keto chicken. Chicken patties. Zoodles. Stuff like that.
I made these fried cheesy chicken cakes on a whim last month and my whole family lost their minds over them. Golden and crispy on the outside with melty mozzarella running through every bite. That combo of cheesy chicken with fresh herbs is something you won’t forget once you’ve tried it.
These chicken fritters came together so fast I almost didn’t believe it. You don’t need a ton of fancy ingredients and the whole thing takes about 30 minutes from start to finish.
The flavor really caught me off guard. Mozzarella gives them this stretchy, gooey pull when you bite into them, and the basil and chives keep it from being too heavy. I tossed some ranch on the side and my kids were dunking them like it was a competition.
My neighbor stopped by while I was frying up a batch and I ended up sending her home with a plate. She texted me that night asking for the recipe.
If you’re looking for a low carb dinner that actually tastes like something you’d order out, this is it. They work as a main course on busy nights or you can make smaller ones for a party appetizer. Either way, people are going to ask you how you made them.
Why You’ll Love This Recipe
This is one of those meals that sounds fancy but takes almost no effort to pull off.
- Keto chicken done right: Almond flour keeps these totally low carb without sacrificing any of that crispy, fried chicken texture you’re craving.
- Ridiculously cheesy: Mozzarella melts all through the patties so every single bite has that gooey cheese pull.
- Budget-friendly and fast: You probably already have most of these ingredients sitting in your kitchen, and the whole recipe comes together in under 30 minutes.
- Perfect for picky eaters: My kids won’t touch half the stuff I make, but these cheesy chicken cakes disappear every time.
- Great for meal prep: Make a big batch on Sunday and you’ve got lunches or quick dinners knocked out for the week.
Ingredient Notes and Substitutions
You can play around with this recipe pretty easily to make it your own.
- Chicken breast: Slice it as thin as you can. Ground turkey works here too. Just brown the turkey first and follow the rest the same way.
- Almond flour: This is what keeps these chicken fritters low carb and keto friendly. Coconut flour can work in a pinch but use about half as much because it soaks up way more moisture.
- Mozzarella cheese: Shred it yourself off the block. The pre-shredded bags have a coating on them that messes with how the cheese melts. You could also try pepper jack if you want a little heat.
- Fresh herbs: The basil and chives give these so much flavor. Dried herbs will work if fresh isn’t available, just use about a third of the amount.
- Spice it up: Toss in some cayenne pepper or a bit of curry powder if you want to change things up.
Tips for Success
A few things that’ll help you nail these every time.
- Cut your chicken thin: The thinner your chicken pieces are, the faster they cook and the better they bind with everything else in the batter.
- Get that oil temperature right: If the oil isn’t hot enough, your chicken patties will absorb too much grease and end up soggy instead of crispy. Wait for a sizzle before you start dropping them in.
- Don’t overcrowd the pan: Give each one some breathing room so they fry evenly. Work in batches if you need to.
- Watch them closely: These go from golden to burnt pretty fast. Flip them as soon as you see that deep golden color creeping up the edges.
Storage and Reheating
Pop your leftover cheesy chicken cakes into a sealed container and they’ll keep in the fridge for up to 4 days. When you’re ready to eat them again, the air fryer at 375 degrees for about 3 to 6 minutes is the best way to get that crunch back.
You can freeze these chicken patties too. Lay them flat in a freezer bag or airtight container and they’ll stay good for up to 3 months. Thaw them in the fridge overnight and reheat in the air fryer or a hot skillet for best results.
Serving Suggestions
Ranch dressing is the obvious move here and honestly it’s hard to beat. But honey mustard or a garlic aioli are both really good with these too. Add some avocado slices on top for a lil something extra.
For a full low carb dinner, serve them next to a simple side salad or some roasted broccoli. My family likes them on top a bed of mixed greens with a squeeze of lemon. Or with some zucchini muffins when you want a little treat.
FAQs
What exactly is a fritter?
A fritter is a small patty or cake of food that’s been pan fried or deep fried until it’s crispy on the outside and tender inside. You can make fritters out of just about anything. These cheesy chicken fritters fall right into that category with their golden crust and soft, melty center.
Can I use a different cheese?
Absolutely. Cheddar, pepper jack, or even goat cheese would all work here. Parmesan is another good one if you want a sharper flavor. Just make sure whatever cheese you pick melts well.
Are these good for meal prep?
These are great for meal prep. Make a double batch on the weekend and store them in the fridge. They reheat well and taste just as good on day three as they did fresh out the skillet.
Notes
This recipe came from my aunt who used to make something similar every Sunday after church. Her version used regular breadcrumbs but I swapped in almond flour to keep it keto friendly. She’d pile them on a big plate in the middle the table and everyone grabbed them with their hands.
My kids call these “cheese nuggets” and honestly that’s a pretty accurate description. They ask for them at least twice a month now, so I always try to keep the ingredients stocked.
Fried Cheesy Chicken Patties
Ingredients
- 1 ½ lbs. Boneless skinless chicken breast
- 2 Medium eggs room temperature
- ⅓ cup Almond flour Locks in moisture while keeping it low-carb
- 1 cup Shredded mozzarella cheese
- 2 Tbsp. Fresh basil chopped
- 2 Tbsp. Fresh parsley chopped
- 2 Tbsp. Fresh chives chopped
- ½ tsp. Garlic powder
- Salt and black pepper to taste
- 1 –2 Tbsp. Olive oil for pan-frying
Instructions
- Place your raw chicken breasts on a cutting board. Using an exceptionally sharp knife, slice the meat into paper-thin strips, then cross-cut them into incredibly fine, uniform 1/3-inch diced pieces. Pro Tip: Slicing the chicken this small is the secret to structural integrity. If the chicken chunks are too large, the batter won’t be able to span the gaps, causing the fritters to break apart and dump their cheese directly onto the pan.
- In a large mixing bowl, combine the finely diced chicken, almond flour, shredded mozzarella, chopped basil, parsley, chives, garlic powder, salt, and black pepper.
- Crack the two room-temperature eggs directly into the bowl. Use a sturdy spoon or your hands to vigorously knead and mix the ingredients together until a sticky, highly uniform paste forms.
- The Binding Rest: Cover the bowl with plastic wrap and let it sit undisturbed on the counter for 10 minutes (or in the fridge for up to 2 hours). Crucial: Giving the batter a brief rest allows the egg albumens and the starches in the almond flour to hydrate and fuse together around the chicken fibers. This creates a dense protein shield that traps the melting mozzarella inside the patty as it cooks.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Wait until the oil shimmering before adding the food.
- Scoop heaping tablespoons of the chicken mixture into the hot skillet, leaving at least a 1-inch perimeter around each mound. Use the back of a flexible spatula to gently press down on the tops, flattening them into uniform, even disks.
- Sauté uncovered for 4 to 5 minutes on the first side without moving them, allowing a deep golden brown crust to lock in. Flip carefully and sauté for an additional 4 minutes until the chicken is fully cooked through and the cheese is beautifully caramelized on the edges. Transfer the hot fritters to a paper towel-lined plate to drain before serving.
