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These are tender, yummy and juicy and definitely full of flavor, and a fun recipe for chicken breasts for a change of pace.  The aioli sauce is a must-have with these to amp up the flavor even more!  Just take a look at the chicken fritters in that aioli sauce; you will want to double the recipe and dip all kinds of veggies into it as well.


If you like, you can serve them on my Sandwich Thins to make a full meal deal, or simply serve them with a simple salad on the side to make things quick and easy.  You will love this easy chicken fritter recipe, and will want to make it again and again.  It would even make a fancy appetizer for guests at a party or a take-along for a friend’s party. This is finger food at its best!


The chicken is sliced in half longitudinally and then cut into long, skinny strips which are then cut into very small cubes to allow for even cooking of the fritters.  Also, it is a lot easier to cook them, if you don’t overcrowd the pan.  In addition it is easier to flip them carefully without breaking them apart.

All the ingredients are added to a large mixing bowl and mixed thoroughly.  This chicken mixture can be customized to your liking, but just remember to dice the chicken small to get even cooking and to prevent them from falling apart.  One nice addition to these fritters could be green onions chopped finely; however, these are great as written.  You can also add chopped green onions to the aioli, if desired.  There are lots of ideas and as always one’s imagination is the limit in these sorts of recipes.  If you like fritters with a bit of a zing or bite, you can definitely add some hot sauce into the mixture or into the Aioli.  

Use a large, good non-stick pan for these chicken fritters.  The outsides of these fritters will be a deep golden brown when cooked.  They are cooked about the same amount of time on the second side as well, but make sure by opening one of them to see that they are cooked through; white throughout!

Using chicken breasts to make a few different recipes from the usual ensures that we don't get bored with them.  They are a fantastic source of protein and perfect for our low-carb diet.  I like adding cheese as it also helps keep the patties together better. Resist making the patties too large.  If at any time you find that they are not holding together nicely, you can add another egg to the remaining fritter batter.    I used large eggs.

I like to fry these in extra-light olive oil as it can handle the high heat required.  I am sure you are going to love these tender and juicy chicken fritters, and hopefully, you will keep in your regular low-carb recipe rotation.



1/2 cup mayonnaise (125 mL)

11/2 tbsp lemon juice (22 mL)

1 tsp minced garlic (5 mL)

1/2 tsp dried parsley (2 mL)

11/2 tbsp sugar-free ketchup, OR (22 mL)

  tomato paste

Chicken Fritters:

11/2 lbs chicken breasts (about 3 large) (680 g)

11/2 cups shredded Mozzarella cheese (375 ml)

1/2 cup Gluten-Free Bake Mix 2 (125 mL)

  OR Keto Bake Mix, OR a mix of

  almond flour and a bit of coconut flour

4 large eggs

1/3 cup mayonnaise (75 mL)

1 tbsp Italian seasoning (15 mL)

1/2 tsp salt (2 mL)

1/4 tsp black pepper (1 mL)

Extra-light olive oil for frying


Aioli: In medium bowl, whisk together mayonnaise, lemon juice, garlic, dried parsley and sugar-free ketchup, OR tomato paste.


Chicken Fritters: Slice chicken breasts in half longitudinally.  Cut long skinny strips and then very small cubes.  Place in large bowl.


To large bowl, add chicken, Mozzarella cheese and Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR a mix of almond flour and coconut flour.  In small bowl, whisk eggs with mayonnaise, Italian seasoning, salt and black pepper. Add to the chicken mixture and stir to combine well.


If time permits refrigerate the mixture 1 hour.  Just so that you know, I didn’t do that (if you find the fritters are not holding together well enough, add another egg to the mixture in the bowl. Using an ice cream scoop (scantly filled) form uniform chicken fritters and fry in nonstick frying pan in olive oil and over medium heat.  Cook about 4 minutes, flip and cook another 4 to 5 minutes, reducing heat as necessary.  Serve with Aioli sauce and perhaps a salad on the side.

Yield:  18 servings

1 serving

128.1 calories

6.7 g protein

10.4 g fat

0.1 g fiber

1.4 g net carbs


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