These easy chicken fritters make the best keto appetizers. They have a delicious cheddar crust and are perfect for dipping in your favorite sauce or dressing. This post is sponsored by Cabot Creamery.
Game Day approacheth! Are you ready to munch your way through the Super Bowl with some delicious keto snacks?
The truth is that I don’t care much for the actual game. I hardly pay it any mind… I’m just here for the snacks.
And if you happen to be serving some of these keto chicken fritters, chances are good that I will hover near them. I won’t be able to help myself, they are so cheesy and full of flavor.
I could easily make a whole meal out of them. In fact, I already have!
Game Day and Cheese Snacks
You really can’t watch a big sports game without plenty of cheese. They go together like peanut butter and jelly.
I’ve got quite a collection of cheesy keto snacks, and you know what? Almost every one of them is made with Cabot cheddar. Hmmmm, I think I sense a trend here.
A few on my list to make this year include keto stuffed mushrooms and possibly my keto sausage dip. But I do know that these cheesy chicken fritters will have a prime spot on that appetizer table!
You simply can’t beat Cabot Seriously Sharp for flavor. And that’s why it wins so many awards. You also can’t beat it being such an awesome brand. Cabot is entirely owned by the collective of over 700 farm families, and they are a certified B corp that takes sustainability seriously.
Ingredients
To make these easy cheesy chicken fritters, you will need:
- Ground chicken
- Cabot Seriously Sharp cheddar
- Almond flour
- Egg
- Garlic
- Parsley
- Salt
- Pepper
- Red pepper flakes
- Oil and butter for the pan
How to make keto chicken fritters
- Use ground chicken: I’ve seen a number of recipes calling for very finely chopped chicken breast. But that
’sadds a lot of work and makes the fritters more likely to fall apart in the pan. - Grate the cheddar: I used a full block of Cabot Seriously Sharp for these fritters and they were seriously amazing. They had a crispy cheese crust as they came out of the pan that was absolutely delectable.
- Add some almond flour: Ground chicken can be very wet and sticky when making meatballs or fritters like these. Almond flour or another nut or seed meal will help bind the mixture better.
- Mix in the seasonings: A little garlic, parsley, and red pepper flakes complement the cheddar nicely. And salt and pepper too, of course!
- Keep them small: Make the fritters no bigger than 3 inches in diameter. This helps hold them together, as well as making them perfect for appetizers and finger food.
- Refrigerate the patties: An hour in the fridge helps the fritters hold together better when frying.
- Fry them up! You should be able to fit 8 to 10 fritters in together in a 12 inch skillet so work in batches.
Frequently Asked Questions
I don’t recommend coconut flour for these chicken fritters, as it will make them dry and tough. Instead, try using another nut or seed meal, or even ground pork rinds.
Yes, you can cook these keto chicken fritters in an air fryer. Grease the basket well and then brush a little melted butter over the fritters to help them brown. I suggest cooking them at 400ºF for 10 to 12 minutes, flipping them halfway through cooking.
Yes, ground turkey should work well in this chicken fritters recipe.
They reheat very well! In fact, you can make them a few days in advance and reheat them prior to serving. I recommend a low temperature oven to warm them through.
Storage instructions
Store any leftover fritters in an airtight container in the fridge for up to 5 days. Reheat gently in a warm oven.
You can also freeze the cooked chicken fritters for several months. Use a heavy duty freezer bag and remove excess air to avoid freezer burn.
Cheesy Keto Chicken Fritters
Ingredients
- 2 lb ground chicken
- 8 ounces Cabot Seriously Sharp grated
- ½ cup almond flour
- 1 large egg
- 3 cloves garlic minced
- 2 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- 3 tablespoon olive oil
- 1 ½ tablespoon butter
Instructions
- Line a large baking sheet with parchment or waxed paper.
- In a large mixing bowl, combine the chicken, cheddar, almond flour, egg, garlic, parsley, salt, pepper, and red pepper flakes. Use your hands to mix everything well.
- Using 2 tablespoons at a time, form the mixture into small patties about 2 ½ to 3 inches across. You should get 24 to 26 patties. Place on the prepared baking sheet and refrigerate one hour.
- Set a large skillet over medium heat and add 1 tablespoon of the oil and ½ tablespoon of the butter. Once hot, add 8 to 10 of the chicken patties. Cook about 3 minutes per side, until cooked through (the internal temperature should reach at least 165ºF on an instant read thermometer).
- Place the finished patties on a paper towel lined plate to dry and repeat 2 more times, until all of the patties are cooked. Note: you may want to scrape out some of the baked-on cheese between batches, to avoid burning it.
- Serve warm, with some ranch or bleu cheese dressing for dipping.
Terri says
I love these and the convenience of being able to make them ahead and freeze them. Another win Carolyn!
Shelly Baker says
Incredible!! I used your BBQ sauce recipe for dipping.
I was wondering what you think of using fresh parsley instead of dried? What measurement would you suggest I use?
Allison says
These Are Awesome!!! I made them for me, as I am the one eating Keto, and my husband and son tore into them! I had one, maybe two and then I noticed our son taking them home…LOL! So I bought another big batch of ground turkey(my store doesn’t have the ground chicken) and will be prepping this today to have tomorrow!!! WooHoo! Thank you for Another Terrific Recipe!
Vicki says
We all loved these. They are so versatile and you could go in so many different directions to change up the flavor profile. Yummy!
Kristin says
Making these now! Can’t wait!
Do you have a keto ranch recipe you can share?
Love all your recipes and dedication! 💗
Carolyn says
This one is fantastic with the fritters. https://alldayidreamaboutfood.com/chipotle-ranch-dressing/
George Sagen says
I like these the way they are, but I’m going to try an experiment and substitute Carbquik low-carb biscuit mix for the almond flour. It’s pretty sticky when wet, so my theory is it will make a good binder, and I’m really really really really tired of almond flour. I also like the way Carbquik browns in a frying pan.
Betty says
Wow, these are so easy, versatile and very delicious! I made a fiesta dip for dipping, but can easily see these being used to make keto Chicken Parmesan, a sandwich on chaffles slathered with sriracha mayo or a lettuce wrap with bacon and avocado, to name just a few options.
Thanks for another great recipe Carolyn!
Mary says
Another great 5 ⭐️⭐️⭐️⭐️⭐️ recipe Carolyne. Delish 😋 Thank you.
Lorie H. says
I love these! So easy to make, and honestly a great “heat of the summer” meal. I make them up during the day, put them in the refrigerator, and when it’s time for dinner, cook them up on my blackstone griddle outside. It’s faster to cook them since I can get them all on the griddle at once, and doesn’t heat up my kitchen! And yes, they are delicious and with honey mustard, ranch or sugar free yum yum sauce. They are really good heated up the next day, and very filling. They make a good “lunchbox” meal to take to work too! There is nothing about these that I don’t like. And those crunchy bits that I scrape off the griddle? They go right in my mouth lol! Thank you for another great recipe. I so appreciate that you do all of the hard work, and we all get to benefit.
Holly Balzer-Harz says
I dont know how to even express my delight with these little nuggets of wonderfulness. I have been keto for 6 years. lost 162 pounds. and i really dont much care for most keto food. But these? these are so good i forget i dislike the food and actually LIKE it. they are perfect as written..(except the red pepper..my destroyed stomach cant take any kind of spicy). I make the bbq sauce and dip them in it..so much better than mickey d’s chicken nuggets, or anyone elses for that matter. do yourself a favor and try these!!
Note to Carolyn: my daughter gave me an air fryer for my birthday. i’ve never much wanted one but now that i have it i use it 3-4 times a week!! Would you happen to know temp and time for doing them in an air fryer? or do you not recommend it at all? thanks!!
Carolyn says
Hi Holly… the air fryer instructions are already in the blog post.
Becky says
I can’t find the air fryer directions either. I’m not sure what you mean in the blog post. I’ve read the recipe and comments.
I really like your recipes!
Betty says
These are SO delicious! I initially made them a month or so ago and halved the recipe for the two of us. Made them again a few weeks ago, then made a variation of them last night….oh my gosh! I made them spicy….cilantro, red pepper flakes, pepper jack cheese AND the sharp white combined, then I diced up into teeny tiny pieces, one jalapeño, and one green onion, and kept both uncooked, added those two ingredients to sour cream, added a dash of lime to it and that was my dipping sauce. Served it with cilantro rice. We are both addicted, so thank you so, so much for giving all of us such wonderful recipes, and your constant efforts are most appreciated.
Lynne C Spence says
I tried baking these in the oven…it was a success! Parchment lined baking sheets. 450 degrees for 10 minutes then 3-5 minutes under the broiler to brown and crisp the tops. Faster & less mess than frying in a pan. The first time I made them I cut boneless chicken into 1″ cubes and then minced it with the rest of the ingredients (other than the cheese) in a food processor. Worked out very well, & cheaper than paying extra for pre-groud chicken!
Carolyn says
Great to hear!
Alexis Morales says
Accidentally got sausage instead of chicken but it still came out great. These I will be making again.
It was so easy, I’m shook. X
I’ve got parent friends who say even the kids love them. We made them into tiny bites and they are a gourmet nugget of sorts for them. They love it!
Faith says
I’ve made my second batch today. These things are so good! Since I live alone, I froze the uncooked chicken patties and then thawed and cooked what I wanted for supper that night. They came out perfect. I sent some frozen ones home with my daughter and she loved them too!
Carolyn says
Love that idea!
Barbara says
These are yum! In the air fryer some of the Cheese melted out so will try to bake next time. Cabot makes a nice habanero cheddar, thought about replacing cheese and red pepper flakes with this…anyone tried that?
Carolyn says
Sure! The Habanero is hot but so good!
Antoinette says
Can leftover rotisserie chicken be used in place of minced chicken? Thank you
Carolyn says
I really can’t say. I imagine it wouldn’t hold together nearly as well….
Julie says
Hi. I just made them with cooked chicken thighs, one egg and forgot the almond flour and they turned out great. I put the cooked chicken in my food processor.
Lacey says
These were really delicious. Next time I think I’ll add some fresh corn too. I know, not “keto” really, but just a little won’t hurt.
Julie says
Try fresh baby corn – I’ve found it at Trader Joe’s and it’s low carb enough for keto!
Lynne says
Can I use my food processer to make “ground chicken”?
Kim says
That is exactly what I do. An extra step, but cheaper and I make extra to freeze.
Suze M says
I made a half batch for dinner tonight – it’s only me and hubby. They mixed up easily and cooked right up! I made a side dish while they were chilling in the fridge. I still have enough for lunch tomorrow lol! Very tasty and got hubs’ stamp of approval! Thank you!!
Chris says
I made a 1/2 batch today (only because I didn’t look at the recipe amounts before I headed to the store and only bought 1 lb. of ground turkey). They are delicious!! I will definitely be making these again. Two reasons to love them – they are sooo easy to make, and even my finicky son-in-law was munching on them.
Thank you for the great recipe!