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.
Angela Ritchey says
I mad this yesterday and it was so good. My husband was especially fond of it also. I didn’t have ground chicken so I put 2 chicken breasts in the food processor with the cheese and almond flour.
I also used some leftover pepper Havarti from a food board I did the day before.
It came out wonderful. Thank you so much.
GAL says
Made these today to have on a salad tonight. They were very good….got a yummmmm from the husband! I used a 2 Tbs. icecream scoop so they would be uniform. They were also very sticky to roll so I had to wet my palms with water quite a few times. I think I’d put a few more herbs in them next time. Not a real cheesy taste, so might use jalapeño cheese next time or maybe even a hard blue cheese?! Definitely was able to get 24 nice pattie’s.
Merry says
I use precooked shredded chicken and a large cookie scoop to portion out the patties.
Tracy says
Phenomenal! I halved the recipe and it was just enough for two people as a lazy Saturday appeti-dinner ????. I’ll definitely make sometime as appetizers for guests or for my grandkids when they visit. Reminds me of chicken nuggets but more filling – thanks Carolyn!
Sammy says
These are pretty good. They aren’t as next level scrumptious as I’d hoped. Can’t find Cabot cheese where I am in Canada. But used 2 yr old sharp white cheddar in its place. I found it was more like 6 mins fry time per side in my cast iron pan. In any event I prob won’t make them again but will be nice to have a bunch in my freezer for easy meals. I don’t know if I would classify them as game day food though. But each to their own. Thanks for the recipe.
Karin says
I made these with ground turkey, and they were delicious! Crispy on the outside from the melting cheese. I ate them for lunch on top of coleslaw, a great keto meal!
Amy Jo says
Made these for dinner with some vegetable soup. My whole family enjoyed them – as chicken nuggets 🙂 they were so good dipped in ranch or your sugar free BBQ sauce. Another great recipe – I have been missing crispy chicken nuggets. I used the air fryer to cook them. Yummy!
Amy Hadley says
I made these tonight and they were yummy. We loved how crispy they got on the outside. We tried different dips/sauces with them. Thank you for simple, yummy recipes that keep us away from sugar and carbs.
Wjm says
You ingredients list… Cabot grated what? (I’m assuming cheese??)
Carolyn says
Cabot Seriously Sharp… yes, it’s cheddar. If you read the blog post, you’d see.
Joy says
It’s only the best cheddar on the planet! 😉
Chris Lawton says
Delicious!! I’ve made recipes using ground chicken in the past, and they have tended to be dry. Not these fritters – they are SO GOOD, and very moist! I’m storing them in a tub in my refrigerator and eat them for lunch or snacks throughout the week. What a great way to have healthy food ready to go while I’m working throughout the week. Thank you Carolyn!!
Carolyn says
So glad you like them!
Kelli says
I would like to try these In an air fryer. Would you happen to have a temp and time for these?
Carolyn says
Please read the Frequently Asked Questions.
Kelli says
I’ve searched the frequently asked question section for my question. I can’t find my question or even one close to it.
Carolyn says
Really? You don’t see the section that says “Can I make these in an air fryer?”. I see it…
Carolyn says
It occurs to me that you might be looking at the FAQ at the top of my blog. Try looking at the Frequently Asked Questions section in this actual blog post. I assure you, the answer is right there.
Kathleen says
These look delish! I’m thinking about replacing the almond flour ‘crust’ with the phatfoods cracker crumbs. Have you used those?
Carolyn says
The “Crust” in this case just comes from the cheese that’s mixed into the whole thing. So no, the crackers would not be a good fit here. They are the best crackers, though!
Cassidy says
We used (drained) canned chicken and some remaining cooked rotisserie chicken for the recipe and it was perfect! Didn’t have red pepper flakes or parsley, but substituted with Italian seasoning. Had to work the “batter” more since it wasn’t ground up, but it was a great stress relief!
Carolyn says
So glad it worked out!
Gail says
Why does your print button not work for me anymore?
Carolyn says
I honestly can’t say, as it’s working fine for me. Have you switched browsers?
Laura P says
In this recipe, is the chicken cooked to start or raw?
Thanks!
Laura P
Carolyn says
It’s raw. The recipe would specify if it were pre-cooked.
Sherry says
Thank you Carolyn, love all your recipes. I enjoy your videos. You are #1 in my fb world.
Marilyn Berdon says
This recipe looks delish! I’m also curious to know if you can use this same recipe with canned salmon instead of chicken? That idea makes my mouth drool! Lol
Carolyn says
I think the moisture content would be a bit different so you may need to add more or less almond flour… drain the salmon, for sure.
Leslye says
How thick should patties be, 1/2”?
Carolyn says
Roughly, yes.
nancy says
It appears it is uncooked chicken because the recipe calls for cooking the fritters to an internal temp of 165 that mirrors proper cooking of raw chicken.
Patricia says
These sound so good. One dumb question…..is the chicken cooked before grindings or do you use the raw ground chicken? Thank you.
Carolyn says
Ground chicken comes raw. Trust me, I would specify if it needed to be cooked first!