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.
Carol says
I might try these with ground beef, as that is what I currently have in my fridge, add some scallions from the pot I have of them growing year round on my porch.
Carolyn says
Just know that ground beef has more fat so they may take a bit longer to cook through.
Jenna says
Love them I used a little less almond flour and liquid hot sauce only because I didn’t have crushed red flakes. It worked out fine.
Bobbi says
These make a great appetizer of main course. Also made them a little bigger and put on buns
Carolyn says
Yummy!
Melissa in FL says
Could you alternatively bake these in an air fryer?
Carolyn says
Please read the frequently asked questions.
Lori Huhn says
My family loves these. I added green chillis and green onions tonight
Pan says
That sounds great! I’ll have to try that.
I’ve made them as written once, and once with turkey. The chicken ones were great with Buffalo wing sauce on top.
Stacia says
I sure wish you would include dairy free directions/replacements in your recipes many of us can’t do dairy! What do you suggest? Thanks.
Carolyn says
I actually do that, when it is an option. You will find that info in almost all of my blog posts. However, this is not one that has that option.. you don’t get a crispy crust without the cheddar
Carolyn says
Also, I just put out a whole ebook on keto dairy-free desserts. Might be something to consider: https://alldayidreamaboutfood.com/dairy-free-keto-desserts/
Sandy says
Thanks for the great recipe. I made it with ground turkey because that is what I had but I think ground chicken would probably be better.
Ann Lachman says
These were delicious! We had them at the super bowl party and everyone loved them! Dipped them in a nice ranch dip and some even liked hot sauce with them! I made a double batch and froze about a dozen, in baggies with 4 in each, for a quick appetizer or lunch anytime!
Thank you for your continued work for wonderful recipes..I appreciate you! ❤️
Carolyn says
So glad you liked them!
Lori says
Looks delicious
Linda Warner says
I love your recipes. I use freekeh flour in place of almond flour when I make ground chicken meatballs.
Carolyn says
That’s so freekeh! 😉
Kathryn says
I just made these. SO GOOD! A keeper.
Sheryl says
My husband gave this a thumbs up! This recipe does not disappoint!!
Carol says
I made these with regular flour, as that was all I had. I also made these into dinner size burgers and we LOVED them!! Reheated in microwave for few minutes on power level 5, still nice and juicy. Thank you!!!
penny says
this is like chicken tenders on crack – its soooooo good! thank you for sharing this recipe
Carlyn Grocholski says
We enjoyed these with roasted Brussels sprouts and sliced cucumber. Delicious! I was worried that the cast iron would be tricky to get the cheese out, but it worked wonderfully and not too bad to clean.
Carlyn Grocholski says
Oh, I substituted pork panko for almond flour.
Alice says
Hi – Thank you for all your wonderful recipes and guidance. I love your cookbook (and my children love your cookie recipes!) I was just about to make these but wondering about substitutions for Almond flour. Is Sunflower a good alternative and if so do you suggest any proportional changes? Thanks so much.
Carolyn says
You can sub it in 1:1!
Lorraine Rowe says
I reduced the recipe by half since there are only two of us and increased the serving size to use these for dinner instead of an appetizer… they were FABULOUS!
Nice crispy crunch and delicious topped with a drizzle of Ranch dressing . Thank you for another great recipe !
Bonnie Tumey says
Really nice flavor! Thanks for all you do!
Paulette says
I made these for supper tonight, delicious. So very moist, I didn’t have ground chicken but I had ground turkey.
Love your recipes.
Diane says
Caroline, these were so good and easy! I served them over a salad as a dinner entree. I made a quick dressing with mayo and your no sugar barbecue sauce. Oh my, match made in heaven. Picky husband loved them. Lucky us, we have leftovers for lunch tomorrow. Almost can’t wait. Thank you for yet another fabulous healthy recipe.