If you’re searching for a crowd-pleasing appetizer or a quick, protein-packed dinner, look no further than these Chicken Breast Fritters Dip. Juicy chicken breast cubes are enveloped in a cheesy, savory batter, pan-fried to golden perfection, and served with a refreshing yogurt-cucumber dip. This recipe is a guaranteed hit for family meals, parties, or even meal prep!
Why You’ll Love Chicken Breast Fritters Dip
- Quick & Easy: Minimal prep and simple steps make this recipe weeknight-friendly.
- Flavorful & Juicy: Each fritter is packed with tender chicken, gooey mozzarella, and a hint of green onion for a burst of flavor in every bite.
- Versatile: Serve as an appetizer, snack, or main course. The yogurt-cucumber dip adds a cool, tangy contrast.
- Kid-Friendly: These fritters are loved by both kids and adults, making them a family favorite.
- Customizable: Swap in chicken thighs, add herbs, or adjust the dip to your taste.
Ingredients for the Best Chicken Fritters and Dip
For the Chicken Fritters
- 2 chicken breasts, diced into ¼-½ inch cubes
- 2 eggs
- ¼ cup light mayonnaise
- ¼ cup all-purpose flour
- ½ cup shredded mozzarella cheese
- ¼ cup chopped green onions
- ½ teaspoon salt
- 1 teaspoon Knorr Bouillon seasoning powder
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Yogurt-Cucumber Dip
- 1 small English cucumber
- 3 tablespoons sour cream
- 2 tablespoons Greek yogurt
- 1-2 tablespoons lemon juice (to taste)
- Salt and pepper to taste
- 1 garlic clove, grated
Essential Equipment
- Sharp knife and cutting board
- Large mixing bowl
- Grater (for cucumber and garlic)
- Nonstick skillet or frying pan
- Ice cream scoop or large spoon (for portioning)
- Paper towels (for draining excess oil)
Step-by-Step Instructions
- Prep the Chicken: Clean and dice the chicken breasts into small, even cubes (about ¼-½ inch). This ensures quick, even cooking and juicy bites.
- Mix the Batter: In a large bowl, combine the diced chicken, eggs, mayonnaise, flour, shredded mozzarella, green onions, salt, bouillon powder, and black pepper. Stir until everything is well incorporated. The mixture should be thick and sticky.
- Cook the Fritters: Heat olive oil in a nonstick skillet over medium heat. Using an ice cream scoop or large spoon, portion the batter into the pan, flattening slightly. Cook each fritter for 5-7 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches for best results.
- Make the Yogurt-Cucumber Dip: Grate the English cucumber and sprinkle with ½ teaspoon salt. Let sit for 5 minutes, then squeeze out excess water. In a clean bowl, combine the cucumber, sour cream, Greek yogurt, lemon juice, grated garlic, salt, and pepper. Mix well and adjust seasoning to taste.
- Serve: Arrange the warm chicken fritters on a platter and serve with the cool, creamy yogurt-cucumber dip on the side.
Expert Tips for Perfect Chicken Fritters
- Uniform Dicing: Cut chicken into even pieces for consistent cooking.
- Don’t Overcrowd: Fry fritters in batches to ensure crispiness and even browning.
- Medium Heat: Cook over medium (not high) heat to avoid burning the outside before the inside is cooked through.
- Moisture Control: Squeeze excess water from cucumber for a thick, creamy dip.
- Substitutions: Chicken thighs can be used for extra juiciness.
Variations & Add-Ins
- Cheese: Try cheddar, parmesan, or a cheese blend for different flavors.
- Herbs: Add fresh dill, parsley, or chives for extra freshness.
- Spices: Mix in smoked paprika, chili flakes, or garlic powder for a kick.
- Gluten-Free: Substitute all-purpose flour with almond flour or gluten-free blend.
How to Store & Reheat
- Refrigerate: Store leftover fritters in an airtight container in the fridge for up to 3 days.
- Freeze: Place cooled fritters in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months.
- Reheat: Warm in a skillet over low heat or in the oven at 350°F until heated through. The dip is best enjoyed fresh but can be refrigerated for up to 2 days.
Frequently Asked Questions
Can I use rotisserie or leftover chicken?
Yes! Chop cooked chicken into small cubes and reduce the cooking time slightly, as the chicken is already cooked. The texture will be a bit different but still delicious.
Can I bake the fritters instead of frying?
Absolutely. Place fritters on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 15-18 minutes, flipping halfway, until golden and cooked through.
What can I serve with chicken fritters?
They’re great with salads, roasted veggies, or as a sandwich filling. The yogurt-cucumber dip is a must, but you can also try garlic aioli or spicy mayo.
These Chicken Breast Fritters Dip are a delicious, versatile addition to your recipe collection. With their crispy exterior, juicy interior, and refreshing dip, they’re sure to become a family favorite. Try them for your next gathering or weeknight dinner—you won’t be disappointed!
Chicken Breast Fritters Dip: Crispy, Cheesy Bites with Yogurt-Cucumber Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Crispy, cheesy chicken breast fritters served with a refreshing yogurt-cucumber dip—perfect as an appetizer, snack, or main dish.
Ingredients
2 chicken breasts, diced into ¼–½ inch cubes
2 eggs
¼ cup light mayonnaise
¼ cup all-purpose flour
½ cup shredded mozzarella cheese
¼ cup chopped green onions
½ teaspoon salt
1 teaspoon Knorr Bouillon seasoning powder
¼ teaspoon black pepper
2 tablespoons olive oil
1 small English cucumber
3 tablespoons sour cream
2 tablespoons Greek yogurt
1–2 tablespoons lemon juice
Salt to taste
Pepper to taste
1 garlic clove, grated
Instructions
- Clean the chicken breasts and dice into ¼-½ inch cubes. Place in a large bowl.
- Combine diced chicken with mayonnaise, shredded mozzarella, flour, eggs, green onions, salt, pepper, and bouillon seasoning. Mix thoroughly.
- Heat a pan over medium heat and add olive oil. Once hot, scoop portions of the batter into the pan using an ice cream scoop or spoon. Cook each fritter for 5-7 minutes per side until fully cooked through. Repeat until all batter is used.
- Grate the English cucumber and sprinkle with ½ teaspoon salt. Let sit for 5 minutes, then squeeze out excess water. Combine cucumber with sour cream, Greek yogurt, lemon juice, grated garlic, salt, and pepper in a clean bowl. Mix well and adjust seasoning to taste.
- Serve warm chicken fritters with the prepared yogurt-cucumber dip on the side.
Notes
- For even portions, use an ice cream scoop to measure the batter into the pan.
- Avoid overcrowding the pan; cook the fritters in batches for the best results.
- Do not cook over very high heat to prevent the fritters from burning.
- Chicken thighs can be substituted for chicken breasts if preferred.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- The dip can be made ahead and refrigerated for up to 2 days.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
