Last updated on October 6, 2020 by Liza Hawkins
These cheesy chicken fritters were a win in our house. Add them to your dinner rotation this week!
I’ll bet you see a ton of Tasty and Tasty-inspired videos in your Facebook News Feed every day. Shoot, even I’ve made them! In sixty seconds or less, these videos have the ability to simultaneously mesmerize while also evoking drool-worthy levels of hunger in a viewer.
At least for me, anyway.
I’d like to assume the recipes are all as delicious as they look, but in my heart I know some of those sheet pan dinners, the ones where you throw everything on a pan and roast for thirty to forty-five minutes, can’t be that yummy … especially with chicken breasts (can you say: DRY).
Still, I’m often intrigued.
I always wonder if someone else has tried them, and if so, how they really taste.
In the case of this video* from Natasha’s Kitchen, I was intrigued enough to give it a go that same day even without knowing anyone else who’d made them.
Looks really good, right?
I had a pack of boneless, skinless chicken thighs in the freezer chest, so I used those instead of the chicken breasts she recommends.
I also didn’t have dill, so I used some fresh parsley from my container gardens as a substitute — and, in hindsight, I would’ve added some finely chopped green onions, too.
Everyone here gobbled these cheesy chicken fritters up and there were enough leftovers to have the next day for lunch, and again for my kids’ dinner one busy, activity-filled evening.
While they’d reheat fine in the microwave, I threw them into a warm skillet and reheated them for a couple minutes on each side, which meant they got hot all the way through, as well as crispy again on the outside. Mmm…
I’d imagine if you have lots of leftover cheesy chicken fritters, they’d freeze very well for individual portions.
They’re also the perfect size to be eaten like a chicken patty! Throw them on a roll or bun with a slice of provolone cheese, some lettuce and a Dijon mustard/mayo sauce.
Two thumbs up from me!
Find the full printable recipe here: Cheesy Chicken Fritters from Natasha’s Kitchen.
*The video has some snazzy techno-fusion music behind it, so be sure to place your device on mute if you’re trying to be stealthy.
When I attempt to copy your recipes and save in a Word document, they crash my Word program and I have to exit. Any reason or why (or what am I doing wrong?)
Thanks.
Fran
Oh, that’s weird! Have you tried clicking on the recipe card and then copying only that to a Word Doc? Another option could be to click the printer icon, but instead just print to a PDF.