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There are some recipes that aren’t fancy, but they just stick. You make them once, everyone eats them without saying much (except maybe “pass me another one”), and then they’re in your regular rotation forever. These chicken fritters are like that.

They remind me of the kind of cooking my grandma did — practical, not fussy, but still somehow perfect. In the Midwest, canned chicken isn’t just “a shortcut,” it’s a pantry hero. It’s what you use when you want something quick, filling, and warm without starting from scratch. And that’s exactly what these fritters are — warm little golden patties with a crisp bite on the outside and a tender, savory inside. Comfort food you can make in less than half an hour.

Why You’ll Love This Recipe

Fast – We’re talking mixing, shaping, and frying in under 30 minutes.
Uses what you have – All pantry staples, nothing fancy.
Crowd-pleasing – Kids dunk them in ketchup, grown-ups go for spicy mustard.
Texture heaven – Crispy crust + tender chicken inside.
Easy to change up – Herbs, spices, heat level… it’s all fair game.

Ingredients You’ll Need

2 cans (12.5 oz each) canned chicken, drained well
½ cup all-purpose flour
½ cup breadcrumbs
2 large eggs
¼ cup milk
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
Vegetable oil, for frying

How I Make Them (Real Kitchen Style)

Step 1: Everything goes in one bowl.
I grab a big mixing bowl and toss in the chicken (I like to break it up with a fork so there aren’t big clumps), then add flour, breadcrumbs, eggs, milk, Parmesan, parsley, garlic powder, onion powder, and a good pinch of salt and pepper. I stir until it’s all holding together — not runny, not dry.

Step 2: Heat the oil.
About ¼ inch of vegetable oil in a big skillet, medium heat. You want it hot enough so a little drop of the mixture sizzles when it hits, but not so hot that the outside burns before the inside cooks.

Step 3: Shape the fritters.
I scoop about ¼ cup of mixture and gently pat it into a round. If the mix sticks to my hands, a quick rinse under cold water does the trick.

Step 4: Fry until golden.
Into the skillet they go, three or four at a time so they have space. Three minutes or so on the first side, flip, then three more on the other side. They should be golden and crisp, but not too dark.

Step 5: Drain and keep warm.
I set them on a paper towel-lined plate to catch extra oil. If I’m making a lot, I keep them in a low oven so nobody ends up with a cold fritter.

Step 6: Serve right away.
These are best hot from the pan. I usually set out honey mustard, tartar sauce, or ranch and let people pick.

Variations & Tips

For a kick – Add cayenne or hot sauce to the mix.
Switch the herbs – Dill, chives, or thyme work great.
Bake instead of fry – 375°F for about 20 minutes, flipping halfway.
Gluten-free – Swap in GF flour and breadcrumbs.

How I Like to Serve Them

If it’s winter, I do these with mashed potatoes and green beans — feels like Sunday dinner. In summer, it’s coleslaw and corn on the cob. They’re also great as little sliders: tuck a fritter in a soft bun with lettuce, mayo, maybe a pickle, and you’ve got the kind of sandwich that disappears in about three bites.

These chicken fritters aren’t going to win any “gourmet” awards, but they will win over a table of hungry people in record time. They’re easy, dependable, and they just taste like home. The only “problem”? They never make it to leftovers.