Y’all are NOT ready for these Cheesy Chicken Fritters. These little nuggets of joy have saved more weeknight dinners in my house than I can count. They’re basically what would happen if a chicken nugget and a cheese stick had a baby, and that baby was raised by a family of herbs and spices.

I first made these when I had leftover rotisserie chicken and a hungry family staring at me like I was personally responsible for their starvation. Now they request these regularly, and I’m not even mad about it because they’re so dang easy.

Why you need these in your life

First off, they take like 20 minutes start to finish. Second, they’re sneakily versatile—serve them as a main dish with a side salad, pack them in lunch boxes, or make mini ones as appetizers when your in-laws drop by unexpectedly (again).

But the best part? Kids. Love. Them. My son, who once declared he would only eat white foods for the rest of his life, devours these like they’re going out of style. Hiding vegetables inside? Don’t mind if I do!

Grab these ingredients

Cooked chicken – rotisserie, leftover grilled chicken, whatever you’ve got
Cheese that melts well – I use mozzarella but have absolutely used the mixed “taco blend” in desperate times
Eggs to bind it all together
A dollop of Greek yogurt for moisture (sour cream works too)
Just enough flour to hold the shape
Garlic, because I add garlic to everything
Fresh parsley if you’re feeling fancy
Salt, pepper, and whatever seasonings speak to your soul that day

The stupid-easy method

Chop up your chicken pretty fine or shred it. I use my food processor when I’m feeling lazy (so, most days).
Throw EVERYTHING into a bowl: chicken, cheese, eggs, yogurt, flour, garlic, parsley, and seasonings. Mix it up until it looks like, well, a mess. But a promising mess.
Heat some olive oil in a non-stick pan. This is important because these babies want to stick.
Scoop about 2 tablespoons of the mixture for each fritter. I flatten them a bit with the back of my spoon so they cook evenly.
Fry them for about 3-4 minutes per side until they’re golden and crispy on the outside, melty on the inside. Try not to eat one directly from the pan and burn your mouth. (I always do this. Always.)
Let them drain on paper towels for a minute if you’re civilized. Or just start eating them immediately if you’re like my family.

The real MVP tips

If your mixture seems too wet, add a bit more flour. Too dry? Another spoonful of yogurt.
Make a double batch and freeze the extras. Future you will thank present you profusely.
These are KILLER with a quick dipping sauce. Mix some mayo, Greek yogurt, lemon juice, and dill together. Trust me.
If you’re feeling extra, add corn or finely chopped spinach to the mix. Health food, am I right?

My neighbor once texted me at 11 PM asking for this recipe because her kid wouldn’t stop talking about the “chicken pancakes” I’d sent over earlier. That’s what I call a culinary victory!