Honey Mustard Chicken Fritters with Avocado (Fried Or Baked)
These Healthy Honey Mustard Chicken Fritters with Avocado aren’t your average chicken fritters; I’ve combined succulent chicken breast with the creamy texture of avocado and the sweet-tang of homemade honey mustard sauce to craft a dish that stands out in both flavor and nutrition.
Ditching the usual mayo and cheese found in most chicken fritter recipes, this recipe introduces a fresh twist to the classic chicken pancakes or cakes. Whether you’re looking for quick chicken recipes, a nutritious lunchbox idea, a light side dish or appetizer, this chicken and avocado mix is your answer. Let’s get into this step-by-step recipe guide and see why these pan-fried (or baked) chicken fritters should be your next kitchen endeavor!
Once your chicken fritters are golden and ready, pair them with delectable dips like creamy mango sauce, maple honey mustard sauce, or smoky honey mustard sauce. Classic ketchup or homemade BBQ sauce also work wonders.
Complement your meal with light sides such as Radish Cucumber Salad, Tangy Roasted Brussels Sprouts and Asparagus, a simple cabbage and carrot salad or an Avocado Kale Salad.
Hosting a large gathering? Potato fritters or cabbage fritters are equally delightful and pair well with salads and sides. Not only do these chicken fritters enhance any dinner or lunch, but they also make for delightful next-day lunchbox additions.
Related: Chicken Liver Patties
Related: Spaghetti Squash + Chicken & BBQ Sauce
What are Chicken Fritters?
At their core, chicken fritters are bite-sized pieces of chicken, coated in a batter and then cooked to perfection, usually by frying. They’re renowned for their crispy exterior and tender, juicy chicken inside. Sometimes referred to as chicken pancakes or cakes, they can be tweaked with various ingredients and seasonings.
If you’re interested in exploring other chicken dishes, check out these Chicken Roll-ups or these 3 Chicken Cutlets Recipes.
Related: Potato Fritters With Crab Meat
Ingredients For Chicken Fritters: Why Each Component Matters
- Chicken Breast: The star of the dish, providing protein and a neutral base for flavors. To make these chicken fritters you need whole chicken breasts finely chopped (either by hand or food processor) or ground chicken meat. I prefer to use less processed meat so I’m opting for chicken breast (or thighs).
- Avocado: Adds a creamy texture, enhancing mouthfeel, and boosting nutrition with healthy fats. This adds bulkiness also offers a healthier, creamy alternative.
- Honey Mustard Sauce: Elevates the dish, adding a balance of sweetness and tang. Most chicken fritter recipes use mayonnaise. In my version I replaced the mayo with a homemade honey mustard sauce.
- Flour & Eggs: Key for the batter, ensuring a crispy exterior. No cheese is needed here. But you can add it if you like!
- Herbs: Fresh basil or parsley introduces a burst of freshness and color.
- Other Ingredients: Ingredients like onion, cream, apple cider vinegar, and seasonings complement the main components, making the dish well-rounded in flavor. Since the chicken breast meat is rather bland, lemon juice or vinegar is really important to round up the flavor. See picture below.
How To Make Chicken Fritters Step-by-Step
Step 1: Prepare veggies, ensuring they’re fresh and ready.
- Peel the onion and garlic. Prepare the herbs if using.
Step 2. Whip up the honey mustard sauce:
- This honey mustard sauce will substitute the mayo which is usually used for chicken fritters. Mix all ingredients to form a creamy sweet and sour sauce: use sour cream, or yoghurt (or coconut cream as a dairy free alternative), Dijon mustard, minced garlic, lemon juice, honey, salt and pepper.
Step 3. Make the chicken mixture
- To make it quicker, I’m chopping the chicken breasts in a food processor by using the pulse function.
- Just add the meat to the food processor bowl (and the onion), and pulse until roughly chopped. Make sure the pieces are not too big or too small. If you prefer the onion to be finely chopped, add it to the food processor first then add the meat.
- To the processed meat add the honey mustard sauce, chopped greens, egg and flour. Mix by hand with a spoon. If adding avocado, finely cube it and add at the end (right before cooking) to preserve it’s shape.
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Step 4. Cook the chicken fritters:
- Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove knob is at 3) for 3 minutes or so.
- Add fat for frying, let it heat for 1 minute. It will provide a golden crisp crust. You can use ghee, or any healthier heat resistant oils like avocado oil or grape-seed oil.
- Place 2-3 tablespoons of the mixture in the heated skillet. Press down with your spoon to arrange it and flatten. Do not use a lid, it will make them soggy.
- Fry 3 minutes per side. Or until the surface is golden brown and crispy.
- Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Let them cool on a wire rack, don’t stack.
Expert Tip
To tenderize the meat, the chicken fritters ingredients are best prepared and mixed in advance to mimic the marination process. And as the pieces of chicken cook, the moisture that leaches from the chicken is absorbed by the coating of flour and browns along with the flour, creating a flavorful crust.
Baking Chicken Fritters
While baking the fritters may seem like a healthier choice, I like them more shallow-fried (just a couple of tablespoons of oil). Frying ensures the chicken fritters get that extra-crispy and golden exterior.
Alternatively you can air-fry them if you like. Just add the chicken patties in a single layer to the air fryer, and cook for 10 minutes at 400 F degrees.
For baking: lightly grease the surface of a cookie sheet before placing the chicken fritters at an equal distance and bake at 430F (preheated oven) for 8-10 on first side and another 10 minutes on the other side. For a nice golden color, turn the broil function for the last 2 minutes of baking.
Customizing Your Fritters
Chicken fritters, while delicious on their own, offer a canvas for culinary creativity. Here’s how you can tweak and transform them to suit your taste buds or whatever’s available in your kitchen:
- Switch Up The Protein: While chicken is the primary ingredient, you can experiment with turkey, shrimp, or even tofu for a vegetarian twist.
- Veggie Variations: Enhance the nutritional profile and texture by adding finely chopped vegetables such as bell peppers, zucchini, or corn.
- Cheese Choices: Incorporate cheeses like feta, cheddar, or mozzarella for added creaminess and flavor. Remember to adjust the wet ingredients accordingly.
- Herbs and Spices: Fresh herbs like cilantro, dill, or thyme can infuse a burst of flavor. Spice enthusiasts might enjoy a hint of chili flakes or cumin.
- Alternative Flour Options: Make them gluten-free by using almond flour, coconut flour, or other gluten-free blends. Adjust the quantity based on consistency.
- Sauce Swaps: Not a fan of honey mustard? Opt for a tangy BBQ, a spicy sriracha mayo, or even a refreshing tzatziki sauce.
- Cooking Methods: While frying gives them a crispy exterior, you can also bake or air fry them for a lighter version.
What To Serve With
The chicken fritters are well complemented by a light side dish:
- Beetroot And Carrot Salad With Creamy Dressing
- Fermented Shaved Carrot Salad
- Healthy Coleslaw + Avocado Dressing (Whole30, Vegan)
- Fermented Tomatoes, Cucumbers or Sauerkraut
- Use as the main meat in this Cobb Salad Recipe.
Storage and Leftover Tips: Making the Most of Your Chicken Fritters
Don’t let those delicious fritters go to waste! Store them in an airtight container and enjoy a crispy delight even the next day.
- Cool Before Storing and Use Airtight Containers:
- Let fritters reach room temperature to avoid sogginess.
- Reheat in Oven:
- Maintain crispiness by reheating at 300°F (150°C) for 10-15 minutes.
- Freezing:
- Freeze individually on a baking sheet (uncooked), then store in freezer bags for up to 3 months. Use parchment paper for layers for cooked fritters to prevent sticking and retain crispiness when stacking. Label and date to keep track of storage duration.
- Consider Re-frying:
- Quickly regain crispiness with a brief fry, but avoid overcooking.
Recipe FAQs
Preferably yes, making a couple of hours in advance (or the day before) helps the meat tenderize and marinate. If you’re in a hurry you can cook right away, the fritters will still taste good.
Yes. Here is how: preheat the oven to 400F/200C and prepare a pan with lightly greased parchment paper. Portion the chicken into patties and press lightly to flatten. Spread in a single layer without touching. Then bake for 20-25 minutes (total), flipping the baked chicken fritters once halfway through. For a crispier crust, broil at the last 1 or 2 minutes of baking.
Yes. Once cooked, let them cool (don’t keep them stacked) and store in the fridge for up to 2-3 days.
Absolutely! Their bite-sized nature and delightful taste make them a hit with kids. Adjust seasonings as necessary based on preferences.
More Chicken Side Dishes To Try
Tried the recipe? I’d love to hear from you! Share your tips and feedback in the comments below. Let’s make this a welcoming space for all fritter enthusiasts.
Printable Recipe
Honey Mustard Chicken Fritters with Avocado (Fried Or Baked)
Ingredients
- 3 large chicken breasts - about 1.6 lb, cut into chuncks
- 6 tbsp flour - see notes for gluten free and grain free
- 3 large eggs - if you add cheese remove 1 egg
- 1//2 onion - or scallions
- 2 tbsp fresh basil, chopped - or parsley
- 1 large avocado - cubed, added at the end
Honey mustard sauce (marinade)
- 1½ tbsp coconut cream - or yoghurt (or sour cream)
- 2½ tbsp apple cider vinegar - or lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp honey - or maple syrup
- 3 cloves garlic - minced
- 1 tsp sea salt
- ½ tsp black pepper
Instructions
Step 1. Prepare the veggies
- Peel the onion and garlic. Prepare the herbs if using.
Step 2. Make the honey mustard sauce
- Mix all ingredients in a bowl until smooth and creamy.
Step 3. Make the chicken mixture
- To make this quicker, chop the chicken breasts in a food processor by using the pulse function. If you don't have a food processor finely dice the chicken breast and the rest of ingredients by hand.
- Add the meat to the food processor bowl (and the onion), and pulse until roughly chopped. Make sure the pieces are not too big or too small. If you prefer the onion to be finely chopped, add it to the food processor first then add the meat.
- Add the rest of ingredients to the processed meat (the honey mustard sauce, egg, flour and chopped herbs) and mix with a spoon by hand.
- If adding avocado, finely cube it and add at the end (right before cooking) to preserve it’s shape. See pictures in the post above.
Step 4. Cook the chicken fritters
- Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove knob is at 3) for 3 minutes or so.
- Add fat for frying, let it heat for 1 minute. It will provide a golden crisp crust. You can use ghee, or any healthier heat resistant oils like avocado oil or grape-seed oil.
- Place 2 tablespoons of the chicken mixture in the heated skillet. Press down with your spoon to arrange it and flatten. Do not use a lid, it will make them soggy.
- Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed.
What You Need
Notes
Tips For This Chicken Fritter Recipe
- Use an air-fryer. Just add the chicken patties in a single layer to the air fryer, and cook for 10 minutes at 400 F degrees.
- Bake in the oven: preheat the oven to 400F/200C and prepare a pan with lightly greased parchment paper. Portion the chicken into patties and press lightly to flatten. Spread in a single layer without touching. Then bake for 20-25 minutes (total), flipping the baked chicken fritters once halfway through. For a crispier crust, broil at the last 1 or 2 minutes of baking.
- Gluten free option: use a gluten free flour mix.
- Grain free option: replace the flour with almond meal. Or a mix of arrowroot starch and almond flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Hi Olga!
I see that avocado is a main component of this recipe, but due to dietary issues, we can’t use it.
Can you suggest a suitable alternative to incorporate because this recipe looks really delicious.
Many thanks!
Megs.
Hi, Megs!
You can just leave it out, or add a starchy root vegetable (like grated carrot, parsnip, sweet potato etc.) About 1/2 cup.
Delicious, great for the whole family, small and big members!