I’m so excited to share my Chicken and Corn Fritters with you! These are golden, slightly crisp patties loaded with sweet corn and tender chicken. They are easy to make, great for brunch or a light dinner, and they pair perfectly with a zesty dipping sauce.
Level: Easy
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes (in batches)
Yield: about 12 fritters (serves 4 as a main, 6 as an appetizer)
Course: Main, Appetizer, Brunch
Cuisine: American / Home-style
I started making a version of these when I wanted corn fritters that were more filling. Adding cooked chicken makes them a satisfying meal without losing the sweet corn flavor I love. The batter is simple: corn, chicken, egg, a little milk, and flour to bind. Then you fry small spoonfuls until they are golden and serve them hot with a quick dipping sauce. Below I explain each step in plain language so anyone can follow along.
How to Make Chicken and Corn Fritters
At a glance:
• Mix drained corn and chopped cooked chicken with binder ingredients.
• Stir in small-flake aromatics for flavor.
• Spoon batter into hot oil and fry until golden.
• Drain and serve with a tangy dipping sauce.
Ingredients
Fritters
• 1 can (15 oz) whole kernel corn, drained, or 2 cups fresh/frozen corn kernels (if frozen, thaw and drain)
• 1 cup cooked chicken, finely chopped or shredded (rotisserie works well)
• 1 large egg, lightly beaten
• 1/3 cup whole milk or plain yogurt
• 2 tablespoons melted butter or neutral oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup finely chopped green onion or chives
• 2 tablespoons chopped fresh parsley or cilantro, optional
• Oil for frying (vegetable, canola, or light olive oil)
Zesty Dipping Sauce (quick)
• 1/2 cup plain Greek yogurt or mayonnaise
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon hot sauce or paprika (optional)
• Salt and pepper to taste
Directions
- Prep ingredients
If you are using leftover chicken, chop it into small pieces so the fritters slice cleanly. Drain the corn well. Have your green onion and herbs chopped and ready. - Make the batter
In a large bowl combine the beaten egg, milk, and melted butter. Stir in the drained corn, chopped chicken, green onion, and parsley. In a separate bowl whisk together the flour, baking powder, salt, and pepper. Add the dry mix to the wet ingredients and stir just until combined. The batter should be thick but spoonable. If it feels too thick, add a tablespoon of milk. If it is too loose, add a little more flour, one tablespoon at a time. - Heat the oil
Pour oil into a large skillet to a depth of about 1/4 inch. Heat over medium heat until hot but not smoking. You can test with a small drop of batter. It should sizzle and rise to the surface. - Fry the fritters
Spoon about 2 tablespoons of batter per fritter into the hot oil, giving space between each. Cook 2 to 3 minutes per side, until golden brown and cooked through. Work in batches so you do not crowd the pan. Adjust heat as needed to keep a steady sizzle but prevent burning. - Drain and keep warm
Use a slotted spatula to transfer cooked fritters to a paper towel lined tray. Keep finished fritters on a low oven rack (about 200°F / 95°C) if you need to hold them briefly while frying the rest. - Make the dipping sauce
Whisk together the yogurt or mayo, lemon juice, honey, and hot sauce or paprika. Taste and season with salt and pepper. - Serve
Serve fritters warm with the zesty sauce on the side. Sprinkle extra chopped herbs on top if you like.
Process Details
• Why drain the corn well: Excess water makes the batter thin and fritters soggy. Pat frozen corn dry after thawing.
• Why use cooked chicken: This keeps cook time short and prevents the fritter exterior from burning while the chicken finishes. If using raw chicken, dice very small and cook first.
• Why baking powder: It gives a light lift so the fritters are not dense.
• Frying temperature: Medium heat keeps the inside cooking through while forming a golden crust outside. Too hot and the outside burns before the center cooks. Too cool and the fritters absorb oil.
Tips for Success
• Use a shallow, wide pan so you can fry several fritters at once and keep the oil temperature stable.
• Keep pieces of chicken small. Large chunks make the fritter fall apart.
• Do not overmix the batter. Stir until the ingredients come together. Overmixing makes the finished fritter tough.
• If you want a lighter version, you can pan-fry with less oil or bake at 425°F on a parchment-lined sheet, flipping once. Baked texture will be different but still tasty.
• For extra crispiness, add 1/4 cup fine cornmeal to the dry mix.
• Make the batter ahead and refrigerate up to 2 hours. Bring back to room temperature for 10 minutes before frying.
Serving Ideas
• Serve as a main with a crisp green salad and lemon wedges.
• Offer as an appetizer with toothpicks and a trio of dips: the zesty sauce, sweet chili sauce, and ranch.
• Make smaller fritters for brunch and serve with a poached egg and hot sauce.
• Pack cooled fritters into lunchboxes with a small container of dipping sauce.
Storage & Freezing
• Refrigerator: Store cooled fritters in an airtight container for up to 3 days. Reheat in a 350°F oven for 8 to 10 minutes to restore crispness.
• Freezing: Freeze in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F oven for 12 to 15 minutes, flipping once, until hot and crisp. Thawing first can make them soggy.
Nutrition Info (Approximate per fritter)
• Calories: ~200 kcal
• Protein: ~10 g
• Carbohydrates: ~18 g
• Fat: ~9 g
• Fiber: ~1 g
• Sodium: varies with salt and chicken used
These are estimates using common ingredient values. Actual numbers will vary by brands and portion sizes.
Chicken and Corn Fritters are an easy, flexible way to turn simple pantry items into something special. I like that they are quick to mix up, cook fast, and work for many occasions. Try switching herbs and spices to match your mood, and keep a dipping sauce handy for extra flavor. I hope you enjoy making them as much as I do.