Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings (about 12 fritters)
Difficulty: Easy
Ingredients
- 2 large chicken breasts, finely diced
- 1 cup dill pickles, finely chopped
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup all-purpose flour
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh dill
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust depending on pickle saltiness)
- 2 tablespoons vegetable oil for frying
Optional Dipping Sauces
- Ranch dressing
- Garlic aioli
- Honey mustard
- Spicy mayo
Instructions
Step 1: Prepare the Chicken
Dice the chicken into very small pieces, about ¼-inch cubes. Smaller pieces help the fritters hold together while cooking and ensure even cooking throughout.
Step 2: Prepare the Pickles
Finely chop the dill pickles and gently pat them dry with paper towels. Removing excess moisture helps create crispier fritters and prevents the batter from becoming watery.
Step 3: Mix the Batter
In a large mixing bowl, combine the diced chicken, chopped pickles, cheddar cheese, eggs, flour, mayonnaise, fresh dill, green onions, garlic, onion powder, paprika, black pepper, and salt.
Mix everything thoroughly until every piece of chicken is evenly coated. The mixture should be thick enough to scoop with a spoon.
Step 4: Heat the Pan
Heat the vegetable oil in a large nonstick skillet over medium heat. The oil should shimmer but not smoke.
Step 5: Form the Fritters
Using a large spoon or cookie scoop, drop portions of the chicken mixture into the skillet. Flatten each slightly with the back of the spoon to create even fritters.
Avoid overcrowding the pan. Cook in batches if necessary.
Step 6: Cook Until Golden
Cook each fritter for 4–5 minutes per side until beautifully golden brown and crispy.
The chicken should reach an internal temperature of 165°F (74°C).
Transfer cooked fritters to a paper towel-lined plate while finishing the remaining batches.
Step 7: Serve
Serve immediately while hot and crispy with your favorite dipping sauce.
Garnish with additional chopped fresh dill and sliced pickles if desired.
Tips for Success
- Pat the diced chicken dry before mixing.
- Dry the pickles thoroughly to reduce extra moisture.
- Use freshly shredded cheese for the best melting texture.
- Don’t flip the fritters too early; allow a golden crust to develop.
- Cook over medium heat to ensure the chicken cooks through without burning the outside.
- If making larger batches, keep finished fritters warm in a 200°F oven until ready to serve.
Variations
Spicy Dill Pickle Chicken Fritters
Add diced jalapeños, crushed red pepper flakes, or hot sauce.
Bacon Dill Pickle Fritters
Mix in cooked chopped bacon for extra smoky flavor.
Mozzarella Version
Replace cheddar with mozzarella for a milder, creamier texture.
Low-Carb Option
Substitute almond flour for the all-purpose flour.
Serving Suggestions
These fritters pair wonderfully with:
- Fresh garden salad
- Roasted vegetables
- French fries
- Sweet potato fries
- Coleslaw
- Potato salad
- Pickle spears
- Macaroni salad
They also make excellent sliders served on toasted buns with lettuce, tomato, and ranch dressing.
Storage
Store leftover fritters in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled fritters on a baking sheet until frozen solid, then transfer to a freezer-safe bag. Freeze for up to 3 months.
Reheat in a skillet, oven, or air fryer until heated through and crispy.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs produce even juicier fritters.
Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until fully cooked.
Can I prepare the mixture ahead of time?
Yes. The uncooked mixture can be refrigerated for up to 24 hours before cooking.
Can I use different cheeses?
Absolutely. Pepper Jack, Monterey Jack, mozzarella, Swiss, or Colby all work well.
Estimated Nutrition (Per Serving)
- Calories: 395
- Protein: 34g
- Carbohydrates: 10g
- Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 165mg
- Sodium: 840mg
- Potassium: 520mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 220mg
- Iron: 2mg