Why You’ll Love These Dill Pickle Chicken Fritters
If you’re searching for a quick weeknight dinner that delivers big flavor in every bite, these Dill Pickle Chicken Fritters are about to become your new obsession.
I’ve never met anyone who doesn’t go wild for the tangy-savory combo of dill pickles and tender chicken.
What makes these irresistible? They’re crispy on the outside, tender inside, and packed with that distinctive pickle punch.
Plus, they’re the perfect way to use up leftover chicken.
Need a low-carb option? Simply swap in almond flour.
Versatile, ready in minutes, and kid-approved—who could ask for more from a weeknight wonder?
What Ingredients are in Dill Pickle Chicken Fritters?
These Dill Pickle Chicken Fritters combine all my favorite flavors in one crispy, savory package. The tangy dill pickles pair perfectly with tender chicken, while the combination of spices gives these fritters a depth of flavor that’ll make your taste buds dance. What I love most about this recipe is how adaptable it is—whether you’re working with rotisserie chicken leftovers or freshly cooked chicken breast, the result is equally delicious.
- 2 cups cooked chicken, finely shredded or chopped
- 1 cup dill pickles, finely diced
- 2 large eggs
- ½ cup shredded cheddar cheese
- ⅓ cup all-purpose flour (or almond flour for low-carb option)
- ¼ cup mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt (adjust depending on pickle saltiness)
- ¼ teaspoon black pepper
- 2-3 tablespoons oil for pan-frying
When selecting your ingredients, the quality of your pickles really matters here—they’re not just a supporting player but a star of the show. Go for dill pickles with good crunch and bold flavor. And about that salt—you might need to adjust depending on how salty your pickles are. Remember, you can always add more salt at the end, but you can’t take it away. For a lighter version, you could substitute Greek yogurt for the mayo, though you’ll lose a bit of that rich creaminess that makes these fritters so irresistible.
How to Make These Dill Pickle Chicken Fritters
Making these fritters couldn’t be easier, and the process is almost as satisfying as eating them. Start by combining all your ingredients in a large mixing bowl—2 cups of finely shredded chicken, 1 cup of diced dill pickles, 2 large eggs, ½ cup of shredded cheddar, ⅓ cup of flour (regular or almond), ¼ cup of mayo, and 2 tablespoons of pickle juice. This creates the foundation of your fritter mixture.
Then add your seasonings: 1 tablespoon of fresh dill (or 1 teaspoon dried), ½ teaspoon each of garlic powder, onion powder, paprika, and salt, plus ¼ teaspoon of black pepper. Mix everything until you get a thick, scoopable consistency that holds together.
Now comes the cooking part—my favorite bit. Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat until it’s shimmering but not smoking. Using a spoon or cookie scoop, drop about 2 tablespoons of the mixture per fritter into the hot oil, gently flattening each one with the back of your spoon.
Don’t overcrowd the pan; leave enough space between fritters so they can develop that gorgeous golden crust. Cook each fritter for 3-4 minutes per side, or until they’re beautifully browned and crispy. You might need to adjust your heat if they’re browning too quickly or not quickly enough—you want them thoroughly cooked inside while achieving that perfect exterior crunch.
The key to perfect fritters is patience. Wait until you see the edges turning golden before attempting to flip them, otherwise they might fall apart. And don’t be tempted to press down on them while cooking—that releases all those wonderful juices that keep the fritters moist.
Once done, transfer your fritters to a paper towel-lined plate to absorb any excess oil. Can I suggest serving these beauties warm? They’re absolutely divine with a dollop of sour cream, a drizzle of ranch dressing, or even a spicy aioli.
The combination of tangy pickles, savory chicken, and melty cheese in every bite? Simply irresistible.
Dill Pickle Chicken Fritters Substitutions and Variations
While the base recipe for these dill pickle chicken fritters is absolutely delicious, one of the joys of this dish is how adaptable it can be to whatever ingredients you have on hand or dietary needs you’re accommodating.
I often swap in leftover turkey after holidays, and it works beautifully.
Going low-carb? Almond flour makes a perfect substitute for all-purpose. Not a cheddar fan? Try mozzarella or pepper jack for a different flavor profile.
You can even mix in some finely chopped jalapeños for heat, or swap the dill pickles for bread and butter pickles if you prefer something sweeter.
What to Serve with Dill Pickle Chicken Fritters
So you’ve mastered these tangy dill pickle chicken fritters, but what on earth should you serve alongside them? I’m a big fan of simple sides that complement rather than compete with these flavor-packed bites.
A crisp green salad with a light vinaigrette works beautifully, cutting through the richness.
Roasted vegetables—like Brussels sprouts or carrots—add a sweet contrast to the salty-tangy fritters.
For starchier options, try buttered egg noodles or a cold potato salad (hold the pickles, you’ve got enough in the fritters).
And don’t forget a cooling dip like ranch or tzatziki!
Final Thoughts
These dill pickle chicken fritters have become my go-to recipe whenever I need to transform leftover chicken into something spectacular.
The tangy pickle flavor combined with savory chicken creates a taste sensation that’s simply irresistible.
I love how versatile they’re too. Serve them as appetizers, in wraps, or as the main protein alongside a fresh salad.
When friends ask for the recipe, I’m always proud to share it.
The best part? They’re nearly impossible to mess up.
Even on those days when my cooking skills seem questionable, these fritters turn out deliciously crispy and flavorful every time.
Dill Pickle Chicken Fritters
Ingredients
Equipment
Method
- In a large mixing bowl, combine shredded chicken, diced dill pickles, eggs, shredded cheddar, flour, mayonnaise, and pickle juice.
- Add fresh dill, garlic powder, onion powder, paprika, salt, and black pepper. Mix until you get a thick, scoopable consistency that holds together.
- Heat oil in a non-stick skillet over medium heat until shimmering but not smoking.
- Drop about 2 tablespoons of mixture per fritter into the hot oil, gently flattening each one with the back of your spoon.
- Cook each fritter for 3-4 minutes per side, or until beautifully browned and crispy.
- Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.
