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–+ servings

Dill Pickle Chicken Fritters

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Crispy on the outside, tender inside chicken fritters packed with tangy dill pickle flavor. These quick and easy fritters are perfect for using leftover chicken and deliver big flavor in every bite. They're versatile, ready in minutes, and kid-approved.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken finely shredded or chopped
  • 1 cup dill pickles finely diced
  • 2 large eggs
  • 1/2 cup cheddar cheese shredded
  • 1/3 cup all-purpose flour or almond flour for low-carb option
  • 1/4 cup mayonnaise
  • 2 tablespoons pickle juice
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt adjust depending on pickle saltiness
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons oil for pan-frying

Equipment

  • Large mixing bowl
  • Non-stick skillet
  • Measuring cups and spoons
  • Paper towels

Method
 

  1. In a large mixing bowl, combine shredded chicken, diced dill pickles, eggs, shredded cheddar, flour, mayonnaise, and pickle juice.
  2. Add fresh dill, garlic powder, onion powder, paprika, salt, and black pepper. Mix until you get a thick, scoopable consistency that holds together.
  3. Heat oil in a non-stick skillet over medium heat until shimmering but not smoking.
  4. Drop about 2 tablespoons of mixture per fritter into the hot oil, gently flattening each one with the back of your spoon.
  5. Cook each fritter for 3-4 minutes per side, or until beautifully browned and crispy.
  6. Transfer cooked fritters to a paper towel-lined plate to absorb excess oil.

Notes

The quality of pickles matters - use crisp, flavorful dill pickles. You can substitute Greek yogurt for mayonnaise for a lighter version. These fritters are great for using leftover chicken or turkey. Wait until edges are golden before flipping to prevent breaking. Serve warm with sour cream, ranch dressing, or spicy aioli. Can be made low-carb by using almond flour instead of all-purpose flour.

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