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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. Crispy on the outside, tender on the inside, and packed with a tangy pickle punch, they’re a perfect way to use up leftover chicken while keeping dinner exciting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken finely shredded or chopped
  • 1 cup dill pickles finely diced
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese
  • 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)
  • 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
  • Paper towels

Method
 

  1. In a large mixing bowl, combine 2 cups of finely shredded chicken, 1 cup of diced dill pickles, 2 large eggs, ½ cup of shredded cheddar cheese, ⅓ cup of all-purpose flour (or almond flour for a low-carb option), ¼ cup of mayonnaise, and 2 tablespoons of pickle juice.
  2. Add the seasonings: 1 tablespoon fresh dill (or 1 teaspoon dried), ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until you achieve a thick, scoopable consistency that holds together.
  3. Heat 2-3 tablespoons of oil in a non-stick skillet over medium heat until shimmering. 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.
  4. Cook each fritter for 3-4 minutes per side, or until they develop a beautiful golden crust and become crispy. Avoid overcrowding the pan to ensure even cooking.
  5. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Serve warm with a dollop of sour cream, a drizzle of ranch dressing, or even a spicy aioli.

Notes

These dill pickle chicken fritters are a creative way to repurpose leftover chicken without sacrificing flavor. They offer plenty of room for substitutions such as using turkey or swapping mayonnaise for Greek yogurt for a lighter version, though the creaminess might be reduced. Be sure to adjust the salt depending on the pickles you use, as their flavor can vary. For an extra twist, consider adding finely chopped jalapeños or changing up the cheese variety.