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–+ servings

Dill Pickle Chicken Fritters

Crunchy, savory fritters made with leftover chicken, tangy pickles, and melty cheddar, perfect for weeknight dinners or party platters.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 12 fritters

Ingredients

Main Ingredients

  • 2 cups cooked chicken, finely shredded or chopped Use leftover roast chicken or rotisserie chicken.
  • 1 cup dill pickles, finely diced Use less if pickles are large and adjust for moisture.
  • 2 large eggs No notes.
  • 1/2 cup shredded cheddar cheese Can substitute with pepper jack.
  • 1/3 cup all-purpose flour (or almond flour for low-carb) Adjust based on desired dietary needs.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 2 tbsp pickle juice Use from the jar of pickles.
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill) Adjust based on flavor preference.
  • 1/2 tsp garlic powder No notes.
  • 1/2 tsp onion powder No notes.
  • 1/2 tsp paprika No notes.
  • 1/2 tsp salt Adjust for pickle saltiness.
  • 1/4 tsp black pepper No notes.
  • 2-3 tbsp oil for pan-frying Use as needed, add more if pan gets dry.

Instructions

Preparation

  • In a large bowl combine the chicken, diced pickles, cheddar, eggs, mayo, flour, pickle juice, dill, garlic powder, onion powder, paprika, salt, and pepper.
  • Stir until you have a thick, scoopable mixture. If it feels too loose, add a tablespoon of flour at a time.

Cooking

  • Add 2–3 tablespoons oil to a nonstick skillet and warm over medium heat. The oil should shimmer but not smoke.
  • Use about 2 tablespoons of mixture per fritter. Drop into the hot skillet and flatten slightly with the back of the spoon. Space them so edges don’t touch.
  • Cook 3–4 minutes without moving until the underside is golden brown and crispy. Flip carefully.
  • Cook the second side another 3–4 minutes until golden and cooked through. Transfer fritters to a paper-towel-lined plate to drain.
  • Continue in batches, adding a little more oil if the pan gets dry. Serve warm.

Notes

If you want extra crispness, finish under the broiler for 1 minute per batch — watch closely. Store cooled fritters in an airtight container for up to 3 days. Freeze in a single layer on a baking sheet for up to 2 months.