Crispy Dill Pickle Chicken Fritters Recipe
These Amazing Crispy Dill Pickle Chicken Fritters are the ultimate appetizer, combining tender shredded chicken, tangy dill pickles, and a golden, crunchy coating. Perfect for game day, parties, or a fun snack, they deliver a burst of flavor in every bite!
Servings: 6 servings
Calories: 280kcal
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup dill pickles, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 2 tablespoons milk
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil, for frying
- 1/4 cup fresh dill, chopped (optional, for garnish)
- 1/2 cup ranch dressing, for serving
Instructions
- In a large bowl, combine the shredded chicken and finely chopped dill pickles. Mix well to ensure the pickles are evenly distributed throughout the chicken.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. This will be your dry breading mixture.
- In another small bowl, beat the egg and milk together until well combined. This will be your wet mixture for binding the fritters.
- Add the dry breading mixture to the chicken and pickle mixture. Stir until the chicken is evenly coated. Then, pour in the egg and milk mixture and stir until everything is well combined. Let the mixture rest for 10 minutes to help it bind together.
- Place the panko breadcrumbs in a shallow dish. Using your hands or a small scoop, form the chicken mixture into small patties, about 2 inches in diameter. Press each patty into the panko breadcrumbs, coating both sides evenly. For extra crispiness, dip the patties back into the egg mixture and then into the panko again.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the fritters in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Sprinkle with a little extra salt if desired.
- Garnish with fresh dill and serve warm with ranch dressing for dipping.
Notes
Pro Tips: For extra crispiness, double-dip the fritters in the breading mixture. Use cold chicken to make shredding easier. Let the mixture rest for 10 minutes before frying to help it hold together. Fry in small batches to avoid overcrowding the pan. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness. Variations: Swap the dill pickles for bread-and-butter pickles for a sweeter twist. Add a dash of hot sauce to the mixture for a spicy kick. Use ground turkey instead of chicken for a lighter option.