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These Dill Pickle Chicken Fritters bring together crispy, juicy chicken with a bright, tangy punch that pickle lovers will instantly crave. They are perfect for a quick weeknight dinner or game-day snack, combining the satisfying crunch and melty richness with a fresh burst of dill pickle flavor. The fritters are simple to prepare with no breading stations or deep frying required, making them easy for cooks of all skill levels to enjoy.
I still remember the first time I made these during a simple weeknight dinner and my whole family could not get enough. Now they request this recipe regularly, especially with plenty of extra dipping sauce.
Ingredients
- Chicken breasts or thighs: finely chopped to create tender fritters without being too mushy, fresher is always better
- Crunchy Dill Pickles: diced small to distribute the bright pickle flavor evenly
- Pickle Brine: adds an unmistakable tang and helps elevate the overall flavor profile
- Eggs: bind the ingredients together and help keep the fritters moist
- Shredded Cheese: such as mozzarella or cheddar offers gooey richness and helps the texture stay soft
- All-Purpose Flour: gives structure and ensures a golden, crisp crust when fried, almond flour works well for a low-carb alternative
- Seasonings: including garlic powder, onion powder, paprika, dill, salt and pepper for depth and complexity, fresh dill is optional but really enhances the pickle taste
- Oil for frying: such as canola, vegetable or avocado oil ensures a clean, crisp finish without burning
Step-by-Step Instructions
- Prepare the Chicken:
- Finely chop raw chicken into very small chunks that are just slightly chunkier than ground chicken. Use a food processor in short pulses if preferred but avoid pureeing to maintain texture.
- Mix the Fritter Base:
- In a large bowl, combine the chicken, chopped dill pickles, shredded cheese, eggs, flour, and seasonings. Add one or two tablespoons of pickle brine for extra tanginess. Stir thoroughly until the mixture feels thick and scoopable but not runny.
- Heat the Oil:
- Warm a large skillet over medium or medium-high heat. Add one to two tablespoons of oil and let it heat until shimmering hot. This step is crucial for achieving the perfect crispy crust.
- Scoop the Batter:
- Use a cookie scoop, large spoon, or your hands to portion out the fritter mixture. Gently flatten each one slightly so they cook evenly inside and out.
- Pan-Fry to Golden Perfection:
- Place each fritter in the hot oil with some space between them. Cook for three to four minutes on each side until deep golden brown and firm in the center. Adjust heat if they are browning too quickly.
- Drain and Cool:
- Transfer the cooked fritters to a plate lined with paper towels. Let them rest for two to three minutes to finish cooking internally and stay juicy.
- Serve with Dips:
- Complement with ranch, dill aioli, chipotle mayo, or even extra chopped pickles on top for those who love maximum pickle flavor.
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The star ingredient for me has to be the pickle brine. It adds a tangy lift that transforms the whole dish beyond ordinary chicken. I have memories of serving these at casual family gatherings where even non-pickle lovers were pleasantly surprised and asking for seconds.
Storage Tips
Store leftovers in an airtight container inside the refrigerator for up to four days. When reheating, use a skillet or air fryer to bring back the crunchy texture without sogginess. Freeze cooked fritters individually on a tray until solid, then transfer to freezer-safe bags. They freeze well for up to three months and can be reheated straight from frozen in the air fryer to save time.
Ingredient Substitutions
Swap chicken breasts for thighs for a slightly juicier fritter. Use almond flour instead of all-purpose flour to lower carbs while maintaining structure. Try pepper jack cheese if you want a little spicy kick. Pickles can be swapped for spicy pickles or those flavored with garlic or herbs for a different flavor twist.
Serving Suggestions
Serve alongside creamy mashed potatoes or crispy French fries for a comforting meal. Pair with a fresh cucumber and tomato salad or coleslaw for some brightness. These fritters also work well as protein-packed additions to wraps, salads, or rice bowls, making them versatile beyond just finger food.
Pro Tips
- Be careful not to overprocess the chicken in the food processor; tiny chunks add great texture and prevent a mushy fritter
- Use a thermometer to ensure the chicken reaches 165 degrees Fahrenheit internally for safe, juicy results
- Don’t skip resting the fritters briefly after frying to allow the centers to finish cooking and retain moisture
Common Recipe Questions
- → Can I cook these fritters in an air fryer?
Yes, air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway, for crispy edges and tender centers.
- → What type of cheese works best in the mixture?
Mozzarella offers mild flavor and great melt, while cheddar adds sharpness. Feel free to try Pepper Jack for a spicy kick.
- → Can I bake the fritters instead of frying?
Baking at 425°F (220°C) for 18–20 minutes yields a tasty result, though less crispy than pan-frying.
- → How do I know when the fritters are fully cooked?
They should reach an internal temperature of 165°F and turn golden brown with a firm texture inside.
- → Is it possible to prepare the mixture ahead of time?
Mix and refrigerate up to 24 hours before cooking to allow flavors to meld deeply.
- → Can canned chicken be used for the fritters?
Fresh chicken is preferred, but drained canned chicken can be used if you reduce the pickle brine to avoid excess moisture.