There is a new star in the world of easy chicken dinners, and it is surprisingly tangy. These dill pickle chicken fritters are crispy on the outside, tender and juicy on the inside, and bursting with the bright, briny flavor of dill pickles. They come together in minutes with pantry staples and are perfect for everything from quick weeknight dinners to game-day snacks. If you love pickles and you love chicken, these fritters are about to become your new obsession.
These dill pickle chicken fritters are essentially a chicken version of a classic crab cake—but easier, cheaper, and just as flavorful. Finely chopped cooked chicken is mixed with shredded cheese, pickle juice, fresh dill, and just enough binder to hold everything together. A quick pan-fry creates a golden, crispy crust that gives way to a creamy, flavorful interior. Serve them with a cool ranch or dill pickle dipping sauce, pile them onto a bun for a unique sandwich, or enjoy them on their own with a side salad.
Why You Will Love This Recipe
· Ready in 20 Minutes: Faster than takeout.
· One Skillet, Minimal Cleanup.
· Crispy on the Outside, Tender on the Inside.
· Packed with Tangy Dill Pickle Flavor.
· Great for Using Up Leftover Chicken.
· Perfect for Appetizers, Lunch, or Dinner.
· Kid-Approved and Crowd-Pleasing.
· Low-Carb and Keto-Friendly.
Ingredients List
For the Fritters:
· 2 cups cooked chicken, finely chopped or shredded (rotisserie chicken works perfectly)
· ½ cup dill pickles, finely chopped (about 3-4 small pickles)
· ¼ cup pickle juice (from the jar)
· 1 cup shredded sharp cheddar cheese or mozzarella cheese
· 2 large eggs, lightly beaten
· ¼ cup grated Parmesan cheese
· 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
· ¼ teaspoon black pepper
· ½ cup almond flour or all-purpose flour (for binding; use almond flour for low-carb)
For Frying:
· 3 tablespoons olive oil, avocado oil, or butter
For the Dill Pickle Dipping Sauce (Optional):
· ¼ cup mayonnaise
· 2 tablespoons sour cream or Greek yogurt
· 1 tablespoon pickle juice
· 1 teaspoon fresh dill, chopped
· ¼ teaspoon garlic powder
Step-by-Step Instructions
Step 1: Prepare the Chicken
If you do not have leftover cooked chicken, cook 2 boneless, skinless chicken breasts (about 12 oz). Poach, bake, or pan-sear until cooked through, then let cool. Finely chop or shred the chicken into small, uniform pieces. You want the chicken to be in small bits so the fritters hold together.
Step 2: Chop the Pickles
Finely chop the dill pickles. You want small, even pieces—not large chunks. Measure out ¼ cup of pickle juice from the jar.
Step 3: Combine the Fritter Mixture
In a large bowl, combine the chopped chicken, chopped pickles, shredded cheddar, beaten eggs, Parmesan cheese, fresh dill, pepper, and almond flour (or all-purpose flour). Pour in the pickle juice. Mix until everything is well combined. The mixture should be moist and hold together when pressed. If it is too wet, add a little more flour (1 tablespoon at a time). If it is too dry, add another tablespoon of pickle juice.
Step 4: Form the Fritters
Scoop about ¼ cup of the mixture and shape it into a patty, about ½ inch thick. You should get 8-10 fritters. Place them on a plate or baking sheet.
Step 5: Fry the Fritters
Heat the olive oil in a large non-stick skillet over medium heat. When the oil is shimmering, carefully place the fritters in the skillet, working in batches to avoid crowding. Cook for 2-3 minutes per side, until golden brown and crispy. The fritters are delicate when raw, so flip gently with a spatula.
Step 6: Drain and Keep Warm
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven while you cook the remaining batches.
Step 7: Make the Dipping Sauce (Optional)
In a small bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, and garlic powder until smooth. Refrigerate until ready to serve.
Step 8: Serve
Serve the dill pickle chicken fritters hot, with the dipping sauce on the side.
Cooking Tips and Pro Tips for Best Results
· Use finely chopped chicken: Small, uniform pieces help the fritters hold together. A food processor can pulse the chicken into perfect crumbs, but be careful not to over-process into a paste.
· Squeeze excess moisture from the pickles: If your pickles are very juicy, pat them dry with a paper towel after chopping. Too much moisture can make the fritters fall apart.
· Use pickle juice as a binder: The pickle juice adds flavor and helps the mixture come together. Do not skip it.
· Adjust the flour as needed: Almond flour works beautifully for low-carb fritters. All-purpose flour is a great substitute. The right consistency is moist but not wet. The mixture should hold its shape when pressed.
· Do not overcrowd the pan: Overcrowding lowers the pan temperature and prevents the fritters from getting crispy. Cook in batches of 3-4.
· Let them rest before flipping: The fritters are delicate when raw. Let them cook for 2-3 minutes until the bottom is golden and crispy; they will be much easier to flip.
Variations and Substitutions
Buffalo Dill Pickle Chicken Fritters:
Add 2 tablespoons of buffalo sauce to the mixture. Serve with ranch dressing instead of dill pickle sauce. The heat and tang are a perfect match.
Cheesy Dill Pickle Chicken Fritters:
Add an extra ½ cup of shredded mozzarella or provolone cheese. The extra cheese makes the fritters even more gooey and decadent.
Bacon Dill Pickle Chicken Fritters:
Add ½ cup of cooked, crumbled bacon to the mixture. The smoky, salty bacon pairs beautifully with the tangy pickles.
Air Fryer Dill Pickle Chicken Fritters:
Preheat the air fryer to 375°F (190°C). Lightly spray the fritters with oil. Arrange in a single layer in the basket. Cook for 8-10 minutes, flipping halfway through, until golden and crispy.
Baked Dill Pickle Chicken Fritters:
Preheat the oven to 400°F (200°C). Place the fritters on a parchment-lined baking sheet. Lightly spray with oil. Bake for 12-15 minutes, flipping halfway through, until golden and cooked through.
Gluten-Free Dill Pickle Chicken Fritters:
Use almond flour or certified gluten-free all-purpose flour. The rest of the ingredients are naturally gluten-free. Ensure your chicken broth (if poaching) and pickles are gluten-free.
Serving Suggestions
These dill pickle chicken fritters are incredibly versatile. Serve them:
· As an Appetizer: With dill pickle dipping sauce, ranch, or comeback sauce.
· As a Main Course: With a side salad, roasted vegetables, or coleslaw.
· On a Sandwich: Pile them onto a bun with lettuce, tomato, and extra pickles.
· Over a Salad: Place warm fritters on a bed of mixed greens with cucumber and tomatoes.
· For Breakfast: Top with a fried egg.
Pair with:
· Sweet potato fries
· Roasted broccoli or asparagus
· Creamy coleslaw
· Pickle spears
Storage and Reheating Instructions
Refrigerator:
Store leftover fritters in an airtight container for up to 4 days. The fritters will soften, but the flavor remains excellent.
Freezer:
Freeze cooked fritters in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Freeze for up to 3 months. Do not freeze raw fritters.
Reheating:
· Skillet or Air Fryer (Best): Reheat at 350°F for 3-5 minutes until hot and crispy.
· Oven: Bake at 375°F for 8-10 minutes.
· Microwave: Not recommended (makes them soft and rubbery).
Nutritional Information (Approximate, per fritter – serves 8, using almond flour)
· Calories: 230
· Protein: 18g
· Fat: 15g
· Saturated Fat: 5g
· Carbohydrates: 4g
· Fiber: 1g
· Net Carbs: 3g
· Sugar: 1g
· Sodium: 480mg
· Calcium: 10% Daily Value
Frequently Asked Questions (FAQ)
1. Can I use canned chicken instead of fresh?
Yes. Canned chicken is a great shortcut. Drain it well and flake it with a fork before mixing. Reduce the salt slightly, as canned chicken can be salty. Two (12.5 oz) cans will yield about 2 cups of chicken.
2. Can I make these fritters without eggs?
Yes. Substitute the 2 eggs with a “flax egg” (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). The texture will be slightly different, and the fritters may be more delicate.
3. Why are my fritters falling apart?
Falling apart usually comes from too much moisture or not enough binder. Squeeze excess moisture from the pickles. Use the full ½ cup of flour (almond or all-purpose). If the mixture is still too wet, add another tablespoon of flour. Chill the mixture for 15 minutes before forming fritters—this helps them hold together.
4. Can I use sweet pickles instead of dill?
You can, but the flavor will be very different. Sweet pickles will create a sweeter, less tangy fritter. If you try this, reduce or omit the pickle juice (sweet pickle juice is very sugary). Dill pickles are strongly recommended for the classic flavor.
5. What is the best dipping sauce for these fritters?
The dill pickle dipping sauce in this recipe is fantastic. Ranch dressing, comeback sauce, honey mustard, or garlic aioli are also excellent. For a spicy kick, try sriracha mayo or buffalo sauce.
6. Can I make these fritters with ground chicken or turkey?
Yes. Use 1 lb of ground chicken or turkey instead of cooked chicken. Mix all ingredients together as directed. The raw ground meat acts as its own binder, so you may need less flour. Cook thoroughly (internal temperature of 165°F). This version is more like a chicken patty than a fritter.