Dill Pickle Chicken Bites (Print-Friendly Version)
Crunchy chicken bites infused with bold dill pickle and melty cheese, pan-fried for golden crispiness.
# What You'll Need:
→ Protein
01 -
300 grams boneless, skinless chicken breasts or thighs, finely chopped
→ Pickles
02 -
80 grams dill pickles, finely diced
03 -
15-30 milliliters dill pickle brine
→ Binders and Cheese
04 -
2 large eggs
05 -
60 grams shredded mozzarella or cheddar cheese
→ Flour and Seasonings
06 -
30 grams all-purpose flour (or almond flour for low-carb version)
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon paprika
10 -
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
→ Cooking Oil
13 -
15-30 milliliters canola, vegetable, or avocado oil for frying
# How to Make It:
01 -
Finely chop chicken into small pieces, slightly chunkier than ground chicken but easy to mix. If using a food processor, pulse gently without pureeing to preserve texture.
02 -
In a large bowl, mix chopped chicken, diced pickles, shredded cheese, eggs, flour, and all seasonings. Add 15-30 milliliters pickle brine. Stir until the mixture is thick and scoopable.
03 -
Warm a large skillet over medium to medium-high heat. Add oil and heat until shimmering to ensure a crispy crust.
04 -
Portion the mixture using a cookie scoop or spoon. Gently flatten each portion to promote even cooking.
05 -
Place fritters in hot oil, leaving space between. Cook for 3 to 4 minutes per side until golden brown and firm. Adjust heat if browning too fast.
06 -
Transfer cooked fritters to paper towels. Allow to rest for 2 to 3 minutes to finish cooking and retain juiciness.
07 -
Serve warm with accompaniments such as ranch dressing, dill aioli, spicy mayo, or extra chopped pickles.
# Additional Tips:
01 -
Ensure chicken reaches an internal temperature of 74°C to guarantee safe consumption.
02 -
For crispier fritters when reheating, use an air fryer at 200°C for 10-12 minutes, flipping halfway.