Here’s a zesty, crunchy Southern-Style Dill Pickle Chicken Fritters recipe — tangy, golden, and perfect for dipping 🥒🍗
Southern-Style Dill Pickle Chicken Fritters
Serves: 4–6
Time: ~35–40 minutes
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, finely diced
- ½ cup dill pickles, finely chopped
- ¼ cup pickle juice
- ½ cup all-purpose flour
- ½ cup cornmeal (optional for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs, beaten
- Vegetable oil for frying
- Optional: fresh dill or parsley for garnish
Instructions
1️⃣ Marinate Chicken
- In a bowl, combine chopped chicken, chopped pickles, and pickle juice.
- Let sit 10–15 minutes to soak up flavor.
2️⃣ Prepare Coating
- In a shallow bowl, mix flour, cornmeal, garlic powder, onion powder, salt, and pepper.
- Beat eggs in a separate bowl.
3️⃣ Coat the Chicken
- Remove chicken from marinade, letting excess liquid drip off.
- Dip chicken pieces in beaten eggs, then dredge in flour mixture, pressing lightly to coat.
4️⃣ Fry the Fritters
- Heat about ¼ inch of vegetable oil in a skillet over medium heat.
- Fry chicken pieces 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels.
5️⃣ Serve
- Serve hot with ranch dressing, spicy mayo, or your favorite dipping sauce.
- Garnish with fresh dill or parsley if desired.
Tips & Variations
- For extra tang, add a little chopped pickle to the flour coating.
- Bake instead of fry: arrange coated fritters on a greased baking sheet and bake 20–25 minutes at 200°C (400°F), flipping halfway.
- Spice it up with cayenne pepper or smoked paprika in the coating.
If you want, I can also give a quick one-bowl Southern pickle chicken fritters recipe that’s ready in 30 minutes for a fast snack or dinner.
