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Crispy Dill Pickle Chicken Fritters

crispy dill pickle chicken fritters - featured image
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These crispy dill pickle chicken fritters are exactly what you’d get if a chicken nugget and a pickle spear had a delicious, pan-fried baby. The tang from the pickles cuts through the richness of the chicken, and the crispy golden crust gives you that satisfying crunch with every single bite.

Ingredients

Scale
  • 1 lb (450g) ground chicken (93% lean)
  • 1/2 cup finely chopped dill pickles
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs
  • 2 tablespoons dill pickle juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill (optional)
  • 1/2 cup (120ml) neutral oil (for frying)

Instructions

  1. Prep the pickles: Finely chop 1/2 cup of dill pickles. Pat them dry with a paper towel to remove excess moisture.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Combine the wet ingredients: In a separate small bowl, crack 2 large eggs and beat lightly. Add 2 tablespoons of dill pickle juice and whisk until combined.
  4. Bring it all together: Pour the egg mixture into the bowl with the flour mixture. Stir until just combined. Add the ground chicken, chopped pickles, and fresh dill (if using). Mix until evenly incorporated.
  5. Heat the oil: Pour about 1/2 cup of neutral oil into a large skillet and heat over medium-high heat. Test by dropping a tiny bit of batter; it should sizzle immediately.
  6. Form and fry the fritters: Using a 2-tablespoon cookie scoop or spoon, scoop portions of the chicken mixture and gently drop into the hot oil. Flatten slightly with a spatula. Fry in batches of 4-5 for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C).
  7. Drain and keep warm: Transfer cooked fritters to a plate lined with paper towels. Keep warm in a 200°F (93°C) oven while frying remaining batches.
  8. Serve immediately: Best eaten hot and fresh, within 15-20 minutes of frying.

Notes

Don’t skip drying the pickles to avoid soggy batter. Keep oil at medium-high heat; if smoking, reduce heat. Use a cookie scoop for even portions. Don’t press down on fritters while frying. Test one fritter first to adjust seasoning. Work in small batches to maintain oil temperature.

Nutrition

Keywords: dill pickle chicken fritters, crispy chicken fritters, pickle chicken, easy chicken recipe, game day appetizer

Find it online: https://emacrave.com/crispy-dill-pickle-chicken-fritters-the-best-easy-recipe/