Cut the boneless, skinless chicken breasts into bite-sized pieces.

In a large bowl, mix chopped chicken, diced dill pickles, eggs, garlic powder, salt, and pepper until well incorporated.

Set up a breading station with flour in one bowl and panko breadcrumbs in another.

Heat oil in a skillet over medium heat until hot enough to sizzle when breadcrumb is dropped in.

Carefully add the breaded fritters to the hot oil, frying for 3-4 minutes on each side until golden brown.

Remove fritters from the skillet and drain on paper towels.

Serve warm, ideally with a dipping sauce made from sour cream and dill pickle juice.