Begin by chopping boneless, skinless chicken breasts into small bite-sized pieces, about 1-inch cubes for even cooking.

In a large bowl, combine the chopped chicken pieces with finely diced dill pickles, beaten eggs, garlic powder, salt, and black pepper. Stir vigorously until everything is well mixed.

Create your breading station by placing all-purpose flour in one shallow dish and panko breadcrumbs in another. Coat each piece of the chicken mixture in flour first, then roll in panko breadcrumbs.

In a large skillet, pour enough oil (about ½ inch deep) over medium heat. Allow the oil to heat up until it shimmers.

Carefully place the breaded fritters into the hot oil in batches. Fry each side for about 3-4 minutes, or until golden brown and crispy.

Once the Dill Pickle Chicken Fritters are crispy and golden, transfer them to a paper towel-lined plate to drain any excess oil.