In a large mixing bowl, combine the ground chicken, finely chopped dill pickles, and fresh dill. Add the egg, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined.

Place a large skillet over medium heat and add enough oil to coat the bottom. Allow the oil to heat until shimmering.

Using a tablespoon, gather about 2 tablespoons of the prepared chicken mixture and flatten it into a patty shape. Repeat until all mixture is shaped.

Carefully place the formed fritters into the hot skillet. Cook for 3–4 minutes on one side, then flip and cook for another 3–4 minutes until golden brown and cooked through.

Once cooked, transfer fritters to a paper towel-lined plate to absorb excess oil. Let rest for a couple of minutes.

Serve warm with dipping sauces like ranch, spicy mayo, or honey mustard.