Instructions

• Trim any excess fat from the chicken and cut it into small pieces about 1/3" thick. Place the chicken pieces in a large mixing bowl.
• Add 1 cup plain breadcrumbs, 1/2 cup Ranch dressing, 2 eggs, 2 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp pepper to the bowl. Mix until the ingredients are evenly combined.
• Use a 1/3-cup measure to portion the mixture and press each portion into a compact patty. Place formed patties on a plate or tray.
• Heat a large non-stick skillet over medium heat and add 2 tbsp oil, tilting the pan to coat the surface; heat until the oil is shimmering.
• Fry the patties in a single layer (do not overcrowd the pan), uncovered, about 3–4 minutes per side, flipping once, until each side is golden brown and the patties are cooked through.
• Confirm doneness by internal temperature (165°F) or by cutting one open to ensure there is no pink in the center and juices run clear.
• Transfer cooked fritters to a paper-towel-lined plate to drain briefly before serving.