Begin by cutting boneless skinless chicken breasts into small, bite-sized pieces. Set aside.

In a large mixing bowl, combine the chopped chicken, diced dill pickles, eggs, garlic powder, salt, and pepper. Stir until evenly coated.

Prepare your breading station by placing all-purpose flour in one shallow bowl and panko breadcrumbs in another.

Dip a portion of the chicken mixture into the flour, then transfer it to the panko breadcrumbs, pressing gently to ensure a thick coating.

In a large skillet, pour enough oil to cover the bottom about half an inch deep and heat it over medium heat.

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

Once fried, remove the fritters from the oil and place them on a plate lined with paper towels to absorb excess oil. Serve warm.