Start by finely chopping the chicken thighs or breasts. You can also pulse them in a food processor for a quicker option.
In a large mixing bowl, combine the chopped chicken with the ranch dressing, breadcrumbs, eggs, chopped dill, salt, and pepper. Stir everything together until well combined.
In a frying pan, heat 2 tablespoons of oil over medium heat. You want the oil to be hot enough that a small piece of the fritter mixture sizzles when added to the pan.
Using your hands or a spoon, form the mixture into small patties, about 2-3 inches in diameter.
Carefully place the formed fritters in the hot oil. Fry them in batches, cooking each side for about 3-4 minutes until golden brown.
Once cooked, remove the fritters from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve warm.
