This recipe is awesome! It gets even better the day after, if you can wait!

1. In a large bowl, combine the finely chopped chicken and dill pickles.

2. In a separate bowl, whisk together the flour, cornmeal, baking powder, garlic powder, onion powder, cayenne pepper, salt, and pepper.

3. Add the dry ingredients to the chicken and pickle mixture, stirring until well combined.

4. In another bowl, whisk together the eggs and milk.

5. Pour the egg mixture into the chicken mixture and stir until everything is evenly coated.

6. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

7. Once the oil is hot, drop spoonfuls of the chicken mixture into the skillet, flattening them slightly with the back of the spoon.

8. Fry the fritters for about 3-4 minutes on each side, or until golden brown and cooked through.

9. Remove the fritters from the skillet and drain on paper towels.

10. Serve hot with your choice of dipping sauce.

For a spicier version, add more cayenne pepper or a dash of hot sauce to the batter. You can also experiment with different types of pickles, such as spicy or bread-and-butter pickles, to alter the flavor profile. If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For a lighter version, consider baking the fritters in the oven at 400°F for about 15-20 minutes, flipping halfway through, instead of frying them.