• Dice the chicken breasts into very small pieces. You can do it by hand or in a food processor.
• Add the egg, dill, garlic powder and salt and stir to mix thoroughly.
• Stir in the mayonnaise and mustard.
• Add the flour and baking powder and mix thoroughly.
• Cover the bowl and refrigerate for 15 minutes.

To pan fry:

• Heat the oil in a large skillet over medium heat. Carefully drop spoonfuls of the chicken mixture into the hot oil, being cautious not to overcrowd the pan. Flatten each spoonful slightly with the back of the spoon.
• Fry the chicken fritters for about 3-4 minutes on each side, or until they turn golden brown and crispy, and the chicken is cooked through. Cook them in batches to avoid over crowding.
• Once cooked, transfer the chicken fritters to a paper towel-lined plate to drain any excess oil.

To air fry:

• Preheat the air fryer to 400°F. Line an air fryer basket with parchment paper and drizzle with a little oil. Place scoops of the chicken fritter batter onto the parchment paper and press down to spread them out a little. Air Fry for 8 minutes, then flip each one over and air fry for a further 3-5 minutes or until golden and cooked through. Cook in batches so they aren’t overcrowded in the air fryer.
• Serve the chicken fritters warm with your favorite dipping sauce, such as barbecue sauce, ranch dressing, or sweet chili sauce.