In a large mixing bowl, combine your shredded chicken, eggs, cheese, mayonnaise, flour, parsley, garlic powder, salt, and pepper. Mix everything until it’s well combined. The mixture will be a little sticky, but that’s what makes the fritters so deliciously tender. If it feels too wet, don’t panic — just add a little more flour until it holds together nicely.

Heat the olive oil in a large skillet over medium heat. You’ll want the oil hot enough to sizzle when the fritters hit the pan but not so hot that they burn. A quick tip: Drop a tiny bit of the mixture into the oil. If it bubbles gently, you’re good to go!

Using a spoon or your hands, scoop out small portions of the mixture and flatten them into patties. Carefully place them in the skillet, making sure not to overcrowd the pan. Fry the fritters for about 3-4 minutes per side, or until they’re golden brown and cooked through. The smell at this point? Absolutely amazing.

Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve them warm, and get ready for the compliments to roll in! And don’t be surprised if they disappear faster than you expected.