This is our third time making this dish this week. It’s unbelievably tasty

In a large bowl, combine the drained canned chicken, flour, breadcrumbs, eggs, milk, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
Scoop about 1/4 cup of the chicken mixture and shape it into a patty.
Carefully place the patty into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Repeat with the remaining chicken mixture.
Serve warm with your choice of dipping sauce.
Variations & Tips

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For a bit of a kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture. You can also experiment with different herbs like dill or thyme for a unique flavor. If you prefer a lighter version, try baking the fritters in the oven at 375°F for about 20 minutes, flipping halfway through. For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives.