Place the chicken breasts on a clean cutting board. Using a very sharp chef's knife, slice the meat into thin strips, then slice crosswise to create tiny cubes roughly ¼-inch in size. Keeping the pieces tiny and uniform is critical to ensure the fritters cook through quickly and hold their shape in the pan.

In a large mixing bowl, combine the diced chicken pieces, whole eggs, mayonnaise, all-purpose flour, shredded mozzarella cheese, chopped fresh herbs, garlic powder, onion powder, salt, and black pepper.

Use a sturdy spoon or spatula to fold the ingredients together firmly until the liquid egg and mayo base completely saturates the flour, creating a thick, sticky chicken paste.

Cover the bowl with plastic wrap and let it rest in the refrigerator for 15 to 20 minutes (or up to 2 hours). This resting window allows the flour starches to hydrate fully and bind the meat proteins together, preventing the fritters from falling apart when they hit the hot oil.

Add 2 tablespoons of your frying oil to a large non-stick skillet or cast-iron pan and place it over medium heat. Let the oil heat up for 2 minutes until it shimmers.

Working in batches to avoid crowding the pan, scoop the chicken mixture into the hot skillet using a ¼-cup measuring cup or a large ice cream scoop. Use the back of your spoon to gently flatten each mound into a round patty roughly ½-inch thick.

Fry undisturbed for 4 to 5 minutes on the first side over medium heat. Watch the borders closely; flip the fritters the exact moment the underside turns a beautiful deep golden-brown color and the edges look set.

Flip the fritters carefully with a wide spatula and fry the second side for another 4 minutes, until golden brown and the chicken cubes are fully cooked through to the center. (An instant-read digital thermometer inserted horizontally into a fritter should register 165°F).

Transfer the hot chicken fritters to a plate lined with paper towels to drain any pooling surface oils for 1 minute.

Repeat the frying process with your remaining chicken mixture, adding an extra splash of oil to the skillet between batches if the pan looks dry. Serve immediately while hot and crisp alongside a dollop of garlic aioli, sour cream, or ranch dressing.