Using a sharp knife, dice chicken into ⅓" thick pieces and place them in a large mixing bowl.  Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.

Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 2 tablespoons chopped dill, ½ teaspoon salt and ⅛ teaspoon black pepper.  Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.

Heat a large non-stick pan over medium heat and add 1/4 cup oil.  When the oil is hot, add the chicken mixture a heaping tablespoon at a time.  Slightly flatten out the tops with the back of your spoon and sauté uncovered for 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.

To test for doneness, cut a fritter in half and the chicken should be completely white inside.  If your chicken is browning too fast, adjust your heat down.