Crisp and golden, these delicious chicken patties are a huge hit with kids – and I have yet to meet a grownup who doesn’t like them! They make great use of leftover chicken breast.
These chicken patties are extra yummy when served with a dip such as mustard, mayonnaise, or sour cream mixed with a little hot sauce.
- 2 boneless skinless chicken breasts, cooked and cubed (1 lb. raw weight)
- 2 large eggs
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ¼ cup olive oil
- Place the chicken, eggs, salt, pepper, garlic powder and cayenne in your food processor's bowl. Process into a uniform mixture.
- Heat 2 tablespoons of the the olive oil in a large skillet over medium heat.
- Drop the mixture into the hot oil, measuring ¼ measuring cup per patty and fitting 4 patties into the skillet. Gently flatten to ½-inch thick with the back of a spoon.
- Cook the patties until crisp and golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.