Tasty chicken patties are a great way to use up leftover chicken. They are wonderfully crispy! They are also keto, gluten-free, and paleo.
About once a week, I take out a large baking sheet and bake lots of chicken breasts. They’re easy to make, affordable and versatile. I can then use them throughout the week in many different recipes, and this is one of them.
Crispy 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 are perfect for using up leftover chicken breast, and you can also make them after Thanksgiving to use up leftover turkey breast.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Cooked chicken breasts: You can also use rotisserie chicken if you’d like. Just make sure to remove the skin.
Eggs: I use large eggs in most of my recipes, including this one.
Mayonnaise: Although optional and I don’t always add it, it does enhance the fritters’ flavor and texture and keeps them from becoming too dry. I like to use avocado oil mayonnaise.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.
Spices: I like to use garlic powder, dried thyme, and cayenne pepper. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Sometimes I add even more spices if I feel like it, such as onion powder or oregano.
Olive oil for frying: This is such a delicious oil. It’s my absolute favorite oil to eat and to cook with. But if you’re unsure about cooking with it due to its relatively low smoke point, you can use avocado oil instead. It has a higher smoke point. Ghee is another tasty option.
How to make chicken patties
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Mix cooked chicken breast with eggs, mayonnaise and spices in your food processor.
2. Then drop spoonfuls of the mixture into hot olive oil, and fry them until golden and crispy. That’s it!
Can you bake them instead of frying?
I suppose you could, but I don’t know how good they would turn out. They become wonderfully browned, crispy and flavorful when fried in olive oil.
But you could try scooping them into a parchment-lined baking sheet, gently flatten and shape them, generously spray with olive oil, then bake – probably 10 minutes per side in a 400°F oven, spraying them again after flipping them. But I haven’t actually tried this, so it’s just a guess. I always fry these patties.
How to serve chicken patties
You can serve them as an entree with any side dish you like. They are very versatile. Or you could serve them in a sandwich (you can keep it gluten-free and keto by using 90-second bread or almond flour bread).
My teenage kids love dipping them in spicy mayonnaise, made with avocado oil mayonnaise and a few drops of chipotle hot pepper sauce. And when they were younger, they liked to dip them in ketchup.
As for sides, I like to serve them with jicama fries or with zucchini fries.
What to do with leftovers?
Leftovers of these tasty chicken patties keep well for 3-4 days in the fridge, in an airtight container. Although when counting the four days, you should take into account the time the cooked chicken had already spent in the fridge.
I like to eat them cold, with Dijon mustard, fresh-cut veggies, and quick pickles. If you’d rather reheat them, I suggest you do so gently, covered, in the microwave on 50% power.
More things to do with cooked chicken breast
As I mentioned before, I make baked chicken breast at least once a week. In fact, I like to make several at a time because they are so versatile.
I use them in these chicken patties, and I also use them to make stuffed poblano peppers, enchilada casserole, and lettuce wrap sandwich.
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Chicken Patties
INGREDIENTS
- 2 cups cooked chicken breasts (10 oz, from two 8-oz raw breasts), cubed
- 2 large eggs
- 1 tablespoon mayonnaise (optional but good and helps prevent drying)
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/4 cup olive oil
INSTRUCTIONS
- Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder and cayenne in your food processor’s bowl. Process into a uniform mixture.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Drop the mixture into the hot oil, measuring 1/4 cup per patty and fitting 4 patties into the skillet. Gently flatten them to 1/2-inch thick with the back of a spoon.
- Cook the chicken patties until crispy 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.
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NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.