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    Home » Chicken Recipes » Chicken Patties

    Chicken Patties

    Last updated: May 5, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These tasty chicken patties are a great way to use up leftover chicken. Making them is as easy as can be!

    Simply mix a few ingredients in your food processor, then fry the patties in olive oil. They're crispy and delicious, and the leftovers are great too.

    Chicken patties served on a white plate with a napkin.

    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.

    Jump to:
    • Ingredients
    • Variations
    • Chicken Patties Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • Related Recipes
    • Recipe Card

    Ingredients

    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 by half, or the patties could end up too salty.
    • Spices: I like to use garlic powder, dried thyme, and cayenne pepper.
    • Olive oil for frying: This is such a delicious oil. It's my absolute favorite oil to eat and cook with. But if you'd like to use an oil with a higher smoke point, you can use avocado oil instead.
    The ingredients needed for making chicken patties.

    Variations

    • Use different spices. Good options that I tried and liked include onion powder, smoked paprika, and dried oregano.
    • Cook the patties in butter or ghee instead of olive oil.
    • Instead of mayonnaise, add sour cream or Dijon mustard to the mixture.
    • Rather than using cooked chicken breast, you can use shredded rotisserie chicken, as long as you remove the skin. Its texture won't work in this recipe.

    Chicken Patties Instructions

    This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You simply mix cooked chicken breast with eggs, mayonnaise, and spices. I use my food processor. (Photo 1).
    • Then drop spoonfuls of the mixture into hot olive oil. (Photo 2).
    • Fry them on both sides until golden and crispy. That's it! Dinner is served! (Photos 3-6).
    A six-photo collage showing the steps for making chicken patties.

    Expert Tip

    Don't skimp on the oil! Not all of it will be absorbed into the patties, but when you add enough of it to the skillet, it helps the patties become browned and crispy.

    Recipe FAQs

    Can you bake chicken patties instead of frying them?

    Yes. Scoop the mixture onto a parchment-lined baking sheet (use high-heat-resistant parchment), gently flatten and shape them, then generously spray them with olive oil.

    Bake the patties for 10-15 minutes per side in a 400°F oven, spraying them again after flipping them.

    However, I highly recommend frying them. They become wonderfully browned, crispy and flavorful when fried in olive oil.

    Do I need to add flour to the mixture?

    No. That's unnecessary. The patties hold up just fine without any added flour.

    Can I use raw ground chicken?

    Not in this recipe. It was written for leftover cooked chicken. If you'd like to use ground chicken, you can use this recipe for turkey burgers and use chicken instead of turkey.

    Serving Suggestions

    You can serve these chicken patties as an entree with any side dish you like. They are very versatile. Or you could serve them in a sandwich made with 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. When they were younger, they liked to dip them in ketchup.

    As for sides, I like to serve them with jicama fries or zucchini fries.

    Storing Leftovers

    The leftovers 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 at 50% power.

    Three chicken patties served on a white plate with a red napkin.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Chicken patties served on a white plate with parsley for garnish.
    4.98 from 451 votes
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    Crispy Chicken Patties

    Tasty chicken patties are a great way to use up leftover chicken. They are wonderfully crispy and very easy to make.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 patties
    Calories: 268kcal
    Author: Vered DeLeeuw
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    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
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon dried thyme
    • â…› teaspoon cayenne pepper
    • ¼ 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 olive oil in a large skillet over medium heat.
    • Drop the mixture into the hot oil, measuring ¼ cup per patty and fitting 4 patties into the skillet. Gently flatten them to ½-inch thick with the back of a spoon.
    • Cook the patties until crispy and golden brown, 3-4 minutes per side. Transfer them to a plate and cover them with foil to keep them warm.
    • Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.

    Video

    Notes

    The patties seem to absorb about 3 tablespoons of olive oil, leaving about 1 tablespoon in the skillet. This is reflected in the nutritional info.
    The leftovers 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.
    Possible variations:
    • Use different spices. Good options include onion powder, smoked paprika, and dried oregano.
    • Fry the patties in butter or ghee instead of olive oil.
    • Instead of mayonnaise, add sour cream or Dijon mustard to the mixture.
    • Rather than using cooked chicken breast, you can use shredded rotisserie chicken, as long as you remove the skin. Its texture won't work in this recipe.

    Add Your Own Notes

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    Nutrition per Serving

    Serving: 2patties | Calories: 268kcal | Carbohydrates: 0.7g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Sodium: 406mg | Fiber: 0.1g | Sugar: 0.5g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Allegra McWilliams

      September 18, 2023 at 1:06 am

      Not really a comment as a question. Could you use canned chicken in this recipe as you used canned tuna with your tuna patties? Please let me know because I adore chicken dishes!

      Reply
      • Vered DeLeeuw

        September 18, 2023 at 9:56 am

        Yes, you could, Allegra! Drain it thoroughly. You should have ten ounces of chicken after draining.
        By the way, you can make the tuna patties recipe with canned chicken. 🙂

        Reply
    2. Amanda

      August 25, 2023 at 3:37 pm

      5 stars
      These were so good! I drizzled them with your sriracha mayo. Yum!

      Reply
      • Vered DeLeeuw

        August 25, 2023 at 4:21 pm

        Glad you liked these patties, Amanda!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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