Tasty chicken patties are a great way to use up leftover chicken (or turkey). They are wonderfully crispy! They are also keto, gluten-free, and paleo.
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.
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: Garlic powder and cayenne pepper. Make sure they are fresh! A stale spice can easily ruin a dish. Sometimes I add more spices if I feel like it, such as onion powder or oregano.
Olive oil for frying: This is such a delicious and healthy 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.
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 and spices in your food processor.
2. Then drop spoonfuls of the mixture into hot olive oil, and fry until golden and crispy.
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 (keep it gluten-free and keto by using 90-second 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 about leftovers?
Leftovers keep well for 3-4 days in the fridge, in an airtight container. 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
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 (8oz each) boneless skinless chicken breasts, cooked and cubed
- 2 large eggs
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 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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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.