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 leftovers are great too.
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
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 cook with. But if you're unsure about cooking with it due to its relatively low smoke point, you can use avocado oil instead.
Instructions
Making these chicken patties is so easy! 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.
Then drop spoonfuls of the mixture into hot olive oil and fry them until golden and crispy. That's it! Dinner is served!
Frequently asked questions
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 (use high-heat-resistant parchment), 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.
No. That's unnecessary. The patties hold up just fine without any added flour.
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.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use different spices. Good options include onion powder, smoked paprika, and dried oregano.
- Fry them 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.
Serving suggestions
You can serve these patties 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 low-carb 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.
Storing leftovers
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 on 50% power.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
Crispy 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
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ⅛ 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 the 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 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.
WATCH THE VIDEO:
NOTES
- Use different spices. Good options include onion powder, smoked paprika, and dried oregano.
- Fry them 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
NUTRITION PER SERVING
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
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. 