2cupscooked chicken breasts(10 oz, from two 8-oz raw breasts), cubed
1tablespoonmayonnaise(optional but good and helps prevent drying)
1teaspoonDiamond Crystal kosher salt
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.
The patties seem to absorb about 3 tablespoons of the olive oil, leaving about 1 tablespoon in the skillet. This is reflected in the nutritional info.