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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 excellent, too.
About once a week, I bake a few chicken breasts. They're easy to make, affordable, and versatile. I can use them throughout the week in different recipes, and this is one of them.
Crispy and golden, these 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, and you can also make them with leftover turkey breast after Thanksgiving.
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- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
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Ingredients
You'll only need a few simple ingredients to make these chicken 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, it does enhance the patties' flavor and texture and keeps them from becoming too dry.
- To season: Kosher salt, black pepper, 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.
Variations
- Use different spices. Good options that I tried and liked include onion powder, smoked paprika, and dried oregano. You can add ½ teaspoon of each.
- Cook the patties in butter or ghee instead of olive oil. Cooking them in butter is especially good!
- Instead of mayonnaise, add sour cream or Dijon mustard to the mixture. I like mayonnaise best, but Dijon is also good.
- Instead of cooked chicken breast, you can use shredded rotisserie chicken, as long as you remove the skin. Its texture won't work in this recipe.
Instructions
This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these chicken patties:
Mix cooked and cubed chicken breast with eggs, mayonnaise, and spices. I use my food processor.
Drop spoonfulsof the mixture into hot olive oil. Gently flatten them with the back of a spoon.
Fry them on both sides until golden and crispy.
Here's a photo that shows what the patties look like on the inside:
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.
The photo below demonstrates how thick and substantial these patties are and also how wonderfully 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, and 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. When cooked in olive oil, they become wonderfully browned, crispy, and flavorful.
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 sriracha mayo. 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. They also go well with salads such as asparagus salad, creamy cucumber salad, or cauliflower potato salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days or freeze them for up to three months. When counting the four days, consider the time the cooked chicken had already spent in the fridge.
I like to eat the leftovers cold, with Dijon mustard, fresh-cut veggies, pickled red onions, and quick pickles. If you'd like to reheat them, do so gently, covered, in the microwave at 50% power.
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- Greek Chicken
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Recipe Card
4.98 from 457 votes
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Crispy Chicken Patties
These 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
Ingredients
- 2 cups cooked chicken breasts (10 ounces total, from two 8-ounce raw breasts), cubed
- 2 large eggs
- 1 tablespoon mayonnaise
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other 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 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 absorb about 3 tablespoons of olive oil, leaving about 1 tablespoon in the skillet. This is reflected in the nutritional info.
- You can use rotisserie chicken instead of cooked chicken breast. Remove the skin first - its texture won't work in this recipe.
- You can cook the patties in butter or ghee instead of olive oil.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days or freeze them for up to three months. When counting the four days, consider the time the cooked chicken had already spent in the fridge.
- I like to eat the leftovers cold. If you'd like to reheat them, do so gently, covered, in the microwave at 50% power.
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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
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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About the Author
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.
Reader Interactions
Comments
LuAnn
These look amazingly delicious. I'm so excited to make these. My question is, if I don't have regular mayo, can I use miracle whip instead? TIAReply
Vered DeLeeuw
Hi LuAnn, yes, you can use Miracle Whip in this recipe. The nutrition info will change.
Reply
Allegra McWilliams
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
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
