Chicken Patties
These Chicken Patties are the ultimate comfort food—crispy on the outside, juicy on the inside, and packed with savory goodness. Perfect for a quick lunch, a hearty dinner, or even as a crowd-pleasing appetizer, these patties are incredibly versatile. Made with simple ingredients, they’re easy to whip up and guaranteed to be a hit with the whole family.
One evening, I needed to use up some leftover chicken, and that’s how these Chicken Patties were born. I threw together a few pantry staples, and to my surprise, they turned out to be a winner! My husband now requests them weekly, and my daughter loves dipping them into ketchup or ranch. Whether served as sliders, alongside a salad, or with a side of mashed potatoes, these patties have become a household favorite.
Why You’ll Love Chicken Patties
•Quick and Easy: Ready in under 30 minutes with minimal effort.
•Budget-Friendly: Uses simple, everyday ingredients.
•Versatile: Great as a main dish, sandwich filling, or snack.
•Freezer-Friendly: Make a batch and save some for later.
Ingredients Notes For Chicken Patties
•Cooked Chicken: Shredded or ground, leftover rotisserie chicken works great.
•Breadcrumbs: Adds structure and crunch; panko is ideal for extra crispiness.
•Eggs: Helps bind the mixture together.
•Seasonings: Garlic powder, onion powder, paprika, salt, and pepper for flavor.
•Optional Add-Ins: Grated cheese, chopped parsley, or green onions for a flavor boost.
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Recipe Steps
1.Prepare Mixture: In a bowl, combine cooked chicken, breadcrumbs, eggs, seasonings, and any optional add-ins. Mix until well combined.
2.Form Patties: Shape the mixture into small patties, about 2-3 inches in diameter.
3.Heat Oil: Heat a skillet with a thin layer of oil over medium heat.
4.Cook Patties: Fry the patties for 3-4 minutes on each side, or until golden brown and heated through.
5.Serve: Serve warm with your favorite dipping sauces or as part of a meal.
Storage Options
•Refrigerator: Store cooked patties in an airtight container for up to 3 days.
•Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen or thaw before frying.
Variations & Substitutions
•Use turkey, beef, or plant-based protein as an alternative to chicken.
•Add shredded vegetables like zucchini or carrots for extra nutrition.
•Swap breadcrumbs for almond flour for a low-carb option.
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Ingredients
- 2 cups cooked chicken shredded or finely chopped
- 1/2 cup breadcrumbs plus more if needed
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley optional
- 1 egg beaten
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
- Mix Ingredients: In a large bowl, combine the shredded chicken, breadcrumbs, Parmesan cheese, parsley (if using), beaten egg, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Mix until well combined. Add more breadcrumbs if the mixture feels too wet to hold its shape.
- Shape Patties: Divide the mixture into 6 equal portions and shape them into patties about 1/2-inch thick.
- Heat Oil: Heat the vegetable oil in a large skillet over medium heat.
- Cook Patties: Place the patties in the skillet and cook for 3-4 minutes on each side, or until golden brown and heated through. Work in batches if necessary to avoid overcrowding the pan.
- Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to drain excess oil. Serve warm with dipping sauces, on buns as chicken sliders, or alongside a salad.
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