Chicken Patties | Kitchen Fun With My 3 Sons


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These tasty Chicken Patties are a quick and flavorful way to use shredded chicken. Loaded with melted cheese and juicy chicken, and then covered in a perfectly crispy crust. These chicken cakes are a favorite with kids and adults.

Three Chicken Patties stacked on a white plate.

Easy Homemade Chicken Patties Recipe

This is a great dinner recipe to use up leftover chicken. Any shredded chicken, whether from a previous meal or even rotisserie, will work great in these chicken patties. They are seasoned and fried to perfection while remaining tender and juicy on the inside. The crisp, golden color on the outside is from the breadcrumbs—just like a store-bought chicken patty. I like to make them for lunches or a quick and easy dinner. Kids love them as much as the adults do!

Why You’ll Love These Chicken Patties 

  • They freeze well. These are perfect to make ahead and store in the freezer for later meals.
  • Easy to make. It takes minimal effort to prepare and cook these chicken patties.
  • Versatile recipe. You may switch up the seasoning and other ingredients to make it your own.
Chicken Patties stacked 3 high on a white plate.

Recipe Ingredients

Here are all the ingredients you will need for this recipe. Nothing uncommon or hard to find. It’s all simple and affordable! The exact measurements are on the recipe card below.

  • Shredded chicken: Any cooked shredded white meat chicken will work for this recipe. You may even cook it for the chicken patties if you prefer.
  • Eggs: The eggs act as a binder to help form the patties.
  • Mayonnaise: I use mayo to add moisture and fat to the chicken patties. 
  • Flour: The flour works together with the egg to keep the chicken cakes together.
  • Seasoning: I chose just sea salt and pepper to season the chicken simply.
  • Parsley: I love the color and freshness of chopped parsley. It adds contrast to the dish.
  • Lemon zest: For a little bit of acidity that compliments the other ingredients.
  • Mozzarella: Shredded mozzarella adds more flavor to the recipe. Besides, who doesn’t love cheese? You may also use cheddar.
  • Panko breadcrumbs: I like the texture of panko breadcrumbs when fried, but you may use any variety of seasoned breading that you prefer.
Ingredients for Chicken Patties.

How to Make Chicken Patties

In just 5 steps and less than 30 minutes, you can make crispy and juicy homemade chicken patties. This quick meal is perfect.

  • Make the chicken mixture. Combine all of the ingredients (except for the breadcrumbs) in a large mixing bowl until they are well mixed.
  • Form into patties. Make a 3-inch diameter and 1-inch thick patty by taking a handful and turning it into a patty shape. Place it on a plate or a pan and repeat the process until all the mixture has been used.
  • Dredge in breadcrumbs. Put each patty into the breadcrumbs in a dish and press it gently into both sides so it cooks.
  • Cook. Grab a large skillet and heat it over medium-high heat. Add vegetable oil. Once it’s hot, add the chicken patties in a single layer. Cook them for 4-5 minutes on each side. They are ready once they are golden and crispy.
  • Drain excess oil. Line a clean plate with paper towels and place the cooked chicken patties on it to soak up the extra oil.
  • Serve. Enjoy them as is with a tasty side, or make it into a chicken cake sandwich.
Chicken Patties on a white plate.

Serving Ideas

Chicken Patties held above a white plate.

Tips for Success

  • Make them ahead. Form and cook the chicken patties ahead of time and reheat them for lunch or dinner during the week.
  • Freeze individually. Place them in individual freezer bags so you only thaw what you need.
  • Use your favorite herbs and spices. Try this recipe with fresh herbs like basil or cilantro. Dried spices like chili powder and cumin are great ideas, too.
stacked chicken patties

Proper Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet to preserve the crunchy exterior. Then, place them in a freezer-safe bag and store them in the freezer for up to 3 months. Thaw them overnight before reheating the chicken breast patties.

More Chicken Recipes to Try

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

  • In a large bowl, combine the shredded chicken, eggs, mayonnaise, flour, parsley, salt, pepper, lemon zest, and mozzarella cheese. Mix until all ingredients are well incorporated.

  • Take a handful of the mixture (about 2 ounces) and form it into a patty, about 3 inches in diameter and 1 inch thick. Repeat until all the mixture is used up.

  • Put the panko breadcrumbs in a shallow dish. Dredge each chicken cake in the panko, pressing gently to help the crumbs adhere.

  • Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken cakes. Cook for 4-5 minutes on each side, or until golden brown and crispy.

  • Remove the chicken cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm, with a wedge of lemon on the side if desired. Enjoy!

Last Step:

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  • Store any leftover chicken cakes in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftover chicken cakes in a skillet over medium heat for a few minutes on each side until warmed through, or in a preheated oven at 350°F (175°C) for about 10 minutes.
  • To freeze, place the cooked and cooled chicken cakes on a baking sheet and freeze until solid. Transfer frozen cakes to a ziplock bag and store them in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
  • These chicken cakes pair well with a side salad, steamed vegetables, or roasted potatoes. They also make great sandwiches or sliders!
  • Feel free to customize this recipe by adding your favorite herbs or spices, such as dill, thyme, or a pinch of cayenne pepper for a bit of heat.

Calories: 551kcal | Carbohydrates: 18g | Protein: 40g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 1074mg | Potassium: 379mg | Fiber: 1g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 3mg




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