Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it’s a genius way to use leftover Rotisserie Chicken.
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Chicken Patties Video Tutorial:
We love making these anytime we have leftover chicken and no one would ever guess you used leftovers. The chicken becomes super tender and tasty when combined with the batter and the panko crust seals in the moist center.
Years ago, we shared our favorite Cheesy Chicken Fritters recipe and it was an instant hit. So many of you let me know that it works just as well with cooked chicken so we tested it and loved it, then this Chicken Patties recipe was born. So, thank you for making this recipe happen!
Ingredients for Chicken Cakes:
Chicken cakes are super easy to make. All you need is a rotisserie chicken or cooked chicken meat, a simple batter, mozzarella cheese, and Panko bread crumbs (or use whatever bread crumbs you have on hand). The lemon zest and dill seem insignificant, but they completely transform these chicken patties.
Can I Substitute the Chicken?
- Canned Chicken – make sure to drain well and use (3) 12.5-oz cans of chicken.
- Raw Chicken – If you want to use raw diced chicken or even ground chicken, check out our chicken fritters recipe.
The Easiest Way to Shred Chicken:
There are three basic ways to shred the chicken: by hand, with 2 forks and our favorite is to use a stand mixer.
To shred chicken with a stand mixer: This method works best if your chicken is still warm. Break chicken breasts in half and mix on low speed with the paddle attachment until chicken is shredded. Be careful not overmix since it takes seconds to shred. Try this method for Pulled Pork or Crockpot Pulled Chicken.
Can I Make Chicken Patties Ahead?
You can make these ahead up to any point in the process, even to bread them then refrigerate for a couple of days until ready to saute.
The USDA recommends refrigerating cooked chicken or leftovers up to 4 days so it depends on how long your leftover chicken has been in the refrigerator. I cook half of the batch on the first day and sautee a fresh batch a couple of days later.
How to Reheat Chicken Patties:
The air fryer is our favorite method since it makes the crust crisp again. The microwave is our least favorite method because the crust softens but the patties will taste great even microwaved. This is one of the few chicken recipes that we still enjoy reheated in the microwave.
- Air Fryer – you can re-crisp chicken patties in the air fryer at 350˚F for 4 minutes, flipping halfway
- Skillet – place on a dry non-stick skillet over medium heat and sautee until crisp and just warmed through
- Microwave – microwave 30 seconds at a time, or just until the center is warmed through.
How to Serve Chicken Patties:
Just like our salmon cakes, shrimp cakes, and classic crab cakes, we love serving these as appetizers or a light lunch. Here are some creative ways to serve a chicken patty:
- Chicken sliders – make a chicken sandwich or sliders on Hawaiian sweet rolls
- With a sauce – like the lemon aioli dip that we used for Crisp Zucchini Bites. You could use Avocado Ranch or plain ranch.
- Main Course – serve chicken patties as the main protein with mashed potatoes and a fresh salad.
More Leftover Chicken Recipes:
We love to repurpose leftovers and make easy meals out of them. We especially love recipes that make the chicken taste even better like these Chicken Patties. Here are more creative ways to use leftover chicken:
- Chicken Fried Rice – a family favorite easy dinner
- Avocado Chicken Salad – our most popular salad of all time
- Chicken Bacon Avocado Sandwiches – a restaurant copycat with secret sauce
- Chicken Enchiladas – shred leftover chicken for easy enchiladas
- Chicken Wild Rice Soup – using pre-cooked chicken is just as good
- Chicken Noodle Soup – our easiest family-friendly soup
Chicken Patties (Easy Chicken Cakes) Recipe
Ingredients
- 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour
- 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
- 3/4 tsp salt or to taste
- 1/8 tsp black pepper
- 1 tsp lemon zest, plus lemon wedges to serve
- 1 1/3 cups mozzarella cheese, shredded
- 2 Tbsp olive oil to saute, divided
- 1 cup Panko bread crumbs
Instructions
- In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
- Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
- As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Was easy ,but lacked seasoning : don’t be afraid to add your own ideas ( garlic &/or onion powder chopped peppers etc
Hi Natasha,
Could I use Gouda instead of mozzarella?
Hi Claudette! I have not tested that but I think that will work but the texture might slighly be different.
Natasha, have you ever tried this with ground chicken? And can you recommend a dipping sauce?
Hi Sandy! I have not, but I think it could work. See my note above under “how to serve chicken Patties” for sauce recommendations from my other recipes. I hope you love these.
Can you make these patties in an air fryer? If so, what temperature and time would you suggest?
Hi Laura! I have not tested these in an air fryer.
Made this tonight for chicken parm. Omitted the lemon and dill and used basil and parsley since I wanted a more Italian taste. It was amazing! Def a keeper.
Has anyone skipped the flour on this recipe? I’d like to try it but am trying to avoid carbs from flour and added sugars. Would it not bind together?
Hi Sandy! Here is what one of my viewers said: “Just made these using almond flour in place of the flour and the breadcrumbs (husband is Keto). Followed the recipe to a T with those exceptions… and cooked them on parchment in the air fryer (400 for 10mins, flipping 1/2 way and drizzling with olive oil at first and after flip) They’re delicious and a great way to use the breasts of rotisserie chicken which often become too dry when reheated!”
I hope that helps.
Thank you so much for the quick response. I’ll be trying this, thanks again!
Excellent!
I’ve made these several times and they’re always a hit. Here’s my question. I want to make a big batch ahead of time and freeze. Should I freeze them cooked? Uncooked? With panko crumbs frozen? No panko till cook time?
Hi Debbie! I’m glad you loved the recipe. We’ve frozen leftovers cooked, they freeze well.
I’m single so I would need to half the recipe + freeze some. You didn’t give a complete answer to the 1st person who asked about freezing them. Not helpful.
Hi Rae! I thought I was being clear, we’ve frozen leftover cooked. I did not freeze them uncooked. Hope that helps.
Excellent! Super easy for this novice cook and a hit with the whole family (from 6 years old and up). Thank you for making me look like a pro.
You’re doing a wonderful job, keep it up! Thank you for your great review and feedback!
Super delicious, quick and easy. Great with a salad or side of veg. Perfect for those nights when cooking isn’t your first choice of activity.
I’m so glad you enjoyed it, Deborah! Thank you so much for sharing that with me.
These were perfect patties. I didn’t have to add anything, however, I put it on a potato roll as a chicken patty sandwich added Mayo, lettuce and tomato, and it was so tasty!
Sounds great and I’m happy to know that you loved these chicken patties!
These are delicious! Our new family favorite!!
Can they be frozen for a quick air fryer dinner?
Hi Dee! Yes, they freeze well.
These are delicious. This is a big win! My husband does not usually eat left over chicken but he loved these! I made a mayo/dill sauce to dip in. Thank you!!
I’m so glad it was enjoyed!
What is your mayo/dill ratio? Sounds delicious, can’t wait to try it.
Excellent. I added thinly sliced green onion, and used shredded cheddar (all I had on hand), and will definitely make again. The dill and then sprinkle of lemon at the end were chef’s kiss.
Great to hear that you enjoyed it!
Hi Natasha! If I am going to use dried dill leaves how much should I use? Thanks in advance for replying <3
Hi Ellen! A general rule of thumb is to use 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs (or the opposite).
OMG, I just finished 2 of the four patties I made. I used a burger press, grabbed the wrong bag and had 11 oz of chicken. I had enough to make 5 though.
The dill really set it off, I had ranch instead of lemon, however I will try that the next time. Very tasty and easy to make.
Hello Gene, lovely to hear that you enjoyed these chicken patties! Thanks for sharing about using ranch, that helpful.
My boyfriend asks me to make this recipe all the time now! So delicious!
That’s wonderful, Kate! So glad it’s been a hit!
Super quick and so delicious. Where has this recipe been all my life?
Thank you, Jennifer! I’m glad you came across this recipe!
Hi. How would you reheat these? I’d like to make them for a party this weekend. Was thinking of frying them before we left. Do I put them in the oven at our friend’s house to heat-up or just hope I can keep them warm for the 25 minute drive! Thanks.
Hi Jennifer, I have provided reheating insructions in the recipe. Please check out this portion “How to Reheat Chicken Patties”
Hello! Question… any suggestions on how to adapt this recipe using leftover shredded hawaiian chicken? Any suggestions/ideas would be greatly appreciated! Also,can I cook chicken patties in airfryer rather than stovetop?
Thanks so much!!
Hi Laura! I am not sure how the Hawaiian flavors will go with all of the other flavors in this, like dill. Feel free to adjust the spices per your preference. I have not tested them in the air fryer, but they reheat great in the air fryer.
Love the idea, but the recipe as written is very bland, dry, and tasteless. (I used parsley because husband doesn’t like dill). He wants me to play with this using the chicken and cheese, but wants something more flavorful and not dry. Goodbye flour and lemon and hello to who knows what at this point.
But thank you for the recipe. I love the idea of something easy to do with leftover baked chicken! It just needs work to fit our Southern palate. LOL
Hi, this has been a very popular recipe and I don’t think I’ve heard anyone describe it that way. Did you leave anything out or change anything in the recipe? It’s normally juicy and very flavorful.
Hi Natasha, I’m 65 years old and I have been a home cook since I was 15 years old. My goal was to improve on the recipes of the great chefs of the world and very few I have seceded but never Jacques P’epin. But nobody and I mean nobody can improve your chicken patty. And your husband is the luckiest man in the world next to me for having a great beautiful wife and most important a wonderful mother!! Keep it going, you are my go to kiddo 🙂
Aw, thank you, John! I’m so glad you’re loving the recipes.