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.

Chicken patties on a platter with lemon wedges

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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!

Chicken patty broken in half to show tender juicy center

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.

Ingredients for chicken patties with rotisserie chicken, cheese, egg, dill, bread crumbs and lemon

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.

How to shred chicken with forks or in stand mixer

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.

Step by step how to make chicken cakes using leftover chicken

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.

Up close crispy chicken cake garnished with dill

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:

  1. Chicken sliders – make a chicken sandwich or sliders on Hawaiian sweet rolls
  2. With a sauce – like the lemon aioli dip that we used for Crisp Zucchini Bites. You could use Avocado Ranch or plain ranch.
  3. Main Course – serve chicken patties as the main protein with mashed potatoes and a fresh salad.

Chicken patties served on a platter garnished with dill

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 Patties (Easy Chicken Cakes) Recipe

4.97 from 225 votes
chicken Patties with cheesy tender chicken center
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour

Ingredients 

Servings: 14 patties

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

185kcal Calories6g Carbs14g Protein11g Fat3g Saturated Fat63mg Cholesterol296mg Sodium121mg Potassium1g Fiber1g Sugar109IU Vitamin A1mg Vitamin C100mg Calcium1mg Iron
Nutrition Facts
Chicken Patties (Easy Chicken Cakes) Recipe
Amount per Serving
Calories
185
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
63
mg
21
%
Sodium
 
296
mg
13
%
Potassium
 
121
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
14
g
28
%
Vitamin A
 
109
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
100
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken cakes, chicken patties
Skill Level: Easy
Cost to Make: $$
Calories: 185

Filed Under

Natasha's Kitchen Cookbook

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4.97 from 225 votes (138 ratings without comment)

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Recipe Rating




Comments

  • LG
    June 13, 2025

    Chicken Pattie’s are great and make them all the time!

    Reply

    • Natashas Kitchen
      June 13, 2025

      I’m so happy you enjoyed that. Thank you for sharing that with us, LG!

      Reply

  • Amy
    May 7, 2025

    Could you make this gf with a gf flour and gf bread crumb?

    Reply

    • NatashasKitchen.com
      May 7, 2025

      Hi Amy! That should work fine. I hope you love the recipe!

      Reply

  • JRGordon
    April 9, 2025

    So, so good!! I didn’t have any fresh chicken so I substituted canned chicken. I used the Costco Kirkland brand Chunk Chicken Breast. It took 3 – 12.5 oz cans to make the 4 cups of shredded chicken. Excellent! 🙂

    Reply

    • NatashasKitchen.com
      April 10, 2025

      Thank you for sharing that with us! I’m happy they turned out well.

      Reply

  • Tasha
    April 4, 2025

    Wondering if I can skip the cheese or use a dry cheese like Parmesan as a powder and bake it in the oven.
    The first time I made these, my family went crazy! But my cheese hater wasn’t pleased lol.

    Reply

    • Natasha's Kitchen
      April 4, 2025

      I think that will be fine if you mix it with the breadcrumbs but it won’t give the same moist as cheese.

      Reply

  • Malia
    April 3, 2025

    Natasha, I made this recipe it was really good. I made too much so, I’m going to try to freeze the extra ones. Thank you for the recipe. I’ll be making it again.

    Reply

  • Kimmy
    March 4, 2025

    Can I substitute the olive oil with butter? Or anything else? I don’t have vegetable oil either 🥲

    Reply

    • Natasha's Kitchen
      March 4, 2025

      Hello Kimmy! If you’re looking for a healthier alternative, olive oil or avocado oil will be great options. Otherwise, butter adds a is also good if you don’t mind the change in flavor.

      Reply

  • B
    February 18, 2025

    I only have chicken thighs. And cutting recipe in half. Will dark meat work?

    Reply

    • Natashas Kitchen
      February 18, 2025

      Hi B, Chicken breast is what we recommend since it has more meat, thighs will work too since you will shred it, but it will give you less meat.

      Reply

    • Pam
      May 4, 2025

      I mix white and dark. It doesn’t matter as long as you use 16 oz for a whole recipe or 8 oz for a half recipe.

      Reply

  • Georgette
    February 12, 2025

    I don’t have mozzarella. Is it ok to eliminate

    Reply

    • NatashasKitchen.com
      February 12, 2025

      Hi Georgette! You can replace with another cheese, but it’s important to help hold them together.

      Reply

  • Stephanie
    February 2, 2025

    Love love love these chicken patties. I added hot sauce after they were done, served on toasted English muffin with a little blue cheese. I’d love other ideas

    Reply

  • Richelle Bradley
    January 27, 2025

    LOVE these chicken patties. This is one of the few recipes I’m this and makes and they are fabulous. Thank you Natasha for helping my husband learn that he can cook, especially when he watches your videos and learns from you.

    Reply

    • NatashasKitchen.com
      January 28, 2025

      You’re very welcome, Richelle.

      Reply

  • Peggi
    November 20, 2024

    I can’t wait to make these for dinner tonight. You are too cute and awesome creating your demos. Just came across you by searching the internet for chicken croquettes. I can’t wait to search your other recipes. Thanks for sharing and making it look fun to do. Being from NJ I really miss my chicken croquettes at my favorite diner. Peggi MacFarland now from Texas.

    Reply

    • NatashasKitchen.com
      November 20, 2024

      Thank you so much, Peggy! I hope you enjoy the recipes!

      Reply

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