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Chicken Patties (Easy Chicken Cakes) VIDEO

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

4.92 from 50 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
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.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $10-$12
Keyword: chicken cakes, chicken patties
Cuisine: American
Course: Main Course
Calories: 185
Servings: 14 patties

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

  1. 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.
  2. Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
  3. 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.

  4. 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.

  5. As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

Nutrition Facts
Chicken Patties (Easy Chicken Cakes) Recipe
Amount Per Serving
Calories 185 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 63mg21%
Sodium 296mg13%
Potassium 121mg3%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 109IU2%
Vitamin C 1mg1%
Calcium 100mg10%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Karen
    October 23, 2021

    I made these last night. Followed recipe except I shredded the rotisserie chicken in my food processor and subbed fresh parsley for cilantro (what I had in my garden). These were AMAZING!! Served w/your avocado corn salad and asparagus. Wow! Definitely will make again and again! Thx!

    Reply

    • Natashas Kitchen
      October 23, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Karen!

      Reply

  • Sandra
    October 9, 2021

    These chicken patties were AMAZING! My littles weren’t big fans, but I think it was the dill. Next time I might play around with a different flavor for them, but I absolutely LOVED them! So quick and easy, as well. Natasha, I am a huge fan of all of your recipes. Thank you for all that you do!

    Reply

    • Natasha's Kitchen
      October 10, 2021

      It’s my pleasure, Sandra. You can try a different version next time for your kids. I hope they love it too!

      Reply

  • Sue
    September 29, 2021

    OMG! These are fabulous! I used 4 smallish boneless thighs which I cooked in the crockpot the night before. Chopped rather then shredded. So flavorful! Next time, more dill and lemon zest. There will be no more wasted leftover roasted chicken. These will make great sandwiches too.

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad you enjoyed it, Sue! Thank you for the wonderful review!

      Reply

  • Genya K
    September 19, 2021

    I made these a few months ago and froze some after breading. Just pulled some out and decided to experiment with air frying. I reheated them (from frozen) @ 400 degrees for 8-10 min. Turned out amazing. So glad I froze them for myself 🙂 Hope this helps someone!

    Reply

    • Natasha's Kitchen
      September 20, 2021

      Hi Genya, so glad you enjoyed the recipe! Thank you for your review.

      Reply

  • Nicole
    September 19, 2021

    Can these be made in the air fryer instead of a skillet?

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Hello Nicole, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes. I recommend also checking out the comments section below the recipe if others have shared their experience using an air fryer.

      Reply

  • Sue
    September 12, 2021

    Hello!
    Do you think this recipe would work in my Kalorik air fryer? Your recipe/videos always look amazing. Thank you for sharing your talent.

    Reply

    • Natasha's Kitchen
      September 12, 2021

      Hello Sue, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes. I recommend also checking out the comments section below the recipe if others have shared their experience using an air fryer.

      Reply

  • Roseann Meyers
    August 24, 2021

    I’ve made these twice. Love them! Can I freeze the leftovers and how would I reheat them.

    Reply

    • Natasha's Kitchen
      August 24, 2021

      Great to hear that, Roseann. I haven’t tested this by freezing it to advise but others have tried it and it worked according to them. If you experiment, I would love to know how you like that.

      Reply

  • Ana
    August 5, 2021

    185cals include one chicken cake? Or how many?
    Thanks

    Reply

    • Natasha's Kitchen
      August 5, 2021

      Hi Ana, that is per serving or per patty

      Reply

      • Ana
        August 6, 2021

        Thanks, but how many cakes is the serving? Or how many grams?
        Thanks

        Reply

        • Natashas Kitchen
          August 7, 2021

          Hi Ana, this recipe makes 14 cakes. I didn’t measure how much each weighs. Each patty is a serving.

          Reply

  • Sherry
    July 21, 2021

    I haven’t made this yet but I really enjoy your recipes. I was trying to find the link for the pot your using in this video and I was unsuccessful. Can you please send it to me. It’s about that time for me to replace my pots and pans

    Reply

  • Miki
    July 10, 2021

    Natasha these were delicious! I had two large breasts I had cooked and wanted something brilliant and new. These were that and more – crispy outside and tender inside.
    I love your tip to use the KitchenAid mixer to shred the chicken. Worked like a charm.

    Reply

    • Natashas Kitchen
      July 10, 2021

      I’m so glad that was helpful, Miki! Thank you so much for sharing that with me.

      Reply

  • Patricia R
    June 28, 2021

    I love this recipe. I do have a question. I shred home-cooked chicken. The cakes don’t stay together when I cook them. Not sure if I need to shred the chicken smaller or add something to bind the mixture better. Thanks for you help.

    the cakes fall apart when I cook them. I will welcome any suggestions you have. Many thanks

    Reply

    • Natasha
      June 29, 2021

      Hi Patricia, there should be enough binder in the recipe if you are making it as written with the same proportions. Make sure to use a good non-stick skillet so the patties don’t stick to the pan which cold make them fall apart easier.

      Reply

  • Cassandra M'mboga
    June 2, 2021

    Hello Natasha, greetings and thank you for this recipe. I’m in Kenya and married to a Canadian so he loves his breaded stuff. It was perfect! Made it with a side of mashed potatoes which I mixed with butter and all the raw veg in the fridge…tomatoes, spring onions, baby carrots, parsley. The patties were such an excellent zing to the mash potatoe salad. Asante sana (thank you very much in Kiswahili)

    Reply

    • Natashas Kitchen
      June 2, 2021

      I’m so happy you both enjoyed that. Thank you so much for sharing that with me.

      Reply

  • Karen Datsko
    May 30, 2021

    Thanks for the tip on shredding the chicken with the stand mixer. It was super quick and easy.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      You’re welcome! Glad that you enjoyed making this recipe, Karen.

      Reply

  • Reenie
    May 24, 2021

    Natasha, these were soooo good!!! I had to modify the cheese for a family member so I used almond cheese and a small amount of regular. I air fried for about 7 minutes just to make sure the cheese melted; then finished off in the skillet to brown them. Thank you so much for a wonderful recipe.

    Reply

    • Natashas Kitchen
      May 24, 2021

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

      Reply

  • Penn
    May 20, 2021

    Hi Natasha! I am one of your biggest fans, no joke. I have made so many of your recipes and always try new ones because I am 100% sure that whatever I make of yours will be delicious!
    One quick question about this recipe, you say PANKO breadcrumbs. Iwhere I am there is no such thing, can I use just normal breadcrumbs?

    Reply

    • Natashas Kitchen
      May 20, 2021

      Aww, thanks for sharing that with me Penn! Panko is a brand and type of breadcrumb. Regular breadcrumbs will work as well. One of our readers wrote “they were SO good! I didn’t have panko so I used plain Italian breadcrumbs.”

      Reply

  • Linda
    April 29, 2021

    Hi Natasha, We made your chicken Patties last night. I live in Nm so we added some green chili and also made you zucchini bites it was all so good. Thanks again for the great recipes

    Reply

    • Natasha's Kitchen
      April 29, 2021

      You are very welcome, Linda. Glad you enjoyed the patties and I hope you’ll love all the recipes that you will try!

      Reply

  • Denise Clair
    April 22, 2021

    Hi. I would really love your garlic aioli recipe as I could not find it in the notes. Thank you

    Reply

  • Julie friedman
    April 22, 2021

    What was the recipe for the garlic aioli? I didn’t e see it in the notes?

    Reply

  • Dana
    April 16, 2021

    I’m pleased to report that these do freeze well! I made them a couple of weeks ago, left them untreated and froze them 2 to a pack. Took them out to defrost a couple days ago and tonight breaded then with Panko and pan sautéed them in a tbspn of oil, 4 min per side and they were fantastic! So happy I froze more of them!

    Reply

    • Natashas Kitchen
      April 16, 2021

      That’s just awesome! Thank you for sharing your wonderful review and feedback with us, Dana!

      Reply

    • Cynthia N
      June 27, 2021

      Dana, you made them up to the point where you dip them in the panko and saute them?

      Reply

  • Richard Ermolovich
    April 11, 2021

    Would you say that your chicken patties and chicken fritters taste just about the same?

    Reply

    • Natasha's Kitchen
      April 12, 2021

      Yes, it has a similar taste.

      Reply

  • Eliza
    April 6, 2021

    Where did you use “ bread crumbs “ ? It’s not mentioned in the preparation steps .

    Reply

    • Natashas Kitchen
      April 6, 2021

      Hi Eliza, we have it listed in step number 3 on the printable recipe card ” Dip both sides in Panko crumbs.” I hope this helps.

      Reply

  • Monica
    April 4, 2021

    Great recipe. I was looking for something I could whip up without having to go on another food run, so it was great to be able to use canned chicken. Big crowd pleaser with the kids.

    Reply

    • Natashas Kitchen
      April 5, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Ana
    April 2, 2021

    I’m making these for lunch this week and can’t wait. Can I get away with not using all purpose flour? I’m keto therefore do not use APF. Thanks.

    Reply

    • Natashas Kitchen
      April 2, 2021

      Hi Ana, I haven’t tested this but one of our readers mentioned almond flour works.

      Reply

  • marilyn
    March 25, 2021

    can you freeze them if you have too many??

    Reply

    • Natasha's Kitchen
      March 25, 2021

      Hello Marilyn, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.

      Reply

  • Mari G.
    March 24, 2021

    I loved the way mine came out! Yummy! I substituted all-purpose flour for wheat flour. Substituted mayonnaise for vegan mayo. Only had parsley on hand & dried dill, so I used the amount of parsley you suggested & a pinch of dried dill. I used my air fryer, had some test runs. Found that cooking at 375° for 6 minutes and then turning them over & cooking for another 6 minutes gets them nice golden brown look. Plus the gooeyness of the cheese was just right. 👍

    Reply

    • Natasha
      March 26, 2021

      I love that you were able to make these successfully in the air fryer for 375F and 6 minutes. That sounds great!

      Reply

  • Susan
    March 21, 2021

    I love, love, love your recipes using rotisserie chicken. This one I have just made for third time. I love your recipe short cuts with this stuff because it makes me look like I know what I am doing. Even the chicken spinach lasagna is in my freezer as we speak. Thanks.

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Susan, thanks for sharing that with us. I hope you love every recipe that you will try!

      Reply

  • Joni B
    March 15, 2021

    Question: any substitute you can recommend for the mayonnaise haters in our family?

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Joni, I have only made this using mayo, and searching through the comments I don’t see any substitution suggestion. I imagine yogurt may be an option but without testing it I can not advise.

      Reply

  • Carolyn
    March 14, 2021

    I couldn’t find the recipe for the dill and lemon sauce you talked about?

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Hi Carolyn, are you looking for this Aioli Sauce?

      Reply

  • Daniel
    March 13, 2021

    I made these for my wife and mother and now the requests keep coming in from them! Thank you for this simple yet awesome recipe! We love them with our imitation Chic-fil-a sauce and occasionally on a hawaiian dinner role as a slider.

    Reply

    • Natashas Kitchen
      March 13, 2021

      Thank you for sharing that wonderful feedback. I’m so happy you enjoyed that.

      Reply

    • Christina Tregoning
      May 4, 2021

      Daniel I’m so glad you mentioned the Chick sauce I was going through trying to find a sauce for them. They now sell that sauce in the grocery and its in my fridge. Thanks a lot!!!

      Reply

  • CHRISTINE cieplucha
    March 12, 2021

    Loved these Natasha!
    I used 500g chicken mince as that’s what I had & they turned out delicious & crispy 🥰

    Reply

    • Natashas Kitchen
      March 13, 2021

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

      Reply

  • Megan
    March 11, 2021

    Made these (with a twist) and they were a hit! We’re GF so I modified GF flour and bread crumbs. Added some extra seasoning and homemade mayo. So yummy!! Will be making again!

    Reply

    • Natashas Kitchen
      March 11, 2021

      I’m so happy you enjoyed that, Megan! Thank you for sharing that wonderful review with me.

      Reply

  • Sandi
    March 9, 2021

    These look great but I’m wondering how they would turn out in the air fryer.

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Hi Sandi, it should work fine in the air fryer or the oven as well. Hi Iris, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes.I recommend also checking out the comments section below the recipe if others have shared their experience using an air fryer.

      Reply

  • Dawn
    March 9, 2021

    Natasha….these are absolutely delicious, as many of your recipes .

    Reply

    • Natashas Kitchen
      March 9, 2021

      I’m so happy to hear that, Dawn! Thank you for that wonderful review!

      Reply

  • Liz
    March 8, 2021

    I made this recipe today. I loved it!!

    Reply

    • Natasha's Kitchen
      March 9, 2021

      I’m happy to hear that! Thank you for your great feedback, Liz.

      Reply

  • Krista
    March 3, 2021

    These were really good! I added a teaspoon of garlic powder and I used a couple shakes of dried dill because I didn’t have fresh but they still turned out great!

    Reply

    • Natashas Kitchen
      March 3, 2021

      I’m so glad you enjoyed it, Krista! Thank you for the wonderful review!

      Reply

  • Nicky
    February 28, 2021

    So delish
    I used parsley instead of dill . Added a dash of cayenne pepper.
    With a side of remoulade sauce. So freaking delish .

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Hi Nicky, I’m glad you loved this recipe. Thanks for sharing some of the ingredients that you used as substitutes!

      Reply

  • Barbara Schmidt
    February 26, 2021

    You said info on the skillet was in the notes. Can’t find it. I have always used Meyer Commercial. Can’t find that brand and your skillet looks similar. Help.

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Barbara, it’s in the notes of our Youtube video, but you can also find it linked in step #4 of the recipe “Place a large non-stick skillet over medium heat.” You can also find the skillet in our Amazon Shop Here.

      Reply

  • Jenna
    February 16, 2021

    I had to share what happened when I went to make these…classic situation thinking you have everything….Mayo was expired, thought I would do a homemade, version, egg was too cold didn’t work. Realized I had pesto and a bit of half and half, used that in place of dill and Mayo. We are also gluten free so we used almond flour. We also though we had gluten free bread crumbs but didn’t. We had rice Chex that are gf. Actually tuned out great! I didn’t do the lemon but will next time as I do like a lemon with pesto.
    I did not intend to modify much but sensed up doing so and turned out delicious! Can’t wait to make this version next time
    Jenna

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Oh no but I’m glad that you were able to make use of what you have and you were able to use gluten-free ingredients too. Thank you for sharing that with us!

      Reply

  • Wendy
    February 11, 2021

    I’m making these today. Can I freeze them?

    Reply

    • Natashas Kitchen
      February 11, 2021

      Hi Wendy, I haven’t tested this by freezing it to advise. If you do experiment I would love to know how you like that.

      Reply

  • Sandy
    February 7, 2021

    If baking the oven instead of frying how long would you bake them for and what temperature?
    Thanks

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hi Sandy, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes. Also, when baking, I would suggest spraying lightly with cooking spray to get a golden crust. To be honest, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.

      Reply

  • Sue
    February 7, 2021

    These are easy to form and fry, look good cooked, and have good texture. But the big problem then is: they don’t taste like chicken. They taste like mayonnaise. What a waste! Where I come from we prefer fresh flavours, not things out of bottles. I notice some posters have suggested substitutes like yoghurt or sour cream, but they don’t understand cooking, because those are too thin. I would try avocado, or puréed peas. If by chance they overcame the chicken flavour, at least it would be by clean fresh foods, not something out of a bottle.

    Reply

    • Natasha
      February 7, 2021

      Hi Sue, I’ve never tasted the mayo strongly in this recipe and it should incorporate well in the chicken unless you used an alternative type of mayo with a stronger flavor? Also, I think there’s room to experiment with a substitution. If you experiment, please let me know how it goes.

      Reply

    • Sadie
      March 26, 2021

      I like to sub in plain yogurt. If this interests you, Greek yogurt is not thin at all, as all of the whey is extracted from it. I use it frequently. I make homemade Greek yogurt and Mayo and either works well in this recipe.

      Reply

  • Carol Lade
    February 3, 2021

    I love all your recipes and I print them. I’m going to have to get another filing cabinet. Oh well. 😀😀😀😀😀😀😀😀😀😀😀😀

    Reply

    • Natashas Kitchen
      February 3, 2021

      Thank you for sharing that lovely comment with me. I’m happy you’re enjoying our recipes.

      Reply

  • Lisa Lisa
    January 30, 2021

    These were a HUGE hit! We paired it with a thinned out version of your Garlic Aioli Dip that we used as a salad dressing. Absolutely delicious!!

    Reply

    • Natashas Kitchen
      January 30, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Jody
    January 30, 2021

    Hi Natasha – Love all your recipes. Quick question as I don’t see it already asked…. I have some canned chicken (bought during the start of the pandemic) that I want to figure out a use – do you think if I strained all the liquid really well, that this could be a substitute? Just trying to find a use for these cans! I know that it wouldn’t be as good as rotisserie chicken, but I want them out of my pantry 😉

    Reply

    • Natashas Kitchen
      January 30, 2021

      Hi Jody, I haven’t tried this with canned chicken but I imagine that will work. Here is what one of our readers wrote: “These are great alternative to chicken nuggets! I’ve used canned chicken before and it turns out absolutely fantastic. Great served with barbecue sauce, ketchup or whatever sauce the kiddos currently love.”

      Reply

  • Iris
    January 26, 2021

    Can I make this in the air fryer? And if so, what temperature and how much time? Thanks in advance.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Hi Iris, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes.

      Reply

  • Rich
    January 25, 2021

    Last night’s family dinner(11 – doubled the quantities), made with the avocado ranch dressing. Both =’d big success. Thanks!

    Reply

    • Natashas Kitchen
      January 25, 2021

      I’m so glad you enjoyed it!

      Reply

  • Hanna
    January 24, 2021

    I made this over the weekend and everyone loved them. I shredded the chicken in the food processor as that was easier for me. I hope you did not mind, but I added some extra spices – coriander powder, paprika, cumin and then some green chillis.
    Adding the salt and lemon on top as soon as they are made. Really, gives them extra bit of taste.
    I will definitely, be making these again. They are so easy to make.

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Hello Hanna, of course, I don’t mind. Feel free to change the recipe up a bit according to your preference. Thank you for your awesome feedback and review!

      Reply

  • Virginia crabtree
    January 23, 2021

    I love all of your recipes and theyre so easy to make

    Reply

    • Natashas Kitchen
      January 23, 2021

      Thank you for that wonderful compliment!

      Reply

  • Laarni
    January 20, 2021

    Made this tonight and it was a hit! Thank you very much for this wonderful recipe. My not-so-little-one wants to take it to school for lunch tomorrow.

    Reply

    • Natashas Kitchen
      January 20, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Amanda
    January 18, 2021

    Loved it. It was a hit with the whole family. I look forward to trying it using other herbs and seasonings as well. I think this is a great recipe. My son ate the patties on bread and wants me to make them a little on the spicy side for him which will be easy to do. I wish I would have found this recipe when my kids were little. Loved it, it is getting added to my recipe box!

    Reply

    • Amanda
      January 18, 2021

      I forgot to put a 5 star rating

      Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Tela
    January 17, 2021

    Can you freeze these and then reheat them for later

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Tela, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.

      Reply

    • Heather Little
      January 20, 2021

      I have made this recipe multiple times and always make extra for freezing. They have always reheated beautifully for us. I like to reheat them in the oven at 350 F for 10-15 minutes or my kids will throw a few in the microwave for a minute then flip and do an addition 30 seconds to 1 minute.

      Reply

    • Jan
      March 17, 2021

      They freeze well.

      Reply

  • Paulaire
    January 16, 2021

    I don’t have a fresh lemon for zest,only juice. Can I add that to the chicken mixture? Love all your recipes! Have you published any cookbooks.

    Reply

    • Natasha
      January 16, 2021

      Hi, we don’t have any cookbooks out yet, but it is on our list. Thank you for the request. You could add a dash of juice, but I would just squeeze on some fresh lemon juice at the end.

      Reply

  • Dana
    January 13, 2021

    Hi, any substitute for the eggs?

    Reply

  • Katlyn
    January 12, 2021

    Hi Natasha,
    Can I start this recipe from raw chicken breasts? As in how would I cook the chicken breasts so they are ready for this recipe?
    Thank you!

    Reply

    • Natasha
      January 13, 2021

      Hi Katlyn, I would just cook them on a skillet in some oil with salt and pepper until they are cooked through.

      Reply

  • Christine Waters
    January 3, 2021

    Made these yesterday using up some left over chicken and had two of them with a salad and they were really nice. I actually made 4 so I left the other two to go cold and they tasted even better cold, really scrumptious.

    Reply

    • Natashas Kitchen
      January 4, 2021

      I’m so glad you enjoyed it!

      Reply

  • Cheryl
    January 1, 2021

    I cooked this for dinner today and it’s really good! A great big Thumbs Up to you, Natasha! Your recipes are always amazing!

    One question, if I mix 4 1/2 cup shredded chicken instead of 4, there is not much batter left to hold all the chicken together. What can I do to slightly increase the batter?

    Reply

    • Natasha
      January 1, 2021

      Hi Cheryl, it would be best to increase all of the batter proportionally, but if it’s just a little dry, you can add a little more mayo or a little more egg to moisten it up.

      Reply

  • Phil Parker
    December 31, 2020

    Wife and I tried these and thought they were delicious. When we make them again we’d like to increase the flavor a little with additional spices. What would you suggest?

    Reply

  • Claire McGuirk
    December 27, 2020

    You are amazing. Where did you learn how to cook all those great foods? I very much love your presentations.
    Thank you

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thank you, Claire. I learned it from my family members as I came from a family of fantastic cooks! I’m glad you’re enjoying my recipes!

      Reply

  • Don
    December 27, 2020

    I was looking for the recipe for the dipping sauce but couldn’t find it.

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hi Don, are you looking for this Aioli Sauce?

      Reply

  • Virginia Vierra
    December 18, 2020

    Made them exactly as stated. They were a little tasteless. Couldn’t taste mozzarella Should have used some sharp cheddar. Plus more spices. I bought a rotisserie chicken just to make these. Wont do that again but for leftover Turkey I’ll do it with more spices

    Reply

    • Natashas Kitchen
      December 19, 2020

      Thank you for sharing that feedback with us, Virginia! I’m curious if anything else was substituted! This recipe got rave reviews over flavor.

      Reply

  • Kayley
    December 6, 2020

    My very picky husband really liked these! I used parsley instead of dill because I had it on hand. I had it with cauliflower rice and air fryer sweet potato fries for him😊 Thanks for another great recipe Natasha!

    Reply

    • Natasha's Kitchen
      December 6, 2020

      Hello Kayley, that’s so great to hear. Thank you for sharing that with us, parsley is a great option too!

      Reply

  • Mary
    December 5, 2020

    Making chicken patties can you air fry instead of frying them in oil for the first time?

    Can you pre make and freeze when needed?
    Thank you-
    Mary

    Reply

    • Natashas Kitchen
      December 5, 2020

      Hi Mary, it should work fine in the air fryer or the oven as well. We always make them on the skillet, so I don’t have exact baking times. If you experiment, please let me know how it goes. Also, when baking, I would suggest spraying lightly with cooking spray to get a golden crust. To be honest, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.

      Reply

  • Diana
    December 3, 2020

    I made these chicken patties yesterday and they are delicious! Thank you so much for sharing this recipe.
    I froze some for a later time. My husband really enjoyed them too!

    Reply

    • Natashas Kitchen
      December 3, 2020

      You’re welcome! I’m so glad you enjoyed it!

      Reply

  • Jenny A.M.
    November 30, 2020

    I’ve been following you for a while now and I tried this recipe with the leftover turkey tonight and it was a hit! My husband, who won’t even eat anything with mayo in it, couldn’t stop raving. Thanks for sharing! Tomorrow is chicken tetrazzini!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Fantastic! I am so happy to hear that, Jenny. Thank you for sharing!

      Reply

  • Eva
    November 29, 2020

    Your recipes are so darn dependable, I know if you make it, it’s gonna be good ;-). And this was no different. Made them tonight with my measly little rotisserie chicken. Just adjusted everything accordingly and they were great. And I love having another good recipe for left over chicken. Thanks Natasha! Happy Holidays!

    Reply

    • Natasha's Kitchen
      November 30, 2020

      That is so nice of you, Eva. Thank you for trusting my recipes. I hope you enjoyed last weekend!

      Reply

  • Patricia
    November 27, 2020

    I have a question…is the chicken cooked previous to making these. Your chicken fritters are made with raw chicken, but here, you do not specify at all.

    Reply

    • Natashas Kitchen
      November 27, 2020

      Hi Patricia, we made this using meat from a cooked rotisserie chicken. I recommend reading through our recipe notes, but the video explains it well also.

      Reply

  • Laury Hale
    November 20, 2020

    I do not usually do comments, but made these chicken patties tonight for my “picky picky” husband. WE LOVED THEM. Off the chain Natasha!! Only made 1/2 recipe but turned out EXCELLENT. Yummers. So happy to have a new food to fix!

    Reply

    • Natashas Kitchen
      November 21, 2020

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Kim
    November 7, 2020

    These sound really good. Can I substute dried dill? If so, how much? Ty!

    Reply

    • Natasha
      November 8, 2020

      Hi Kim, that should work, or you can omit the dill or sub with very finely chopped parsley. I would use 1/4 of the amount or less if using dried dill.

      Reply

  • Liana
    November 1, 2020

    I have a “no mayo anywhere” family. What can I use as a substitute?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Liana, I have only made this using mayo, and searching through the comments I don’t see any substitution suggestion. I imagine yogurt may be an option but without testing it I can not advise.

      Reply

      • Cleo
        November 11, 2020

        Can I substitute the dill for something else? Not a fan.

        Reply

        • Natasha
          November 11, 2020

          Hi Cleo, you can omit it or add a little finely chopped parsley.

          Reply

      • GENE PETY
        December 2, 2020

        TRY KRAFT MIRACAL WHIP. IT IS ALITTLE SWEETER THAN MAYO

        Reply

        • Natasha's Kitchen
          December 2, 2020

          Thanks for the tip!

          Reply

      • Dani
        December 27, 2020

        You may try sour cream.

        Reply

    • Sarah Martin
      December 1, 2020

      Maybe try sour cream? It will affect the taste a bit. Or to take it in a totally different direction, you could do a buffalo sauce.

      Reply

  • Anya
    October 29, 2020

    Hi Natasha, can I substitute chicken for turkey breast ?

    Reply

    • Natasha
      October 29, 2020

      Hi Anya, absolutely! This would work great with leftover turkey meat.

      Reply

  • christina
    October 22, 2020

    Can I put this together now and make later?

    Reply

    • Natasha
      October 22, 2020

      Hi Christina, yes that would work to make them a day ahead and saute the next day.

      Reply

  • Christina
    October 22, 2020

    Going to make this tonight ! can I make the mix now and cook later?

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Sounds like a great plan for tonight! I have a section in the recipe – Can I Make Chicken Patties Ahead? Please check it out as it explains how you can make this recipe ahead. I hope that helps.

      Reply

  • Jim
    October 13, 2020

    Made this last week and they were great. Used the exact same technique yesterday but swapped the chicken and dill for salmon and lemon thyme…just as good! You’re turning me into a pretty nifty cook 🙂

    Reply

    • Natasha's Kitchen
      October 14, 2020

      That is so great, Jim. I’m glad you loved it using salmon too. Thanks for sharing!

      Reply

  • Julia
    October 13, 2020

    Just made these for the kids (and me) and they were SO good! I didnt have panko so I used plain italian breadcrumbs. My kids are very lucky eaters and they both ate them up. Loved the hint of lemony flavor from the zest. Thank you Natasha for a great recipe, as usual:)

    Reply

    • Natasha's Kitchen
      October 13, 2020

      You are most welcome, Julia. I’m happy to hear that your kids enjoyed these patties too!

      Reply

  • Mehreen Atif
    October 11, 2020

    Hi! Love your style and of course your recipes 😉 I just wanted to know if we could replace the breast pieces with thighs?

    Reply

    • Natasha's Kitchen
      October 12, 2020

      Thank you so much. Chicken breast is what we recommend since it has more meat, thighs will work too since you will shred it but it will just have lesser meat.

      Reply

  • Donna Cognato
    October 11, 2020

    You always mention linking items you’re using to notes. Where can I find your notes?

    Reply

    • Natasha
      October 11, 2020

      Hi Donna, we have all of our favorite kitchen tools summarized in our Amazon affiliate shop. Also, we always link to them in the descriptions of our youtube videos. I try to link them in the recipe post also.

      Reply

    • Natasha's Kitchen
      October 11, 2020

      Hello Donna, the notes are in the description field below the video.

      Reply

  • Alicia Phillips
    October 10, 2020

    I made these yesterday. I loved them!

    Reply

    • Natashas Kitchen
      October 10, 2020

      I’m so glad! Thank you for sharing that great review with me!

      Reply

  • Connie
    October 6, 2020

    WOW!! These were great!!! Made Chicken Patty Cheeseburgers the next day with the leftovers and enjoyed these just as much as the day before when they were freshly made. Thanks for a wonderful, easy recipe that I will use often!

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Yay that is so great to hear! Thanks for your excellent review, Connie. We appreciate you sharing that with us.

      Reply

  • Lora
    October 5, 2020

    These are delicious! Thanks, Natasha.
    I really appreciate you addressing questions up front about pre-making, freezing, etc.
    Its great to have you as a resource for yummy, dependable recipe ideas.

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so glad that was helpful!

      Reply

  • Antionette Smith
    October 2, 2020

    Natasha all of your recipes are fantastic and taste great. Last weekend I made Chicken Lasagna with homemade Alfredo and Spanich. It was great. This weekend I am going to make Chicken Fritters.

    Reply

    • Natashas Kitchen
      October 2, 2020

      I’m so happy you’re enjoying our recipes Antionette!

      Reply

  • Reema G
    September 29, 2020

    I added some zucchini to the mix and it made it a little too moist and it won’t sit right even after i refrigerated it. what can i add to make it set better and i can shape it ??

    Reply

    • Natashas Kitchen
      September 29, 2020

      Hi Reema, without testing it with zucchini it is hard to say. Zucchini releases quite a bit of liquid when mixed with salt.

      Reply

    • Sarah Martin
      December 1, 2020

      You could try adding some bread crumbs to the mix.

      Reply

  • Stephanie W.
    September 27, 2020

    Excellent! Made these for tonight’s dinner. Had defrosted & boiled chicken breasts (using what I had on hand) & they cooked perfect. They still set up in 30min due to warm fresh chicken. Will definitely make again.

    Reply

    • Natasha's Kitchen
      September 27, 2020

      I’m glad you loved these patties! Thanks for sharing your good review with us, Stepanie.

      Reply

  • Debbie Dietz
    September 27, 2020

    Have tried many of your recipes, all are great! Can I make the chicken patties with ground chicken? Hope so, I’ve got alot. Thanks

    Reply

    • Natasha's Kitchen
      September 28, 2020

      Thank you for sharing! Yes, ground chicken will also work well.

      Reply

  • Susan
    September 26, 2020

    Thank you for reading all your followers comments! I had used your fritter recipe and substituted cooked chicken for years! (I like a diced size now). I make up batches, some with the dill for faux Chikfila, plain for gravy, plain for parmesan. I make, air fry, then freeze. I’ve expanded my experiments..used leftover pork, leftover roast (I use a dash of horseradish sauce in preparation)

    Reply

    • Natashas Kitchen
      September 26, 2020

      You’re welcome! I’m glad those have been helpful!

      Reply

    • Tracey
      June 18, 2021

      Susan, when you freeze these, how do you reheat them? (temp, oven/air fryer – how long?) Making a batch for my son’s freezer! Thanks!

      Reply

  • Keith Hayes
    September 20, 2020

    I made these tonight. What a great dish. There were only two eating so I froze 8 for later suppers. Easy and quick to make.

    Reply

    • Natasha's Kitchen
      September 21, 2020

      So great to hear that, Keith!

      Reply

    • Cindy
      September 28, 2020

      Loved these chix patties,so flavorful and easy! Thank you!

      Reply

      • Natashas Kitchen
        September 28, 2020

        You’re welcome! I’m happy you enjoyed these Cindy!

        Reply

  • yana
    September 16, 2020

    Just made these for my kids and they loved them! My son will pick out chicken in a soup but ate these while they were still hot. The lemon zest adds so much flavor. Thank you so much for these Natasha!

    Reply

    • Natasha's Kitchen
      September 16, 2020

      You are so welcome, Yama. I’m glad your kids enjoyed these patties! Thanks for your great feedback.

      Reply

  • Yucky Zest
    September 15, 2020

    Pretty good. I made them a second time without the lemon/zest and they were even better.

    Reply

    • Natashas Kitchen
      September 15, 2020

      Thank you for sharing that feedback with us!

      Reply

  • Lisa B
    September 14, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hello Lisa, that is so nice to know that you were able to make a keto-friendly version of this recipe. Thanks for the very useful info!

      Reply

  • Karen
    September 11, 2020

    Do you think that you can make them into patties and then freeze them to fry at another time.

    Would it be better to fry and then freeze?

    Reply

    • Natasha's Kitchen
      September 14, 2020

      Hello Karen, to be honest, I haven’t tested this by freezing it to advise. If you do the experiment I would love to know how you like that.

      Reply

      • Kristj
        October 27, 2020

        Hi! I made these a month ago. I assembled them and then froze them. Took them out as needed and I fried in the olive oil frozen and then baked them. Just as good as the first day!!

        Making a batch today for my son to take back to college! Tasty recipe!

        Reply

        • Natasha's Kitchen
          October 27, 2020

          Hello Kristj. Sounds like a great plan and thank you for your good comments and feedback!

          Reply

  • Karen
    September 11, 2020

    Hi Natasha. These are fabulous. Do you think that you can make them into patties and then freeze them to fry at another time.

    Would it be better to fry and then freeze?

    Reply

    • Natashas Kitchen
      September 11, 2020

      HI Karen, to be honest, I haven’t tested this by freezing it to advise. If you do experiment I would love to know how you like that.

      Reply

    • Lori
      October 21, 2020

      I was wondering the same. What did you end up doing Karen? Did you put panko on and then freeze them without frying?

      Reply

  • Sofia Carrera
    September 11, 2020

    Hi, can I skip the dill or replace it with something else?

    Reply

    • Natasha
      September 11, 2020

      Hi Sofia, you can use 1-2 Tbsp of finely chopped parsley instead. It would still taste great if you skipped it also.

      Reply

  • Julie Landspurg
    September 8, 2020

    This recipe was super easy and so, so delicious!! Thank you for your easy-peasy recipes that are yummy too!

    Reply

    • Natashas Kitchen
      September 8, 2020

      You’re welcome, Julie! I’m so glad you enjoyed that!

      Reply

  • Charity Smith
    September 8, 2020

    All I can say is WOW!! Truely amazing!!

    Reply

    • Natashas Kitchen
      September 8, 2020

      That’s just awesome Charity! Thank you for this wonderful feedback!

      Reply

  • Julia Casteel
    September 7, 2020

    Can these be prepped and frozen?

    Reply

    • Natasha's Kitchen
      September 7, 2020

      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.

      Reply

  • Tara
    September 6, 2020

    I made this recipe tonight, it was sooo delicious!!! I used halibut in place of the chicken and it was the bomb.com

    Reply

    • Natasha's Kitchen
      September 7, 2020

      Love it yay! Thanks for your great feedback, we appreciate it!

      Reply

  • Dorothy Fredette
    September 6, 2020

    My 5 year old grandson is a picky eater, he gave me a thumbs up for these and said they were great, he ate 3 and his 10 yr old sister ate 4. We didn’t have any left overs. This recipe is a keeper!!

    Reply

    • Natasha's Kitchen
      September 7, 2020

      That is so nice to know. The feeling of getting a thumbs up especially from picky eaters is just so amazing!

      Reply

  • Nancy
    September 6, 2020

    They look delicious. I can’t use the cheese. Do you think I should just skip or add something else?

    Reply

    • Natasha's Kitchen
      September 6, 2020

      Hi Nancy, I have not tried using something else to advise. The cheese helps hold everything together so I’m not sure how it would turn out without it.

      Reply

  • maryam
    September 6, 2020

    will try soon … thankyou for sharing such great recipe

    Reply

    • Natasha's Kitchen
      September 6, 2020

      You’re welcome! I hope you love it.

      Reply

  • Gail Taylor
    September 5, 2020

    I tried these and they were absolutely delicious. I have given the recipe to my elderly Mom and she loves them. Thank you

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so glad you enjoeyd that! Thank you for sharing that with me Gail!

      Reply

  • Margaret
    September 5, 2020

    Cook your chicken burger, turn out good. Thank you for sharing. Love your recipes.

    Reply

    • Natashas Kitchen
      September 5, 2020

      You’re welcome! I’m happy you enjoyed that!

      Reply

  • Connie McKinley
    September 5, 2020

    I made your recipe my own! Chicken patties were by the book, but I simmered the chicken parts for a few minutes, made a roux and added the broth. Instant delicious gravy. Had one little dish of refrigerated mashed potatoes…added the gravy and a patty and I’m a happy girl!

    Reply

    • Natashas Kitchen
      September 5, 2020

      That’s so great Connie! I’m happy you enjoyed that!

      Reply

  • Sandra Gould
    September 5, 2020

    Sound great can’t wait for my husband to make them.

    Reply

    • Natashas Kitchen
      September 5, 2020

      I hope you love this recipe Sandra!

      Reply

  • Ashley
    September 5, 2020

    Looks so good! Could you make this in air fryer?

    Reply

    • Natashas Kitchen
      September 5, 2020

      Hi Ashley, I haven’t tested this in an air fryer to advise. If you experiment I would love to know how you like that.

      Reply

  • Karen
    September 5, 2020

    Natasha, these look great and I want to try making them today. My daughter asked if they can me made without frying them?

    Reply

    • Natasha
      September 7, 2020

      Hi Karen, it should work fine in the air fryer or in the oven as well. We always make them on the skillet so I don’t have exact baking times. If you experiment, please let me know how it goes. Also, when baking, I would suggest spraying lightly with cooking spray to get a golden crust.

      Reply

  • Marie Czarnecki
    September 5, 2020

    NATASHA, THANK YOU SO MUCH FOR THIS RECIPE, I HAVEN’T BEEN ON MY PC FOR A WHILE AND POSSIBLELY MISSED SOME OF YOUR RECIPES BUT THIS IS 10 IN MY BOOKS. THANK YOU!!

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so glad you enjoyed this recipe, Marie! It sounds like you found a new favorite!

      Reply

  • Bead Solberg
    September 4, 2020

    These were supposed to be an appetizer, but they turned into the meal!! Y U M !!
    *the garlic aioli is awesome, but we ate them as is, w/just fresh lemon!!

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Momof5
    September 4, 2020

    Will be making these. Perfect recipe for nuggets minus all the extra yuckiness from processed.

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so happy you enjoyed that!

      Reply

  • Laura Reese
    September 4, 2020

    This meal was delicious! I always skip chicken nuggets. This will replace those in our home.

    Reply

    • Natashas Kitchen
      September 4, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Melissa
    September 4, 2020

    Yum! Delicious and great idea my family love it!

    Reply

    • Natasha
      September 4, 2020

      I’m so glad to hear that you all loved the chicken patties. It’s a great go-to recipe to have up your sleeve to repurpose leftovers.

      Reply

  • Betsy
    September 4, 2020

    These are great alternative to chicken nuggets! I’ve used canned chicken before and it turns out absolutely fantastic. Great served with barbecue sauce, ketchup or whatever sauce the kiddos currently love.

    Reply

    • Natashas Kitchen
      September 4, 2020

      Thank you for this wonderful feedback Betsy! I agree it is so so good!

      Reply

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