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.
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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
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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.
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Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
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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.
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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.
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As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Cheesy Chicken Fritters (VIDEO) 
Classic Chicken Parmesan Recipe (VIDEO) 
Baked Chicken Nuggets Recipe 
Chicken Lasagna Recipe (VIDEO) 
Stuffed Chicken Parmesan Recipe (with GF Option) 
Avocado Chicken Salad Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
So great to hear that, Keith!
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!
You are so welcome, Yama. I’m glad your kids enjoyed these patties! Thanks for your great feedback.
Pretty good. I made them a second time without the lemon/zest and they were even better.
Thank you for sharing that feedback with us!
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!
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!
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?
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.
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?
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.
Hi, can I skip the dill or replace it with something else?
Hi Sofia, you can use 1-2 Tbsp of finely chopped parsley instead. It would still taste great if you skipped it also.
This recipe was super easy and so, so delicious!! Thank you for your easy-peasy recipes that are yummy too!
You’re welcome, Julie! I’m so glad you enjoyed that!
All I can say is WOW!! Truely amazing!!
That’s just awesome Charity! Thank you for this wonderful feedback!
Can these be prepped and frozen?
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.
I made this recipe tonight, it was sooo delicious!!! I used halibut in place of the chicken and it was the bomb.com
Love it yay! Thanks for your great feedback, we appreciate it!
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!!
That is so nice to know. The feeling of getting a thumbs up especially from picky eaters is just so amazing!
They look delicious. I can’t use the cheese. Do you think I should just skip or add something else?
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.
will try soon … thankyou for sharing such great recipe
You’re welcome! I hope you love it.
I tried these and they were absolutely delicious. I have given the recipe to my elderly Mom and she loves them. Thank you
I’m so glad you enjoeyd that! Thank you for sharing that with me Gail!
Cook your chicken burger, turn out good. Thank you for sharing. Love your recipes.
You’re welcome! I’m happy you enjoyed that!
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!
That’s so great Connie! I’m happy you enjoyed that!
Sound great can’t wait for my husband to make them.
I hope you love this recipe Sandra!
Looks so good! Could you make this in air fryer?
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.
Natasha, these look great and I want to try making them today. My daughter asked if they can me made without frying them?
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.
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!!
I’m so glad you enjoyed this recipe, Marie! It sounds like you found a new favorite!
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!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Will be making these. Perfect recipe for nuggets minus all the extra yuckiness from processed.
I’m so happy you enjoyed that!
This meal was delicious! I always skip chicken nuggets. This will replace those in our home.
That’s just awesome! Thank you for sharing that with me!
Yum! Delicious and great idea my family love it!
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.
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.
Thank you for this wonderful feedback Betsy! I agree it is so so good!