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) 
Chicken Lasagna Recipe (VIDEO) 
Baked Chicken Nuggets Recipe 
Cheesy Spinach Stuffed Chicken Breasts (VIDEO) 
Buffalo Chicken Dip Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
Hi Sherry, we used this large non-stick skillet.
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.
I’m so glad that was helpful, Miki! Thank you so much for sharing that with me.
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
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.
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)
I’m so happy you both enjoyed that. Thank you so much for sharing that with me.
Thanks for the tip on shredding the chicken with the stand mixer. It was super quick and easy.
You’re welcome! Glad that you enjoyed making this recipe, Karen.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Reenie!
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?
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.”
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
You are very welcome, Linda. Glad you enjoyed the patties and I hope you’ll love all the recipes that you will try!
Hi. I would really love your garlic aioli recipe as I could not find it in the notes. Thank you
Hi Denie, you can find it HERE. We use the same lemon aioli dip that we used for Crispy Zucchini Bites.
What was the recipe for the garlic aioli? I didn’t e see it in the notes?
Hi Julie, you can find it HERE. We use the same lemon aioli dip that we used for Crisp Zucchini Bites.
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!
That’s just awesome! Thank you for sharing your wonderful review and feedback with us, Dana!
Dana, you made them up to the point where you dip them in the panko and saute them?
Would you say that your chicken patties and chicken fritters taste just about the same?
Yes, it has a similar taste.
Where did you use “ bread crumbs “ ? It’s not mentioned in the preparation steps .
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.
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.
That is the best when kids love what we moms make. That’s so great!
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.
Hi Ana, I haven’t tested this but one of our readers mentioned almond flour works.
can you freeze them if you have too many??
Hello Marilyn, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.
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. 👍
I love that you were able to make these successfully in the air fryer for 375F and 6 minutes. That sounds great!
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.
Hi Susan, thanks for sharing that with us. I hope you love every recipe that you will try!
Question: any substitute you can recommend for the mayonnaise haters in our family?
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.
I couldn’t find the recipe for the dill and lemon sauce you talked about?
Hi Carolyn, are you looking for this Aioli Sauce?
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.
Thank you for sharing that wonderful feedback. I’m so happy you enjoyed that.
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!!!
Loved these Natasha!
I used 500g chicken mince as that’s what I had & they turned out delicious & crispy 🥰
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
I’m so happy you enjoyed that, Megan! Thank you for sharing that wonderful review with me.
These look great but I’m wondering how they would turn out in the air fryer.
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.
Natasha….these are absolutely delicious, as many of your recipes .
I’m so happy to hear that, Dawn! Thank you for that wonderful review!
I made this recipe today. I loved it!!
I’m happy to hear that! Thank you for your great feedback, Liz.
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!
I’m so glad you enjoyed it, Krista! Thank you for the wonderful review!
So delish
I used parsley instead of dill . Added a dash of cayenne pepper.
With a side of remoulade sauce. So freaking delish .
Hi Nicky, I’m glad you loved this recipe. Thanks for sharing some of the ingredients that you used as substitutes!
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.
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.
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
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!
I’m making these today. Can I freeze them?
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.
If baking the oven instead of frying how long would you bake them for and what temperature?
Thanks
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.
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.
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.
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.
I love all your recipes and I print them. I’m going to have to get another filing cabinet. Oh well. 😀😀😀😀😀😀😀😀😀😀😀😀
Thank you for sharing that lovely comment with me. I’m happy you’re enjoying our recipes.
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!!
That’s just awesome! Thank you for sharing your wonderful review!
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 😉
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.”
Can I make this in the air fryer? And if so, what temperature and how much time? Thanks in advance.
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.
Last night’s family dinner(11 – doubled the quantities), made with the avocado ranch dressing. Both =’d big success. Thanks!
I’m so glad you enjoyed it!
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.
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!
I love all of your recipes and theyre so easy to make
Thank you for that wonderful compliment!
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.
That’s just awesome! Thank you for sharing your wonderful review!
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!
I forgot to put a 5 star rating
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Can you freeze these and then reheat them for later
Hi Tela, I haven’t tested this by freezing it to advise. If you experiment, I would love to know how you like that.
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.
They freeze well.
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.
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.
Hi, any substitute for the eggs?
Hi Dana, I haven’t tested any substitutions for eggs.
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!
Hi Katlyn, I would just cook them on a skillet in some oil with salt and pepper until they are cooked through.
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.
I’m so glad you enjoyed it!
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?
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.
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?
Hi Phil, I would just add more of the existing spices.
You are amazing. Where did you learn how to cook all those great foods? I very much love your presentations.
Thank you
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!
I was looking for the recipe for the dipping sauce but couldn’t find it.
Hi Don, are you looking for this Aioli Sauce?
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
Thank you for sharing that feedback with us, Virginia! I’m curious if anything else was substituted! This recipe got rave reviews over flavor.
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!
Hello Kayley, that’s so great to hear. Thank you for sharing that with us, parsley is a great option too!
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
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.
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!
You’re welcome! I’m so glad you enjoyed it!
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!
Fantastic! I am so happy to hear that, Jenny. Thank you for sharing!
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!
That is so nice of you, Eva. Thank you for trusting my recipes. I hope you enjoyed last weekend!
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.
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.
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!
I’m so happy to hear that! Thank you for sharing your great review!
These sound really good. Can I substute dried dill? If so, how much? Ty!
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.
I have a “no mayo anywhere” family. What can I use as a substitute?
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.
Can I substitute the dill for something else? Not a fan.
Hi Cleo, you can omit it or add a little finely chopped parsley.
TRY KRAFT MIRACAL WHIP. IT IS ALITTLE SWEETER THAN MAYO
Thanks for the tip!
You may try sour cream.
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.
Hi Natasha, can I substitute chicken for turkey breast ?
Hi Anya, absolutely! This would work great with leftover turkey meat.
Can I put this together now and make later?
Hi Christina, yes that would work to make them a day ahead and saute the next day.
Going to make this tonight ! can I make the mix now and cook later?
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.
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 🙂
That is so great, Jim. I’m glad you loved it using salmon too. Thanks for sharing!
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:)
You are most welcome, Julia. I’m happy to hear that your kids enjoyed these patties too!
Hi! Love your style and of course your recipes 😉 I just wanted to know if we could replace the breast pieces with thighs?
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.
You always mention linking items you’re using to notes. Where can I find your notes?
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.
Hello Donna, the notes are in the description field below the video.
I made these yesterday. I loved them!
I’m so glad! Thank you for sharing that great review with me!
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!
Yay that is so great to hear! Thanks for your excellent review, Connie. We appreciate you sharing that with us.
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.
I’m so glad that was helpful!
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.
I’m so happy you’re enjoying our recipes Antionette!
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 ??
Hi Reema, without testing it with zucchini it is hard to say. Zucchini releases quite a bit of liquid when mixed with salt.
You could try adding some bread crumbs to the mix.
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.
I’m glad you loved these patties! Thanks for sharing your good review with us, Stepanie.
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
Thank you for sharing! Yes, ground chicken will also work well.
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)
You’re welcome! I’m glad those have been helpful!
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!
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!
Loved these chix patties,so flavorful and easy! Thank you!
You’re welcome! I’m happy you enjoyed these Cindy!
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! 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!
Hello Kristj. Sounds like a great plan and thank you for your good comments and feedback!
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.
I was wondering the same. What did you end up doing Karen? Did you put panko on and then freeze them without frying?
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!