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.
This post may contain affiliate links. Read my disclosure policy.
Chicken Patties Video Tutorial:
We love making these anytime we have leftover chicken and no one would ever guess you used leftovers. The chicken becomes super tender and tasty when combined with the batter and the panko crust seals in the moist center.
Years ago, we shared our favorite Cheesy Chicken Fritters recipe and it was an instant hit. So many of you let me know that it works just as well with cooked chicken so we tested it and loved it, then this Chicken Patties recipe was born. So, thank you for making this recipe happen!
Ingredients for Chicken Cakes:
Chicken cakes are super easy to make. All you need is a rotisserie chicken or cooked chicken meat, a simple batter, mozzarella cheese, and Panko bread crumbs (or use whatever bread crumbs you have on hand). The lemon zest and dill seem insignificant, but they completely transform these chicken patties.
Can I Substitute the Chicken?
- Canned Chicken – make sure to drain well and use (3) 12.5-oz cans of chicken.
- Raw Chicken – If you want to use raw diced chicken or even ground chicken, check out our chicken fritters recipe.
The Easiest Way to Shred Chicken:
There are three basic ways to shred the chicken: by hand, with 2 forks and our favorite is to use a stand mixer.
To shred chicken with a stand mixer: This method works best if your chicken is still warm. Break chicken breasts in half and mix on low speed with the paddle attachment until chicken is shredded. Be careful not overmix since it takes seconds to shred. Try this method for Pulled Pork or Crockpot Pulled Chicken.
Can I Make Chicken Patties Ahead?
You can make these ahead up to any point in the process, even to bread them then refrigerate for a couple of days until ready to saute.
The USDA recommends refrigerating cooked chicken or leftovers up to 4 days so it depends on how long your leftover chicken has been in the refrigerator. I cook half of the batch on the first day and sautee a fresh batch a couple of days later.
How to Reheat Chicken Patties:
The air fryer is our favorite method since it makes the crust crisp again. The microwave is our least favorite method because the crust softens but the patties will taste great even microwaved. This is one of the few chicken recipes that we still enjoy reheated in the microwave.
- Air Fryer – you can re-crisp chicken patties in the air fryer at 350˚F for 4 minutes, flipping halfway
- Skillet – place on a dry non-stick skillet over medium heat and sautee until crisp and just warmed through
- Microwave – microwave 30 seconds at a time, or just until the center is warmed through.
How to Serve Chicken Patties:
Just like our salmon cakes, shrimp cakes, and classic crab cakes, we love serving these as appetizers or a light lunch. Here are some creative ways to serve a chicken patty:
- Chicken sliders – make a chicken sandwich or sliders on Hawaiian sweet rolls
- With a sauce – like the lemon aioli dip that we used for Crisp Zucchini Bites. You could use Avocado Ranch or plain ranch.
- Main Course – serve chicken patties as the main protein with mashed potatoes and a fresh salad.
More Leftover Chicken Recipes:
We love to repurpose leftovers and make easy meals out of them. We especially love recipes that make the chicken taste even better like these Chicken Patties. Here are more creative ways to use leftover chicken:
- Chicken Fried Rice – a family favorite easy dinner
- Avocado Chicken Salad – our most popular salad of all time
- Chicken Bacon Avocado Sandwiches – a restaurant copycat with secret sauce
- Chicken Enchiladas – shred leftover chicken for easy enchiladas
- Chicken Wild Rice Soup – using pre-cooked chicken is just as good
- Chicken Noodle Soup – our easiest family-friendly soup
Chicken Patties (Easy Chicken Cakes) Recipe
Ingredients
- 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour
- 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley)
- 3/4 tsp salt or to taste
- 1/8 tsp black pepper
- 1 tsp lemon zest, plus lemon wedges to serve
- 1 1/3 cups mozzarella cheese, shredded
- 2 Tbsp olive oil to saute, divided
- 1 cup Panko bread crumbs
Instructions
- In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
- Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
- As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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?