These tasty chicken patties are a great way to use up leftover chicken. Making them is as easy as can be!

Simply mix a few ingredients in your food processor, then fry the patties in olive oil. They’re crispy and delicious, and leftovers are great too.

You are watching: How To Make Homemade Chicken Patties

Three chicken patties served on a white plate.

About once a week, I take out a large baking sheet and bake lots of chicken breasts. They’re easy to make, affordable, and versatile. I can then use them throughout the week in many different recipes, and this is one of them.

Crispy and golden, these delicious chicken patties are a huge hit with kids. And I have yet to meet a grownup who doesn’t like them! They are perfect for using up leftover chicken breast, and you can also make them after Thanksgiving to use up leftover turkey breast.

Jump to:

  • Ingredients
  • Instructions
  • Frequently asked questions
  • Variations and substitutions
  • Serving suggestions
  • Storing leftovers
  • Related recipes
  • Recipe card


You’ll only need a few simple ingredients to make these tasty patties. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Cooked chicken breasts: You can also use rotisserie chicken if you’d like. Just make sure to remove the skin.

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Eggs: I use large eggs in most of my recipes, including this one.

Mayonnaise: Although optional and I don’t always add it, it does enhance the fritters’ flavor and texture and keeps them from becoming too dry. I like to use avocado oil mayonnaise.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.

Spices: I like to use garlic powder, dried thyme, and cayenne pepper. Make sure the spices you use are fresh! A stale spice can easily ruin a dish. Sometimes I add even more spices if I feel like it, such as onion powder or oregano.

Olive oil for frying: This is such a delicious oil. It’s my absolute favorite oil to eat and to cook with. But if you’re unsure about cooking with it due to its relatively low smoke point, you can use avocado oil instead.


Making these chicken patties is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

You simply mix cooked chicken breast with eggs, mayonnaise, and spices. I use my food processor.

Then drop spoonfuls of the mixture into hot olive oil and fry them until golden and crispy. That’s it! Dinner is served!

A photo collage showing the steps for making chicken patties.

Frequently asked questions

Variations and substitutions

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I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

  • Use different spices. Good options include onion powder, smoked paprika, and dried oregano.
  • Fry them in butter or ghee instead of olive oil.
  • Instead of mayonnaise, add sour cream or Dijon mustard to the mixture.
  • Rather than using cooked chicken breast, you can use shredded rotisserie chicken, as long as you remove the skin. Its texture won’t work in this recipe.

Serving suggestions

You can serve these patties as an entree with any side dish you like. They are very versatile. Or you could serve them in a sandwich (you can keep it low-carb by using 90-second bread or almond flour bread).

My teenage kids love dipping them in spicy mayonnaise, made with avocado oil mayonnaise and a few drops of chipotle hot pepper sauce. And when they were younger, they liked to dip them in ketchup.

As for sides, I like to serve them with jicama fries or with zucchini fries.

Storing leftovers

Leftovers keep well for 3-4 days in the fridge, in an airtight container. Although when counting the four days, you should take into account the time the cooked chicken had already spent in the fridge.

I like to eat them cold, with Dijon mustard, fresh-cut veggies, and quick pickles. If you’d rather reheat them, I suggest you do so gently, covered, in the microwave on 50% power.

Three chicken patties served on a white plate with a red napkin.

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