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My chicken patties combine simple ingredients and make for crispy, golden brown patties with a tender, cheesy center. They’re ready in minutes and are a family favorite!
Need more FAST chicken dinners? Try my air fryer chicken thighs, ground chicken burgers, and rotisserie chicken salad next.
If it’s a weekday, you can probably bet I’m cooking chicken for my family. It may not be the fanciest, but it’s easy to cook and works wonders in every form.
Inspired by my tuna patties, I swapped the canned tuna for canned chicken. Paired with a host of spices (and, of course, plenty of parmesan cheese) and then fried till golden brown, they’re addictive after the first bite.
Table of Contents
Why I love this recipe
- Easy weeknight dinner. With one bowl and just 8 minutes of cooking time, you can have these patties on the table in minutes.
- Versatile. Serve them over a bed of greens, with dipping sauces, or in a sandwich. The options are limitless, and I’ll be sure to give plenty of suggestions later on.
- Convenient. Like my air fryer chicken patties, these pan-fried ones come together with mostly pantry staples, and they freeze and reheat like magic.
- Perfect texture. A little oil goes a long way, giving the patties a crispy, crunchy exterior while the inside stays juicy, tender, and cheesy.
Ingredients needed
- Chicken. I used canned chicken for maximum convenience, but leftover shredded chicken works just as well. I recommend making my Instant Pot shredded chicken or shredding up some air fryer chicken breast.
- Mayo. To bind the patties and add moisture.
- Shredded cheese. I used finely shredded parmesan cheese, but cheddar, mozzarella or a mixture of both works.
- Large eggs. To bind the patties.
- Panko breadcrumbs. For texture.
- All-purpose flour. To absorb moisture. Use gluten-free flour if needed.
- Kosher salt and black pepper. To taste.
- Italian seasoning. One of my go-to seasoning blends for chicken.
- Parsley. For freshness and color.
- Cumin. My secret ingredient for adding a subtle savory flavor.
- Oil. For frying. I used canola oil, but any neutral-flavored cooking oil with a high smoke point will work.
How to make chicken patties
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the chicken mixture. In a large mixing bowl, combine everything except the oil. Mix well to combine.
Step 2- Shape. Using your hands, shape the chicken mixture into patties.
Step 3- Fry. Heat oil in a large skillet over medium-high heat, and when the oil is hot, place the patties in the pan. Fry the patties on each side until golden brown and crisp.
Step 4- Cool. Once the patties are cooked, remove them from the pan and place them on a wire rack to remove excess oil.
Arman’s recipe tips
- Sneak in some veggies. When I’m making these patties for kiddos, sometimes I’ll sneak in some shredded zucchini. Trust me, they won’t be any the wiser!
- Make them spicy. Add cayenne pepper or red chili oil for a spicy kick.
- Swap the spices. Try garlic powder, onion powder, paprika, oregano, or ranch seasoning.
- Shape mini patties. If I’m making these to share as an appetizer, I like to make mini patties and serve them as is or as chicken sliders.
Storage instructions
To store: Leftover chicken patties should be stored in an airtight container in the fridge for up to 4-5 days.
To freeze: Allow the leftovers to cool completely, then transfer them to a freezer-safe container and freeze for up to 3 months. I like to separate each patty with a layer of parchment paper to prevent them from sticking.
To reheat: Heat the patties in an oven or air fryer at 350F until warm, or place them in a skillet over medium heat and cook, flipping periodically, until reheated. I wouldn’t recommend using a microwave since the patties will turn out mushy.
Frequently asked questions
These patties keep their texture without falling apart thanks to the balance of binding agents, in this case, eggs, breadcrumbs, and flour. Please do not omit or substitute any of them!
Your patties may be dry if they were overcooked or if there wasn’t enough moisture added. Make sure to cook them for only 4-5 minutes per side or once they look golden brown. The chicken is already cooked, so you don’t need to worry about any doneness.
Yes! If you’d like to save some of the patties to cook later, simply shape them, wrap them in sheets of parchment paper, and freeze for up to 6 months. Let the patties thaw overnight in the fridge, or add more reheating time.
More easy chicken recipes to try
Crispy Chicken Patties
Ingredients
- 2 cups shredded chicken or canned chicken
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese or Cheddar cheese or Mozzarella cheese
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 teaspoon Italian seasoning
- 1/4 cup parsley finely chopped
- 2 tablespoons oil to fry
Instructions
- In a large mixing bowl, combine the shredded or canned chicken, mayonnaise, shredded cheese, eggs, breadcrumbs, flour, salt, pepper, Italian seasoning, cumin, and parsley. Mix well until everything is evenly combined.
- Take a portion of the chicken mixture and shape it into a patty using your hands.
- Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the chicken patties in the pan. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked through, remove the chicken patties from the pan and place them on a wire rack to remove excess oil.
Notes
Nutrition
Originally published September 2020, updated and republished November 2024
Can I use ground chicken in this recipe?
Yes you can!