Easy Chicken Patties – Looking for a quick. And delicious way. To use up leftover chicken? This Easy Chicken Patties recipe is perfect! With just a few simple ingredients. Like shredded chicken, mozzarella cheese, and fresh herbs. These patties are crispy. On the outside. And juicy on the inside. Ready in just about an hour. They make a great weeknight dinner. Or a tasty appetizer.
The first time I made these chicken patties. I wasn’t sure how they would turn out. But I was pleasantly surprised. By how well my family loved them. My husband and kids. Couldn’t stop complimenting. The crispy golden exterior. And cheesy, savory filling. They were a hit. And since then. These patties have become. A go-to recipe. Whenever I have leftover chicken. The best part? It’s a breeze to whip up. And everyone gets excited. When they see these on the table!
What makes this Easy Chicken Patties truly special?
What makes these chicken patties special? Is the blend of shredded chicken. With mozzarella. And a hint of fresh dill. For an herby kick. The combination of crisp Panko crumbs. And soft cheese. Makes each bite satisfying. And delicious. The lemon zest brightens up the flavors. Making these patties stand out. From the usual chicken recipes.
What You Need To Make This Easy Chicken Patties Recipe?
Shredded Chicken: Leftover or rotisserie chicken works perfectly here. Saving time. And giving the patties a tender texture.
Mozzarella Cheese: This gives the patties a creamy, melt-in-your-mouth center. That contrasts beautifully. With the crispy exterior.
Dill: Fresh dill adds a burst of flavor. That brightens up the patties. Making them taste fresh. And vibrant.
Lemon Zest: Just a touch of lemon zest. Takes these patties to the next level. Adding a subtle citrus note. That enhances all the other flavors.
Panko Bread Crumbs: For that perfect golden crisp, Panko is a must. It adds that irresistible crunch. Without being too heavy.
Steps To Make Easy Chicken Patties:
Step 1: Start by whisking together the eggs, mayo, flour, and dill. Salt, pepper, and lemon zest. In a large bowl. This creates a deliciously savory batter. With a hint of brightness. From the lemon zest.
Step 2: Add in the shredded chicken and mozzarella. Making sure the chicken is fully coated. In the mixture. You’ll notice how the mozzarella. Adds a creamy texture. To the patties.
Step 3: Cover the bowl. And let the mixture chill in the fridge. For at least 30 minutes. This step is key. For making sure the patties hold their shape. And makes them easier to form later.
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Step 4: After chilling. Use an ice cream scoop. Or your hands. To shape the mixture into 12-15 patties. About 1/2 inch thick. Roll each patty in Panko bread crumbs. For that crispy crunch. We all love.
Step 5: Heat a tablespoon of olive oil. In a skillet. Over medium heat. And cook the patties. For about 3-4 minutes. On each side. Until they’re golden brown. And crispy. Add more oil as needed. For the second batch.
Step 6: Once they’re off the skillet. Sprinkle a little salt on top. And finish with a squeeze of fresh lemon juice. Serve warm. And enjoy every bite!
Tip:
For the crispiest chicken patties. Make sure to chill the mixture. Before forming the patties. This not only helps them hold their shape while cooking. But also allows the flavors. To meld together beautifully. Also, don’t rush. When cooking them on the stove. Let the patties sear undisturbed. For a few minutes on each side. To get that gorgeous golden-brown crust. And don’t forget. A final squeeze of fresh lemon juice. Brightens the flavor. And makes these patties absolutely irresistible!
Frequently Asked Questions:
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works wonderfully in this recipe. Making the process even quicker. And more flavorful.
What can I substitute for Panko bread crumbs?
You can use regular bread crumbs. Or if you want a healthier option. Try crushed cornflakes or almond flour. For a gluten-free version.
Can these patties be baked instead of fried?
Yes! You can bake them in a 375°F oven. For about 20-25 minutes. Flipping halfway. Until golden and crispy.
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chicken Patties
Ingredients
- 4 c of shredded chicken from two large chicken breasts, weighing about 16 ounces
- 2 large eggs
- 1/3 c mayonnaise
- 1/3 c all-purpose flour
- 3 tablespoons fresh dill finely chopped (or substitute with 1 tablespoon parsley)
- 3/4 teaspoon salt or adjusted to taste
- 1/8 teaspoon ground black pepper
- 1 teaspoon grated lemon zest plus lemon wedges for serving
- 1 1/3 c shredded mozzarella cheese
- 2 tablespoons olive oil for sautéing divided
- 1 c Panko bread crumbs
Instructions
- In a large bowl. Whisk together the eggs, mayonnaise, flour, dill, salt, pepper, and lemon zest. Until well combined.
- Fold in the shredded chicken. And mozzarella cheese. Mixing until the chicken is fully coated. In the mixture.
- Cover the bowl. And refrigerate the mixture. For at least 30 minutes. To make it easier. To form the patties. Once chilled. Use an ice cream scoop. To portion the mixture into 12-15 cakes. And shape them into 1/2-inch thick patties. Coat each patty in Panko crumbs. On both sides.
- Heat 1 tablespoon of olive oil. In a non-stick skillet. Over medium heat. Add half of the patties to the pan. And cook for 3-4 minutes per side. Or until they are golden brown. Adding more oil as necessary. Repeat with the remaining patties.
- After removing the patties. From the heat. Sprinkle with a little extra salt. And drizzle with fresh lemon juice. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
