Chicken Patties
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Chicken patties are a game-changer for decreasing wasted leftovers and giving it new life! Use leftover chicken to make a delicious chicken sandwich meal.
This is one of my chicken patties recipe ideas and it is perfect if you have chicken of any kind: fried chicken (take off skin and shred it up!), rotisserie chicken, or even leftover chicken fingers. If you’ve had these chicken patties before, though, you’ll know why a lot of people cook chicken just to be able to make them! Whether you’re having them as a main dish, in a sandwich, or as a snack, they’re sure to be a hit.
Made with super simple ingredients that you likely already have, these patties have a nice crispy outside and a juicy, flavorful inside. Great for meal prepping, these chicken patties can be frozen and reheated easily, making them a convenient option for busy days. Pair them with a fresh salad, serve them on a bun with your favorite toppings, or enjoy them on their own for a quick protein boost!
What You’ll Need to Make Chicken Patties:
Recipe Ingredients:
- Shredded Chicken*
- Milk
- Saltine crackers
- Poultry seasoning
- Onion
- Eggs
- Salt and pepper
*How to Shred Chicken:
Take hot cooked chicken, with no bones, and place in the bowl of your stand mixer. Using the paddle attachment, turn it on low for a minute, then turn it up to medium or so for another minute. The result? Perfectly shredded chicken! For more info, check out our How To Shred Meat: Hands Free Tutorial Here
How to Make Chicken Patties:
Place Saltines in a food processor and pulse until they turn to crumbs.
Alternatively, use a ziplock bag and a rolling pin to crush the crackers. Using this method, I usually get started crushing them in the sleeve.
Chop up your onion really well.
In a small bowl, combine eggs, seasonings, and milk. Mix them up really well with a fork.
In a separate bowl place your chicken, cracker crumbs, and onion. Stir that up well.
Pour in your liquid ingredients. Stir that up really well.
Now cover this with a towel and let it sit for about five minutes.
Form the chicken mixture into patties with a patty press. You can also use your hands to form the chicken patties, pressing together really well as you form them.
I make big patties for sandwiches and usually end up with about five but you can easily make smaller ones and get seven or eight.
Now heat a grill pan and and grill the chicken patties until browned on both sides, flipping once.
You can also use a skillet and a tablespoon or so of oil if you prefer! Heat it on medium heat for a minute or two, and then pop those puppies in there.
Grill until browned on both sides, flipping once (or twice if you need to, ain’t nobody gonna judge here).
Take your chicken patties off the grill and serve as a sandwich with all your favorite sandwich fixings!
This is what it looks like inside. Incredibly tender and flavorful. Can’t wait to dig in!
Commonly Asked Questions about Chicken Patties:
Can These Chicken Patties Be Frozen?
Absolutely! I make a huge batch of them about once a month and then freeze them in quart sized zipper seal bags to heat up whenever we need a quick side. They microwave well and you can’t ever tell they weren’t freshly made!
What fixings should I put on my chicken patty sandwich?
Creating a delicious chicken patty sandwich can be a delightful culinary experience. Here are some fixings and combinations to consider:
Classic Fixings
- Lettuce: Crisp and fresh, it adds a nice crunch.
- Tomato: Slices of juicy tomato for a burst of freshness.
- Pickles: Adds a tangy crunch.
- Onions: Raw red onions for a sharp bite, or caramelized onions for sweetness.
Cheeses
- Cheddar: Sharp and flavorful.
- Swiss: Mild and creamy.
- Provolone: Melts well and adds a slight smoky flavor.
- Pepper Jack: For a spicy kick.
Sauces and Condiments
- Mayonnaise: Classic and creamy.
- Mustard: Adds a tangy zest.
- Ketchup: Traditional and sweet.
- BBQ Sauce: Smoky and rich.
- Ranch Dressing: Creamy with herbs.
- Hot Sauce: For some heat.
Additional Toppings
- Bacon: Adds a savory crunch.
- Avocado: Creamy and rich.
- Jalapeños: For extra heat.
- Coleslaw: Adds a tangy, crunchy element.
- Sautéed Mushrooms: Earthy and savory.
Bread Options
- Brioche Bun: Buttery and soft.
- Ciabatta Roll: Chewy and rustic.
- Pretzel Bun: Slightly salty and dense.
- Whole Wheat Bun: Healthier option with a nutty flavor.
Combinations to Try
- Classic Chicken Sandwich: Lettuce, tomato, pickles, cheddar cheese, and mayonnaise on a brioche bun.
- Spicy Delight: Pepper Jack cheese, jalapeños, lettuce, and hot sauce on a ciabatta roll.
- BBQ Chicken Sandwich: Cheddar cheese, bacon, BBQ sauce, and coleslaw on a pretzel bun.
- Avocado Ranch: Provolone cheese, avocado, ranch dressing, lettuce, and tomato on a whole wheat bun.
Feel free to mix and match these fixings to create your perfect chicken patty sandwich!
Ingredients
- 2 cups chopped cooked chicken
- 1 sleeve saltine crackers
- 3/4 cup milk
- 2 eggs
- 1 small onion finely chopped onion
- 1 tablespoon poultry seasoning can use less if you like
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- In a large bowl, stir together chicken and cracker crumbs. In a separate bowl, whisk together all other ingredients. Pour wet mixture into bowl with chicken and stir until well combined. Cover with dish towel and allow to sit for five minutes. Form into 5-7 patties. Can freeze at this time and cook them later.
- To cook: Place about 2 tablespoons oil in large skillet and heat over medium high heat for a few minutes. Reduce heat to medium and add patties. Cook until well browned on both sides, flipping once. To cook from frozen, follow same instructions but allow longer cooking time. Remove from heat once hot through.
- Serve on their own or on buns, mayo (if you like it), lettuce, and fresh tomato.
lol, your opening statement about recycling food made me think of the movie… “Judge Dredd” https://www.youtube.com/watch?v=PNw95c75g7o
Wow, those sure look good. 😀 It looks like to me your using Chibatta bread as a bun? Christy do you have a preference or favorite bread or bun that you think makes them taste any better? Also I know its cheating and Probably not as good, but couldnt you do this with canned (already shredded) chicken ?
Thank you John! I did use a Chibatta bread, it is one of my favorites but you can use whatever you like best or have on hand. We have used everything from regular loaf bread, hamburger buns, onion rolls to the chibatta rolls. You can make it with canned chicken if that is your preference!! I am all about whatever makes it easiest and saves time for you!
Thank You Christy 😀
Christy, we started eating more chicken, as beef has gotten so high. I buy whole chickens at Walmart for .99 cents a pound. I cook them in a reynolds cooking bag. This makes them fall off the bone. Can use slow cooker. I keep the broth for other uses. I get so much more for my money doing this. This recipe will be added to my list of wonderful recipes using chicken. Thank you
* than, not then (Ugh, I hate typos)
Christy, thank you for another terrific idea! I made these tonight to use up the last of my chicken from a roaster I made last Sunday. Mid-week, I shredded some of the leftover chicken and made the Chicken Divan recipe on your site (it was a guest blogger’s post from years ago). That was also very good, and made a completely different meal than just having leftover chicken.
So, needing to use up the last of the chicken, I tried these patties rather then making chicken salad. I chopped my chicken up in the food processor, just like I do when I make chicken salad. This was a last minute idea, so I didn’t have any saltines in. Instead, I used some seasoned Panko breadcrumbs. They came out great! My husband decided to toast the rolls and melted a slice of hot pepper cheese on one side, (we love our hot stuff). Yum, so good.
I made these with your mom’s recent recipe for scalloped potatoes (au gratin) because I had three large potatoes I had to use up. My goodness, what a fantastic recipe! My husband loved it so much and wants to make sure I make them regularly! I’m off to go leave a comment on that post because I really appreciate when people who have actually made the recipe provide some feedback in the comments.
By the way, I love and appreciate all your photos! They really help me realize the recipe is something I can surely make. I’m thankful that you take your time to photograph the steps because it makes me feel like you’re walking me through the recipe. With you on my side, I can’t go wrong! Thanks, Christy!!
Thank you Samantha!!! I also appreciate it when people leave feedback and I love knowing what y’all are cooking!!
Thank you for the wonderful recipe! I just made these, substituting Panko unseasoned bread crumbs for the crackers. Delicious cooked in a tiny bit of olive oil. I’m hiding leftovers so I don’t have to share with the family. Love that these are homemade and so
much tastier and healthier than the frozen ones!
~giggles~ I like to hide left-overs too!
Christy, here’s you an inexpensive photo tip. Photography is mine and my daughters hobby as it is free when you already have the equipment unless you print. Buy a solid white science fair project board. The ones that fold into thirds. With 2 kids I know you know all about them. Anyways when the shadows or lighting are not right set your food in front of the board and you can drape one of your pretty table cloths (lace is beautiful) across the board to hang behind the food or buy several pieces of vintage look fabric (just a yard all it takes) such as gingham, calico what ever floats your boat. You can also clip a small desk clip lap at the top and tilt it to give you the best lighting. I have used this to photograph my daughter also except put her in a chair in front of the table and move the board a little off the edge. What I like to photograph is the old white wooden churches, old steeples, stained glass windows, old barns even the ones falling down, and old farm equipment sitting in the fields with trees growing through the middle. I really just like to take shots of the older things time has forgotten. it’s amazing what you see when you drive the old dirt country roads. Hope these tips help you with your photos and being able to cook whenever you want.
Oh my goodness, thank you so much for sharing the tips Marsha!!!