Easy Chicken Patties Recipe

Chicken Patty dinner… I mean, how often do you buy those frozen ones, thinking “quick meal!” then feel let down? Yep. Same here. There’s nothing like homemade. Real food, cheesy edges, big flavor— not that dry sawdust stuff. Finding tasty, easy chicken patties recipes can feel impossible but hang with me— this one’s got you covered. Plus, if you’re ever craving smoky flavor, you should check these bbq chicken tostadas for a change of pace too. Seriously.

Ingredient Notes

Gathering your chicken patties ingredients is oddly satisfying. I always start with either ground chicken or chop up cooked chicken (leftovers are fair game). Use what you’ve got. If you’ve only got turkey, honestly, it’ll be fine but, hey, we’re here for chicken patties today.

Breadcrumbs, eggs, and a splash of milk— those make it stick together, like real comfort food. Toss in onions (yellow, red, even green onions if you want a little pretty). Garlic powder is non-negotiable for me. I sometimes throw in some shredded cheese right into the mix, usually cheddar, ’cause my family votes for cheese in everything.

Add salt, pepper, and maybe, if you’re feeling crazy, a dash of paprika or Italian seasoning. You can honestly mix and match based on what’s floating around in your spice cupboard. No fuss. No perfection. Just whatever’s handy.

How to Make Chicken Patties

This is honestly so much easier than folks expect. Mix all your chicken patties ingredients in a big bowl. Get messy— use your hands. I tried a spoon once, and everything just stuck. Shape the mixture into balls, then kind of flatten them out with your hands. Not perfect rounds? Even better. They’ll look homemade and taste even better.

Heat a skillet with some oil on medium (I always end up reaching for olive oil, but anything will work if you’re low). Plop the patties in once the oil’s hot. Cook each side roughly 4 minutes, give or take, until golden brown. Flip them carefully— they’re a bit tender while cooking.

Take care not to crowd the pan. If you do, they steam instead of brown, and nobody needs soggy chicken patties. Pull them off to a plate with some paper towels to catch extra oil— trust me, it helps.

Here’s something you don’t have to stress: Even if they crumble once or twice, they’ll still taste awesome. Kids and husbands will eat them with ketchup anyway.

Air Fryer Chicken Patties

Air fryer takes this easy chicken patties recipe and makes it even lazier, but in a good way. I started doing this when I forgot to thaw my oil (ha, kidding, but not really). Spray the fryer basket just a bit so nothing sticks. Lay each patty out flat— try not to cram them in so air can do its magic.

Cook ’em at 375°F for about 12 minutes, flipping halfway if you remember. They come out all golden on the outside, but still juicy. And bonus— no oily stovetop mess. I think the air fryer version is my favorite when I want extra crispy edges.

You’ll know they’re done when they’re firm and smell so good you can’t wait. Pull one out, cool for a sec, then taste test— aka, chef’s privilege. I won’t tattle.

Recipe Variations

Chicken patties don’t have to be boring. Some days I sneak in chopped spinach, grated carrot, or zucchini so I can call it “healthy.” Kids don’t know, so shhh.

Sometimes I use seasoned panko instead of plain breadcrumbs. Now and then, I’ll swap in crumbled feta and some dill, if I’m chasing Greek vibes. Want almost a burger? Press a little cheese into the center for a gooey middle. Honey mustard in the mix— surprising, but so good.

No two batches are the same. I actually like experimenting. Keeps things spicy in the kitchen (not literally… unless you add red pepper flakes, and then, yes).

“I’ve tried making chicken patties a million ways, but your instructions were so easy my husband asked for them twice in a week! Way better than store-bought.”
— Claire, Tennessee

How to Serve Chicken Patties

So, you’ve got a big plate of golden patties… but what next? Here are my go-to ways to serve them up fancy-ish with zero stress:

• Stack them on a soft brioche bun, add a dollop of homemade mayo (or store bought, your secret).
• Cut up patties and toss them on a salad with ranch for a “trying to eat better” lunch.
• Serve plain with a side of fries or sweet potatoes if you’re keeping it classic.
• Squeeze lemon over the top and eat with rice for something different.

I’ve even diced leftovers for chicken patty wraps the next day. They’re perfect for picnics too— just load up some buns, grab pickles, and hit the road.

Common Questions

Can I freeze these?
Absolutely. Just cool, wrap well, and freeze. Reheat straight from frozen, in the oven or air fryer, until hot.

What sauces go best with chicken patties?
Honestly, whatever you like. Ranch, honey mustard, even buffalo sauce.

Can I bake instead of fry?
Yep, place on a lined baking sheet and bake at 400°F for about 18–20 minutes. Flip halfway for even browning.

Is this recipe gluten-free?
If you use gluten-free breadcrumbs, then yes! Everything else is a-okay.

Can I use canned chicken?
You can, but the texture’s a bit softer. If it’s what you have, go for it. Maybe add more breadcrumbs to help them stick.

Ready to Level Up Your Dinner Plans?

No more settling for the freezer aisle. Homemade chicken patties are shockingly simple. (Seriously, try once and you’ll wonder why you ever did it the hard way.) Tweak it how you like, keep a batch or two in the freezer, and meal ruts disappear fast. For even more inspiration and visual walkthroughs, this Chicken Patties Recipe – YouTube guide fits perfectly with these steps. Or if you’re branching out, check out more ideas like best chicken shashlik brighten dinner time. Time to roll up your sleeves, friend— you’ve got dinner handled.

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