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GET IT NOWMy Chicken Patty Recipe Is Not Just Another Burger
So many of you have asked me if you can make my chicken fritters with ground chicken. I had to find out! These chicken patties use very similar ingredients (with a few tweaks), but they actually turn out completely different due to the ground chicken. The method is also different with a whole new set of tips. Here’s what’s great about it in its own way:
- Flavorful and super juicy – These chicken patties don’t have the gooey texture or cheese pulls of my chicken fritters, but they make up for it by being super juicy — juicier than any chicken burger I’ve ever had. And unlike burgers, they taste more cheesy, garlicky, and a little herby, and have the best crispy outside.
- Simple, clean ingredients – Most chicken patty recipes have wheat flour or breadcrumbs, but mine are bound by lighter (cleaner, tastier!) almond flour and two kinds of cheese. And they’re gluten free.
- Great for meal prep – These are quick to make, reheat well, and work for lunch, dinner, or even a protein-packed snack. My kids love them, too!
So, I decided that this chicken patty recipe deserves its own post. It’s not quite a fritter, it’s not quite a burger, it’s something in between – and it’s absolutely delicious. Make it with me, and make the fritters too, so you can let me know which you like better!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken patties recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Chicken – I use and recommend 93% lean ground chicken. I tried 99% fat free because I knew one of you would ask, and it was okay but noticeably more dry.
- Cheeses – Mozzarella makes them melty, grated parmesan makes them crispy, and both help with binding. You can swap the mozz with Cheddar or Gruyere if you want a bolder flavor.
- Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour here, because it has a finer texture than most brands — most are too course. Other flours might work but can change the texture, so I can’t guarantee good results with others.
- Eggs – To hold everything together. Flax eggs should work fine as a substitute.
- Seasonings – Italian seasoning, garlic powder, onion powder, sea salt, and black pepper. Feel free to add any other spices you like, or swap the tablespoon of dried herbs with 3 tablespoons of fresh herbs.
- Olive Oil – For frying the chicken patties, plus a little mixed in. Avocado oil works, too.
How To Make Chicken Patties
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the base. In a large bowl, stir together the cheeses, almond flour, eggs, olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper.
- Add ground chicken. Mix it in until just combined. Be careful not to over mix.
- Form the chicken patties. Divide the chicken mixture into 16 small patties, about 3/8 inch thick.
- Cook. Heat some of the oil in a nonstick skillet until it’s hot and shimmering. Add the patties in a single layer — I find it helps to flip each onto the pan from a piece of parchment paper. Cook on both sides until golden and cooked through. Repeat with the remaining patties, adding more oil if you need to, and rest a few minutes before serving.
My Recipe Tips
- Fry the patties while the meat is still cold. They stay together better that way. If it’s too warm or you find the patties are falling apart, you can chill them in the fridge for 30 minutes.
- My parchment paper trick makes these easy to transfer to the skillet. I form the patties right on parchment, then cut it into squares so I can flip each one onto the pan and peel the paper off. If you’d rather skip that, just refrigerate the patties for 30–60 minutes to help them firm up before cooking.
- A nonstick skillet works best. I love cast iron, but these stick pretty easily (due to the cheese in them), so I find nonstick works best for this chicken patty recipe. I use this skillet and can cook the patties in 2 batches. If yours is smaller, you may need more batches – add an extra tablespoon of oil for each batch as needed.
- Coat the pan generously in oil. 2 tablespoons is usually perfect for the first batch in my 12-inch skillet. I don’t usually need to add much for the following batches, but add as much as you need to keep it well-oiled. Otherwise, the chicken patties can stick.
- Make sure your pan and the oil are hot before adding the patties. Again, they will stick if you don’t preheat well enough.
- Cook time will depend on thickness, your pan, and your stove. It usually takes 3-4 minutes per side when I form them 3/8 inch thick, but even just a little thicker adds minutes. This is totally fine, just make sure they’re cooked through. Which brings me to my next tip…
- For the juiciest chicken patties, cook them to an internal temperature of 163 degrees F. The safe temp is 165 degrees F, but the internal temp will rise a few degrees as they rest. I use this instant-read thermometer to check.
- This recipe makes small patties, not large ones. They start out about 2.5 inches across and shrink to 2 inches during cooking. If you want larger patties to eat like a burger, divide the same mixture into 8 patties instead of 16. They’ll take a few minutes longer to cook.
- Want to cook this recipe faster? Use 2 skillets. The tradeoff is more dishes to wash, but let’s be real, sometimes (often 😉) I need this when my family is impatiently waiting for dinner.
- If your chicken patties come out a little oily, drain them on paper towels. I only need to do this if I accidentally have too much oil in the pan.
- Can you air fry them? Yep, it’s similar to air frying turkey burgers! Preheat your air fryer to 380 degrees F and air fry chicken patties for about 5 minutes, flipping halfway.
- These are really good smashed, too! You can form the chicken mixture into balls instead of patties, then smash when cooking, exactly like my smash burger recipe.
Chicken Patties (Crispy, Juicy Recipe)
My chicken patties recipe is extra juicy, with simple ingredients, and so easy to make. Perfect for weeknight dinners or as an appetizer!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, stir together the cheeses, almond flour, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
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Add the ground chicken. Mix just until combined. (Don’t over-mix.)
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Divide the chicken into 16 small patties, about 3/8 inch thick. After forming them, place them on a parchment paper lined cutting board and cut the paper into a square around each patty, so you can easily lift them one by one.
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Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat for about 2 minutes, until the oil shimmers. Once hot, add the chicken patties in a single layer. It’s easiest to pick them up with parchment paper and flip over the pan, then quickly peel off the paper. Fry for 3-4 minutes per side, until golden brown and cooked through.
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Repeat with the remaining chicken mixture (use the last tablespoon of olive oil here), until all your chicken patties are done.
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Let the patties rest for 5-10 minutes before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 2 chicken patties
- Tips: Check out my recipe tips above to help you get the best juicy texture in your chicken patties, prevent them from falling apart or sticking, and my tricks to make them faster or even air fry.
- Storage and meal prep: I have multiple make ahead options here, everything from storing them cooked to prepping ahead to cook fresh and even freezing.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Patties
Make Ahead Options
These chicken patties work well to prep ahead in many different ways! I’ve done it in these ways and they wall work well:
- Cook and store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. To reheat, you can use a skillet over medium-low heat, the oven at 350 degrees F, or the air fryer. They crisp back up nicely!
- Meal prep: Mix the ingredients and form the patties, then keep them in the fridge for up to 2 days before cooking. I usually do this on a tray and cover in plastic wrap.
- Freeze before cooking: Form the patties, stack them with layers of parchment paper in between, and freeze for up to 3 months. I do recommend thawing them before cooking.
- Freeze after cooking: You can freeze already fried chicken patties for the same amount of time. Again, thawing before heating works best, but you can reheat from frozen if the heat is low enough to not burn them.
Serving Ideas
Once your chicken patties are cooked and resting, all that’s left is to pick a side:
- Dipping Sauce – I love these as a snack or appetizer dunked in marinara, but ranch, aioli, or even tzatziki are great, too.
- Sandwiches – Like I mentioned in my tips above, you could totally make these into a chicken patty sandwich or slider if you double the size. Add ketchup and/or mayo, lettuce, and tomato, and pile it all on your favorite bun (or lettuce wrap).
- Sides – You could also pair these like you would a chicken breast, with a side of roasted broccoli or sautéed green beans. For something heartier, try my simple air fryer potatoes or garlic parmesan fries.
- Salad – Sometimes I serve these right over my spring salad or Caesar salad, or just whip up my cucumber tomato salad on the side.
50 Comments
GMS
0Instead of frying, can you place them on a cookie sheet, bake them for about 35 minutes on parchment paper at about 350? They sound like they would be good small appetizers with dipping sauce.
Maya | Wholesome Yum
0Yes, you can bake them. I would do 400 degrees F, not 350, and start checking on them after 10 minutes, although they’ll probably take longer than that.
lindajean77
0I made the chicken patties and they turned out awesome! We’ll have to repeat very soon!!
Wholesome Yum D
0I’m so glad to hear that! It’s always a win when a recipe turns out great and gets added to the repeat list. Can’t wait for you to make them again!
Jill Bernstein
0I made these chicken patties last night for the first time and they were delicious. When I told my husband what we were having for dinner, he didn’t seem very excited, but he ended up loving them and asked me to make them again soon.
Two notes: They initially came out a little oily, so I followed your tip and drained them on paper towels. Then I put them in a low oven to stay warm and dry out a bit. They were perfect! Also, I was thinking that I can experiment with different spices just to change things up, like using Greek seasonings and some feta, or Middle Eastern spices. Thanks for the great recipe!
Wholesome Yum D
0I’m so glad the chicken patties were a hit, Jill! Love that your husband had a change of heart and asked for them again. Your tips for keeping them from getting too oily are super helpful, and I love your ideas for adding different spices — those sound delicious!
Patricia
0I made these Chicken Patties. They were very easy to make and very good. The spices added good flavor to the chicken. I will make them again!
Wholesome Yum D
0Patricia, that’s wonderful to hear! I’m so happy the chicken patties turned out well for you and that the spices gave them the flavor you were looking for. Love that you plan to make them again!
Janice L LESTER
0My family couldn’t get enough of these chicken patties. I’ve made them twice in the last 3 days.
Wholesome Yum D
0That’s awesome, Janice! Love that your family enjoyed them so much, making the recipe twice in three days is the ultimate compliment.
Stella Cabrini
0Made this chicken patty recipe from @wholesomeyum 😋 .. easy to follow recipe with a scrumptious result!!! Great for snacks, quick lunch, meal prep and most importantly its low carb!
Wholesome Yum D
0So glad you enjoyed them, Stella! They’re one of my favorite versatile recipes too, perfect for everything from snacks to meal prep.
JULIE
0I started out wanting to make the Chicken Fritter recipe but didn’t want it ‘chunky’ so I used ground chicken. It ended up as these Chicken Patties. They were excellent and made about a dozen. I had Blue cheese dressing in the fridge and it was great with these. I flipped them once the bottom side was brown and pressed them flatter with the spatula for the other side to brown and they held together well. It’s a keeper-Cheers!
Wholesome Yum D
0Julie, thank you for sharing! Turning them into patties with ground chicken is such a smart twist, and I bet that blue cheese dressing made them even better. Love hearing it’s a keeper!
Patsy Gausepohl
0I made this for company & they loved it & took the recipe home. I used 3 lbs ground chicken & added 1/3 to ingredients. My husband loved it & wants me to make it often!
Wholesome Yum D
0Sounds like a big success, Patsy! I love that your guests even wanted the recipe to take home, that’s always the best compliment.
Patty Konkol
0These were the juiciest tastiest burgers I have ever had! My husband and I loved them! Thanks Maya for a lot of great recipes!!
Wholesome Yum D
0Love this, Patty! Juicy and flavorful burgers are always a win, and I love that both you and your husband enjoyed them so much.
Robin
0My husband has no teeth on the top. Tonight we had W&S (wait and see)!
“Humm – I like the cheese – very nice. We can have the rest another night!”
I did it in the oven. Served with broccoli and beans. And sweet chilli sauce.
Maya | Wholesome Yum
0I’m glad you and your husband liked these, Robin! Thank you.
Joe
0Hey, Maya! I’ve got a large quantity of already-cooked fajita chicken that I’d like to do something different with. Do you think that I could use it in either this recipe or your chicken fritters recipe? Would I just follow the same steps, but cook for a shorter time (as the chicken has already been cooked)?
Maya | Wholesome Yum
0Hi Joe, Yes, you could do that. It would just be fairly easy to dry out so you’d want to cook pretty briefly and might want higher heat to brown the cheese quickly.
jmjdickey
0While fast food isn’t all that good for you, I miss getting chicken nuggets. These are the answer. They are much better than any chicken nuggets fast food or sit in restaurants can offer. Even my boys, who aren’t keto, love them and that is saying a lot! Thank you!!
Wholesome Yum D
0That means so much, thank you! I’m thrilled to hear your boys loved them, too. I don’t think these are very similar to chicken nuggets, but they’re delicious in their own way.
Jeannette
0Love these! Hubby even liked them and he is a beef man. Keep the recipes coming!
Thank you!
Wholesome Yum D
0That’s awesome to hear, Jeannette! I love when a recipe wins over even the skeptics, thanks so much for trying it!
GMS
0Someone asked if they could use the oven instead of frying. I don’t have an air fryer and refuse to buy another piece of equipment for the kitchen 🙂 So, when I want something crispy and place it in the oven to cook, I then place it under the broiler to make it a little crispy.
Maya | Wholesome Yum
0I can’t tell if you’re also asking or stating that this is what you already do, but yes, you can use the oven. They just don’t get quite as crispy, but the broiler does help.
~Chrissie O.
0Questions/notes: 1. 2 lbs of chicken = 16 patties??? Are these meant to be sliders? For us, #2 = 8 patties. 2. We have dairy issues on this end, PLUS, I always grind my own boneless/skinless chicken breast so I can control the calories/fat. BUT, I mince onion and I always shred a zucchini into the ground chicken to ensure it stays super-moist (!!!). 3. The almond flour was a WONDERFUL suggestion! Normally, I shred the zucchini and I let much of the moisture absorb out, etc. The almond flour is so thirsty, I was able to skip that step and it was simply perfect!! Browned on both sides in a hot skillet; finished in the oven. *chef’s kiss* Simply delicious!!! 4. These would make AMAZING meatballs, as well – brown in skillet, finish in oven! THANK YOU for the great almond flour suggestion!!! Never would have thought of that and have been avoiding making meatloaf/meatballs because of my go-to binders of panko, oats, etc.! Back on the menu!!! ~Chrissie
Maya | Wholesome Yum
0Hi Chrissie, Yes, they are patties not burgers, so they are smaller than a regular burger. You can make them larger if you want to make 8 patties, I just prefer them smaller for more crispy areas. The cook time will take longer if you do larger ones. I’m happy to hear adding zucchini worked well for you, what a great idea to keep them even more juicy! Yum!
GMS
0Can you make these with ground turkey?
Maya | Wholesome Yum
0Yes, ground turkey would work great!
Brian p Oleary
0What type chicken, breast or thighs? Thank you.
Maya | Wholesome Yum
0Hi Brian, I used 93% lean ground chicken (purchased already ground), which comes from a combination of chicken breasts and chicken thighs.
Sheri
0Do you see this would have work if I substituted finally crushed pork rind for the almond flour?
Maya | Wholesome Yum
0Hi Sheri, Yes, I think it would work to substitute pork rinds. I would use less salt in the patties, since pork rinds are salty. Please let me know how they turn out!
Jeannette
0These are absolutely delicious! An awesome ‘go to’ recipe if you are in a hurry or just want a different type of burger.
Wholesome Yum D
0I love that, Jeannette! So glad this burger is your go-to, it’s one of my faves for a quick and tasty dinner, too!
R.V. Ulbikas
0Thank you for this recipe, sounds wonderful. Do you think canned chicken would work as a substitute? I was also wondering if you could air fry them instead of pan frying? Many thanks!
Maya | Wholesome Yum
0Yes, canned chicken would work but I recommend following my chicken fritter recipe for that, as canned chicken is more similar to that type than the ground chicken here. Yes, you can air fry — I have notes on this above if using ground chicken, or check my notes on the chicken fritter post for air frying those. Whatever kind you make, please let me know how they turn out!
Victoria Frances
0This was delicious and not too much fuss to make. And did I mention dee-licious?!
Wholesome Yum D
0Love that, Victoria! I’m so happy you found it both easy and delicious, that’s the best combo!
Carol
0My husband and I love your chicken fritters, so I decided to give this recipe a try. Oh my goodness, these are just as delicious. They come together quickly and fry up nicely. I was afraid they would fall apart when I flipped them over, but they didn’t. I topped mine with avocado slices for a truly protein packed meal that left me full all night. I highly recommend!
Maya | Wholesome Yum
0I’m so happy to hear you love them both, Carol! That’s a delicious way to serve these.
Susan Gandara
0Can I bake these instead of frying them? Thank you
Maya | Wholesome Yum
0Hi Susan, Yes, you can, they just won’t have a crispy outside.
Ashley
0How long should you bake them for?
Maya | Wholesome Yum
0I don’t have a specific time as I think they are much better with a crispy/golden outside of frying them, or at least air frying (I have timing for the air fryer in my tips above). If you want to bake them, you’d have to check on them. I’d start checking after 10 minutes at 400 degrees F.
Violet
0Hi I used ground turkey because I prefer it to chicken. I love the fact it has lots of cheese love it. Also I baked mine as I can’t have to much fat turned out ok, I enjoyed them anyway. Thanks!
Wholesome Yum D
0Violet, I love that you tried it with ground turkey! Great call on baking, too. I’m so happy you enjoyed them. 🙂