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My 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.
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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)
By
My chicken patties recipe is extra juicy, with simple ingredients, and so easy to make. Perfect for weeknight dinners or as an appetizer!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
88 Comments
Grace
0I don’t normally comment on recipies, but the recipe was so easy and kid and adult approved! Added to my recipe rotation for sure!!
Wholesome Yum D
0That means so much, Grace, especially since you don’t normally leave comments! I’m so glad it was easy and a hit with both the kids and adults. Love that it’s going into your regular rotation!
Jenn
0Just portion these out and I made 15 patties out of the recipe that said it yields eight. I thought they were gonna be small like your video. I can’t wait to try them
Maya | Wholesome Yum
0It really depends how big you make them, Jenn! Any size you like is fine, it just might affect the cook time depending on thickness. Hope you love them!
Jill
0We loved this! I made bigger patties. I also used a vegan powdered egg replacer since I have an allergy to eggs. It worked out great. Something we will make again for sure.
Wholesome Yum D
0Hi Jill, I’m so glad you loved them! 😊 It great that it still worked out and will be a repeat recipe for you!
Lisa Thompson
0Just made these tonight, for the 2nd time. My husband ate the patties with pizza sauce for a dip the 1st time and ate the leftovers cold the following day. He’s eating them for dinner now (2nd batch) and is taking the leftovers to work tomorrow, for lunch! He really likes them and we love how we can just take them on the go. I will be making these often. Quite an inexpensive dinner and so versatile too! 👏💓💪
Wholesome Yum D
0I love hearing this, Lisa! So glad these are becoming a regular in your house!
jersuerhodes
0These are sooo good! Super easy to make and quick from start to serve. Delicious!
Wholesome Yum D
0So glad you loved them! Easy, quick, and delicious is the perfect combo!
Charlie Alexander
0I’ve made these twice now and they are absolutely fabulous. Very juicy and full of flavour. Love them and so easy to make.
Wholesome Yum D
0Charlie, I love that you’ve already made them twice! Sounds like a new favorite! 🙂
Wendy
0These were really good. I cooked them in the air fryer. So much flavor. Served them with your roasted eggplant and then topped with marinara and a bit of parm.
Amber
0How did you make them in the air fryer? Temp and time? I would love to try making them this way!
Maya | Wholesome Yum
0Amber, I have this info in my tips above.
Wholesome Yum D
0I love hearing that, Wendy! The air fryer was a great idea! 🙂
Kathy French
0I made the Chicken Patties, they were great! Easy to make & very tasty. My husband eats most things but just loved these little gems. I froze a few that were left for another meal which ere just as nice the second time around!
Wholesome Yum A
0That’s wonderful to hear, Kathy! I love that they were easy and a hit with your husband, too. Freezing the extras is such a great idea, and I’m so glad they were just as good the second time!
Nicole
0These were so easy to make and delicious! Another great recipe.
Wholesome Yum D
0So glad they were a hit for you, Nicole! Easy and delicious is the best combo. Love hearing you enjoyed another one!
veronika
0I made these patties a little smaller, more like meatball style. Turned out so delicious, adding them to alfredo sauce. Served over pasta or buckwheat. Can’t even tell these are made with almond flour.
Wholesome Yum D
0Love that idea, Veronika! Thanks for sharing! 🙂
Lauren
0These are so good, I was so surprised honestly because ground chicken usually taste weird to me. This is so good, and mine were superduper watery and runny because some water got in the ground chicken when I was thawing in the sink. But it honestly didn’t matter, slapped some on the griddle (as no point to preforming them, would’ve been impossible ), and they cooked just fine and tasted delicious! If I had had more time, I probably would’ve tried to thicken them up, but I’m glad I didn’t have a chance! I will definitely make these again, whenever I have ground chicken or ground turkey. My young kids loved them too.
Wholesome Yum D
0So glad they turned out for you, Lauren! Love hearing your kids enjoyed them too. Sounds like this one earned a spot in your regular rotation!
Barbara Jean Oliver
0I made these for my family, which includes a 7 year old and a 14 year old. Everyone loved them. They ate them all. Wanted me to cook again, which I will be doing soon.
They were easy to make. I cant say how they store because we didn’t have any left. Ha Ha.
Wholesome Yum D
0Love hearing that, Barbara! When both kids clear the pan and ask for more, you know it’s a keeper! So glad they were easy to make, too!
Sally
0I made your chicken fritters recipe for a healthier Superbowl Sunday treat. They took all day to make, and they weren’t one of my favorites. I chilled the meat exactly per the recipe, but that wasn’t long enough and I REALLY struggled to chop into 1/4 inch pieces – like most of the day. So I’m definitely going to try this recipe and if it’s good I’ll just replace and discard the fritters recipe.
Maya | Wholesome Yum
0Sorry to hear that, Sally! It definitely shouldn’t take most of the day to chop the chicken. It usually takes me maybe 5-10 minutes, even when I forget to chill it (although that does help). Did you cut it into strips and then cut in the opposite direction all together. I’m struggling to understand what happened.
Debbie
0I wanted to make something that I could easily take to Bingo and it wouldn’t be messy trying to snack on them while marking my cards. These were delicious! I will now be making them for my family! I love your healthy recipes.
Wholesome Yum D
0So glad they worked so perfectly for you, Debbie! Easy to grab, not messy, and delicious is the best combo. And it makes me really happy that they’re now going into your family rotation, too. Love hearing you’re enjoying the healthier recipes!
Ruth
0Can these be cooked in air fryer?
Maya | Wholesome Yum
0Hi Ruth, I covered this in my tips above.
Robin
0I made this recipe exactly as written and they turned out delicious! My grandkids were here that weekend and they loved them- even my picky 10 year old grandson! I will be adding this recipe to my meal rotation, especially when the grandkids are here!
Wholesome Yum D
0So happy they were such a hit for everyone, Robin, especially the picky 10-year-old! When the grandkids love something and it’s easy enough to put on repeat, that’s a total win. Love that this one made it into your regular rotation.
Rhonda
0These looked and sounded so good. I was hesitant because I had never used ground chicken before. This was so easy to make and tasted so good. My daughter even liked them and we are both picky. Thank you for sharing this recipe.
Wholesome Yum D
0So happy they won you over, Rhonda! Ground chicken can feel a little unfamiliar at first, but it’s amazing how tender and flavorful it turns out. The fact that both you and your daughter enjoyed them is such a win. Love hearing they were easy for you, too!
Kathy
0I made the chicken patties, just omitted the mozzarella cheese as I’m mostly dairy free & added some fresh herbs. They came out great & we BBQ’d them which gave them a great taste & texture. Will make them again, yummy!
Wholesome Yum D
0Kathy, so happy they turned out great for you! BBQ’ing them sounds delicious, and I love the fresh herb swap. Thanks for sharing what worked!
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!