Simply mix a few ingredients in your food processor, then fry the patties in olive oil. They’re crispy and delicious, and the leftovers are excellent, too. About once a week, I bake a few chicken breasts. They’re easy to make, affordable, and versatile. I can use them throughout the week in different recipes, and this is one of them. Crispy and golden, these chicken patties are a huge hit with kids. And I have yet to meet a grownup who doesn’t like them! They are perfect for using up leftover chicken, and you can also make them with leftover turkey breast after Thanksgiving.
Ingredients
Instructions
Recipe Card
Cooked chicken breasts: You can also use rotisserie chicken if you’d like. Just make sure to remove the skin. Eggs: I use large eggs in most of my recipes, including this one. Mayonnaise: Although optional, it does enhance the patties’ flavor and texture and keeps them from becoming too dry. To season: Kosher salt, black pepper, garlic powder, dried thyme, and cayenne pepper. Olive oil for frying: This is such a delicious oil. It’s my absolute favorite oil to eat and cook with. But if you’d like to use an oil with a higher smoke point, you can use avocado oil instead.
Mix cooked and cubed chicken breast with eggs, mayonnaise, and spices. I use my food processor. Drop spoonfuls of the mixture into hot olive oil. Gently flatten them with the back of a spoon. Here’s a photo that shows what the patties look like on the inside: The photo below demonstrates how thick and substantial these patties are and also how wonderfully crispy: My teenage kids love dipping them in sriracha mayo. When they were younger, they liked to dip them in ketchup. As for sides, I like to serve them with jicama fries or zucchini fries. They also go well with salads such as asparagus salad, creamy cucumber salad, or cauliflower potato salad. I like to eat the leftovers cold, with Dijon mustard, fresh-cut veggies, pickled red onions, and quick pickles. If you’d like to reheat them, do so gently, covered, in the microwave at 50% power.
