Easy Homemade Chicken Fritters

Tender Chicken, Cheese, Herbs, and Savory Seasonings Fried Until Golden Brown for a Family-Favorite Meal.

There are some recipes that simply become part of your family's regular rotation, and these homemade chicken patties are one of them. My son's friend shared this recipe with us, and it quickly became a recipe we make quite often.

The patties are made with shredded or finely chopped cooked chicken, cheese, herbs, and simple seasonings. A little mayonnaise helps keep them tender, while crushed stuffing mix or bread crumbs help hold everything together and give the patties a wonderful savory flavor.

I especially like recipes like this that can be prepared ahead of time. After shaping the patties, they rest in the refrigerator for at least two hours, making them especially convenient when you know you'll have a busy afternoon or evening.

There is something awfully nice about coming home from work and knowing you already have a homemade meal waiting to go on the table. Serve these chicken patties on their own with a side dish or two, or put out your favorite dipping sauce and let everyone enjoy them their own way.

We usually call these chicken patties, but they could just as easily be called chicken fritters. Whatever you call them, they're a delicious way to turn cooked chicken into a meal the whole family enjoys. 

Ingredients: 

3 to 3 1/2 c. cooked chicken meat, finely chopped into 1/3 inch pieces 
2 egg
1/3 c. mayonnaise
2/3 c. bread crumbs or crushed stuffing mix
1/2 c. onion, finely chopped
1/2 c. mozzarella cheese, cheddar cheese or pepper jack
1 teaspoon prepared mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper 
2 Tbs olive oil for frying

Directions:

In a medium bowl, combine the cooked chopped chicken, eggs, mayonnaise, bread crumbs or crushed stuffing mix, shredded cheese, onion, mustard, garlic powder, onion powder, salt, thyme, and black pepper. Stir until everything is thoroughly combined.

Divide the mixture into 8 portions and shape each portion into a firm patty. If the mixture feels a little loose, gently press the patties together so they hold their shape.

Place the patties on a plate or baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours. This chilling time helps the patties firm up and makes them easier to cook without falling apart.

When ready to cook, heat the olive oil in a large cast-iron skillet over medium-high heat until hot.

Carefully place the patties in the skillet, working in batches if necessary, so the pan isn't overcrowded. 

Cook for about 4 to 5 minutes, or until the first side is nicely golden brown.

Carefully turn the patties over and cook for another 3 to 5 minutes, until the second side is golden brown and the patties are heated through. If using previously cooked chicken, the center should reach 165°F for food safety.

Remove the chicken patties from the skillet and serve warm with your favorite dipping sauce or your choice of side dishes.

Serve and enjoy! 

Tips for the Best Chicken Patties:

• Use cooked chicken. This is a great recipe for leftover roasted, baked, or rotisserie chicken.
• Chop the chicken fairly small. Pieces around ⅓ inch make patties that hold together better than large chunks.
• Don't skip the chilling time. Refrigerating the patties for at least two hours helps them firm up and makes them much easier to turn in the skillet.
• Don't overcrowd the skillet. Cooking in batches allows the patties to brown instead of steaming.
• Let the oil get hot first. Starting in properly heated oil helps create those delicious golden-brown edges.
• Turn carefully. The patties are tender, so a wide spatula works especially well.
• Watch the salt if using stuffing mix. Stuffing mix is already seasoned and can contain quite a bit of salt. You may want to reduce the added salt to 1/4 teaspoon or season to taste.
• Use leftover chicken for convenience. This recipe is an excellent way to turn leftover chicken into a completely different meal.
• Don't make the patties too thick. Moderately sized patties brown more evenly and heat through more easily.

Variations and Substitutions:

• Change the cheese: Use cheddar, mozzarella, pepper jack, Colby, Monterey Jack, or a combination of cheeses.
• Add more herbs: Try parsley, Italian seasoning, basil, or a little rosemary.
• Add a little heat: Pepper jack cheese, a pinch of cayenne pepper, or a few dashes of hot sauce can give the patties a nice kick.
• Use stuffing mix: Crushed seasoned stuffing mix adds extra flavor and is the way you make them. Plain bread crumbs can be used instead.
• Try panko: For a slightly lighter, crispier texture, substitute panko bread crumbs.
• Add vegetables: A small amount of finely chopped bell pepper, green onion, or celery can be added to the mixture.
• Use different chicken: Leftover baked chicken, roasted chicken, or rotisserie chicken all work well.
• Make smaller patties: Form the mixture into smaller patties for an appetizer or party tray.

Serving Suggestions:

These chicken patties are versatile enough to serve as a main dish, a light lunch, or an appetizer.

Serve them with:

• Mashed potatoes and gravy
• Roasted or steamed vegetables
• Green beans
• Corn
• A simple garden salad
• Coleslaw
• Potato salad
• French fries or oven-baked potato wedges
• Rice or buttered noodles

For dipping, try ranch dressing, honey mustard, barbecue sauce, ketchup, buffalo sauce, or your favorite creamy dipping sauce.

They can also be tucked into a hamburger bun or sandwich roll with lettuce, tomato, and a little mayonnaise for an easy chicken sandwich.

How to Store:

• Refrigerator:  Allow leftover chicken patties to cool, then place them in an airtight container and refrigerate for up to 3 to 4 days.
• Reheating:  Reheat the patties in a skillet over medium heat, in the oven, or in an air fryer until heated through. An air fryer or oven will help bring back some of the crispness.
• Freezer:  For longer storage, cooked chicken patties can be frozen. Place them in a single layer until frozen, then transfer them to a freezer-safe container or bag. Separate layers with parchment paper if needed. Use within about 2 to 3 months for best quality.

Frequently Asked Questions:

Can I use leftover chicken for these chicken patties?
Yes! Leftover cooked chicken is perfect for this recipe. Roasted chicken, baked chicken, and rotisserie chicken all work well.

Can I make the chicken patties ahead of time?
Yes. In fact, the recipe already calls for refrigerating the shaped patties for at least two hours before cooking. You can prepare them earlier in the day and cook them when you're ready for dinner.

Why do the chicken patties need to be refrigerated before cooking?
The chilling time allows the ingredients to firm up and helps the patties hold their shape while cooking.

Can I use bread crumbs instead of stuffing mix?
Absolutely. Plain or seasoned bread crumbs can be used. Stuffing mix gives the patties a little extra savory flavor.

What kind of cheese is best?
That's really a matter of taste. Cheddar gives you a stronger cheesy flavor, mozzarella is mild and melts nicely, and pepper jack adds a little heat.

Can I freeze chicken patties?
Yes. Cooked patties can be frozen for convenient future meals. Cool them completely before packaging and freeze them in an airtight, freezer-safe container.

What dipping sauces go well with chicken patties?
Ranch, honey mustard, barbecue sauce, ketchup, buffalo sauce, and creamy garlic or herb sauces are all good choices.

How do I keep the patties from falling apart?
Make sure the chicken is chopped fairly small, don't add too much moisture, and don't skip the two-hour refrigeration period. Also, turn the patties gently with a wide spatula.

Can I make smaller chicken patties?
Yes. Smaller patties are especially nice for appetizers, lunches, or serving to children. Just keep an eye on them while cooking because smaller patties will brown more quickly.