Chicken Patties

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Chicken patties are a game-changer for decreasing wasted leftovers and giving it new life! Use leftover chicken to make a delicious chicken sandwich meal.  

chicken patties

This is one of my chicken patties recipe ideas and it is perfect if you have chicken of any kind: fried chicken (take off skin and shred it up!), rotisserie chicken, or even leftover chicken fingers. If you’ve had these chicken patties before, though, you’ll know why a lot of people cook chicken just to be able to make them! Whether you’re having them as a main dish, in a sandwich, or as a snack, they’re sure to be a hit.

Made with super simple ingredients that you likely already have, these patties have a nice crispy outside and a juicy, flavorful inside. Great for meal prepping, these chicken patties can be frozen and reheated easily, making them a convenient option for busy days. Pair them with a fresh salad, serve them on a bun with your favorite toppings, or enjoy them on their own for a quick protein boost! 

What You’ll Need to Make Chicken Patties:

ingredients for chicken patties

Recipe Ingredients:

  • Shredded Chicken*
  • Milk
  • Saltine crackers
  • Poultry seasoning
  • Onion
  • Eggs
  • Salt and pepper

*How to Shred Chicken:

Take hot cooked chicken, with no bones, and place in the bowl of your stand mixer. Using the paddle attachment, turn it on low for a minute, then turn it up to medium or so for another minute. The result? Perfectly shredded chicken! For more info, check out our How To Shred Meat: Hands Free Tutorial Here

How to Make Chicken Patties:

place saltines in a plastic bag or food processor

Place Saltines in a food processor and pulse until they turn to crumbs.

Alternatively, use a ziplock bag and a rolling pin to crush the crackers. Using this method, I usually get started crushing them in the sleeve. 

chop onion well

Chop up your onion really well.

in a small bowl, combine eggs, seasonings, and milk

In a small bowl, combine eggs, seasonings, and milk. Mix them up really well with a fork.

place chicken, crackers, and onion in a separate bowl

In a separate bowl place your chicken, cracker crumbs, and onion. Stir that up well.

pour liquid ingredients into the chicken mixture

Pour in your liquid ingredients. Stir that up really well.

cover those ingredients with a towel and let it sit

Now cover this with a towel and let it sit for about five minutes.

form the mixture into patties

Form the chicken mixture into patties with a patty press. You can also use your hands to form the chicken patties, pressing together really well as you form them.

formed chicken patties

I make big patties for sandwiches and usually end up with about five but you can easily make smaller ones and get seven or eight.

grilled chicken patties

Now heat a grill pan and and grill the chicken patties until browned on both sides, flipping once.

You can also use a skillet and a tablespoon or so of oil if you prefer! Heat it on medium heat for a minute or two, and then pop those puppies in there.

grill until browned

Grill until browned on both sides, flipping once (or twice if you need to, ain’t nobody gonna judge here).

assemble chicken patty sandwich

Take your chicken patties off the grill and serve as a sandwich with all your favorite sandwich fixings!

chicken patty sandwich

This is what it looks like inside. Incredibly tender and flavorful. Can’t wait to dig in!

Commonly Asked Questions about Chicken Patties:

Can These Chicken Patties Be Frozen?

Absolutely! I make a huge batch of them about once a month and then freeze them in quart sized zipper seal bags to heat up whenever we need a quick side. They microwave well and you can’t ever tell they weren’t freshly made!

What fixings should I put on my chicken patty sandwich?

Creating a delicious chicken patty sandwich can be a delightful culinary experience. Here are some fixings and combinations to consider:

Classic Fixings

  1. Lettuce: Crisp and fresh, it adds a nice crunch.
  2. Tomato: Slices of juicy tomato for a burst of freshness.
  3. Pickles: Adds a tangy crunch.
  4. Onions: Raw red onions for a sharp bite, or caramelized onions for sweetness.


  1. Cheddar: Sharp and flavorful.
  2. Swiss: Mild and creamy.
  3. Provolone: Melts well and adds a slight smoky flavor.
  4. Pepper Jack: For a spicy kick.

Sauces and Condiments

  1. Mayonnaise: Classic and creamy.
  2. Mustard: Adds a tangy zest.
  3. Ketchup: Traditional and sweet.
  4. BBQ Sauce: Smoky and rich.
  5. Ranch Dressing: Creamy with herbs.
  6. Hot Sauce: For some heat.

Additional Toppings

  1. Bacon: Adds a savory crunch.
  2. Avocado: Creamy and rich.
  3. Jalapeños: For extra heat.
  4. Coleslaw: Adds a tangy, crunchy element.
  5. Sautéed Mushrooms: Earthy and savory.

Bread Options

  1. Brioche Bun: Buttery and soft.
  2. Ciabatta Roll: Chewy and rustic.
  3. Pretzel Bun: Slightly salty and dense.
  4. Whole Wheat Bun: Healthier option with a nutty flavor.

Combinations to Try

  • Classic Chicken Sandwich: Lettuce, tomato, pickles, cheddar cheese, and mayonnaise on a brioche bun.
  • Spicy Delight: Pepper Jack cheese, jalapeños, lettuce, and hot sauce on a ciabatta roll.
  • BBQ Chicken Sandwich: Cheddar cheese, bacon, BBQ sauce, and coleslaw on a pretzel bun.
  • Avocado Ranch: Provolone cheese, avocado, ranch dressing, lettuce, and tomato on a whole wheat bun.

Feel free to mix and match these fixings to create your perfect chicken patty sandwich!

chicken patties

Chicken Patties


  • 2 cups chopped cooked chicken
  • 1 sleeve saltine crackers
  • 3/4 cup milk
  • 2 eggs
  • 1 small onion finely chopped onion
  • 1 tablespoon poultry seasoning can use less if you like
  • 1/4 tsp salt
  • 1/8 tsp pepper


  • In a large bowl, stir together chicken and cracker crumbs. In a separate bowl, whisk together all other ingredients. Pour wet mixture into bowl with chicken and stir until well combined. Cover with dish towel and allow to sit for five minutes. Form into 5-7 patties. Can freeze at this time and cook them later.
  • To cook: Place about 2 tablespoons oil in large skillet and heat over medium high heat for a few minutes. Reduce heat to medium and add patties. Cook until well browned on both sides, flipping once. To cook from frozen, follow same instructions but allow longer cooking time. Remove from heat once hot through.
  • Serve on their own or on buns, mayo (if you like it), lettuce, and fresh tomato.
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  1. Just wanted to let you know that I’ve made this recipe several times now. . . only I use canned salmon instead of the chicken, and the whole family loves it! It’s the only way I make salmon patties now, and I always say that I’ve really got to try them some day with chicken 🙂

  2. Made these last night. Definitely a keeper. The kids loved them, they were simple since I keep shredded chicken in my freezer. Made them on the small side and had about 9 patties. Nice and easy! I didnt have poultry seasoning but I combined my own spices. I recommend using at least a tablespoon or more of the spice, but we love spice 🙂

  3. Excellent way to use up chicken. I followed the recipe as written. Definitely use the tablespoon of poultry seasoning.

  4. Holy Moly these are amazing! I found this recipe on Pinterest and had to leave a comment. I can’t have onion so I left that out, and I don’t know what’s in poultry seasoning. I used salt, garlic, a dash of cayenne and basil. We actually grilled ours using grill mats. My husband said it’s his favorite way of using shredded chicken now! This will become a staple in our house. Thanks for the recipe!!

  5. I am making these for lunch today. I made your oven fried chicken this week too and it was yummy. I wanted to leave a comment here though and mention that I was out of eggs so I used tomato paste instead for the binder. Excited to see how these turn out. I had just cooked and shredded extra chicken the night I made the oven fried chicken recipe. I wanted to leave the suggestion about the tomato paste in case someone else has that situation going on. I found the idea when I looked up egg substitutions online and ran across some info on a vegan cooking site. I just think knowing tips like this is important because then you don’t have to run to the store if you run out of just one or two things. Also for me personally I don’t drive so going to the store less often is not just more economical its basically necessary. Hope this tip can help others and as always, Christy, thank you so much for all you do with this wonderful blog.

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