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Whenever I've got leftover rotisserie chicken and hungry folks at home, these chicken patties always save the day. They're crispy on the outside, cheesy inside, and disappear fast—kids and adults grab seconds before you know it.
The first time I made these was after a family picnic because we ended up with extra chicken. Now, they're my fix for quick weekday dinners and my go-to for packing lunches.
Tasty Ingredients
- Olive oil: Use this for frying the patties, so they get a nice crunchy edge. Stick with light or standard olive oil so it doesn't burn fast at medium heat
- Shredded chicken: Four packed cups (about two big breasts) give those patties plenty of bite. Rotisserie chicken makes it super moist
- Fresh dill or parsley: Dill livens things up and looks pretty. If you don't have it, parsley is a softer swap. Smell the bunch at the store to pick the best
- Lemon zest: Lifts all the flavors so nothing tastes too heavy. A microplane gives you the tiniest pieces
- Salt: Brings out all the goodness. Sneak a taste before you shape the patties
- Large eggs: These keep everything together so the patties don't fall apart. The fresher your eggs the better they hold
- Panko bread crumbs: Roll the patties in these for a perfect crunchy coat. Super fresh panko makes the big difference
- Mozzarella cheese: Adds those yummy melty bits inside. Whole milk mozzarella you shred yourself melts best
- Black pepper: Just a hint adds balance so things aren't too rich
- All-purpose flour: Helps the patties hold their shape. Unbleached flour always works well
- Mayonnaise: Handy for keeping the inside creamy and tender
Simple Step-by-Step
- Finish it up and serve:
- While the patties are still hot, sprinkle a bit more salt and hit them with fresh lemon juice. Serve right away with more lemon wedges on the side
- Fry the patties:
- Warm up a tablespoon of olive oil in a non-stick pan over medium, then add half your patties, making sure they aren’t touching. You’ll want to give each side three to four minutes to get that nice deep golden color. Use another splash of oil for the next batch if you have more patties to fry
- Coat and shape:
- Scoop out the mix using a big spoon or an ice cream scoop, pat it into patties about a half inch thick, then press them gently into panko so the crumbs stick everywhere
- Chill your mix:
- Pop the bowl in the fridge for at least 30 minutes so the mix gets firmer. This way you’ll have an easier time shaping the patties
- Add the chicken and cheese:
- Mix the shredded chicken and shredded mozzarella into your batter until all the chicken is slick and coated. This keeps those patties soft in the center
- Whip up the batter:
- In a big bowl, whisk eggs, mayo, flour, dill, salt, pepper, and lemon zest together until it’s all smooth. This is what makes the patties moist and tasty inside
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Watching mozzarella melt right into everything never gets old—my kiddo always asks for a bite before they even finish frying. At every birthday, my family asks for them now, and the big squeeze of lemon at the end is definitely my move.
Easy Storage Tricks
Put any patties you have left into a sealed container and stash them in the fridge. They'll keep well for up to three days. For freezing, lay them flat on a baking sheet ‘til they’re hard, then toss into a freezer bag. Get them crisp again by reheating in a skillet or in the oven at 350 until they’re nice and hot.
Swaps for Ingredients
No dill? Just use parsley, it’s real gentle. Want a different flavor? Try cheddar or Monterey Jack instead of mozzarella. If you need gluten-free, go for gluten-free flour one-for-one and use gluten-free panko or a handful of smashed rice cereal.
Serving Ideas
These chicken patties are awesome with a crisp salad or some roasted veggies if you want a full plate. Stuff 'em in a pita with some lettuce and tzatziki, or tuck into a lunchbox with cherry tomatoes and fruit for a kid-friendly lunch.
Recipe Questions & Answers
- → Can these be made with store-bought rotisserie chicken?
Yep, just pull apart the chicken with your fingers or a fork. The seasoning adds extra yumminess to your mixture.
- → What should I use if I don’t have dill?
Swap in parsley or chives for a milder, but still fresh, herby taste.
- → How do I stop the patties from breaking?
Stick your mix in the fridge—makes them easier to shape. Don’t forget a solid Panko covering before you fry 'em.
- → Can I make these in the oven, not a pan?
Absolutely—bake them at 400°F on parchment, flip once, and wait for that good golden color.
- → What dips taste good with these?
Grab some herby sour cream, squeeze over fresh lemon, or dunk in your favorite creamy sauce.