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Best Chicken Patties Ever!

Learn how to make the best chicken patties ever! These delicious patties are tender, flaky, and never dry.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Americana
Keyword: Canned Chicken Patties, Chicken, Chicken Patties
Servings: 6 servings
Author: Mary's Nest


  • Large bowl
  • Medium bowl
  • Frying pan


  • 2 cups Breadcrumbs
  • 1 cup Heavy cream 1/2 and 1/2 or whole milk can be substituted. If you use an alternative dairy such as coconut milk, oat milk, or almond milk, use 3/4 cup of the liquid and add 1/4 cup fat of choice, such as olive oil or coconut oil.
  • 2 cans Chicken I used cans that were 12.5 ounces each, but you do not have to be exact. You can also substitute 2 cups of shredded cooked chicken or home-canned chicken.
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Red pepper flakes, optional
  • 1 tbsp Dried Italian seasoning, optional Although optional, I highly recommend some type of seasoning. You can add Italian seasoning as I have or any other seasoning you like, such as Herbs de Provence, Southwest seasoning, or Ranch seasoning.
  • 1 medium Onion, peeled and grated
  • 1 - 1 1/2 cups Soft vegetables, fresh or frozen I used one bunch of Italian flat leaf parsley and 1/4 cup of oven-dried tomatoes. Any soft veggies can be used, including chopped spinach or other greens.
  • 2 large Eggs
  • 1/2 cup Panko breadcrumbs, optional
  • 1/4 cup Fat, for pan frying I used beef tallow, but other options are ghee or clarified butter, olive oil, or coconut oil. You can even use butter, but be careful not to overheat the butter so that the milk solids do not burn.


  • Place breadcrumbs in a large bowl and pour cream over them. Mix well and set aside.
  • Remove chicken from cans and place into a mesh strainer over the sink. Rinse chicken VERY well for 1 minute while shredding chicken with your fingers. (See video.)
  • Place rinsed canned chicken into a medium-sized bowl. Sprinkle salt, black pepper, red pepper flakes (if using), and seasoning (if using) over the chicken.
  • Add the onion and vegetables into the bowl with the chicken. Mix VERY well with clean hands, squeezing the mixture to help infuse the chicken with the flavor of the seasonings and vegetables.
  • Beat the two eggs and pour over the chicken mixture. Mix well to incorporate the eggs.
  • Add the chicken mixture to the breadcrumbs and cream in the large bowl.
  • Mix everything together very well and shape into 6 or 8 patties.
  • If you want, you can roll the patties in Panko breadcrumbs. (As I describe in the video, Panko gives your patties a little more exterior crunch.)
  • Heat the fat in the frying pan over medium heat, approximately 350°F.
  • Once the fat comes up to temperature, place 3 patties (or 4 patties if you have made 8) into the sizzling fat and sauté for 4-5 minutes on each side.
  • Repeat the process with the remaining patties until you have cooked all the patties.
  • Once cooked, transfer each patty to a paper towel-lined platter.
  • You can serve the patties immediately, but you can also keep them warm in a 200°F oven for 30 minutes until you are ready to serve them.
  • Leftover cooked patties will stay fresh, well wrapped, in the refrigerator for 2 days. Rewarm patties on a baking sheet in a preheated 350°F oven for approximately 10 minutes until heated through.
  • The cooked patties may also be frozen, well wrapped, and will keep for up to 1 month. To reheat frozen patties, place them unthawed on a baking sheet, cover with aluminum foil, and warm them at 350°F for 30 minutes. Remove aluminum foil for the last 5 minutes to allow the patties to crisp.



Find this recipe and video at https://marysnest.com/how-to-make-the-best-chicken-patties/
To learn how to make 10 homemade seasoning blends visit https://marysnest.com/how-to-make-10-homemade-seasoning-blends/
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