Recipe for Chicken Patties
Today I’m going to show you how to take leftover chicken and use this recipe for chicken patties to make a delicious chicken sandwich meal. 
This here is one of my chicken patties recipe ideas and it is perfect if you have fried chicken (take off skin and shred it up!), rotisserie chicken, or even leftover chicken fingers. If you’ve had these before, though, you’ll know why a lot of people cook chicken just to be able to make them!
These are kind of like Salmon patties. I could tell you better if I’d ever eaten a salmon patty but I generally avoid eating things that swim. Better folks might call these croquettes – but mine are just patties. But if you want to get fancy while makin’ these then in your mind make the title of this post to be How To Make Chicken Croquettes. hehe
But if if you are like me, you know that good, honest chicken has no need to put on airs 😉
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! That is how I shredded the chicken pictured here!
If you are wondering what in the blazes I am talking about check out our How To Shred Meat: Hands Free Tutorial Here
Now on to Making Homemade Chicken Croquettes ;)…
Place Saltines in a large ziplock bag and roll over them really good with a rolling pin.
This is just one of many ways to crush them. I usually get them started being crushed in the sleeve.
Do you have some clever way of doing this? Food processor perhaps? Get the kids involved? Run over them with your car?
Toss the ziplock bag onto the floor in a room full of flamenco dancers? Use them to line the floor of an elephant performance ring? Share your suggestions below!
Chop up your onion really well.
In a small bowl, combine eggs, seasonings, and milk.
Oh! I got to meet Dolly Parton last Friday! Seriously!
If you look to the right, you’ll see a play button and you can click that to hear all about where I was and what I was doing on this week’s Southern Fried Radio Show 🙂
Mix them up really well with a fork.
In a separate bowl place your chicken, cracker crumbs, and onion.
Stir that up well.
Pour in your liquid ingredients
(That dark stuff is the poultry seasoning floating on the top. I know it’s kinda ugly and I apologize. I started to put a soft focus on it or photo shop it to make it look better but then I thought “Get a grip, It’s poultry seasoning.“)
Stir that up really well.
Now cover this with a towel and let it sit for about five minutes.
Don’t you just love flour sack towels? That’s what people used in the old days, literally the sacks that flour came in, repurposed into towels. They were also repurposed into a lot of clothing, specifically undies and bloomers. Little girls would be outside playing and the wind would blow their dresses a bit and you’d see what brand of flour their Mama’s used 🙂
Form into patties with your hands, pressing together really well as you form them.
I make big old patties for sandwiches and usually end up with about five but you can easily make smaller ones and get seven or eight.
Now put about a tablespoon or so of oil in a skillet, heat it on medium heat for a minute or two, and pop those puppies in there.
Cook until browned on both sides, flipping once (or twice if you need to, ain’t nobody gonna judge here)
I needed a better pic so I took my skillet with the finished chicken patties out to the sunroom.
They did a good job posing, didn’t they? They were probably thinking “If we’re really still, maybe she’ll hurry up and get us out of this hot skillet!”
Can’t wait to dig in!
Those are sweet and sour green beans by the way. Green beans with bacon and some other delicious seasonings. Click here for that recipe.
Can These Chicken Patties Be Frozen?
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. Good stuff right there.
As are these chicken patties. Goodness gracious are they ever good!
This is what it looks like inside. Incredibly tender and flavorful. These also freeze very well! You can cook and then freeze or freeze and then cook.
Life and recipes are far more versatile than we realize :).
Put a big smile on, bring your best attitude, and dive in head first!
Ingredients
- 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
Instructions
- 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.
“It is one of the blessings of old friends that you can afford to be stupid with them.”
Ralph Waldo Emerson
Submitted by Angela Lewis. Submit your quote by clicking here.
lol, your opening statement about recycling food made me think of the movie… “Judge Dredd” https://www.youtube.com/watch?v=PNw95c75g7o
Wow, those sure look good. 😀 It looks like to me your using Chibatta bread as a bun? Christy do you have a preference or favorite bread or bun that you think makes them taste any better? Also I know its cheating and Probably not as good, but couldnt you do this with canned (already shredded) chicken ?
Thank you John! I did use a Chibatta bread, it is one of my favorites but you can use whatever you like best or have on hand. We have used everything from regular loaf bread, hamburger buns, onion rolls to the chibatta rolls. You can make it with canned chicken if that is your preference!! I am all about whatever makes it easiest and saves time for you!
Thank You Christy 😀
Christy, we started eating more chicken, as beef has gotten so high. I buy whole chickens at Walmart for .99 cents a pound. I cook them in a reynolds cooking bag. This makes them fall off the bone. Can use slow cooker. I keep the broth for other uses. I get so much more for my money doing this. This recipe will be added to my list of wonderful recipes using chicken. Thank you
* than, not then (Ugh, I hate typos)
Christy, thank you for another terrific idea! I made these tonight to use up the last of my chicken from a roaster I made last Sunday. Mid-week, I shredded some of the leftover chicken and made the Chicken Divan recipe on your site (it was a guest blogger’s post from years ago). That was also very good, and made a completely different meal than just having leftover chicken.
So, needing to use up the last of the chicken, I tried these patties rather then making chicken salad. I chopped my chicken up in the food processor, just like I do when I make chicken salad. This was a last minute idea, so I didn’t have any saltines in. Instead, I used some seasoned Panko breadcrumbs. They came out great! My husband decided to toast the rolls and melted a slice of hot pepper cheese on one side, (we love our hot stuff). Yum, so good.
I made these with your mom’s recent recipe for scalloped potatoes (au gratin) because I had three large potatoes I had to use up. My goodness, what a fantastic recipe! My husband loved it so much and wants to make sure I make them regularly! I’m off to go leave a comment on that post because I really appreciate when people who have actually made the recipe provide some feedback in the comments.
By the way, I love and appreciate all your photos! They really help me realize the recipe is something I can surely make. I’m thankful that you take your time to photograph the steps because it makes me feel like you’re walking me through the recipe. With you on my side, I can’t go wrong! Thanks, Christy!!
Thank you Samantha!!! I also appreciate it when people leave feedback and I love knowing what y’all are cooking!!
Thank you for the wonderful recipe! I just made these, substituting Panko unseasoned bread crumbs for the crackers. Delicious cooked in a tiny bit of olive oil. I’m hiding leftovers so I don’t have to share with the family. Love that these are homemade and so
much tastier and healthier than the frozen ones!
~giggles~ I like to hide left-overs too!
Christy, here’s you an inexpensive photo tip. Photography is mine and my daughters hobby as it is free when you already have the equipment unless you print. Buy a solid white science fair project board. The ones that fold into thirds. With 2 kids I know you know all about them. Anyways when the shadows or lighting are not right set your food in front of the board and you can drape one of your pretty table cloths (lace is beautiful) across the board to hang behind the food or buy several pieces of vintage look fabric (just a yard all it takes) such as gingham, calico what ever floats your boat. You can also clip a small desk clip lap at the top and tilt it to give you the best lighting. I have used this to photograph my daughter also except put her in a chair in front of the table and move the board a little off the edge. What I like to photograph is the old white wooden churches, old steeples, stained glass windows, old barns even the ones falling down, and old farm equipment sitting in the fields with trees growing through the middle. I really just like to take shots of the older things time has forgotten. it’s amazing what you see when you drive the old dirt country roads. Hope these tips help you with your photos and being able to cook whenever you want.
Oh my goodness, thank you so much for sharing the tips Marsha!!!