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This homemade chicken patties recipe is one that I have used for years, but I’ve updated it to be grain-free and dairy-free. They’re sure to be a hit with your family. My family likes to serve them with spicy mayo or my homemade ranch dip.
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How to Make This Homemade Chicken Patties Recipe:
Shred and mince cooked chicken or process in a food processor until minced.
Put all ingredients, except coconut oil in a large bowl. Mix well.
Heat coconut oil in a skillet over medium heat.
Using about 1/4 cup of the mixture shaped into patties.
Fry patties until browned on the bottom, turn over to brown the other side.
Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
How to Freeze Homemade Chicken Patties:
Allow chicken patties to cool and then place them on a baking pan that will fit in your freezer. Place them in the freezer for several hours to freeze and then put them in a freezer bag. Can be stored in the freezer for 2-3 months.
To reheat simply take the frozen chicken patties and refry, heat in the oven, or place in an air-fryer for a few minutes. Check the center to make sure they are heated through.
A food processor makes mincing the cooked chicken a breeze, but if you don’t have one you can shred and then mince your chicken using a cutting board and a chef’s knife.
You can change up the flavor of the patties by adding in some cajun spice, a little more chili powder, or your family’s favorite seasonings.
Other Chicken Recipes You Might Like
Gluten-Free Chicken Salad With Grapes
Lazy Grain-Free Chicken Nuggets
Chicken Tortilla Soup
Sweet Mustard Bacon Chicken Strips
Healthy Taco Salad With Chicken
You might also like my Homemade Salmon Patties Recipe too!
Shred and mince cooked chicken or process in a food processor until minced.
Put all ingredients, except coconut oil in a large bowl. Mix well.
Heat coconut oil in a skillet over medium heat.
Using about 1/4 cup of the mixture shaped into patties.
Fry patties until browned on the bottom, turn over to brown the other side.
Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
Reader Interactions
Comments
Angela
The measurement for the golden flaxmeal just says “1/2.” 1/2 of what?
Thanks!
Reply
MamaShire
Oops! Thanks Angela! I have it updated now. 1/2 cup. 🙂
Reply
Jan Johnson
This is such a great idea! I often have leftover chicken and I’m going to make these next time I do!
Reply
Rosalie
Can I substitute Baking Blend for the Flaxmeal, and what can I substitute for the nutritional yeat?
Reply
MamaShire
Hi Rosalie, I haven’t tried it with the baking blend. You could try it, but it wouldn’t be grain free using the baking blend. Also, flaxmeal has a good binding quality that I am not sure if the baking blend would have. I would suggest experimenting with it and see how you like it.
The nutritional yeast could be left out. It is there mainly for the flavor, so you could add some other spices to your own taste.
Reply
Anne
I made these for the first time tonight, and I really liked them. I like how well the patties hold together. I think next time I might saute the onions first, and I’ll try adding some more herbs or spices for a little more flavor. Maybe some garlic! Thank you for sharing your recipes! Quick and tasty! I’m still just wading into THM but some of your recipes are my favorite go-tos right now.
Reply
MamaShire
Thank you, Anne! It’s my pleasure. That’s a good idea to saute the onions first, and the garlic. I love garlic.
Chill the Patties: After shaping the patties, refrigerate them for at least 30 minutes before cooking. This helps them hold their shape and prevents them from falling apart on the grill or in the pan.
Chicken, Water, Wheat Flour, Contains 2% Or Less Of The Following: Brown Sugar, Corn Starch, Dried Garlic, Dried Onion, Dried Yeast, Extractives Of Paprika, Natural Flavor, Oat Fiber, Salt, Spices, Wheat Starch, White Whole Wheat Flour, Yellow Corn Flour. Breading set in vegetable oil.
Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Bread crumbs: Use store-bought bread crumbs or make your own at home. Onion: Half an onion lends texture and flavor. Egg: An egg adds moisture and helps bind the chicken patties together. Seasonings: These chicken burgers are seasoned with fresh garlic, salt, and pepper.
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
The all natural ingredients in our gluten free chicken patties separate us from the other patties. No fillers or preservatives. Our gluten free breading is perfect for celiac sufferers and anyone looking for a tasty, gluten free alternative.
Yes, meat is naturally gluten-free. Plain, fresh cuts of meat, including beef, poultry (chicken, turkey, etc), rabbit, lamb and fish/seafood meat, are all gluten-free. However, be careful with breaded or floured meats, which typically contain wheat and therefore gluten.
Our original recipe for almost 60 years. A boneless breast of chicken seasoned to perfection, freshly breaded, pressure cooked in 100% refined peanut oil and served on a toasted, buttery bun with dill pickle chips.
Choosing healthy, lower heat cooking methods, including poaching, steaming, boiling, or roasting at moderate temperatures, may help minimize these risks while preserving the chicken's nutritional value. National Library of Medicine. Daily fried chicken serving linked to 13% higher risk of death.
Is a chicken patty healthy? Ground chicken burgers offer a healthier alternative to traditional beef burgers, with fewer calories and lower saturated fat content, while still packing a solid protein punch. This makes them an excellent choice for those looking to enjoy a juicy burger without compromising on nutrition.
This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.
Binding burger patty with a combination of eggs and breadcrumbs will provide better results than using them individually. Mixing ingredients thoroughly is important for binding a burger patty. It is advisable to use your hand to shape the mixture into balls and then flatten them using a spatula.
Extra lean burgers fall apart faster. And a burger isn't the food to try to go "healthy". If you mix in other things like breadcrumbs or veggies or whatever, consider adding some egg or mayo to help hold it together. don't move the burgers until they are cooked enough to hold their shape.
Dip the flour-coated chicken into a bowl of beaten eggs. (If you prefer, you can also use buttermilk or add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture for a little kick.) You want the eggs to coat the flour thoroughly.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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This homemade chicken patties recipe is one that I have used for years, but I’ve updated it to be grain-free and dairy-free. They’re sure to be a hit with your family. My family likes to serve them with spicy mayo or my homemade ranch dip.
(This post contains affiliate links. See my disclosure policy here.)
(This post contains affiliate links. See my 
