Chicken Patties Easy Chicken Cakes

These chicken patties are my go-to answer when I have leftover rotisserie chicken and a hungry crowd to feed. Golden and crispy on the outside with a cheesy center, they bring everyone to the table—kids and adults never leave a crumb behind.

I first made these after a family picnic when we had a pile of chicken to use up. Now I keep the recipe handy for fast weeknight dinners and school lunches.

Ingredients

• Shredded chicken: Four cups from two large breasts create the base and guarantee you get a satisfying bite in every patty. Using rotisserie chicken keeps this extra juicy
• Large eggs: Help bind everything together for patties that do not fall apart while cooking. Fresher eggs give the best hold
• Mayonnaise: Adds creaminess that keeps the inside tender and flavorful
• All-purpose flour: Gives structure and helps the patties hold their shape. Unbleached flour works well for this
• Fresh dill or parsley: Dill brings a pop of freshness and color. Grab a bunch that smells fragrant for the best flavor or swap with parsley for a milder taste
• Salt: Seasoning that brings out all the flavors. Taste your mixture before shaping
• Black pepper: A touch of spice that balances the richness but not overpowering
• Lemon zest: Brightens the patties and cuts through any heaviness. Use a microplane for the finest zest
• Mozzarella cheese: Melts into gooey pockets inside each patty. Go for whole milk mozzarella and shred your own for meltier results
• Olive oil: For sautéing the patties and creating a crisp crust. Use a light or regular olive oil so it does not burn at medium heat
• Panko bread crumbs: Coat the patties for a classic crunchy finish. Pick up a fresh bag for the crispiest texture

Step-by-Step Instructions

Make the batter:

Whisk together eggs mayonnaise flour chopped dill salt black pepper and lemon zest in a large mixing bowl until completely smooth. This will be the flavor-packed base that keeps everything moist and delicious

Add chicken and cheese:

Stir shredded chicken and mozzarella directly into the batter until the chicken is well coated. Every shred should be slick with the creamy mixture to ensure each bite is soft inside

Chill the mixture:

Cover the bowl and refrigerate for a minimum of thirty minutes. This firms up the mixture so you can shape tidy patties without sticky hands

Shape and coat:

Scoop portions using an ice cream scoop or large spoon forming each into a patty about half an inch thick. Dip both sides into Panko bread crumbs pressing lightly so the crumbs stick all over

Pan-fry the patties:

Heat one tablespoon of olive oil in a large non-stick skillet over medium. Place half of the patties in the pan ensuring they do not touch. Cook three to four minutes per side until deep golden brown adding another tablespoon oil for the second batch if needed

Finish and serve:

Right off the heat sprinkle the hot patties with a little extra salt then squeeze fresh lemon juice over each while still warm. Serve with additional lemon wedges

Save

Watching the cheese melt in the mixture is always fun and my daughter usually sneaks a taste before the patties even hit the pan. Every family birthday someone asks for these and the lemon squeeze at the end is now my signature move.

Storage Tips

Store leftover patties in an airtight container in the refrigerator for up to three days. If you want to freeze them place in a single layer on a baking sheet until solid then transfer to a zippered freezer bag. Reheat in a skillet or oven at 350 degrees until hot and crispy for best texture.

Ingredient Substitutions

If you are out of dill parsley is a gentle substitute. You can use cheddar or Monterey Jack in place of mozzarella if you want a different flavor profile. For gluten-free needs use a one to one gluten-free flour and gluten-free Panko or crushed rice cereal.

Serving Suggestions

These chicken patties pair well with a crisp green salad or roasted vegetables for a full meal. Try stuffing them in a pita with lettuce and a dollop of tzatziki or pile them into a lunchbox with cherry tomatoes and sliced fruit for a kid-friendly option.

Frequently Asked Questions About Recipes

→ Can I use rotisserie chicken for patties?

Yes, rotisserie chicken works well and adds extra flavor. Just shred it finely before mixing with other ingredients.

→ Is there a substitute for dill?

You can use parsley or even chives if you prefer a milder herb flavor.

→ How do I prevent the patties from falling apart?

Chilling the mixture helps the patties hold their shape. Make sure to coat them thoroughly in Panko before frying.

→ Can these be baked instead of fried?

Yes, place patties on a parchment-lined baking sheet and bake at 400°F, flipping once, until golden.

→ What dipping sauces work best?

Try sour cream with herbs, a squeeze of lemon juice, or your favorite creamy dressing for dipping.