These savory chicken patties are an excellent way to transform cooked chicken into a crisp, cheesy meal. They feature a golden Panko crust and a juicy center that appeals to both adults and picky eaters.
List of ingredients
- 4 cups shredded chicken – use approximately 16 oz by weight from 2 large breasts.
- 2 large eggs – acts as a binder for the patty mixture.
- 1/3 cup mayonnaise – adds moisture and richness to the center.
- 1/3 cup all-purpose flour – provides necessary structure to hold the shape.
- 3 Tbsp fresh dill – finely chopped for a bright, herbal flavor (or use 1 Tbsp parsley).
- 3/4 tsp salt – adjust slightly to taste based on your chicken seasoning.
- 1/8 tsp black pepper – for a subtle hint of spice.
- 1 tsp lemon zest – adds a fresh, citrusy note (keep lemon wedges for serving).
- 1 1/3 cups mozzarella cheese – shredded to create a gooey, melted center.
- 2 Tbsp olive oil Рdivided for saut̩ing in the pan.
- 1 cup Panko bread crumbs – for a light and crunchy exterior.
step-by-step instructions
- Prepare the binder: In a large mixing bowl, whisk together the eggs, mayonnaise, flour, chopped dill, salt, black pepper, and lemon zest until the mixture is smooth.
- Combine main ingredients: Stir in the shredded chicken and shredded mozzarella cheese, mixing until all the chicken is thoroughly coated in the batter.
- Chill the mixture: Cover the bowl and refrigerate for at least 30 minutes. This step is essential to firm up the mixture for easier shaping.
- Form and bread: Use a trigger-release ice cream scoop to portion the mixture into 12-15 cakes. Shape them into patties about 1/2-inch thick and dip both sides into the Panko bread crumbs.
- Sauté the patties: Heat a large non-stick skillet over medium heat with 1 Tbsp of olive oil. Cook the patties for 3-4 minutes per side until golden brown, adding more oil if necessary.
- Finish and serve: Remove the patties from the heat, sprinkle immediately with a pinch of salt, and squeeze fresh lemon juice over the top. Serve while warm.
Pro-Tips for Perfect Patties
Use a Stand Mixer for Rapid Shredding
If your chicken is still warm, you can shred it quickly using a stand mixer. Use the paddle attachment on low speed and mix until the meat pulls apart. Be careful not to overmix or the chicken may become too fine.
Utilize a Trigger Release Scoop
Using an ice cream scoop ensures that every patty is the exact same size. This leads to consistent cooking times across the entire batch. It also keeps your hands cleaner during the portioning process.
Ensure the Mixture is Thoroughly Chilled
Skipping the refrigeration step can result in patties that are too soft to handle. Chilling allows the flour and eggs to set, making the patties easier to dip in crumbs. This prevents them from falling apart in the pan.
Maintain Medium Pan Heat
Keep the skillet at a steady medium heat to ensure the Panko browns without burning. If the oil is too hot, the exterior will darken before the cheese center melts. If it is too low, the patties may absorb too much oil.
Press the Crumbs Firmly
When coating the patties in Panko, gently press the crumbs into the meat with your palms. This ensures the breading adheres well and doesn’t flake off during flipping. A secure crust seals in the juices.
Ingredient Alternatives and Substitutions
Incorporating Canned Chicken
You can substitute fresh cooked chicken with canned chicken if needed. Ensure you drain the cans very thoroughly to prevent the batter from becoming too wet. Use three 12.5-oz cans to meet the volume requirement.
Adjusting the Herb Profile
While fresh dill provides a classic flavor, you can use fresh parsley as an alternative. Use 1 Tbsp of finely chopped parsley to achieve a similar herbal balance. Dried herbs can be used, but reduce the quantity by half.
Switching Panko for Other Bread Crumbs
Traditional Italian or plain bread crumbs work as a substitute for Panko. Note that Panko provides a lighter, airier crunch, while traditional crumbs create a denser crust. Adjust the amount based on the absorbency of the crumbs.
Exploring Different Cheese Options
Mozzarella is used for its meltability, but sharp cheddar or Monterey Jack are great alternatives. These cheeses will add a bolder flavor to the patty. Keep the total amount to 1 1/3 cups to maintain the texture.
Substituting the Binder
If you need a different binder, you can use a small amount of mashed potato or extra flour. However, the mayonnaise and egg combination is recommended for the best moisture levels. Avoid adding too much liquid, as the patties may lose their shape.
Creative Serving Ideas
Create Mini Chicken Sliders
Place a warm chicken patty on a small Hawaiian sweet roll. Add a slice of pickle and a dollop of mayonnaise or aioli. These make excellent appetizers for parties or kid-friendly lunches.
Pair with a Creamy Dip
Serve the patties with a side of lemon aioli or a cool ranch dressing. Avocado ranch is another great option that complements the lemon zest in the recipe. Dip the patties while they are still hot for the best contrast.
Serve as a Complete Main Course
For a full dinner, pair two to three patties with a side of creamy mashed potatoes. Add a fresh garden salad with a vinaigrette to balance the richness of the cheese. This turns a simple appetizer into a hearty meal.
Plating with Fresh Citrus
Always serve the patties with extra lemon wedges on the plate. A fresh squeeze of juice right before eating brightens the flavors of the dill and mozzarella. It also helps cut through the richness of the fried crust.
Storage and Preservation
Refrigerating Uncooked Patties
You can form and bread the patties a few days in advance. Store them in a single layer on a baking sheet lined with parchment paper. Cover them tightly with plastic wrap to prevent the breading from drying out.
Storing Cooked Patties
Place cooked patties in an airtight container once they have cooled completely. According to USDA guidelines, cooked chicken is safe in the refrigerator for up to 4 days. Ensure the container is sealed to keep the crust from softening.
Freezing for Long Term Use
Freeze breaded, uncooked patties by flashing them on a tray before transferring them to a freezer bag. This prevents them from sticking together. Cook them directly from frozen, adding a few extra minutes to the sauté time.
Effective Reheating Methods
Re-crisping in the Air Fryer
The air fryer is the best method for restoring the crunch of the Panko crust. Heat the patties at 350°F for about 4 minutes. Flip them halfway through the process to ensure both sides are evenly crisp.
Sautéing in a Dry Skillet
Place the patties in a non-stick skillet over medium heat without adding extra oil. Heat them until they are warmed through and the exterior is crisp again. This method is faster than the oven and better than the microwave.
Quick Microwave Heating
If you are in a rush, microwave the patties in 30-second intervals. Be aware that this will soften the Panko crust significantly. This method is best if you are serving the patties inside a sandwich.
Make-Ahead Advice
Batch Prepping the Mixture
You can prepare the chicken and batter mixture and keep it in the fridge for 24 hours. This allows the flavors to meld and makes the final shaping process even easier. Simply scoop and bread them right before cooking.
Breaded Storage Strategy
Breading the patties ahead of time saves significant effort on the day of serving. Store them breaded and chilled, but avoid stacking them directly on top of each other. Use parchment paper dividers to keep them separate.
Planning Your Cooking Schedule
If making a large quantity, cook the patties in batches to avoid crowding the pan. Crowding the skillet lowers the temperature of the oil, which can lead to greasier patties. Maintain a gap between each cake for optimal browning.
Troubleshooting Common Issues
What to Do if Patties Fall Apart
If the patties break during frying, they may not have been chilled long enough. Return the remaining mixture to the fridge for another 30 minutes. You can also add an extra tablespoon of flour to the batter to increase stability.
Preventing the Outside from Burning
If the crust browns too quickly, lower the heat to medium-low. Ensure you are using a non-stick pan to prevent the Panko from sticking and burning. Using a thermometer to check the oil temperature can also help.
Managing Excess Oil
If the patties seem too oily after frying, place them on a wire rack or paper towels. This allows excess oil to drip away while keeping the bottom crisp. Avoid stacking them immediately while they are dripping.
Correcting Under-Seasoned Patties
If the patties taste bland, increase the amount of salt and lemon juice at the end. The final squeeze of lemon is critical for waking up the other flavors. You can also add a pinch of garlic powder to the batter next time.
Frequently Asked Questions
Can I use raw chicken for this recipe?
No, this specific recipe is designed for cooked chicken. If you want to use raw ground or diced chicken, you should use a chicken fritter recipe instead to ensure the meat is cooked safely through to the center.
How long do the patties stay fresh in the fridge?
Cooked chicken patties generally stay fresh for up to 4 days when stored in an airtight container. Always check for freshness before reheating, and ensure they were cooled properly before being stored.
Can I make these gluten-free?
Yes, you can make these gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Additionally, replace the Panko bread crumbs with gluten-free bread crumbs or almond meal.
Can I make these dairy-free?
To make these dairy-free, substitute the mozzarella cheese with a plant-based mozzarella alternative. You can also use a dairy-free mayonnaise to ensure the entire recipe is free of animal-derived dairy.
Print
Cheesy Chicken Patties with Lemon and Dill
- Total Time: 60 minutes
- Yield: 14 patties 1x
- Diet: General
Description
Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it’s a genius way to use leftover Rotisserie Chicken.
Ingredients
- 4 cups shredded chicken
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour
- 3 Tbsp fresh dill, finely chopped
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp lemon zest
- 1 1/3 cups shredded mozzarella cheese
- 2 Tbsp olive oil
- 1 cup Panko bread crumbs
Instructions
- Step: In a large mixing bowl, whisk together 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Step: Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- Step: Cover the bowl and refrigerate the mixture at least 30 minutes, then divide into cakes, form into 1/2-inch thick patties, and dip both sides in Panko crumbs.
- Step: Place a large non-stick skillet over medium heat, add 1 Tbsp olive oil, and sauté patties for 3-4 minutes per side until golden brown.
- Step: Sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Notes
You can use canned chicken (drained) as a substitute. For reheating, the air fryer at 350°F for 4 minutes is recommended to maintain the crisp crust.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 296 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 63 mg