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This CHICKEN PATTY RECIPE is a nice twist on the usual salmon patty. It starts out with cooked and shredded chicken that gets mixed with plenty of fresh herbs for loads of flavor. Dip these chicken patties in my spicy ranch dressing for a real treat!
One of the things that I tend to miss with a low carb diet is fried food.
I know that fried foods aren’t supposed to be an every day thing, but sometimes you just want that crispy exterior that you’ll only get from something that’s been fried.
These chicken patties came about during a fried food craving and they’re DIVINE.
This chicken patty recipe takes my keto salmon patties and swaps in chicken. Super simple and a total hit – especially if you’re on the fence about salmon, like I am.
How to make chicken patties:
You’ll want to start with cooked and shredded chicken. You can use a rotisserie chicken to keep things simple or you can even use canned chicken.
Add the chicken to a mixing bowl along with some almond flour, eggs, mayo, garlic, green onion, dill, parsley, salt, and pepper.
Stir that up real well and then use a medium cookie scoop (affiliate link) to scoop out a ball of the mixture into your hand.
I like to use a cookie scoop because it ensures that everything is sized the same and they’ll all cook evenly.
Scoop the mixture into your hand and gently flatten it out.
Pop the chicken patties into a hot skillet with melted butter.
Fry these up for about 3 minutes per side, just to brown them on each side and get them a bit crisp and warmed through.
I like to dip these chicken patties in spicy ranch dressing. Just take my homemade ranch dressing and drizzle in some Frank’s Red Hot until it’s as spicy as you’d like.
More low carb chicken recipes:
Keto Chicken Salad: I pack in all kinds of good things in this salad!
Baked Chicken Parmesan: You’ll never guess what I use for the breading!
Lemon Caper Chicken: Quick, simple, and bursting with flavor!
Teriyaki Chicken Stir Fry: The low carb stir fry sauce makes this so good!
White Chicken Chili: A favorite in our family!
- 2 cups cooked, shredded chicken breasts
- 1/2 cup almond flour
- 2 tablespoons mayonnaise
- 1 egg
- 2 green onions, minced
- 1 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter, for frying
- Add all of the ingredients except for the butter to a mixing bowl and stir well to combine.
- Use a medium cookie scoop to scoop out the mixture into your hand. Gently flatten each ball into a patty.
- Heat a large heavy bottomed skillet over medium heat and add the butter.
- Once the butter has melted, add the chicken patties to the skillet and cook until golden brown on each side, about 3 minutes per side.
- Serve immediately.
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Yield: 3 Serving Size: 3 patties
Amount Per Serving:Calories: 417 Total Fat: 31g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 154mg Sodium: 917mg Carbohydrates: 5g Fiber: 3g Sugar: 1g Protein: 29g
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