The last recipe in the Leftover Chicken Challenge series is Chicken Patties. In case you missed the first two posts in this series you can see them here: Nacho Soup, Baked Burrito With Cheese.
These chicken patties surprised me with how flavorful they are and versatile to use. One example is you make the patties small (cocktail meatball size) so they can be used as an appetizer with a dipping sauce. This recipe could also easily be converted to use salmon or tuna instead of chicken. Oh yeah!
This recipe also got a lot of attention from our friends across the country who we skype with once a week during the dinner hour. We call it “Having dinner with the Smiths.” We all used to live in Southern California and moved away, but still wanted to keep in touch. So we made a pact to call often, which turned into sharing dinner across the miles. Each week we visit while we eat dinner in our separate homes. We’ve been doing this over a decade!
So this week it’s chicken patties to use up the last of the chicken leftovers. I actually cut the recipe in half as by this time I only had 1 cup of shredded chicken left from the original whole chicken I started with. Worked out to 2 regular-sized patties that were perfect for hubby and me.
I used club crackers which I like because they are slightly buttery in flavor, but saltines are good too if that’s all you have on hand.
For very little effort and few ingredients, these chicken patties are now a favorite as a chicken leftover! Don’t forget to check out more links in Nacho Soup for additional leftover chicken recipes.
1 cup Keebler Club crackers, crushed (can substitute saltines)
1/3-1/2 cup milk
3/4 cup white onion, finely chopped (can substitute green onion if you prefer)
1/2 teaspoon garlic herb blend seasoning
1 teaspoon poultry seasoning*
Dash salt and pepper to taste
1-2 tablespoons olive oil (for cooking)
Mix chicken and cracker crumbs together in a large bowl.
In a separate bowl whisk together eggs, milk, seasoning. Add in chopped onion.
Combine wet ingredients to chicken mixture. Cover mixing bowl and a dish towel and let it rest for 5 minutes.
Form mixture into patties. (can freeze at this time to cook later)**
Warm olive oil in a large skillet over medium heat. Add patties without crowding pan. Cook until browned on both sides.
Ready to serve in a bun, with lettuce and tomatoes or solo. Small patties can be served with dipping sauce.
*Homemade poultry seasoning can be found at https://christinasfoodandtravel.com/spice-it-up-with-a-little-italian-seasoning/
** to cook patties from frozen, allow to defrost for 10 minutes and cook as above. Cooking time may be slightly longer.