ON SALE: Two new eBooks! Visit the shop!
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.
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!
Low Carb Chicken Patties
These chicken patties get fried in a bit of butter and are perfect dipped in ranch!
Ingredients
- 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
Instructions
- 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.
Notes
To make the spicy ranch for dipping, add a tablespoon of hot sauce to 1/4 cup of my homemade ranch dressing.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 3 Serving Size: 3 pattiesAmount 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
11 comments
Hi Karly just a question where can I get almond flour from having huge trouble getting it or is there some other flour I can use please let me know thanks kaz
Hi Kaz! I’ve seen it in every chain grocery store I’ve been in. Walmart carries it, if nothing else. 🙂
Hey Karly! Do you think these would be successful in an air fryer?
Probably! I’ve never tried it though, so I can’t say for sure! I’d mist with a little cooking spray and cook at 400 for 3 minutes as a starting point. 🙂
Hi Karl, will it work if I use the same amount of chicken mince instead of the shredded chicken breast?
I haven’t tried, so I’m really not sure.
Can you use can chicken breast? Thanks
Yep!
Whats the net carb per serving on this? Thank you!
The nutrition info is located within the recipe card.
I made these for my picky French husband and he loved them so thank you! Goodness, ever since we had them the first time – I’ve been wondering how long it would be before I could make them again! So yummy and SO easy! Wow! Thank you a million times over! They lasted for food prep as well, so nice!