This CHICKEN PATTIES are crispy on the outside and full of tender chicken and 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 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.
Storage & Reheating:
We think these chicken patties would freeze really well, though we haven’t tried it. Freeze (or refrigerate) after cooking and reheat them in the air fryer at 380 degrees until they’re hot and crispy again. Alternately, bake at 400 until heated through.
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!
- 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.
To make the spicy ranch for dipping, add a tablespoon of hot sauce to 1/4 cup of my homemade ranch dressing.
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Nutrition Information:Yield: 3 Serving Size: 3 patties
Amount Per Serving: Calories: 417Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 154mgSodium: 917mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 29g
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