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This homemade chicken patties recipe is one that I have used for years, but I’ve updated it to be grain-free and dairy-free. They’re sure to be a hit with your family. My family likes to serve them with spicy mayo or my homemade ranch dip.
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- Shred and mince cooked chicken or process in a food processor until minced.
- Put all ingredients, except coconut oil in a large bowl. Mix well.
- Heat coconut oil in a skillet over medium heat.
- Using about 1/4 cup of the mixture shaped into patties.
- Fry patties until browned on the bottom, turn over to brown the other side.
- Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
How to Freeze Homemade Chicken Patties:
Allow chicken patties to cool and then place them on a baking pan that will fit in your freezer. Place them in the freezer for several hours to freeze and then put them in a freezer bag. Can be stored in the freezer for 2-3 months.
To reheat simply take the frozen chicken patties and refry, heat in the oven, or place in an air-fryer for a few minutes. Check the center to make sure they are heated through.
A food processor makes mincing the cooked chicken a breeze, but if you don’t have one you can shred and then mince your chicken using a cutting board and a chef’s knife.
You can change up the flavor of the patties by adding in some cajun spice, a little more chili powder, or your family’s favorite seasonings.
Other Chicken Recipes You Might Like
- Gluten-Free Chicken Salad With Grapes
- Lazy Grain-Free Chicken Nuggets
- Chicken Tortilla Soup
- Sweet Mustard Bacon Chicken Strips
- Healthy Taco Salad With Chicken
You might also like my Homemade Salmon Patties Recipe too!
Chicken Patties (Grain-Free & Dairy-Free)
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- Author: MamaShire
- Yield: 16 patties 1x
- Category: dinner
Description
These tasty homemade chicken patties are grain-free and dairy-free. These can be made ahead and frozen.
Ingredients
Scale
- 4 cups cooked chicken, chopped
- 4 eggs
- 1/2 cup golden flaxmeal
- 1/3 finely chopped onion
- 2 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- 2–3 tablespoons coconut oil
Instructions
- Shred and mince cooked chicken or process in a food processor until minced.
- Put all ingredients, except coconut oil in a large bowl. Mix well.
- Heat coconut oil in a skillet over medium heat.
- Using about 1/4 cup of the mixture shaped into patties.
- Fry patties until browned on the bottom, turn over to brown the other side.
- Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
Reader Interactions
Comments
Angela
The measurement for the golden flaxmeal just says “1/2.” 1/2 of what?
Thanks!
Reply
MamaShire
Oops! Thanks Angela! I have it updated now. 1/2 cup. 🙂
Reply
Jan Johnson
This is such a great idea! I often have leftover chicken and I’m going to make these next time I do!
Reply
Rosalie
Can I substitute Baking Blend for the Flaxmeal, and what can I substitute for the nutritional yeat?
Reply
MamaShire
Hi Rosalie, I haven’t tried it with the baking blend. You could try it, but it wouldn’t be grain free using the baking blend. Also, flaxmeal has a good binding quality that I am not sure if the baking blend would have. I would suggest experimenting with it and see how you like it.
The nutritional yeast could be left out. It is there mainly for the flavor, so you could add some other spices to your own taste.
Reply
Anne
I made these for the first time tonight, and I really liked them. I like how well the patties hold together. I think next time I might saute the onions first, and I’ll try adding some more herbs or spices for a little more flavor. Maybe some garlic! Thank you for sharing your recipes! Quick and tasty! I’m still just wading into THM but some of your recipes are my favorite go-tos right now.
Reply
MamaShire
Thank you, Anne! It’s my pleasure. That’s a good idea to saute the onions first, and the garlic. I love garlic.
Reply
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