Cheesy Chicken Patties

by Jessica | February 1, 2026 10:09 pm

okay so… listen, i have to tell you about these cheesy chicken patties.

seriously.

i was standing in my kitchen last tuesday, just staring at a pack of ground chicken. completely blank. you know that feeling? like, it’s 5 pm, everyone is hungry/cranky, and i’m just there scrolling instagram instead of cooking.

anyway.

i remembered my mom used to make these weird little chicken fritters when we were kids. hers were simpler, but i decided to just throw a bunch of cheese in mine because… cheese.

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even my picky toddler who exists solely on crackers ate two. i almost cried.

so, you know how usually chicken patties are dry and sad? not these.

trust me.

Why these work

they are impossibly juicy

like, honestly ridiculous

you don’t need a knife

the cheese creates these crispy little edges

takes about 20 minutes start to finish

What you need

alright, here is the messy list of stuff.

ingredient	notes
ground chicken	maybe a pound? just the standard pack.
mayo	keeps it moist. don’t skip it.
shredded cheese	cheddar is good. or mozz. just use a lot.
almond flour	or breadcrumbs. whatever you have.
green onions	if you feel like chopping them.
garlic powder	measure with your heart.
salt & pepper	just a pinch.
oil	for frying. avocado oil is my go-to.

How to do it

okay, this gets messy. just get ready.

dump all the ingredients into a big bowl. seriously just throw it all in. don’t overthink it. i usually forget the salt until the end, so try to remember that now.

mix it with your hands. yeah, it feels gross. cold and slimy. sorry. just get in there until it looks combined. mine usually looks like a sticky mess, that’s normal. wash your hands after, obviously.

heat some oil in a skillet. medium heat. precise temperature? i have no idea. flick a drop of water in—if it sizzles, you’re good.

scoop blobs of the mixture into the pan. i use a spoon. flatten them out a bit so they aren’t raw in the middle. don’t crowd the pan or they get soggy.

cook for maybe 4 or 5 minutes on each side. you want them golden brown. beautiful crust. if they look pale, leave them alone.

eat them immediately. seriously. don’t wait.

tips & weird things

Wet hands: keep a bowl of water nearby to dip your hands in before shaping. sticky chicken is a nightmare.
The cheese: if you use block cheese and grate it yourself, it melts better. pre-shredded is fine if you’re lazy (i usually am).
Dipping: ranch is non-negotiable in my house. or that spicy mayo stuff.

storage (if there are any left)

honestly, we rarely have leftovers. but last time i forgot to put them away and left them on the counter for like 3 hours. ugh.

if you’re responsible unlike me, stick them in a container.

they keep for a couple of days in the fridge.

i always forget to label them though, so good luck remembering what day you made them.

reheat them in the air fryer if you want them crispy again. microwave makes them rubbery.

nutrition stuff

nutrient	amount (ish)
calories	~250
protein	22g
fat	18g
carbs	2g

(mine aren’t perfect calculations, just an estimate)

questions people ask me

can i bake them? i mean, you can. i tried it once. 400 degrees for maybe 15 minutes? they weren’t as crispy though. frying is better.

what if i don’t have almond flour? use regular flour. or crushed up pork rinds if you’re keto. or breadcrumbs. it’s just a binder, it doesn’t matter much.

is this kid friendly? yes. my kid literally throws broccoli on the floor but creates a shrine for these nuggets.

can i freeze them? yep. freeze them raw or cooked. just put parchment paper between them so they don’t stick together into one giant frozen chicken brick.

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