This Chicken Patty Sandwich is the pantry dinner no one guesses came from a can! Canned chicken, a little parmesan, and some panko turn into crispy patties that hold together perfectly. Stack them on a bun with tangy burger sauce and all your favorite toppings and dig in!
Ellen’s Notes
This is one of the most budget-friendly dinner recipes in my rotation. You get six sandwiches from just 2 cans of chicken and dinner is served in just about 25 minutes! The chicken is already cooked, so all you are doing is quickly pan frying the patties until golden and adding a great sauce.
The trick is to use a hand mixer to shred the chicken. It sounds fussy for something this casual, but it shreds the meat into fine strands that hold the patties together. Most chicken patty recipes use mayo or a half hour in the fridge to keep them from falling apart. The mixer does that job for you in about 30 seconds.
I like to toss mine on sandwich buns with a generous hit of tangy and creamy burger sauce. It’s a quick, easy, cheap dinner that always hits the spot!
Key Ingredient Notes
- Canned Chicken – Make sure it’s totally drained of any liquid, or the patties will fall apart and become soggy instead of crispy. You can also use rotisserie chicken or any leftover cooked chicken you have on hand, just be sure to shred it finely.
- Regular Breadcrumbs and Panko Breadcrumbs – The plain breadcrumbs go inside the patty mixture and soak up the moisture and provide structure. Panko breadcrumbs just go on the outsides of the patties and make the outer crust crunchy.
- Egg – The egg is important as it works as a binder that sets as the patties cook. Don’t skip it!
How To Make Chicken Patty Sandwiches
See the recipe card for full ingredient list and directions below.
Drain the chicken well. I press out the liquid with the back of a spoon. There should be little to no moisture.
Mix and shred. Then, add the chicken, egg, parmesan, plain breadcrumbs, and seasonings to a bowl. Use a hand mixer to combine it all.
Form the patties. Divide the chicken mixture into 6 portions. Roll each into a tight ball, then lay it in a shallow bowl of panko and press flat into a patty shape. Flip to evenly coat both sides with the breadcrumbs.
Make the sauce. Stir the mayonnaise, ketchup, relish, horseradish and Worcestershire together while the skillet heats up.
Fry until golden. Heat the oil over medium-high heat. Cook the patties for about 5 minutes per side or until deeply golden brown.
Serve! Toast the buns in the same pan if desired, then serve with all your favorite toppings.
📌 Ellen’s Recipe Tips
- Don’t skip the mixer! Using a hand mixer really breaks down the chicken and leaves you with no chunks. In order for your chicken patties to hold their shape, you don’t want any chunks.
- Roll a tight ball before flattening. Compressing the mixture first gives a denser patty that will survive the flip.
- Don’t crowd the skillet. If you don’t have a large enough skillet, work in batches as needed. If there’s no room in the pan, the patties will steam instead of crisp up.
- Let them sit before you flip. Give the first side a full 4-5 minutes without touching it. A set crust is what will hold the chicken patty together when you flip it.
Storing
These chicken patties hold up better than most fried things, which is one of the best things about them. They work great for meal prep and easy lunches throughout the week!
Once they’ve cooled off, you can store leftover chicken patties in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months.
When reheating, I highly recommend using the air fryer or oven. The microwave can be used, but it’ll soften the crust.
Chicken Patty Sandwich
Ingredients
- 2 (12.5 oz) cans chicken breast, well drained (or 1 lb cooked chicken)
- 1 large egg
- ¼ cup grated parmesan cheese
- ¼ cup breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup panko breadcrumbs
- 3 tablespoons avocado oil, or olive oil
- 6 sandwich buns
- lettuce, onion, tomato,, etc, for optional toppings
Chicken Patty Sandwich Sauce
- ½ cup mayonnaise
- 4 tablespoons ketchup
- 2 tablespoons dill relish
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire sauce
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Instructions
- In a large bowl add the chicken, egg, parmesan cheese, 1/4 cup breadcrumbs (not the panko breadcrumbs), garlic powder, onion powder, paprika, salt and pepper. Use a hand mixer until well blended and meat is finely shredded.
- Divide the mixture into 6 equal parts, about ½ cup each. Shape into 6 tight balls using your hands. Pour the panko breadcrumbs in a circle then place one ball at a time in the breadcrumbs, use the palm of your hand to flatten and make it into a patty. Flip the chicken over and coat with more breadcrumbs. Set aside and repeat.
- Using a large frying pan, heat the oil over medium-high heat. While the pan heats up, make the sandwich sauce. In a small bowl, mix together the mayonnaise, ketchup, relish, horseradish and Worcestershire sauce until well blended. Set aside.
- Once frying pan is hot, add the chicken patties into the skillet to cook for about 4 to 5 minutes, flip, and continue cooking until golden brown. If using a smaller skillet, you will need to cook the patties in batches.
- Serve the cooked chicken patties immediately on buns with the sauce and all your favorite toppings.
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Nutrition
More of the Best Sandwich Recipes
- Crispy Chicken Sandwich – Better than anything from a drive-thru!
- Slow Cooker Italian Beef Sandwiches – With provolone and pepperoncinis.
- Air Fryer Grilled Cheese – You won’t want to make it any other way.
- Grilled Burgers – The best fail-proof recipe for juicy burgers.
- Crockpot Sloppy Joes – A family favorite that always hits the spot.
