FREE 5-Ingredient Recipe EBook

• My Chicken Patty Recipe Is Not Just Another Burger
• Ingredients & Substitutions
• How To Make Chicken Patties
• My Recipe Tips
• Chicken Patties (Crispy, Juicy Recipe) Recipe card
• Make Ahead Options
• Serving Ideas
• Recipe Reviews

My Chicken Patty Recipe Is Not Just Another Burger

So many of you have asked me if you can make my chicken fritters with ground chicken. I had to find out! These chicken patties use very similar ingredients (with a few tweaks), but they actually turn out completely different due to the ground chicken. The method is also different with a whole new set of tips. Here’s what’s great about it in its own way:

• Flavorful and super juicy – These chicken patties don’t have the gooey texture or cheese pulls of my chicken fritters, but they make up for it by being super juicy — juicier than any chicken burger I’ve ever had. And unlike burgers, they taste more cheesy, garlicky, and a little herby, and have the best crispy outside.
• Simple, clean ingredients – Most chicken patty recipes have wheat flour or breadcrumbs, but mine are bound by lighter (cleaner, tastier!) almond flour and two kinds of cheese. And they’re gluten free.
• Great for meal prep – These are quick to make, reheat well, and work for lunch , dinner , or even a protein-packed snack. My kids love them, too!

So, I decided that this chicken patty recipe deserves its own post. It’s not quite a fritter, it’s not quite a burger, it’s something in between – and it’s absolutely delicious. Make it with me, and make the fritters too, so you can let me know which you like better!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken patties recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Ground Chicken – I use and recommend 93% lean ground chicken. I tried 99% fat free because I knew one of you would ask, and it was okay but noticeably more dry.
• Cheeses – Mozzarella makes them melty, grated parmesan makes them crispy, and both help with binding. You can swap the mozz with Cheddar or Gruyere if you want a bolder flavor.
• Almond Flour – I highly recommend my Wholesome Yum Blanched Almond Flour here, because it has a finer texture than most brands — most are too course. Other flours might work but can change the texture, so I can’t guarantee good results with others.
• Eggs – To hold everything together. Flax eggs should work fine as a substitute.
• Seasonings – Italian seasoning , garlic powder , onion powder , sea salt, and black pepper. Feel free to add any other spices you like, or swap the tablespoon of dried herbs with 3 tablespoons of fresh herbs.
• Olive Oil – For frying the chicken patties, plus a little mixed in. Avocado oil works, too.

How To Make Chicken Patties

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Mix the base. In a large bowl, stir together the cheeses, almond flour, eggs, olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper.
2. Add ground chicken. Mix it in until just combined. Be careful not to over mix.

1. Form the chicken patties. Divide the chicken mixture into 16 small patties, about 3/8 inch thick.
2. Cook. Heat some of the oil in a nonstick skillet until it’s hot and shimmering. Add the patties in a single layer — I find it helps to flip each onto the pan from a piece of parchment paper. Cook on both sides until golden and cooked through. Repeat with the remaining patties, adding more oil if you need to, and rest a few minutes before serving.

My Recipe Tips

• Fry the patties while the meat is still cold. They stay together better that way. If it’s too warm or you find the patties are falling apart, you can chill them in the fridge for 30 minutes.
• My parchment paper trick makes these easy to transfer to the skillet. I form the patties right on parchment, then cut it into squares so I can flip each one onto the pan and peel the paper off. If you’d rather skip that, just refrigerate the patties for 30–60 minutes to help them firm up before cooking.
• A nonstick skillet works best. I love cast iron, but these stick pretty easily (due to the cheese in them), so I find nonstick works best for this chicken patty recipe. I use this skillet and can cook the patties in 2 batches. If yours is smaller, you may need more batches – add an extra tablespoon of oil for each batch as needed.
• Coat the pan generously in oil. 2 tablespoons is usually perfect for the first batch in my 12-inch skillet. I don’t usually need to add much for the following batches, but add as much as you need to keep it well-oiled. Otherwise, the chicken patties can stick.
• Make sure your pan and the oil are hot before adding the patties. Again, they will stick if you don’t preheat well enough.
• Cook time will depend on thickness, your pan, and your stove. It usually takes 3-4 minutes per side when I form them 3/8 inch thick, but even just a little thicker adds minutes. This is totally fine, just make sure they’re cooked through. Which brings me to my next tip…
• For the juiciest chicken patties, cook them to an internal temperature of 163 degrees F. The safe temp is 165 degrees F, but the internal temp will rise a few degrees as they rest. I use this instant-read thermometer to check.
• This recipe makes small patties, not large ones. They start out about 2.5 inches across and shrink to 2 inches during cooking. If you want larger patties to eat like a burger, divide the same mixture into 8 patties instead of 16. They’ll take a few minutes longer to cook.
• Want to cook this recipe faster? Use 2 skillets. The tradeoff is more dishes to wash, but let’s be real, sometimes (often 😉) I need this when my family is impatiently waiting for dinner.
• If your chicken patties come out a little oily, drain them on paper towels. I only need to do this if I accidentally have too much oil in the pan.
• Can you air fry them? Yep, it’s similar to air frying turkey burgers ! Preheat your air fryer to 380 degrees F and air fry chicken patties for about 5 minutes, flipping halfway.
• These are really good smashed, too! You can form the chicken mixture into balls instead of patties, then smash when cooking, exactly like my smash burger recipe .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 cup Mozzarella cheese (shredded) ▢
• 1/4 cup Grated parmesan cheese ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 2 large Eggs ▢
• 1 tbsp Italian seasoning ▢
• 1/2 tsp Garlic powder ▢
• 1/2 tsp Onion powder ▢
• 3/4 tsp Sea salt (or 1/2 tsp if you don’t like a lot of salt) ▢
• 1/4 tsp Black pepper ▢
• 2 tbsp Olive oil (divided into 1 tbsp and 2 tbsp, plus more if needed) ▢
• 2 lb Ground chicken ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, stir together the cheeses, almond flour, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
2. Add the ground chicken. Mix just until combined. (Don’t over-mix.)
3. Divide the chicken into 16 small patties, about 3/8 inch thick. After forming them, place them on a parchment paper lined cutting board and cut the paper into a square around each patty, so you can easily lift them one by one.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat for about 2 minutes , until the oil shimmers. Once hot, add the chicken patties in a single layer. It’s easiest to pick them up with parchment paper and flip over the pan, then quickly peel off the paper. Fry for 3-4 minutes per side, until golden brown and cooked through.
5. Repeat with the remaining chicken mixture (use the last tablespoon of olive oil here), until all your chicken patties are done.
6. Let the patties rest for 5-10 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 chicken patties

• Tips: Check out my recipe tips above to help you get the best juicy texture in your chicken patties, prevent them from falling apart or sticking, and my tricks to make them faster or even air fry.
• Storage and meal prep: I have multiple make ahead options here , everything from storing them cooked to prepping ahead to cook fresh and even freezing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Patties

Make Ahead Options

These chicken patties work well to prep ahead in many different ways! I’ve done it in these ways and they wall work well:

• Cook and store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. To reheat, you can use a skillet over medium-low heat, the oven at 350 degrees F, or the air fryer. They crisp back up nicely!
• Meal prep: Mix the ingredients and form the patties, then keep them in the fridge for up to 2 days before cooking. I usually do this on a tray and cover in plastic wrap.
• Freeze before cooking: Form the patties, stack them with layers of parchment paper in between, and freeze for up to 3 months. I do recommend thawing them before cooking.
• Freeze after cooking: You can freeze already fried chicken patties for the same amount of time. Again, thawing before heating works best, but you can reheat from frozen if the heat is low enough to not burn them.

Serving Ideas

Once your chicken patties are cooked and resting, all that’s left is to pick a side:

• Dipping Sauce – I love these as a snack or appetizer dunked in marinara , but ranch , aioli , or even tzatziki are great, too.
• Sandwiches – Like I mentioned in my tips above, you could totally make these into a chicken patty sandwich or slider if you double the size. Add ketchup and/or mayo , lettuce, and tomato, and pile it all on your favorite bun (or lettuce wrap).
• Sides – You could also pair these like you would a chicken breast, with a side of roasted broccoli or sautéed green beans . For something heartier, try my simple air fryer potatoes or garlic parmesan fries .
• Salad – Sometimes I serve these right over my spring salad or Caesar salad , or just whip up my cucumber tomato salad on the side.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Patties (Crispy, Juicy Recipe)

My chicken patties recipe is extra juicy, with simple ingredients, and so easy to make. Perfect for weeknight dinners or as an appetizer!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-patties/

Ingredients

• 1 cup Mozzarella cheese (shredded)
• 1/4 cup Grated parmesan cheese
• 1/4 cup Wholesome Yum Blanched Almond Flour
• 2 large Eggs
• 1 tbsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 3/4 tsp Sea salt (or 1/2 tsp if you don’t like a lot of salt)
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (divided into 1 tbsp and 2 tbsp, plus more if needed)
• 2 lb Ground chicken

Instructions

1. In a large bowl, stir together the cheeses, almond flour, eggs, Italian seasoning, garlic powder, onion powder, salt, pepper, and 1 tablespoon of olive oil.
2. Add the ground chicken. Mix just until combined. (Don’t over-mix.)
3. Divide the chicken into 16 small patties, about 3/8 inch thick. After forming them, place them on a parchment paper lined cutting board and cut the paper into a square around each patty, so you can easily lift them one by one.
4. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat for about 2 minutes , until the oil shimmers. Once hot, add the chicken patties in a single layer. It’s easiest to pick them up with parchment paper and flip over the pan, then quickly peel off the paper. Fry for 3-4 minutes per side, until golden brown and cooked through.
5. Repeat with the remaining chicken mixture (use the last tablespoon of olive oil here), until all your chicken patties are done.
6. Let the patties rest for 5-10 minutes before serving.

Maya’s Recipe Notes

Serving size: 2 chicken patties

• Tips: Check out my recipe tips above to help you get the best juicy texture in your chicken patties, prevent them from falling apart or sticking, and my tricks to make them faster or even air fry.
• Storage and meal prep: I have multiple make ahead options here , everything from storing them cooked to prepping ahead to cook fresh and even freezing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)