20-Minute Crispy Chicken Patties Recipe: The Best Way to Use Canned Chicken by Donna John

20-Minute Crispy Chicken Patties Recipe: The Best Way to Use Canned Chicken

After the pandemic, my pantry was full of items that I normally don't buy. A couple cans of chunk chicken breast was one of the shelf-stable meats that I wasn't sure what to do with. That is, until I found this crispy chicken patties recipe.

Be sure to drain the chicken really well and squeeze out as much liquid as you can before mixing with other ingredients. You can make four thick patties or six thin patties (I made five medium patties). Other ingredients like capers, grated cheese, minced onion, chopped jalapenos, crushed red pepper flakes, hot sauce or fresh herbs could be added to make this recipe your own.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 to 4


Here's how to make it: 

  1. Pour the cans of chicken into a colander. Break the chicken into pieces using your fingers and press to release as much moisture as you can.
  2. Combine the chicken, egg, mustard, garlic powder, onion powder, thyme, chives (if using) and 1/4 cup of the breadcrumbs. Season with salt and pepper. Mix to combine.
  3. Shape the mixture into four to six patties. (The number will depend on how big and thick you make the patties.)
  4. Heat the olive oil in a skillet. Coat both sides of the patties with the remaining 1 cup of breadcrumbs.
  5. Fry the patties until golden brown and crisp on both sides, about 3 to 4 minutes per side.


  • Depending on the brand, canned chicken can be salty, so watch how much extra salt you add to the recipe.
  • To bake or air fry the chicken patties, spray with nonstick cooking spray and bake at 400 degrees F until golden brown.

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Donna John
Quick, easy dinner.
Elisa A. Schmitz 30Seconds
What a great way to use another simple pantry staple. Looks delicious! #yum

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