These delicious potato and chicken patties are super versatile. They can be enjoyed for breakfast, lunch, or dinner. Add them to your kid’s lunch box, eat them with a side of salad, or make a burger. Either way, they are delicious, flavorful, and filling, and I highly recommend you try them.
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Why you’ll love this recipe?
Chicken and potatoes are a classic combo. There are so many variations, from roasted chicken with potatoes to chicken soup. The idea for this potato and chicken patties recipe came up when I was making chicken stock. Usually, I use the meat left from the bones to make soup, but this time, I wanted to make something different.
So, I decided to make these patties, or some might call them fritters, but they’ve become a very frequent choice on our menu. Now, I don’t make them only with the meat from the chicken stock. I boil or roast chicken legs, and sometimes I use a combination of dark and white meat.
The other great thing about this recipe is that you can make the chicken in advance and save it for later, making the patties the next day. They are also kids approved. Since the texture is soft and there is not much to chew, my baby boy loves them.
Recipe Ingredients
Russet or Yukon potatoes. You can use either variety. They are perfect for making mashed potatoes, which is the texture you need for this recipe.
Chicken meat. You can use any part of the chicken. When I make chicken stock, I use the meat left from the bones, or you can boil or roast chicken legs, chicken breast, or a combination of dark and white meat.
Yellow onion. Cooking the onion before mixing it with the rest of the ingredients adds more flavor and yummy sweetness from the caramelization.
How to make potato and chicken patties?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Cook the potatoes.
Step 2: Cook the onion.
Step 3: Add the rest of the ingredients except the chicken to the mashed potatoes and mix everything.
Step 4: Mix in the chicken and form the patties.
Step 5: Heat oil in a skillet. Prepare two bowls. In one, add flour, and in the other one, beat two eggs. Dip each patty in the egg and then in flour.
Step 6: Cook the patties until golden brown. Place them in a paper towel to absorb the oil. Serve warm.
Recipe Tips
Don’t make the patties too big. If you make the patties too big, they will be hard to handle. They should be about the size of a burger patty, not bigger than 3 1/2 inches in diameter, 3 inches is perfect.
Additions and substitutions
These potato and chicken patties are super versatile. You can switch or add pretty much any ingredient you like. For example, you can add corn or green peas, chopped broccoli, or cauliflower. You can even use pulled pork or other meat of your choice.
For a touch of heat, add hot chili powder or flakes, or you can use a hot sauce as a dipping. For a gluten-free option, skip the regular flour and use gluten-free flour or rice flour.
Storage and reheating
Keep the patties covered at room temperature for up to a day. Keep in the fridge for up to 3 days. You can place parchment paper between each patty so they don’t stick to each other and freeze for up to 3 months.
To reheat them, you can use a microwave, oven, or skillet. In the microwave, warm them up for a few minutes, checking every 30-60 minutes for the desired temperature. In the oven, you can place them on a parchment paper-lined tray on the middle rack at 350F (180C) for about 10-15 minutes or until warm enough to your liking. In the skillet, you can add a bit of oil, or not, and warm the patties for a few minutes with the lid on, turning them on each side to prevent them from burning.
Recipe FAQ
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Potato and chicken patties
Ingredients
- 920 grams Russet or Yukon potatoes, 2 pounds
- 1 tablespoon salt, divided
- 5-6 tablespoons vegetable oil, divided
- 1 medium yellow onion, finely chopped, 1/2 cup, packed
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme, dry, or 1 teaspoon fresh
- 1 egg
- 1/4 cup chopped parsley
- 300 grams pulled chicken, 2 cups, 10.5 oz
For the coating:
- 2 eggs
- 1 cup all-purpose flour
Instructions
- Peel and cut the potatoes into about ½ inch pieces and boil in a pot with water and 2 teaspoons salt until fork tender. Drain the water and mash the potatoes.920 grams Russet or Yukon potatoes
- Meanwhile, add two tablespoons of vegetable oil to a skillet. Once hot, add the chopped onion and cook until golden brown. Set aside.1 medium yellow onion, finely chopped
- To the pot with mashed potatoes, add the sautéed onion, one teaspoon salt, black pepper, garlic powder, thyme, one egg, and chopped parsley. Mix everything.1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon thyme, dry, 1 egg, 1/4 cup chopped parsley
- Add the chicken and mix again.300 grams pulled chicken
- Form balls about 90-100 grams each (you can make them smaller if you’d like), arrange them on a plate or parchment paper, and press each one, they should look like burger patties.
- Heat a skillet over medium to high with 3-4 tablespoons of vegetable oil.
- In two bowls large enough to fit the patties, whisk two eggs in one of the bowls and add flour to the other one.2 eggs, 1 cup all-purpose flour
- Dip one patty at a time, first in the egg and then in the flour.
- Carefully place the patty in the hot oil. Repeat with the other patties until you can't fit more in the skillet. I fit four in the skillet, if yours are smaller, you can fit more.
- Cook the patties for about 2 minutes on each side, or until golden brown.
- Transfer the hot patties to a dish lined with kitchen paper to absorb some of the oil and cover with a lid or kitchen towel to keep warm. Serve warm. Enjoy!