• Cooking Time:
  • Servings:
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  • 16-18 ounces canned chicken *
  • 1 1/2 teaspoons Old Bay seasoning
  • 2 tablespoons fresh herbs, such as parsley and chives, chopped
  • 2 tablespoons green onion tops, finely chopped
  • 1/4 cup mayonnaise
  • 1 egg
  • Pinch salt, optional
  • Pinch pepper
  • 1/4 cup oil


  • Break the chicken up into very small bits. Squeeze all of the moisture out of the meat. Mix all of the ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
  • Makes 2-4 servings
  • Can be frozen
  • * I used two 10-ounce cans of white meat chicken and after draining both cans I ended up with only 10 ounces of meat total. I think the amount called for is the weight before draining because I seemed to have plenty for the recipe. I'm not too happy about paying for 10 ounces of water though.

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