These low carb 3-ingredient chicken patties take me right back to the break room of the little county office where I worked in the late ’80s. One winter afternoon, my coworker Linda opened her lunch and the most wonderful smell drifted across the room—crispy, golden chicken patties she said were her mother’s “secret family trick.” I pestered her until she finally wrote it down for me on the back of an old memo. The magic is in how something so plain—just ground chicken, mayonnaise, and grated Parmesan—fries up into tender, juicy patties with a deeply savory crust that tastes better than takeout. No breadcrumbs, no fuss, and they bake up beautifully on a foil-lined tray so there’s hardly any cleanup, just good, honest food that works on busy weeknights or lazy Sundays alike.
I like to serve these chicken patties with a simple green salad dressed in vinegar and olive oil, or a side of roasted vegetables tossed with a little butter and salt. They’re wonderful tucked into a lettuce wrap with sliced pickles and mustard for a low-carb “burger,” or served plain with a dollop of sour cream or your favorite dipping sauce. A side of coleslaw or steamed green beans makes the plate feel like old-fashioned diner fare, only lighter. If you’re feeding a crowd, keep a tray of patties warm in a low oven and set out a few sauces so folks can help themselves.
Low Carb 3-Ingredient Chicken Patties
Servings: 4
Ingredients
1 1/2 pounds ground chicken
1/2 cup mayonnaise
3/4 cup finely grated Parmesan cheese (the dry, shelf-stable style works best)
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil, then lightly grease the foil with a thin film of oil or cooking spray so the patties release easily and crisp well.
In a medium mixing bowl, combine the ground chicken, mayonnaise, and grated Parmesan cheese. Use a fork or clean hands to gently work everything together until the mixture is evenly blended and slightly sticky. Don’t overmix; stop as soon as there are no streaks of mayo or cheese.
Let the mixture sit in the bowl for 5–10 minutes while the oven finishes heating. This short rest lets the Parmesan hydrate a bit and helps the mixture firm up so it’s easier to shape.
With damp or lightly oiled hands, scoop up about 2 tablespoons of the chicken mixture for each patty. Roll it gently into a ball, then flatten it into a small, thick disk about 2 to 2 1/2 inches across and about 1/2 inch thick. Place each patty on the prepared foil-lined baking sheet, leaving a little space between them for air to circulate.
Once all the patties are shaped, lightly mist or brush the tops with a bit of oil if you’d like extra crispiness. This isn’t required, but it helps them take on a deeper golden color, like something you’d get from a good diner or takeout place.
Bake the patties on the middle rack for 10–12 minutes, then carefully remove the tray and flip each patty with a thin spatula. Slide the tray back into the oven and bake for another 8–10 minutes, or until the patties are cooked through and no longer pink in the center.
For the signature crispy, golden exterior, move the tray to the upper third of the oven and turn the broiler on high. Broil the patties for 1–3 minutes, watching closely, until the tops are deeply golden brown and the edges look a little frilly and fried. Rotate the tray if needed so they brown evenly.
Remove the tray from the oven and let the patties rest on the foil for 3–5 minutes. This helps the juices settle and the crust firm up so they’re easier to lift. Serve warm straight from the tray, or transfer to a serving plate and enjoy.
Variations & Tips
Because this recipe leans on just three ingredients, you can easily nudge the flavor in different directions without losing the simple charm my coworker’s family loved. For a little extra seasoning while keeping the low-carb promise, sprinkle in 1/2 teaspoon of garlic powder, onion powder, or smoked paprika with the mixture. If you prefer a firmer, almost nugget-like texture, chill the shaped patties on the foil-lined tray for 20–30 minutes before baking; they’ll hold their shape even better and brown more evenly. You can also make them smaller, about 1 tablespoon each, for bite-sized appetizers—just reduce the baking time and keep an eye on them. If you don’t have ground chicken, ground turkey works the same way, though it may be slightly leaner; in that case, don’t skimp on the mayonnaise so they stay juicy. Leftover patties reheat nicely in a hot skillet or air fryer, which brings the crisp back to life. For a heartier meal, serve them over riced cauliflower sautéed in butter, or slice them and scatter over a big salad for an easy next-day lunch.
