Made with a combination of ground chicken, mozzarella, and a ranch seasoning then breaded in crushed pork rinds, these Gluten-Free Dinosaur Chicken Patties are a fun, “grown-up” take on the dino chicken nuggets of childhood. With their dinosaur shapes and delicious flavors, they can appease both adults and kids.
As a kid, I loved chicken nuggets. The dinosaur version just added an extra bit of fun. As an adult in my pre-keto life, they still made a regular appearance in my freezer. Who says you need to give up dino chicken nuggets after a certain age? I certainly don’t.
However, I recently concluded that I should make a couple of tweaks to the dino nuggets of my childhood. The target was a dish that would appeal to both adults and kids, be gluten-free, and be low-carb. I also decided that I wanted something patty-size rather than nugget-size. This put me in the 3 – 4-inch range. As we all know, just about anything can be found online, so dinosaur cookie cutters of that size posed no challenge. I found these ones on Amazon that also came with a handful of smaller “bonus” cutters. 🤷 The more the merrier . . .
In our early days of keto, this meatza crust was a big hit in our house. I decided to adapt that idea to my chicken patty making needs with seasonings that suited the rest of my menu. I really like these Gluten-Free Dinosaur Chicken Patties as the start of a composed dish. For this, you’d place one of my Ranch Cauliflower Chia Cakes on the bottom (“Dino Bed”), and then add a layer of Sautéed Garlicky Spinach (“Dino Bedding”). Finally, you’ll set the Dino Patty on top of its “bed.”
The chicken patty base was inspired by: Bacon Ranch Chicken Crust Pizza from Low Carb Yum.
What You Need to Make Gluten-Free Dinosaur Chicken Patties
Equipment
- Small Mixing Bowl – For mixing the ranch seasoning ingredients if you plan to make your own
- Large Mixing Bowl – I use the largest one I have so that I can mix the ingredients for the giant chicken patty vigorously without making a mess.
- Measuring Spoons
- Measuring Cups
- Kitchen Scale – Optional for weighing cheese instead of measuring by volume, which I strongly recommend.
- Rubber Scraper – Or other mixing utensil
- 2 Rimmed Baking Sheets
- Heavy Duty Aluminum Foil
- Parchment Paper
- Nonstick Cooking Spray
- Dinosaur Cookie Cutters – The cookie cutter should be at least 1.25-inches deep to be able to cut all the way through the chicken patty. I also suggest 3 – 4-inch size cookie cutters for making “adult” size patties.
- 3 Wide Shallow Bowls – For one way of breading the chicken patties. (See my detailed explanation in the post.)
- 2 Gallon-size Zip Top Bags – For an alternative way of breading the chicken patties. (See my detailed explanation in the post.) These are for the Coconut Flour and Seasoned Pork Rinds.
- 1 large (2.5 – 3-quart) Deep Glass or Plastic Container with tightly sealable Lid – For the alternative way of breading the chicken patties. This is for coating them in the egg and heavy cream mixture.
- 2 Wire Rack Inserts for Rimmed Baking Sheets
- Cooling Racks
- Large Airtight Storage Containers – These are for storing the Dinosaur Chicken Patties until you’re ready to serve them. You can, of course, serve them immediately. However, I find this recipe easier as a “make ahead” food.
Ingredients
Ranch Seasoning (See Recipe Notes for simpler alternative):
- Dried Dill
- Dried Oregano
- Dried Parsley
- Garlic Powder
- Onion Powder
- Dried Tarragon
- Kosher Salt
- Ground Black Pepper
- Ground Mustard
Chicken Patties:
- Ground Chicken
- Shredded Mozzarella Cheese
- Grated or Shredded Parmesan Cheese
- Eggs – I always use Jumbo eggs unless the store is out of them.
- Kosher Salt
- Ground Black Pepper
- Ranch Seasoning (from above)
For the Breading:
- Coconut Flour – This takes the place of the all-purpose flour you would use in a non-keto, non-gluten-free breading setup.
- Eggs – I always use Jumbo eggs unless the store is out of them.
- Heavy Cream – You could technically use just heavy cream without the eggs. However, the breading doesn’t stick quite as well.
- Crushed Pork Rinds
- Ranch Seasoning (from above)
Getting Started with Making Gluten-Free Dinosaur Chicken Patties
We’re going to take this recipe in stages. I know that, at a glance, it might look like a lot. However, I’ve worked out some time savers and process tips to make things a bit easier.
Mixing Your Own Ranch Seasoning
You can either make your own Ranch Seasoning or use the kind you buy from the store.
If you’re making your own, we’ll get that out of the way first. We’ll thoroughly combine 2 teaspoons of Dried Dill, 2 teaspoons of Dried Oregano, 2 teaspoons of Dried Parsley, 2 teaspoons of Garlic Powder, 2 teaspoons of Onion Powder, 1 teaspoon of Dried Tarragon, 1 teaspoon of Kosher Salt, 1 teaspoon of Ground Black Pepper, and 1 teaspoon of Ground Mustard.
You may have a bit left over at the end. If so, feel free to either toss it into the crushed pork rinds for some more flavor (to your taste) or save it for later. For now, we can set this aside.
Making Gluten-Free Chicken Sheet Pan Cakes
Next up, we’re going to basically make 2 giant chicken sheet cakes or giant chicken patties. Then we’re going to cool them and use cookie cutters to turn them into dinosaurs.
First, we need to preheat the oven to 400°F and prepare the baking sheets. You’ll want to line 2 rimmed baking sheets with heavy duty aluminum foil and then a sheet of parchment paper. After that, you’ll liberally spray the parchment paper with nonstick cooking spray.
Then, in a large mixing bowl (probably the largest you’ve got), we’ll combine 2 pounds of Ground Chicken, ⅔ cup of shredded Mozzarella Cheese (80 grams), ⅔ cup of grated or shredded Parmesan Cheese (60 grams), 2 Eggs (Jumbo), ½ teaspoon of Kosher Salt, ¼ teaspoon of Ground Black Pepper, and 2 teaspoons of Ranch Seasoning (from above). We need to mix this until the ingredients are evenly distributed. I usually start with a spatula and wind up using my hands.
Next, we’ll divide the chicken mixture evenly between the two prepared baking sheets and press it as flat as we can get it. (The flatter it is, the more evenly it will cook.)
Baking the Gluten-Free Chicken Sheet Pan Cakes
We’ll bake these chicken sheet pan cakes at 400°F for 25 minutes or until the top is lightly browned. Then you’ll remove the trays from the oven and VERY carefully flip the giant chicken patty over on the tray.
Pro Tip: I lay a 2nd piece of parchment on top of the giant patty and peel / roll the whole thing over until it is now resting on this new piece of parchment and the old one is on top. If using this method, you can discard the old piece of parchment once it’s flipped.
Then we’ll return the chicken sheet cake to the oven and bake it for another 10 minutes or until the 2nd side turns lightly brown.
Once done, we’ll remove the pans from the oven and allow them to cool completely.
Cutting Out the Dinosaur Patties
To cut out the Gluten-Free Dinosaur Chicken Patties, we’ll use the parchment paper to slide the cooled chicken patty sheet onto a large cutting board. Then you’ll cut out the Dino Patties using large dinosaur cookie cutters (or another shape of your choice).
I also use some small shaped cookie cutters–little hearts, ovals, circles–to cut up the leftover pieces. We’ll set all of the cut patties as well as the trimmings aside while we set up our breading station.
Breading these Gluten-Free Dinosaur Chicken Patties
Breading Station Options
When it comes to the breading process for your Gluten-Free Dinosaur Chicken Patties, I offer 2 options depending on the quality of patties you’re making. If you’re making the quantity listed in the recipe below, I suggest using the “Larger Quantity” method. Both will work, I just get tired of doing one patty at a time. Maybe if I had a sous chef / helper, I’d feel differently.
Smaller Quantity
If making a smaller quantity (like even half of the recipe listed below), you can treat this set up just like you would for any 3-step breading–dry, wet, dry–recipe. You can set out 3 shallow bowls.
- Bowl #1: Coconut Powder
- In the first one you’ll place your coconut powder. I usually start with 2 tablespoons and then add more as I need it.
- Bowl #2: Egg and Cream Mixture
- In the second bowl, you’ll beat the egg and heavy cream mixture. I usually beat this in a deeper bowl and then just pour in a portion to start and add more as I go.
- Bowl #3: Seasoned Crushed Pork Rinds
- The third bowl is for the seasoned crushed pork rinds. I usually do the actual combination of pork rinds and my ranch seasoning in a zip top bag and then pour about ¾ cup of the mix to the third bowl to start, adding more as needed.
Larger Quantity
In the event you are making a larger quantity (like what is listed in the recipe below), I suggest the following modifications to the set up:
- Station #1: Coconut Flour
- You’ll place some of the coconut flour in a zip top bag and add in about 4 of the chicken patties. Then you can seal the bag and gently shake and turn until the patties are coated.
- Lori Note: You want to be light-handed about this so that you don’t break your Dino Patties.
- Station #2: Egg and Cream Mixture
- I like to use a deep pyrex dish with a tight sealing lid. I start by beating a quarter of the egg and heavy cream together in the dish.
- You’ll set the coconut flour-coated patties in the mixture, put the lid on, and gently shake and flip the container until the patties are coated.
- Station #3: Seasoned Crushed Pork Rinds
- I use a gallon-size zip top bag to combine the crushed pork rinds and the ranch seasoning. I like to start with about a fourth of what I need and then add more as I go.
- You’ll place up to about 4 of the egg-cream coated Dino Patties in the bag of seasoned pork rinds, seal it, and gently shake until they’re coated.
- Lori Note: Again, I’ll emphasize the “gentle” part of this. While this method is better for large quantities, the efficiencies gained are for naught if you break all of your Dino Patties.
Baking the Breading
To bake the breaded patties, you’ll preheat the oven to 350°F, line 2 rimmed baking sheets with aluminum foil, and place wire rack inserts in the baking sheets.
Once you’ve got your Gluten-Free Dinosaur Chicken Patties breaded, you’ll want to set them on the wire racks in the prepared baking sheets. After a rack is full, you will bake them at 350°F for 10 minutes.
After that, you can remove them from the oven and either serve them immediately or allow them to cool completely on cooling racks. I strongly recommend the use of cooling racks so that the bottoms don’t get soggy.
Storing and Reheating Gluten-Free Dinosaur Chicken Patties
As I suggest making these patties in advance, here is the process for reheating. I suggest removing them from the fridge 30 minutes before you plan to reheat them. If that’s not an option, you’ll just need to reheat them for a bit longer.
To reheat, I set the oven to 200°F, line a rimmed baking sheet with aluminum foil, and place them on the pan. I reheat them for 15 – 20 minutes depending on if they were still cold from the fridge or not.
If you’re just reheating one at a time (like for lunch), I suggest just popping 1 – 2 in the microwave for a minute.
Serving Suggestions
While these Gluten-Free Dinosaur Chicken Patties are great all by themselves, you might want to plate them with these “dino beds” for a complete meal:
Maybe you like dipping sauces with your Dino Patties. I suggest Sugar Free Honey Mustard Dipping Sauce, No Sugar Added Ketchup, and Ranch Dressing.
Related Recipes
Looking for a side? Stick with a green dinosaur theme and serve these with a Broccoli Caesar Salad.
Need a Dino-mite dessert? (Yeah, I couldn’t help myself on that one.) Try these Gluten-Free Dinosaur Blondies (Lower Carb).
See the whole menu on my Dinosaur Themed Dinner Party page.
Do you like the look of this type of “composed dish”? If so, I suggest you check these ones out:
- Honey Mustard Salmon Bites on Cheddar Creole Cauliflower Chia Cakes
- Mini Chicken Meatloaf on 3 Cheese and Spinach Cauliflower Chia Cakes
- Braised Beef Short Rib on Gorgonzola Cauliflower Chia Cakes
Gluten-Free Dinosaur Chicken Patties (Keto)
Ingredients
For the Ranch Seasoning (Divided: 2 teaspoons for Chicken Patties, 3 tablespoons for Breading. See Recipe Notes for simpler alternative):
- 2 teaspoons Dried Dill
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Parsley
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Dried Tarragon
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Ground Mustard
For the Chicken Patties:
- 2 pounds Ground Chicken
- ⅔ cup Mozzarella Cheese Shredded. 80 grams
- ⅔ cup Parmesan Cheese Grated or shredded. 60 grams
- 2 Eggs I use Jumbo eggs.
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 2 teaspoons Ranch Seasoning from above
For the Breading:
- 1.5 cups Coconut Flour
- 4 Eggs
- 1 cup Heavy Cream
- 3 cups Crushed Pork Rinds
- 3 tablespoons Ranch Seasoning from above
Instructions
If making your own Ranch Seasoning:
- In a small mixing bowl, combine 2 teaspoons Dried Dill, 2 teaspoons Dried Oregano, 2 teaspoons Dried Parsley, 2 teaspoons Garlic Powder, 2 teaspoons Onion Powder, 1 teaspoon Dried Tarragon, 1 teaspoon Kosher Salt, 1 teaspoon Ground Black Pepper, and 1 teaspoon Ground Mustard. Set aside.
To Make the Chicken Patties:
- Preheat the oven to 400°F. Line 2 rimmed baking sheets with heavy duty aluminum foil and parchment paper. Liberally spray the parchment paper with nonstick cooking spray.
- In a large mixing bowl, combine 2 pounds Ground Chicken, ⅔ cup Mozzarella Cheese (shredded), ⅔ cup Parmesan Cheese (grated or shredded), 2 Eggs, ½ teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper, and 2 teaspoons Ranch Seasoning (from above). Mix well until everything is evenly distributed.
- Divide the chicken mixture evenly between the two prepared baking sheets and press it as flat as you can get it. (The flatter it is, the more evenly it will cook.)
- Bake at 400°F for 25 minutes or until the top is lightly browned.
- Remove the trays from the oven and VERY carefully flip the giant chicken patty over on the tray. (I lay a 2nd piece of parchment on top and basically peel it over until it is now resting on this new piece of parchment and the old one is on top. If using this method, you can discard the old piece of parchment.)
- Return to the oven and bake for another 10 minutes or until the 2nd side turns lightly brown.
- Remove from the oven and cool completely.
- Using the parchment paper, slide the cooled chicken patty sheet onto a large cutting board. Use large dinosaur cookie cutters (or another shape of your choice) to cut out the Dino Patties. I also used some small shaped cookie cutters to use up the leftover pieces. Set them aside. Gather the trimmings and set them aside as well.
To Bread the Chicken Patties:
- Prepare 3 stations–(1) 1.5 cups Coconut Flour, (2) beat 4 Eggs and 1 cup Heavy Cream, (3) combine 3 cups Crushed Pork Rinds with 3 tablespoons Ranch Seasoning (what you made above).
- Coat each dino patty first in a layer of coconut flour. For a smaller quantity, use a shallow bowl. For a larger quantity of patties, I place about 4 patties in a zip top bag with a couple tablespoons of coconut flour, seal it, and gently shake it until coated.
- Then dip each Dino Patty in the egg and heavy cream mixture. For a smaller quantity, use a shallow bowl. For a larger quantity, I place about 4 Dino Patties in a large glass or plastic container with a sealable lid, pour in some of the egg-cream mixture, seal, and gently shake until coated.
- Finally, dredge the Dino Patties in the seasoned Crushed Pork Rinds. For a small quantity, use a shallow bowl. For a larger quantity of patties, I place about 4 patties in a zip top bag with about 3/4 cup of the Crushed Pork Rinds, seal it, and gently shake until coated.
- Preheat the oven to 350°F. Line 2 rimmed baking sheets with heavy duty aluminum foil and insert wire racks in both of them.
- Lay the “breaded” Dino Patties on the wire racks in the baking sheets.
- Bake at 350°F for 10 minutes or until the coating has just started to crisp.
- Cool completely and store in airtight containers until your ready to reheat and serve.
To Reheat:
- Line a rimmed baking sheet with heavy duty aluminum foil and preheat the oven to 200°F. Place the Dino Patties on the prepared baking sheet. Heat for ~15 – 20 minutes. Time will vary depending on if the patties came straight out of the freezer.
Equipment
- Small Mixing Bowl
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Kitchen Scale Optional – for weighing cheese instead of measuring by volume.
- Rubber Scraper Or other mixing utensil
- 2 Rimmed Baking Sheets Can use more baking sheets if you want to use them for prep or moving things around
- Heavy Duty Aluminum Foil
- Parchment Paper
- Nonstick Cooking Spray
- Dinosaur Cookie Cutters Should be at least 1.25-inches deep to be able to cut all the way through the chicken patty. I also suggest 3 – 4-inch size cookie cutters for making “adult” size patties.
- 3 Wide Shallow Bowls For one way of breading the chicken patties.
- 2 Gallon-size Zip Top Bags For an alternative way of breading the chicken patties. These are for the Coconut Flour and Seasoned Pork Rinds.
- 1 Deep Glass or Plastic Container with Lid Large (2.5 – 3-quart) size with a tightly sealable lid – For the alternative way of breading the chicken patties. This is for coating them in the egg and heavy cream mixture.
- Cooling Racks
- Large Airtight Storage Containers
Notes
- Ranch Seasoning and Alternative
- The directions above include making my version of Ranch seasoning. I often make my own so that I can control what goes into it and avoid any potential allergens. That said, if you prefer, you can use store bought Ranch Seasoning instead.
- 2 teaspoon Dried Dill
- 2 teaspoon Dried Oregano
- 2 teaspoon Dried Parsley
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Dried Tarragon
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Ground Mustard
- The directions above include making my version of Ranch seasoning. I often make my own so that I can control what goes into it and avoid any potential allergens. That said, if you prefer, you can use store bought Ranch Seasoning instead.
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