chicken patties recipe
The Best chicken patties recipe
I love this recipe because it’s flexible—you can tweak the seasonings, the breading, even the texture just by adjusting the ingredients. It’s a great way to use up leftover chicken or even just plain chicken breast, and it’s a whole lot healthier than what you might find in a fast-food drive-thru. No one has to feel guilty about eating them because they’re packed with protein and don’t require a ton of unhealthy fats. And let’s be honest, kids eat them because they’re fun to make—kids love dipping them in ketchup or putting them in a sandwich, and it gets them involved in the kitchen, which is always a win. Plus, they’re perfect for meal prep because they reheat beautifully, whether you’re serving them cold as a snack or warm in a wrap. It’s that kind of recipe that makes cooking feel less like a chore and more like a little joy.
Classic Crispy Chicken Patties
A simple yet flavorful recipe for juicy and crispy chicken patties perfect for burgers, sandwiches, or as a standalone dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, finely diced
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for coating)
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp Worcestershire sauce
- ½ tsp dried parsley
- ½ tsp garlic powder
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a large bowl, combine diced chicken, egg, garlic powder, onion powder, salt, and black pepper. Mix well. -
3
In a separate bowl, mix flour and olive oil to form a thick paste. Coat each chicken patty in the flour mixture, ensuring even coverage. -
4
Place patties on the prepared baking sheet, leaving space between them. Bake for 15 minutes. -
5
Reduce oven temperature to 375°F (190°C). Bake for another 10-12 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C). -
6
While patties cook, mix mayonnaise, ketchup, Worcestershire sauce, parsley, and garlic powder to make the sauce. -
7
Serve the patties warm with the sauce on top or on a bun.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Food processor or hand mixer (optional)
- Baking sheet
- Oven
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, press the patties lightly with a fork before baking.
- Substitute chicken thighs for a richer flavor.
- Store cooked patties in the fridge for up to 3 days or freeze for up to 3 months.
Watch Video Of How Classic Crispy Chicken Patties Works
❓ Frequently Asked Questions About Crispy Chicken Patties
1. What is the best type of chicken to use for homemade patties?
The best type of chicken for homemade patties is ground chicken (or turkey). It’s leaner than ground beef and holds together well when mixed with binders like eggs, breadcrumbs, or flours. If you prefer a richer flavor, you can also use a mix of ground chicken and ground beef (or turkey) for a heartier texture.
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2. How do I prevent my chicken patties from falling apart when cooking?
To keep chicken patties from falling apart, use these key ingredients and techniques:
– Bind well: Mix with 1 egg (or 1 tbsp egg + 1 tbsp water for extra moisture), ½ cup breadcrumbs or panko, 1 tbsp flour, or 1 tsp cornstarch.
– Cold patties: Form patties on a chilled surface (like a plate or cutting board) and press gently with a spatula before cooking to shape them.
– Don’t overwork: Handle the mixture lightly to avoid overmixing, which can make them tough.
– Rest before cooking: Let patties sit for 5–10 minutes before cooking to firm up slightly.
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3. Can I make chicken patties without breadcrumbs, and if so, what substitutes work best?
Yes! If you don’t have breadcrumbs, these substitutes work well:
– Flour (all-purpose or gluten-free): Mix 1 tbsp flour with 1 tbsp water to act as a binder.
– Oats (rolled or quick): Use ¼ cup oats + 1 tbsp flour for a lighter texture.
– Cornstarch or arrowroot powder: Mix 1 tbsp cornstarch with 1 tbsp egg for extra stickiness.
– Panko (for extra crunch): Use ½ cup panko + 1 egg for a crispier exterior.
– Almond flour or coconut flour: Great for a lower-carb option (use 1 tbsp flour + 1 tbsp egg).
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4. What’s the best way to cook chicken patties for the most flavor and texture?
Here are the best cooking methods, ranked by best results:
– Pan-frying (best for crispy outside, juicy inside):
– Heat 1 tbsp oil or butter in a skillet over medium heat.
– Cook patties for 4–5 minutes per side until golden and internal temp reaches 165°F (74°C).
– For extra crispiness, broil for 1–2 minutes at the end.
– Air frying (quickest & crispiest):
– Spray patties lightly with oil and cook at 375°F (190°C) for 8–10 minutes, flipping halfway.
– Baking (hands-off method):
– Brush patties with oil, bake at 375°F (190°C) for 20–25 minutes, flipping halfway.
– Deep-frying (for ultra-crispy):
– Heat oil to 350°F (175°C) and fry for 2–3 minutes until golden.
Pro tip: Season patties with salt, pepper, garlic powder, paprika, or Italian seasoning before cooking for extra flavor!
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5. Can I freeze homemade chicken patties, and how do I reheat them safely?
Yes! Freezing is great for convenience. Here’s how to do it right:
– Freezing: Place patties on a tray lined with parchment paper to prevent sticking, freeze for 1 hour, then transfer to a freezer bag or airtight container. Label with the date (best within 3 months).
– Reheating:
– Microwave: Place patties on a microwave-safe plate, add a splash of water, cover loosely, and heat on high for 1–2 minutes, flipping halfway.
– Oven: Bake at 375°F (190°C) for 8–10 minutes, brushing with oil for crispiness.
– Air fryer: Cook at 375°F (190°C) for 5–6 minutes, shaking halfway.
– Avoid refreezing—reheat only once for best quality.
