Chicken Patties Recipe

Ground chicken: The main protein for the patties, providing a tender and juicy texture.

Breadcrumbs: Helps to bind the patties together and adds a slight crunch.

Beaten egg: Acts as a binder to hold the patties together.

Garlic powder: Adds a savory and aromatic flavor to the patties.

Onion powder: Enhances the overall taste with a subtle onion flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of spiciness and depth to the patties.

Olive oil: Used for frying the patties, giving them a golden brown and crispy exterior.

When forming the patties, make sure to press them firmly to ensure they hold their shape during cooking. If the mixture feels too wet, you can add a bit more breadcrumbs to achieve the right consistency. Additionally, to prevent the patties from sticking to your hands, lightly oil your palms before shaping them.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a great alternative for chicken patties.

• ground chicken - Substitute with ground pork: Ground pork provides a richer flavor and can add a different dimension to the patties.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, which can give the patties a better texture.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a unique flavor and texture to the patties.

• beaten egg - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can act as a binder, suitable for those avoiding eggs.

• beaten egg - Substitute with mashed potatoes: Mashed potatoes can help bind the ingredients together while adding moisture.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor that can complement the other ingredients.

• onion powder - Substitute with finely chopped onions: Fresh onions can add a more intense flavor and a bit of texture to the patties.

• onion powder - Substitute with scallion powder: Scallion powder provides a milder onion flavor with a hint of green freshness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the patties.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral flavor profile compared to regular table salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to avoid black specks in the patties.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile for those who like a spicy kick.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and also has a high smoke point, suitable for frying.

• Allow the chicken patties to cool completely at room temperature before storing or freezing.
• For storing in the refrigerator:
  • Place the cooled chicken patties in an airtight container.
  • Separate layers with parchment paper to prevent sticking.
  • Store in the refrigerator for up to 3-4 days.
• For freezing:
  • Lay the chicken patties on a baking sheet lined with parchment paper.
  • Freeze the patties for 1-2 hours until they are firm.
  • Transfer the frozen patties to a freezer-safe bag or airtight container.
  • Label the container with the date.
  • Store in the freezer for up to 2-3 months.
• Reheating from the refrigerator:
  • Preheat your oven to 350°F (175°C).
  • Place the chicken patties on a baking sheet.
  • Heat for 10-15 minutes or until warmed through.
• Reheating from the freezer:
  • Thaw the chicken patties in the refrigerator overnight.
  • Follow the same reheating instructions as for refrigerated patties.
• For a quick reheat:
  • Use a microwave-safe plate.
  • Cover the chicken patties with a damp paper towel.
  • Microwave on medium power for 1-2 minutes, checking frequently.
• To maintain crispiness:
  • Reheat in a skillet with a small amount of olive oil over medium heat.
  • Cook for 2-3 minutes on each side until heated through and crispy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to retain moisture. Bake for about 10-15 minutes or until heated through. This method ensures the patties remain crispy on the outside and juicy on the inside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a splash of olive oil. Place the chicken patties in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until thoroughly heated. This method helps maintain the crispy texture while ensuring the patties are warmed evenly.

• Microwave Method: Place the chicken patties on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This is the quickest method but may result in a slightly softer texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken patties in the air fryer basket in a single layer. Heat for about 5 minutes, flipping halfway through. This method is great for retaining the crispy exterior while ensuring the patties are heated evenly.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken patties on the toaster oven tray and cover with aluminum foil. Heat for about 10 minutes, or until warmed through. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl to combine the ground chicken, breadcrumbs, beaten egg, and seasonings.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and black pepper accurately.

• Frying pan: A flat-bottomed pan to cook the chicken patties evenly.

• Spatula: Useful for flipping the patties in the frying pan to ensure they cook on both sides.

• Measuring cup: To measure the breadcrumbs accurately.

• Whisk: To beat the egg before adding it to the mixture.

• Plate: To place the formed patties before cooking them.

• Paper towels: To drain excess oil from the cooked patties.

• Stove: To provide the heat source for cooking the patties in the frying pan.

Prepare ingredients in advance: Measure and mix breadcrumbs, spices, and egg ahead of time to streamline the process.

Use a food processor: Quickly combine ground chicken and other ingredients using a food processor for a uniform mixture.

Preheat the pan: Heat the olive oil in the frying pan while forming the patties to save time.

Batch cooking: Cook multiple patties at once if your pan is large enough to reduce overall cooking time.

Freeze extras: Make a double batch and freeze the extra patties for a quick meal later.