chicken patties recipe
The Best chicken patties recipe
Oh, this chicken patty recipe is one of those simple things that just makes everything better—like how a good cup of coffee starts your day or how a warm slice of pie makes the end of one feel right. I’ve been making these for years, and honestly, they’re a staple in our house, whether we’re having them for a quick lunch, a casual dinner, or even a little something for the kids after school. My kids—well, my son especially—will eat them straight out of the pan, and my daughter loves them with a side of ketchup or a sprinkle of cheese. They’re not fancy, but they’re so satisfying, and they’re the kind of dish that feels like a little treat without being one.
The thing I love most about these patties is how easy they are to customize. You can tweak the seasoning to suit what’s on hand—maybe a little paprika for a little kick, or just a pinch of salt and pepper if you’re keeping it simple. And because they’re made with lean ground chicken, they’re a great way to get protein without feeling heavy. My husband and I have talked about how they’re actually pretty good for you—more protein than a burger, less fat if you cook them right, and they’re versatile enough to pair with almost anything. Plus, they’re quick to make, so they’re perfect for busy weeknights or when you just need something fast and filling. My kids have even started asking for them more often, and honestly, I don’t blame them. They’re not just food—they’re comfort in a patty.
Classic Crispy Chicken Patties
A simple and flavorful recipe for juicy, crispy chicken patties perfect for burgers, sandwiches, or as a standalone dish. Lightly seasoned and baked to perfection.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, finely chopped
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- ½ cup mayonnaise
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
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2 In a large bowl, combine chopped chicken, egg, flour, salt, pepper, garlic powder, and onion powder. Mix well until evenly coated.
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3 For each patty, add a small amount of olive oil between your palms and gently press the mixture into a 3-inch (7.5 cm) round patty. Place on the prepared baking sheets.
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4 Bake for 15-18 minutes or until internal temperature reaches 165°F (74°C) and the edges are golden brown. Let rest for 5 minutes before serving.
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5 While patties bake, mix mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, salt, and pepper in a bowl to make the sauce.
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6 Serve the chicken patties with the sauce on top or on a bun, as desired.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Food processor or hand mixer (optional)
- Baking sheets
- Oven
- Non-stick pan (for optional pan-frying)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Crispy Chicken Patties Works
This chicken patty recipe is always a solid choice for any family gathering because it’s simple enough to make ahead and still tastes great when served hot. It’s versatile—perfect for lunches, dinners, or even quick weeknight meals—while keeping things easy for busy parents. Plus, it’s a crowd-pleaser that won’t leave anyone feeling left out, no matter how many kids or guests you have.
❓ Frequently Asked Questions About Crispy Chicken Patties
1. What are the best ingredients to use for homemade chicken patties that make them crispy and juicy?
To achieve crispy and juicy chicken patties, use boneless, skinless chicken breasts or thighs, finely minced or finely chopped (about ½-inch pieces). Key ingredients include: – 1 lb (450g) chicken breast or thigh, finely diced (skinless for tenderness). – 1 egg, beaten (helps bind the mixture). – ½ cup all-purpose flour (for coating). – 1 cup panko breadcrumbs (for extra crunch). – ½ cup finely chopped celery or onions (adds moisture and flavor). – 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ½ tsp black pepper. – 1 tbsp olive oil or melted butter (for cooking). – Optional: 1 tbsp Dijon mustard or Worcestershire sauce for depth.
2. How do I prevent chicken patties from becoming dry or rubbery?
Chicken patties can dry out if overcooked or made with too much flour. To keep them moist: – Use chicken thighs instead of breasts (they stay juicier). – Don’t overmix the batter—just combine ingredients until just combined to avoid toughness. – Cook in batches—don’t overcrowd the pan, and use medium heat. – Add moisture—include finely diced veggies (celery, onions) or a splash of chicken broth. – Rest for 5 minutes before slicing to redistribute juices.
3. Can I make chicken patties ahead of time and reheat them?
Yes, but with some adjustments: – Make ahead: Shape patties, place on parchment paper, and refrigerate for up to 24 hours (freeze for up to 3 months). – Reheating: – Oven: Bake at 375°F (190°C) for 15–20 minutes, flipping halfway. – Air fryer: Cook at 375°F (190°C) for 8–10 minutes, shaking halfway. – Skillet: Warm in a lightly oiled pan over medium heat for 3–4 minutes per side until crispy. – Avoid microwaving—this can make patties soggy.
4. What are some great toppings and sides to serve with chicken patties?
Chicken patties pair well with: – Classic toppings: Ketchup, mustard, mayo, BBQ sauce, or honey mustard. – Grilled cheese or toasted buns (for sandwiches). – Fresh toppings: Lettuce, tomato, pickles, or avocado slices. – Sides: – Coleslaw (creamy or vinegar-based). – Sweet potato fries or roasted veggies. – Mac & cheese or cornbread. – Simple salad with a tangy vinaigrette.
5. Why do my chicken patties fall apart when I try to cut them?
If patties crumble when sliced, they likely weren’t bound properly or were overcooked. Fixes include: – Use a meat grinder or food processor to finely mince the chicken (not chopping by hand). – Add 1–2 tbsp breadcrumbs or egg wash to the mixture for better hold. – Press gently while shaping—don’t overfill the patty mold. – Cook immediately after shaping (don’t let them sit too long). – Check doneness early—overcooking makes them dry and fragile. – Use a binder like 1 tbsp cornstarch or flour in the mixture for extra structure.
