Crispy Chicken Patties
Easy homemade Crispy Chicken Patties are a family favorite with endless ways to enjoy them. These perfectly seasoned patties are juicy on the inside with a super crunchy outside. You'll never want store-bought chicken patties again!
Ingredients
- 2 uncooked large boneless skinless chicken breasts cut into 2 inch cubes, about 2 1/2 cups
- 1 egg
- 2 tbsp plain full-fat Greek yogurt or mayo
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 1/4 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/8 tsp cayenne pepper optional
- 1/4 tsp paprika
- 1/2 tsp dried parsley
- 1 cup panko bread crumbs
- olive or avocado oil
Instructions
- In a shallow bowl or large plate combine panko crumbs 1/2 tsp salt, 1/4 tsp pepper, paprika, and dried parsley. Set aside.
- To a food processor add cubed chicken. Pulse until you don't see any large chunks. Scrape down the sides then add the egg, yogurt or mayo, 1 tsp salt, 1/2 tsp pepper, onion powder, Italian seasoning, and cayenne pepper. Pulse until well combined and it looks a bit like ground meat.
- Use an ice cream scoop or large spoon to scoop out about 1/2 cup of chicken mixture. Form into patties, about 1/4 inch thick.
- Place chicken patty in panko mixture and press down lightly on both sides to just coat the top surface. Repeat with the rest of the patties.
- Heat a large skillet (preferably non-stick) to medium heat. Add about 2-3 tablespoons of oil. Gently place chicken patties in hot skillet making sure not to over crowd the pan. I usually have to do this in 2 batches. Cook 4-5 minutes per side until deep golden brown and chicken is cooked through. Transfer cooked patties to a plate lined with paper towels to drain excess oil. Serve and enjoy!
Notes
Tips:
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- Remove excess liquid and moisture from chicken before adding it to the food processor. This will help shape the chicken patties much easier.
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- Moisten hands with water or spray with non-stick cooking spray before forming chicken patties to keep the mixture from sticking to your hands.
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- Use a large sheet pan sprayed with non-stick cooking spray or parchment paper to keep patties from sticking together.
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- Make spicy chicken patties by adding additional cayenne pepper or your favorite hot sauce.
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- Add other spices and herbs like chili powder, oregano, ranch seasoning mix, garlic powder, etc.
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- Mix parmesan cheese with the panko crumb mixture for a nutty flavor.
- If freezing uncooked patties: place them in a single layer on a sheet pan and freeze for 5 hours or up to 1 day. Once patties are frozen place in a sealed freezer safe bag until ready to use. Follow cooking instructions in the recipe
- If freezing cooked patties: make sure patties are completely cooled before placing them in a freezer safe bag. To reheat: Heat oven to 425℉ and place chicken on a sheet pan. Cook for 12-15 minutes or until crisp and heated through.
| Nutrition Facts | |
|---|---|
| Serving size: 1 chicken patty | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 321 |
| % Daily Value* | |
| Total Fat 10.9g | 14% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 120mg | 40% |
| Sodium 669mg | 29% |
| Total Carbohydrate 10.9g | 4% |
| Dietary Fiber 0.6g | 2% |
| Total Sugars 1.8g | |
| Protein 44.4g | |
| Vitamin D 2mcg | 10% |
| Calcium 59mg | 5% |
| Iron 2mg | 10% |
| Potassium 59mg | 1% |