Chicken Patties Recipe

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

Egg: Acts as a binder to hold the patties together.

Breadcrumbs: Adds texture and helps to bind the mixture.

Salt: Enhances the overall flavor of the patties.

Black pepper: Adds a hint of spice and depth to the flavor.

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

When forming the patties, make sure to keep your hands slightly damp. This prevents the ground chicken mixture from sticking to your hands and allows you to shape the patties more easily. Additionally, pressing a small indentation in the center of each patty helps them cook more evenly and prevents them from puffing up in the middle.

• 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 can add a richer flavor and slightly more fat, which can make the patties juicier.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg. This works well as a binder in the patties.

• egg - Substitute with applesauce: Use ¼ cup of unsweetened applesauce to replace one egg. It helps bind the ingredients and adds a slight sweetness.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can be used as a binder and adds a bit of texture to the patties.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a bit of crunch to the patties.

• 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 be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the patties.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities due to its heat.

• 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 slight coconut flavor and also has a high smoke point, making it good for frying.

• Allow the chicken patties to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled patties in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.

• To freeze, lay the chicken patties on a baking sheet lined with parchment paper. Ensure they are not touching each other.

• Freeze the patties for about 2 hours or until they are solid. This prevents them from sticking together.

• Transfer the frozen patties to a resealable freezer bag or airtight container. Label with the date for easy tracking.

• Store in the freezer for up to 3 months. When ready to use, thaw in the refrigerator overnight.

• For reheating, preheat your oven to 375°F (190°C). Place the chicken patties on a baking sheet and cover with foil to retain moisture.

• Bake for 15-20 minutes or until heated through. Alternatively, reheat in a skillet over medium heat for 5-7 minutes on each side, ensuring they are thoroughly warmed.

• 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 prevent drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the crispy exterior while ensuring the inside is hot.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount 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 heated through. This method keeps the patties moist and adds a bit of extra crispiness.

• Microwave Method: Place the chicken patties on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat 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 5-7 minutes, flipping halfway through. This method ensures a crispy exterior and a hot, juicy interior.

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

• Mixing bowl: A large bowl used to combine the ground chicken, egg, breadcrumbs, salt, and black pepper.

• Frying pan: A flat-bottomed pan used to cook the chicken patties over medium heat.

• Spatula: A tool used to flip the patties while they are cooking to ensure they are evenly browned on both sides.

• Measuring cups: Used to measure out the breadcrumbs accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Used to beat the egg before adding it to the mixture, ensuring it is well combined.

• Plate: Used to place the formed patties before cooking them.

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

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

Use a cookie scoop: This ensures uniform patties and speeds up the shaping process.

Preheat the pan: Start heating the olive oil while forming the patties to save cooking 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 uncooked patties for a quick meal later.