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Few dinners are more crowd-pleasing or easier than these chicken patties. Crunchy on the outside with juicy seasoned chicken inside, this recipe comes together with simple pantry ingredients and is ready before you know it. Whether you serve them for game day, after-school snacks or as a quick weeknight main course, these patties disappear almost as fast as you fry them.
I first whipped these up on a busy weeknight and now they are a regular request in my house. No matter how many I make there are never leftovers by the end of dinner.
Ingredients
- Ground chicken: gives a juicy and tender base and takes on all the seasonings
- Italian breadcrumbs: add tons of flavor and create the signature crispy crust
- Large egg: binds the mixture together for patties that hold up perfectly
- Mayonnaise: keeps the patties extra moist without making them greasy
- Worcestershire sauce: adds depth and a hint of savoriness
- Garlic powder and onion powder: are key for building base flavor without chopping
- Dried parsley flakes: bring a pop of herbiness and color
- Kosher salt and black pepper: round it all out with classic seasoning
- All-purpose flour: helps the outer coating crisp beautifully when frying
Look for fresh ground chicken without added fillers and grab the best breadcrumbs you can—homemade if you prefer
Step-by-Step Instructions
- Mix the Filling:
- Combine ground chicken breadcrumbs egg mayonnaise Worcestershire sauce garlic powder parsley flakes onion powder black pepper and salt in a large mixing bowl. Mix with your hands or a sturdy spoon until everything is evenly incorporated but avoid overmixing to keep the patties tender.
- Shape and Coat:
- Place the flour in a shallow bowl. Using just over a quarter cup of mixture per patty shape the chicken mixture into eight portions. Roll each one gently in the flour to coat all sides then press into a patty shape. Place on a baking sheet as you work.
- Fry the Patties:
- Heat a generous layer of vegetable oil in a large skillet over medium heat. Once the oil is hot but not smoking carefully add the patties in batches making sure not to crowd the pan. Cook each side for about three to four minutes until deep golden brown and the center reaches at least 165 degrees Fahrenheit.
- Drain and Serve:
- Transfer the finished patties to a plate lined with paper towels to remove any extra oil. Garnish with fresh parsley if you have it and serve hot alongside your favorite sauce.
My favorite part of these chicken patties is how versatile they can be. One time my daughter asked for cheese so we stuffed them with shredded cheddar and they vanished faster than ever. I always find myself adding a personal twist with whatever seasoning I have on hand.
Storage Tips
Store any leftover chicken patties in an airtight container in the fridge for up to three days. For longer storage freeze baked and cooled patties in a single layer on a sheet tray until solid then transfer to a freezer bag. Reheat directly from frozen in the oven or air fryer for best crispiness.
Ingredient Substitutions
No Italian breadcrumbs Just use plain breadcrumbs with a bit of dried Italian seasoning or swap in Panko for extra crunch. Canned chicken will work in a pinch but freshly ground chicken keeps things juicier. If you want to make them dairy free simply skip any cheese additions.
Serving Suggestions
Chicken patties shine alongside honey mustard ranch white gravy or a quick garlic mayo. I love turning them into kid-friendly sliders or slicing them onto a salad for a protein boost. With mashed potatoes or tucked into a soft bun with lettuce and tomato they make a complete meal.
A Bite of History
The idea for chicken patties is rooted in French croquettes which are known for their crunchy coating and savory filling. Today every country has its own version—these are my easy American spin but you can adapt with global flavors in the seasonings for endless variations.
Common Recipe Questions
- → What gives the patties their crispy texture?
The crispy exterior comes from coating the shaped chicken mixture in flour and breadcrumbs before frying in hot oil until golden brown.
- → Can alternative breadcrumbs be used?
Yes, you can use plain or Panko breadcrumbs. For plain crumbs, add Italian seasoning for extra flavor.
- → Which cheeses work well mixed in?
Shredded mozzarella, cheddar, swiss, Monterey Jack, or pepper jack can all add melty richness to the patties' centers.
- → What are some serving ideas?
Enjoy patties as sliders, burgers, or main dishes. Pair them with sauces like honey mustard, ranch, or garlic aioli.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze up to 3 months. Reheat until warmed through.
- → Is it possible to use canned chicken?
Yes, canned chicken can be used instead of ground chicken. About two 12.5-ounce cans are needed for a batch.
- → Can these be cooked in an air fryer?
Absolutely. Air frying gives a crispy finish without the oil, ideal for a lighter option.