Chicken Patties Crunchy Tender (Printer-Friendly)
Juicy ground chicken patties coated in golden breadcrumbs, perfect as appetizers, sliders, or a main dish.
# What You'll Need:
→ Chicken Patty Mixture
01 -
500 g ground chicken
02 -
70 g Italian-style breadcrumbs
03 -
1 large egg, beaten
04 -
50 g mayonnaise
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon garlic powder
07 -
2 teaspoons dried parsley flakes
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon freshly ground black pepper
10 -
0.5 teaspoon kosher salt
→ For Coating and Frying
11 -
75 g all-purpose flour
12 -
Vegetable oil, for shallow frying
→ Optional Garnish
13 -
Fresh parsley, finely chopped, to serve
# Steps to Follow:
01 -
In a large mixing bowl, thoroughly combine ground chicken, breadcrumbs, beaten egg, mayonnaise, Worcestershire sauce, garlic powder, dried parsley flakes, onion powder, black pepper, and kosher salt until the mixture is homogenous.
02 -
Divide the chicken mixture evenly into 8 portions, each slightly over 60 g. With damp hands, gently shape each portion into a ball.
03 -
Place all-purpose flour in a shallow bowl. Roll each chicken ball in the flour to coat completely, then flatten gently into patty shapes. Set the patties on a tray lined with parchment paper.
04 -
Heat 5 mm of vegetable oil in a large skillet over medium heat. When oil shimmers, add patties in batches without overcrowding. Fry for 3 to 4 minutes per side, or until golden and internal temperature reaches 74°C.
05 -
Transfer cooked patties to a plate lined with paper towels to drain excess oil. Garnish with fresh parsley if desired, and serve immediately with preferred dipping sauces.
# Extra Suggestions:
01 -
For added depth of flavor, incorporate shredded cheese such as mozzarella or cheddar into the ground chicken mixture prior to forming patties.
02 -
To ensure even cooking, refrain from crowding the skillet; fry in manageable batches.
03 -
Store any leftover patties in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.