Chicken Patties Recipes

CHICKEN PATTIES (EASY CHICKEN CAKES) RECIPE

Steps:

• In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
• Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
• Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
• Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
• As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

BEST CHICKEN PATTIES EVER!

Steps:

• Place breadcrumbs in a large bowl and pour cream over them. Mix well and set aside.
• Remove chicken from cans and place into a mesh strainer over the sink. Rinse chicken VERY well for 1 minute while shredding chicken with your fingers. (See video.)
• Place rinsed canned chicken into a medium-sized bowl. Sprinkle salt, black pepper, red pepper flakes (if using), and seasoning (if using) over the chicken.
• Add the onion and vegetables into the bowl with the chicken. Mix VERY well with clean hands, squeezing the mixture to help infuse the chicken with the flavor of the seasonings and vegetables.
• Beat the two eggs and pour over the chicken mixture. Mix well to incorporate the eggs.
• Add the chicken mixture to the breadcrumbs and cream in the large bowl.
• Mix everything together very well and shape into 6 or 8 patties.
• If you want, you can roll the patties in Panko breadcrumbs. (As I describe in the video, Panko gives your patties a little more exterior crunch.)
• Heat the fat in the frying pan over medium heat, approximately 350°F.
• Once the fat comes up to temperature, place 3 patties (or 4 patties if you have made 8) into the sizzling fat and sauté for 4-5 minutes on each side.
• Repeat the process with the remaining patties until you have cooked all the patties.
• Once cooked, transfer each patty to a paper towel-lined platter.
• You can serve the patties immediately, but you can also keep them warm in a 200°F oven for 30 minutes until you are ready to serve them.
• Leftover cooked patties will stay fresh, well wrapped, in the refrigerator for 2 days. Rewarm patties on a baking sheet in a preheated 350°F oven for approximately 10 minutes until heated through.
• The cooked patties may also be frozen, well wrapped, and will keep for up to 1 month. To reheat frozen patties, place them unthawed on a baking sheet, cover with aluminum foil, and warm them at 350°F for 30 minutes. Remove aluminum foil for the last 5 minutes to allow the patties to crisp.

CHICKEN PATTIES

Steps:

• Combine all the ingredients together. Stir to mix well.
• To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.
• Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.
• Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.

CRISPY CHICKEN PATTIES

Steps:

• Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder and cayenne in your food processor's bowl. Process into a uniform mixture.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Drop the mixture into the hot oil, measuring 1/4 cup per patty and fitting 4 patties into the skillet. Gently flatten them to 1/2-inch thick with the back of a spoon.
• Cook the chicken patties until crispy and golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.

CHICKEN PATTIES

Steps:

• In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.

CHICKEN PATTIES

Steps:

• In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
• Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

CHICKEN PATTIES

Steps:

• Toast bread slices in toaster until hard and golden brown, about 5 minutes. Remove and cool on wire rack until no longer warm to the touch, about 10 minutes.
• Crumble toasted bread slices into a large bowl until reduced to fine crumbs, or place in food processor and process until fine.
• Combine chicken, apple, onion, breadcrumbs, egg, soy sauce, and oyster sauce in a bowl until well mixed.
• Shape mixture into 4 patties. Place flour on a place, coat patties with flour.
• Spray a nonstick skillet with cooking spray, heat to medium. Cook patties until browned on both sides, no longer pink in the center, and juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

MEDITERRANEAN CHICKEN PATTIES

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high heat for 2 minutes until sizzling hot. Sauté onions and garlic until tender and nicely browned, about 2-3 minutes.
• Add spinach and sauté for 1 minute until soft. Set aside on a plate to cool for 5 minutes.
• In a large mixing bowl, add ground chicken, sautéed onion-spinach mixture, breadcrumbs, Greek yogurt, dill, lemon juice, oregano, paprika, cumin, salt, and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
• Shape the ground chicken mixture into a firm ball. This helps the mixture bind together to yield firm patties. Cover the bowl with plastic cling wrap and refrigerate for at least 30 minutes or overnight.
• Take 1/2 cup chicken mixture at a time and shape into patties using your hands. You should get about 12 patties.
• Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium-high heat for 2 minutes until sizzling hot. Place patties on the skillet (about 6 pieces per batch) and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 165 F as read on a meat thermometer.
• Serve warm with a side of rice pilaf and sautéed vegetables, or serve in hamburger buns.

JUICY CHICKEN PATTIES

Steps:

• Soak bread in milk for about 10 minutes.
• To a food processor add boneless chicken cubes, Onion, soaked bread, parsley, garlic, seasoning, paprika, egg, salt and pepper.
• Pulse, until everything is incorporated and mixed.
• Heat 1 tablespoon of oil in a pan.
• Scoop out the mixture using an ice cream scoop, and put it on the pan. Flatten it slightly with the back of a spatula or ice cream scoop.

KETO CHICKEN PATTIES RECIPE

Steps:

• Combine cooked chicken, eggs, salt, garlic powder, minced onion, pepper, smoked paprika, parmesan, spinach and celery in a large mixing bowl.
• Firmly pack and form equal sized patties, about 10. They may be delicate but when heated the cheese will meld the patties together.
• Heat oil in a pan, and shallow fry the patties until golden on all sides. (about 2-3 minutes). Let cool and enjoy.
• Tips: Freeze up to 2 months. Fridge up to 4 days. If using canned chicken make sure to pat dry as much as possible. Reheat by stovetop or microwave for 60 seconds.