Southern Chicken Patties Recipes

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.

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.

CRISPY CHICKEN FRITTERS

Steps:

• Drain chicken very well. I place mine in a colander to drain for several minutes then press down on the chicken with a heavy bowl.
• Roughly chop chicken. I like the chicken to be uniform in size for consistent texture in the fritters (aim for about 1/4 inch pieces). Chopping the chicken also prevents any stray bits from poking out of the crispy coating.
• Add chicken, egg, Dijon mustard, salt and spices to a mixing bowl then stir with a fork until well combined. Stir in 1/4 cup bread crumbs.
• Pour additional bread crumbs into a shallow bowl or pie plate (about a cup or so). Portion chicken mixture into six fritters. Shape each fritter into a tight little hockey puck then coat with additional bread crumbs.
• Heat about 1/4 inch of oil in a large skillet over medium to medium-high heat. When the oil is hot, pan-fry chicken fritters on each side until golden brown and crispy. Garnish with fresh parsley if desired. Enjoy!

SOUTHERN CHICKEN PATTIES

Steps:

• 1. Combine butter, flour and 1 3/4 cups milk in saucepan over medium heat stirring until thickened, creating a cream sauce.
• 2. Combine chicken, crushed crackers, parsley, salt, pepper, egg and 1 cup of cream sauce.
• 3. Chill.
• 4. Shape into 8 patties and coat with cracker crumbs.
• 5. Fry in hot oil (375 Degrees) until golden brown.
• 6. Blend 1/2 cup milk with remaining cream sauce and heat.
• 7. Add cheese and stir until melted.
• 8. Spoon cheese sauce over patties and serve.

PAULA DEEN'S CHICKEN CAKES

Steps:

• In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
• In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
• In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
• In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

SOUTHERN BURGERS

Steps:

• In a large bowl, combine the beef, bread, egg, mustard and Worcestershire sauce and mix well. Form into 6 to 8 patties and season with garlic salt and salt and pepper to taste.
• In a large skillet over medium heat, saute the patties for 10 to 15 minutes, or until fully cooked to desired doneness.

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.

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

Steps:

• Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
• Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
• Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
• Remoulade Sauce:.
• Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
• Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

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.