This ready to eat in under fifteen minutes, homemade chicken patty recipes are a great substitute for highly processed store-bought ones.
These juicy, flavor-filled chicken patties are incredibly tender. They are simple to make and go well with lettuce wraps, buns, or even just by themselves.
Ingredients for Chicken Patty Recipe
The primary ingredient and source of protein for the chicken patties is ground chicken.
- Breadcrumbs: Give the outside layer of the patties a slightly crispy texture and aid in binding the patty mixture together.
- Cheese parmesan: Gives the patties a savory, umami taste and aids in binding them together.
- Onion: Improves the taste profile of the patties by adding flavor and moisture.
- Bell pepper: It gives the patties color, texture, and a hint of sweetness. Though not required, it is advised for people who like extra veggies.
- Parsley: Improves the overall flavor of the patties and adds a hint of fresh herbaceous flavor.
- Egg, gently beaten: Serves as a binding agent, giving the patty mixture stability and helping to hold it together.
- Garlic: Gives the patties a flavor that is rich and fragrant, balancing the other ingredients.
- Seasoning: Red chili flakes, paprika, black pepper, and salt – These ingredients help to balance the taste profile and give the patties more flavor.
- Olive oil: Gives the dish a light fruity flavor and prevents the patties from sticking to the skillet while they cook.
- Serve with lettuce wraps or hamburger buns (optional).
- Add your preferred condiments along with lettuce, tomato, onion, and cheese as optional toppings.
How to Make Homemade Chicken Patties
Follow the instructions laid down below to make the perfect Chicken Patty;
- Stir together the ground chicken, breadcrumbs, Parmesan cheese, chopped bell pepper, onion, and parsley, along with the egg, garlic, salt, paprika, black pepper, and red pepper flakes.
- Separate into four equal parts and form each into a 1/2-inch patty.
- Cook until golden brown and internal temperature reaches 165°F, 5 to 6 minutes per side in a skillet.
- After toasting, top the buns.
- Accompany with a creamy coleslaw or potato salad for a side dish.
Tips for Making the Best Chicken Patties
The following are helpful tips to help you in making the best chicken patties recipe:
- Uniform patty size: To guarantee even cooking, maintain a consistent patty size for your chicken. This will stop larger patties from being undercooked in the middle and smaller ones from being overcooked.
- Keep the temperature of your food at the proper level: Before adding the chicken patties, heat the skillet to a medium temperature. To ensure that the patties cook through evenly without burning on the outside, cook them over medium heat.
- Don’t flip the patties too soon: Instead, let them cook for a few minutes on each side. In doing so, you enable a crispy crust to develop on the bottom before turning, which keeps the patties from crumbling.
- Use a meat thermometer: A meat thermometer will help you make sure the patties are cooked all the way through to a safe internal temperature of 165°F (74°C). To test for doneness, insert it into the thickest portion of the patty.
- Take a break before serving: After cooking, give the chicken patties a few minutes to rest. This aids in the redistribution of the juices within the patties, making the finished product juicier and more flavorful.
How to Store Leftovers
Keep these in your refrigerator in an airtight container. This method of storing allows the patties to remain fresh for several days, whether they are cooked or uncooked.
You can also store these in the freezer, but be careful to cover them with plastic wrap to avoid freezer burns. Take them out again to thaw before cooking.
Can I Make Chicken Patties Ahead?
Any step of the process can be done in advance; you can even bread them and then store them in the refrigerator for a few days until you’re ready to sauté them.
Depending on how long your leftover chicken has been in the refrigerator, the USDA suggests keeping cooked chicken or leftovers chilled for up to four days. We prefer to sautee a fresh batch a few days after cooking half of the batch on the first day.
