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These chicken patties are packed with flavor and crispy on the outside and mouthwateringly tender and juicy on the inside. They’re delicious with a variety of sides!
You may also like my popular Ground Chicken Burgers.
Why you’ll love it
Chicken patties are basically breaded chicken burgers without the bun, but sometimes it’s nice to have something a little different for dinner, right? The fantastic thing about these easy chicken cakes is their versatility. And they’re kid friendly.
This step-by-step guide uses a simple technique with real, wholesome ingredients to ensure that you’ll never have dry chicken patties. They have a deliciously crispy exterior and inside they’re juicy. These ain’t your store-bought carboard tasting patties.
What you’ll need
- Ground chicken – it’s readily available and fairly inexpensive
- Breadcrumbs – panko breadcrumbs are what we’re using here
- Egg – to bind together all the patty ingredients
- Worcestershire sauce and Dijon mustard – this dynamic duo adds a special savory flavor, making these the best chicken patties around! Don’t skip ’em.
- Lemon juice – for a touch of brightness
- Garlic powder and onion powder – I’m all about depth of flavor, and these seasonings add another dimension to these patties
- Mayo – keeps the patties moist and juicy
- Parmesan cheese – who can resist adding a little bit of cheese?
- Parsley – using parsley adds a vibrant freshness
- Olive oil – for pan frying till they’re golden brown
Pro tip
- Panko are Japanese breadcrumbs. You can find them in the same part of the grocery store as regular breadcrumbs. I recommend using panko if possible because they make these patties light and crunchy, but regular breadcrumbs may be used if you’re in a pinch.
How to make chicken patties
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the chicken patty ingredients to a fairly large prep bowl, and mix together gently with your hands.
Form the chicken mixture into 4 evenly sized patties so that they cook at the same rate. Coat them in the panko breadcrumbs. Fry them in two batches for 5-6 minutes per side or until they’re cooked through.
Helpful tips
- I recommend making this recipe when you have a little extra time. It doesn’t take too long, but it’s best not to rush through forming the patties. A delicate touch is best, and ground chicken can be a little fussy to work with.
- I fry the patties in two batches so they’re not crowding each other, they brown better, and they’re easier to flip that way.
- Don’t let the skillet get too hot. I used a cast iron skillet over medium heat on my gas stove, and I ended up reducing the heat to medium-low for the second batch since the skillet retains heat so much. You want to avoid the outside of the patties burning before the inside cooks.
Substitutions and variations
- The mayo helps keep the patties moist. You could add a couple of tablespoons of olive oil instead if you prefer (I haven’t tested it, however).
- If you happen to have some other fresh herbs, you could absolutely chop them up and add them in along with the parsley.
- In the mood for fish? Try my Salmon Patties instead.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- These are best when you grate your own parmesan cheese! I use my Microplane to grate it.
- This set of glass prep bowls comes in handy for making the mixture.
- I can’t say it enough that this is a recipe that you want to use an instant read meat thermometer for. It’s difficult to determine if ground chicken is cooked simply by looking at it. They’re affordable and easy to use (it takes about 2 seconds to get a reading). It’s much better than panicking and overcooking the patties!
What to serve with chicken patties
- I served these chicken patties with rice, Cajun Remoulade Sauce, and my simple Arugula Salad.
- These patties will go with practically anything that you’d normally serve with chicken. Cream Cheese Mashed Potatoes, Creamy Pesto Gnocchi, Easy Glazed Carrots, or Roasted Green Beans are all great options for sides.
- Or throw them in a bun with your favorite toppings. They make a great sandwich/burger!
Leftovers and storage
- Leftover cooked chicken patties can be kept in the fridge in an airtight container for up to 3-4 days, but keep in mind that the breading will soften up a bit.
- To reheat them, they’ll crisp again in the air fryer. Try a couple of minutes/side at 350F. You can also microwave them in 30-second increments or heat in a skillet on low until they’re warmed through.
If you made these ground chicken patties, leave a star rating and review below! You can also find me on Instagram.
Chicken Patties
Ingredients
- 1 pound ground chicken
- 1 cup panko breadcrumbs divided
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- Pepper to taste
- 1/3 cup mayo
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon Italian parsley chopped
- 2 tablespoons olive oil for frying
Instructions
- Add half the panko breadcrumbs and all remaining ingredients except for the olive oil to a fairly large bowl.
- Prepare 2 plates: one with the remaining panko breadcrumbs, and the other will be used to place the formed chicken patties on before you fry them.
- Using your hands, gently mix the patty ingredients together (mixture will be quite wet and a bit sticky).
- Divide the mixture into 4 parts (just do this within the same bowl). You'll be making 4 oval patties, one at a time, since they're quite delicate. Form the patty, gently roll it in the panko breadcrumbs until evenly coated, then place it on the second plate. Repeat until all 4 patties are made. If needed, add a little bit more panko to the plate if you're running out by the time you get to the last patty. Aim to make the patties roughly the same size/thickness and try not to make them too tall or they won't cook through properly.
- Add the olive oil to a skillet over medium heat. Let the pan heat up for a couple of minutes.
- In two batches, cook the patties for 5-6 minutes/side or until they're cooked through. You may need to add more oil to the pan for the second batch. The second batch tends to cook faster, so you may need to turn the heat down a bit, especially if using cast iron so they don't burn on the outside before cooking through. Patties will continue to cook a little bit after you take them off the heat. Use an instant read thermometer to ensure they're 165F and safe to eat.
- Serve chicken patties immediately. I served them with homemade remoulade sauce, rice, and salad. The blog post includes more serving suggestions and tips.
Notes
- This recipe can go from undercooked to overcooked in a hurry, so I highly recommend using an instant read thermometer. They’re very affordable and only take a few seconds to use!
- Troubleshooting tip: Don’t let the skillet get too hot. Err on the side of a lower heat and cooking them slower vs. having the outside burn before the inside has cooked.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My boys loved this!
That makes me happy, Shannon!! 😀 Thanks for letting me know!