Chicken Patties

4.81 from 26 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Keyword: chicken cakes, chicken patties recipe

Servings:

Author: Natasha Bull

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