Baked Chicken Patties Food

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.

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.

CHICKEN BURGERS

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

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).

HOMEMADE CHICKEN PATTIES RECIPE

Steps:

• Preheat oven to 375 and spray a large baking sheet with cooking spray.
• Add oil to a large skillet over medium high heat and heat until shimmering. Add finely chopped mushrooms and saute for 5 minutes stirring frequently. Add spices, 2 Tbsp fresh parsley, salt and pepper. Cook for 1 minute more stirring constantly then remove from heat.
• Add the chicken and egg to a large bowl then add mushroom mixture. Stir until completely combined.
• Combine breadcrumbs and 1/4 cup chopped parsley. Measure a 1/3 cup of the mixture, roll it into a ball then coat with breadcrumb mixture. Transfer it to the baking sheet and press into a patty approximately ½" thick. Repeat with remaining chicken mixture, ending up with 8 patties.
• Spritz the tops of the patties with cooking spray and bake 14-17 minutes, or until the patties have cooked all the way through and reached an internal temperature of 160 degrees.
• Remove from oven and serve as a main course or in a sandwich. Any leftovers will freeze and reheat well.

BAKED CHICKEN PATTIES

Steps:

• 1. Preheat oven to 350.
• 2. Mix all of the ingredients and spoon into 6 well-greased muffin top pans.
• 3. With your fingers, spread and pat the chicken mixture to fill the cups evenly.
• 4. Bake at 350º for 15-20 minutes until set and lightly browned around the edges.

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 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:

• 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.

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

BAKED CHICKEN PATTIES

Steps:

• Preheat oven to 375 degrees.
• Combine onion powder, salt, sage, chili pepper flakes, paprika, and cumin and mix well.
• Add garlic to the ground chicken mixed until combined.
• Add your mixed spices to chicken and mix them in thoroughly.
• Add 1/2 cup panko breadcrumbs reserve the other half.
• Add egg and mix thoroughly.
• On a flat surface spread the remaining breadcrumbs, make patties with the chicken and cover with the remaining breadcrumbs.
• Place on a rack with a baking sheet under for the loose crumbs to fall. Discard fallen crumbs.
• Bake at 375 degrees for 15 minutes, flip patties, and bake for an additional 7 minutes.

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.

STUFFED CHICKEN KIEV PATTIES

Steps:

• Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.
• Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
• Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.
• In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.
• Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.