Chicken Patties With Hot And Sour Sauce 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.

RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE

Steps:

• Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
• Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
• Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
• Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

KID-APPROVED SWEET AND SOUR CHICKEN SAUCE

Steps:

• Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
• Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
• Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

SPICY CHICKEN BURGER RECIPE BY TASTY

Steps:

• Make the Frank's® Red Hot lime crema: In a small bowl, whisk together the sour cream, Frank's® Red Hot Sauce, lime juice and zest, and salt. Set aside. Crema can be made up to a week in advance, stored in an airtight container in the refrigerator
• In a large bowl, combine the ground chicken, fresno chiles, Frank's RedHot® Sauce, salt, garlic powder, and onion powder and mix gently with your hands until just combined. Divide the mixture into 4 even portions, then shape into 4-inch (10 cm) patties using wet hands to make it easier to shape.
• Heat a 12-inch (30 cm) cast iron skillet over medium heat. When the skillet is hot, add the canola oil. When the oil starts to shimmer, add the chicken patties and cook until the bottom is golden brown and the bottom ⅓ of the patty looks cooked with a white hue, about 5 minutes. Flip the patties and add a slice of pepper Jack cheese. Reduce heat to low and continue to cook until the internal temperature of the center of the patties reaches 165°F (75°C), about 5 more minutes .
• Assemble the burgers: Spread Frank's® Red Hot lime crema on both sides of each bun. Place a lettuce on each bottom bun, then top with the patties, avocado, and pickled fresnos. Top with the top bun and serve immediately.
• Enjoy!

CORN-AND-CHICKEN PATTIES WITH BASIL SAUCE

Steps:

• Chop onion, if whole.
• Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
• Saute onion until it begins to brown. Do not wash out pan.
• Scrape off kernels. Put corn and chicken into food processor; grind.
• Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
• Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
• Mix yogurt and sour cream.
• Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.

SAVORY CHICKEN PATTIES IN CREAMY PAPRIKA-SOUR CREAM SAUCE

Steps:

• Form chicken into 4 oval patties about 1/2" thick. Dredge patties in flour, then egg, then bread crumbs, gently pressing breadcrumbs on. Place on a rack and chill in refrigerator for about 30 minutes or 15 minutes in a blast chiller.
• Combine about 1 tablespoon vegetable oil and 1 tablespoon butter in a saute pan. When bubbly, add breaded chicken patties. Saute until golden. Flip. Saute until golden. Remove to an oven safe dish. Add more butter and oil if needed during sauteing. Finish cooking patties in a 350 degree oven for about 10 minutes. Test with a meat thermometer for doneness. Meanwhile, make the sauce.
• For sauce:.
• Make a roux with the butter and flour in a small saucepan. Allow to bubble gently over low heat, about 2 - 3 minutes, stirring constantly with a wire whisk. Add paprika, thyme, chicken stock, heavy cream, cognac or sherry and lemon juice, whisking constantly. Allow the mixture to come up to a boil, reduce heat and allow to thicken, about 2 - 3 minutes. Thin if needed with additional chicken stock. Remove from heat. Add sour cream and blend thoroughly. Keep warm, but do not allow to boil.
• Place cutlets on a bed of cooked egg noodles, pour sauce over all and serve.

CHICKEN BURGER WITH HORSERADISH SAUCE

Steps:

• Combine chicken, onion, crumbs, worcestershire, hot pepper sauce, salt and egg white in bowl.
• Form 4 patties, 1" each.
• Coat large nonstick skillet with nonstick cooking spray.
• Place over medium heat.
• Add patties; cook, covered, until browned, 5 minutes.
• Turn; cook, covered, until no longer pink in center, about 5 minutes.
• Spread each bun half with 1 tb sauce.
• Use 1 lettuce leaf and top with burger.
• Creamy Horseradish Sauce: Combine sour cream, horseradish, vinegar and pepper in small bowl.
• Refrigerate, covered, for up to 3 days.

BEST CHICKEN PATTIES EVER!

Steps:

• Place breadcrumbs in a large bowl and pour cream over them. Mix well and set aside.
• Remove chicken from cans and place into a mesh strainer over the sink. Rinse chicken VERY well for 1 minute while shredding chicken with your fingers. (See video.)
• Place rinsed canned chicken into a medium-sized bowl. Sprinkle salt, black pepper, red pepper flakes (if using), and seasoning (if using) over the chicken.
• Add the onion and vegetables into the bowl with the chicken. Mix VERY well with clean hands, squeezing the mixture to help infuse the chicken with the flavor of the seasonings and vegetables.
• Beat the two eggs and pour over the chicken mixture. Mix well to incorporate the eggs.
• Add the chicken mixture to the breadcrumbs and cream in the large bowl.
• Mix everything together very well and shape into 6 or 8 patties.
• If you want, you can roll the patties in Panko breadcrumbs. (As I describe in the video, Panko gives your patties a little more exterior crunch.)
• Heat the fat in the frying pan over medium heat, approximately 350°F.
• Once the fat comes up to temperature, place 3 patties (or 4 patties if you have made 8) into the sizzling fat and sauté for 4-5 minutes on each side.
• Repeat the process with the remaining patties until you have cooked all the patties.
• Once cooked, transfer each patty to a paper towel-lined platter.
• You can serve the patties immediately, but you can also keep them warm in a 200°F oven for 30 minutes until you are ready to serve them.
• Leftover cooked patties will stay fresh, well wrapped, in the refrigerator for 2 days. Rewarm patties on a baking sheet in a preheated 350°F oven for approximately 10 minutes until heated through.
• The cooked patties may also be frozen, well wrapped, and will keep for up to 1 month. To reheat frozen patties, place them unthawed on a baking sheet, cover with aluminum foil, and warm them at 350°F for 30 minutes. Remove aluminum foil for the last 5 minutes to allow the patties to crisp.

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.