BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
CHICKEN PATTIES
I had a craving for a chicken burger and didn't have any on hand so I came up with this. The Italian dressing adds a lot to the flavor. I like to use the entire envelope but you might prefer to only use 2 teaspoons. They are also great with ranch dressing mix. I have made them both ways. I usually make a big batch of these and freeze them for quick lunches and snacks. I make smaller patties to eat on rolls but you can make them bigger to be used with hamburger buns and serve them with lettuce and tomato.
Provided by Miss V
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients together.
- Shape into patties. Fry in oil over medium heat for about 4 minutes on each side or until golden brown.
- Cooking time does not include the time to pre-cook the chicken. I sometimes used canned chicken.
Nutrition Facts : Calories 321.8, Fat 13.8, SaturatedFat 3, Cholesterol 104.1, Sodium 409, Carbohydrate 25.1, Fiber 1.6, Sugar 3.3, Protein 23.1
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.
Nutrition Facts : Calories 324 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 707 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams
BEST CHICKEN PATTIES EVER!
Learn how to make the best chicken patties ever! These delicious patties are tender, flaky, and never dry.
Provided by Mary's Nest
Categories Main Course
Time 35m
Number Of Ingredients 12
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.
CRISPY CHICKEN PATTIES
Tasty chicken patties are a great way to use up leftover chicken. They are wonderfully crispy and very easy to make.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 2 patties, Calories 268 kcal, Carbohydrate 0.7 g, Protein 25 g, Fat 17 g, SaturatedFat 3 g, Sodium 406 mg, Fiber 0.1 g, Sugar 0.5 g
GINGERED CHICKEN PATTIES
Mix your chicken with Asian flavours, roll into mini burgers and serve with noodles for one of your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 567 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 2.5 milligram of sodium
CHICKEN PATTIES (EASY CHICKEN CAKES) RECIPE
Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it's a genius way to use leftover Rotisserie Chicken.
Provided by Natasha Kravchuk
Categories Easy
Time 1h
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
- Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
- As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 14 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 296 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN PATTIES
This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
HOMEMADE CHICKEN PATTIES RECIPE
Olive oil, spices and no preservatives make our homemade chicken patties a healthy option for kids.
Provided by Cheryl Najafi
Categories dinner
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 12 g, Protein 27 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 830 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN PATTIES
I make tuna patties similar to this all the time and had never thought of using chicken until I saw this recipe in on old TOH. It's great for using up leftover chicken. Sometimes it's hard to keep the patties from falling apart, but if they do I just eat them in a bowl with whatever topping I feel like. Especially love to eat these with recipe#257925.
Provided by mailbelle
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 189.5, Fat 12.4, SaturatedFat 2.1, Cholesterol 38.4, Sodium 169.6, Carbohydrate 7, Fiber 0.4, Sugar 1.2, Protein 12.3
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.
Nutrition Facts : ServingSize 1 serving, Calories 67 kcal, Carbohydrate 3 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 68 mg, Fiber 1 g, Sugar 1 g
CHICKEN PATTIES
Chicken Patties - juicy chicken patty recipe with teriyaki sauce. One of the best ground chicken recipes ever! So good and even the pickiest eaters love them.
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 167 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
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- With wet hands, form the mixture into 4 patties and place on a parchment-lined plate or baking sheet.
- Heat a large, non-stick pan over medium-high heat and add a splash of olive oil. Add the chicken patties and cook for 4-5 minutes per side until the chicken patties are golden brown and cooked through.
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