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 POTATO PATTIES
Make and share this Chicken Potato Patties recipe from Food.com.
Provided by Midwest Maven
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add the salt and chicken.
- Cook 5-10 minutes until done, then remove, let cool, and dice finely.
- In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
- Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
- Wet or flour your hands and form mixture into patties.
- In a heavy skillet heat 1/2 inch of oil to 350 degrees.
- Slide in the patties and cook until golden brown, 3-5 minutes per side.
- Do not crowd the pan, work in batches if necessary.
- Drain on paper towels and serve garnished with cilantro.
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
POTATO-CRUSTED CHICKEN PATTIES RECIPE
Experience something different with our Potato-Crusted Chicken Patties Recipe. This chicken patties recipe is served smothered in a rich, delicious gravy.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Prepare potatoes as directed on package; cool. Meanwhile, mix chicken, roasted peppers and black pepper just until blended; shape into 6 (3-inch) patties.
- Divide potatoes into 12 portions. Place 6 portions on baking sheet sprayed with cooking spray; flatten to 3-inch patties. Top with chicken patties and spinach. Press remaining potato portions into 6 patties; place over spinach. Flatten slightly.
- Bake 25 min. or until chicken patties are done. About 5 min. before chicken patties are done, cook gravy in small saucepan on medium-low heat until heated through, stirring occasionally.
- Drizzle gravy over patties just before serving.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
POTATO-CRUSTED CHICKEN CASSEROLE
An herby, comforting filling is surrounded by a sliced potato "crust" in this unique casserole that tastes anything but healthy! Becky Matheny - Strasburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 674mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
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
PESTO CHICKEN AND POTATO PATTIES
[DRAFT]
Provided by Food Network
Time 30m
Yield 9 Servings
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
- 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
- 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.
POTATO CHIP CRUSTED CHICKEN
A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.
Provided by Maeby
Categories Chicken Breast
Time 20h10m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between 2 sheets of plastic wrap or wax paper.
- Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
- Place flattened chicken and buttermilk into resealable plastic bag.
- Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
- Preheat oven to 450 degrees.
- Lightly mist a small nonstick baking sheet with olive oil spray.
- In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
- Remove one chicken breast from the buttermilk and let any excess liquid drip off.
- Season both sides evenly with the seasoning mixture.
- Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
- Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
- Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
- Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
- Enjoy!
Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2
POTATO CRUSTED CHICKEN
I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!
Provided by Stephanie Z.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
- Cut any visible fat from chicken.
- Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
- With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
- Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
- Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.
Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8
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