Chicken Patties are crispy on the outside and juicy inside, made from ground chicken seasoned with garlic, onion, paprika, and Worcestershire sauce. Each patty gets a double breadcrumb coating before being pan-fried until golden, with an easy air fryer option included, too.
I like making homemade chicken patties because I can season them exactly how we like them and know exactly what goes into them. We can eat them as chicken patty sandwiches with our favorite toppings, or skip the bun and serve them with a dipping sauce and a few easy sides.
Why I Love This Recipe
Ingredient Notes
- Ground Chicken: Use 1 pound of lean ground chicken for the patties. Ground chicken breast works well, but avoid chicken that is extremely lean or dry since you still want juicy patties.
- Plain Breadcrumbs: You’ll need 1 cup total, divided. Use ¼ cup in the chicken mixture and reserve the remaining ¾ cup for the double breadcrumb coating.
- Egg: One large egg helps bind the ground chicken mixture together so the patties hold their shape.
- Seasonings: Salt, black pepper, garlic powder, onion powder, and paprika give the chicken plenty of savory flavor without overpowering it.
- Worcestershire Sauce: One tablespoon adds savory depth and extra flavor to the ground chicken.
- Milk: A half cup is used for dipping the patties between the two breadcrumb coatings. This helps the second layer of breadcrumbs stick.
- Vegetable Oil: Three tablespoons are used for pan-frying the patties until golden and crispy. A neutral cooking oil works best.
Be sure to check out the full recipe and ingredient list below
How To Make Chicken Patties
- In a large bowl, combine the ground chicken, 1/4 of the plain breadcrumbs, egg, salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce.
- Mix until all the ingredients are well incorporated.
- Divide the mixture into 6 equal portions and shape them into patties.
- In a shallow dish, add the remaining breadcrumbs, in a separate shallow dish add the milk.
- Dredge each chicken patty in the breadcrumbs, ensuring an even coat.
- Dip the patty briefly in the milk, then dredge it again in the breadcrumbs for a second coating.
- Heat the vegetable oil in a skillet over medium heat. Carefully place the breaded patties in the hot oil and cook for 4-5 minutes on each side or until they are golden brown and cooked through. You may have to work in batches depending on the size of your skillet.
- Once cooked, remove the patties from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauces or on hamburger buns with mayo, lettuce, and tomato. Enjoy!
Tips I Found Helpful
- Keep the chicken mixture cold while working with it. Ground chicken can become sticky as it warms up, making the patties harder to shape.
- Lightly wet or oil your hands before forming the patties to help keep the chicken mixture from sticking.
- Make the patties similar in size and thickness so they cook evenly. After shaping, refrigerate the patties for about 15–20 minutes. This helps firm them up before breading and cooking.
- Press the breadcrumbs gently onto each patty so the coating adheres without packing it on too heavily.
- When pan-frying, make sure the oil is hot before adding the patties. If the oil isn’t hot enough, the breading can absorb excess oil instead of becoming crisp.
- Don’t overcrowd the skillet. Cook in batches if necessary, so the patties brown rather than steam.
- Flip the patties carefully and only when the first side is nicely browned. Moving them too soon can cause the breading to pull away.
- Chicken patties are done when the center reaches 165°F on an instant-read thermometer.
- Let them rest for a few minutes after cooking before serving so the juices can settle. 🍗✨
Frequently Asked Questions
What I Love with Chicken Patties
Chicken Patties
These Chicken Patties are made from seasoned ground chicken with a crispy double breadcrumb coating and a juicy, tender center. Pan-fry them until golden or use the air fryer for an easy homemade chicken patty that's perfect for sandwiches or serving with your favorite dipping sauce.
Ingredients
- 1 pound ground chicken, lean
- 1 cup plain breadcrumbs, (divided)
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon worcestershire sauce
- ½ cup milk
- 3 tablespoons vegetable oil
Instructions
- In a large bowl, combine the ground chicken, 1/4 of the plain breadcrumbs, egg, salt, pepper, garlic powder, onion powder, paprika, and Worcestershire sauce.
- Mix until all the ingredients are well incorporated.
- Divide the mixture into 6 equal portions and shape them into patties.
- In a shallow dish, add the remaining breadcrumbs, in a separate shallow dish add the milk.
- Dredge each chicken patty in the breadcrumbs, ensuring an even coat.
- Dip the patty briefly in the milk, then dredge it again in the breadcrumbs for a second coating.
- Heat the vegetable oil in a skillet over medium heat. Carefully place the breaded patties in the hot oil and cook for 4-5 minutes on each side or until they are golden brown and cooked through. You may have to work in batches depending on the size of your skillet.
- Once cooked, remove the patties from the oil and place them on a paper towel-lined plate to drain excess oil.
Notes
Use ¼ cup of the breadcrumbs in the chicken mixture and reserve the remaining ¾ cup for breading. Keep the chicken mixture cold and lightly wet or oil your hands if it becomes sticky while shaping. Chill the formed patties for 15–20 minutes before breading to help them hold their shape. For pan-frying, make sure the oil is hot before adding the patties and avoid overcrowding the skillet. Cook chicken patties until the center reaches 165°F.
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