Homemade chicken patties are a great alternative to the highly processed store-bought varieties, and they are ready to eat in less than fifteen minutes!
Chicken Patty Ingredients
- Lean ground chicken - Raw chicken is the base of these patties, no overly processed mystery meat here!
- Plain bread crumbs - Bread crumbs serve as a binder to hold the patty together and also is the coating used to bread the patties. Panko breadcrumbs can be substituted for really crispy chicken patties!
- Milk - Milk is used to help the breading stick to the patties.
- Egg - Eggs help hold the patty together.
- Worcestershire sauce - Adds depth of flavor to the chicken.
- Seasonings - My recipe uses a mixture of salt, paprika, onion powder, garlic powder, mustard powder, and black pepper. These seasonings can be customized to fit your tastes.
- Cooking oil - A little bit of cooking oil is needed to brown the breading.
How to make them
My chicken patties recipe is prepared similarly to chicken burgers, with the notable difference being the breading. The chicken, binders, and seasonings get added to a large mixing bowl and combined, then form into patties the size of your buns and ¾" thick.
Set up a separate dish of breadcrumbs and milk. Dredge the patties in the breadcrumbs, dip in the milk, then do one more dredging in the breadcrumbs. Now you are ready to cook them!
Add cooking oil to a large skillet set over medium-low heat and cook the patties for 10 minutes, flipping occasionally to prevent burning. You don't need much oil to brown the breading, but you will likely need to add more for each batch to ensure they turn golden brown.
Optional - Cooking them in a skillet is best, but you can bake these chicken patties in the oven at 400 degrees for 15 minutes. I recommend making the patties about ¾" thick and placing them on a baking sheet. A thicker patty will take longer to cook.
These are best served on a simple hamburger bun with a smear of mayo, a slice of cheese, and your favorite toppings. However, you can amp up the flavor by using my chipotle mayo, Dijon mustard, or even a few dashes of hot sauce!
How to store leftovers
Store these in an airtight container in your refrigerator. Both the uncooked and cooked patties can be stored this way and will stay fresh for a few days. These can also be stored in the freezer instead, just make sure to wrap them in plastic wrap to prevent freezer burns. Thaw them back out prior to cooking.
Homemade Chicken Patties
Equipment
Ingredients
- 1 pound lean ground chicken
- 1 ¼ cup plain bread crumbs (divided)
- 1 egg (beaten)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon mustard powder
- ⅛ teaspoon ground black pepper to taste
- 2 tablespoons cooking oil (divided)
- ½ cup milk
Serving
- 6 hamburger buns
- 3 tablespoons mayo
Instructions
- Combine chicken, ¼ cup of breadcrumbs, egg, Worcestershire sauce and all seasonings in a bowl. Mix to combine well.
- Set up a separate dish with 1 cup of breadcrumbs, and another with ½ cup of milk.
- Form the chicken into patties the size of your buns and ¾" thick. Then dredge the patties in the breadcrumbs, dip them in the milk, and then dredge in the breadcrumbs again.
- Add a small amount of oil to a nonstick skillet set over medium-low heat, cover with a lid and cook the patties in batches, depending on how many fit. Add more oil after each batch.
- Cook for 10 minutes, flipping at least once. The patties are done when they reach an internal temperature of 165 degrees.
- Serve on hamburger buns with a smear of mayo.
Nutritional Information
This recipe was first published October 20, 2020 on FoxValleyFoodie.com.
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Jacqueline Allement
The BEST chicken pattie! These came out absolutely perfect! Flavor and texture were on point. I’m a Midwestern gal that lives in the South and it was a big hit with my family. I should have know it was a fellow Yankee’s recipe! Fine job Fox Valley Foodie
Kristi Ambrose
I can't tell you how many times I've CRAVED a chicken patty sandwich since going GF and I was never really into fast food. But who doesn't love a chicken patty?! I'm going to use your recipe and then just do all GF stuff. Thanks for the idea, yours actually LOOKS good!
Libby
It was turned out very well. It was messy but I was able to work it out.
I did have a problem with the dredge process. It would not stay together once in the milk. I read another comment where they added the milk to the chicken mix and formed the patty, then put in the breadcrumbs. It worked after that.
Thank you for sharing!!!
Dorothy Green
I started making these chicken patties about a year ago. My family loves them.
Krystal
best chicken patties ever, my family loves them. I found that using the milk sepreatly made them break apart, so i added it to the chicken and it came out so much better!
Kristin Louthan
These are terrific! I made exactly per the recipe except for I use panko for the second layer of bread crumbs, and I added extra bread crumb to the mix for other reviews .. about a 1/4 cup.
I put the extra in the freezer right away, and I'm pulling one at a time as needed. These reheat really well in the microwave. Thanks.
Monica
These were DELICIOUS. The family has requested them on a regular basis now. The only issue I had was they were too soft to press into the crumbs, then milk, then crumbs. I ended up mixing more crumbs in to firm them up a bit & coating in a small layer of crumbs & skipping the milk altogether. The flavor was amazing, though!
Lori
My husband and I loved the patty sandwiches. Used ground turkey breast I had on hand instead of the ground chicken. I served them with lettuce, tomato and the chipotle mayo in a soft potato bun. Coleslaw on the side made a great compliment. Easy dinner. Will make again.