chicken patties

Here’s a classic, foolproof recipe for Chicken Patties — crispy on the outside, juicy and flavorful inside. These are versatile and can be served as snacks, in burgers, or as part of a meal with salad or fries.

Ingredients

For the chicken mixture:

1 lb (450 g) ground chicken (or finely minced cooked chicken)
1 small onion, finely grated or minced
2 cloves garlic, minced
1 tablespoon fresh coriander or parsley, chopped
1 green chili, finely chopped (optional for heat)
½ teaspoon red chili flakes (optional)
1 teaspoon paprika
½ teaspoon cumin powder
½ teaspoon garam masala (optional, for South Asian flavor)
½ teaspoon salt
¼ teaspoon black pepper
1 egg
½ cup breadcrumbs (plus more if mixture feels too wet)

For coating:

1 cup breadcrumbs or panko
1 egg, beaten
2 tablespoons all-purpose flour

For frying:

Oil, for shallow or deep frying

Instructions

1. Prepare the chicken mixture

In a large bowl, combine ground chicken, onion, garlic, herbs, spices, salt, pepper, egg, and breadcrumbs.
Mix well until everything is evenly combined.
If the mixture is too soft, add a bit more breadcrumbs to help it hold shape.
Cover and refrigerate for 15–20 minutes (this helps firm up the mixture and develop flavor).

2. Shape the patties

Divide the mixture into 6–8 equal portions.
Form each portion into a round, flat patty about ½ inch thick.
Lightly dust each patty with flour.

3. Coat the patties

Dip each floured patty into the beaten egg, then coat with breadcrumbs.
Press the breadcrumbs gently to ensure an even, crisp coating.

4. Fry the patties

Heat about ½ inch of oil in a non-stick skillet over medium heat.
Add the patties (in batches if needed) and cook for 3–4 minutes per side, or until golden brown and fully cooked (internal temperature 165°F / 74°C).
Drain on paper towels to remove excess oil.

5. Serve

Serve hot with:

Ketchup, chili garlic sauce, or mayo-based dip
As a burger (in buns with lettuce, tomato, and cheese)
With fries, coleslaw, or salad on the side

Tips and Variations

Healthier option: Bake at 200°C (400°F) for 18–20 minutes, flipping halfway through, or air fry at 190°C (375°F) for 12–14 minutes.
Add cheese: Mix in shredded mozzarella or cheddar for cheesy patties.
Add veggies: Finely grate a small carrot or zucchini and squeeze out moisture before adding.
Make-ahead: Shape and freeze raw patties on a tray, then store in a freezer bag. Fry directly from frozen.

Would you like me to give you a creamy chicken patty version (with a rich white sauce filling, like bakery-style chicken patties) or keep it plain and crispy like this one?

Chicken Patties