Chicken Patties made with ground chicken are a quick, juicy dinner: ground chicken mixed with egg, scallions, fresh parsley, mayonnaise, breadcrumbs and garlic powder, rolled in a little flour and pan-fried in hot oil until golden. The recipe makes 6 patties in about 30 minutes, and you can also cook them in the air fryer.
How to make it: Mix everything except the flour and oil, scoop the soft mixture into 6 balls, roll them in flour and press them flat. Fry in shimmering oil for 3 to 4 minutes, flip, and cook 2 to 4 minutes more, until the center reaches 165°F.
Why You’ll Love It
- Ready in 30 minutes: 15 minutes to mix and shape, 15 to cook.
- Golden outside, juicy inside: a light flour coat browns in hot oil.
- Simple ingredients: ground chicken, an egg, scallions, parsley, mayo and breadcrumbs.
- Flexible: pan-fry them or use the air fryer.
Ingredient Notes
Ground chicken: One pound. It makes a soft mixture, which is normal.
Egg and mayonnaise: One large egg and three tablespoons of mayonnaise bind the patties.
Breadcrumbs: Three tablespoons, plain or seasoned.
Scallions and parsley: Three chopped scallions and a quarter cup of chopped fresh parsley for fresh, green flavor.
Seasoning: Half a teaspoon of salt, a quarter teaspoon of black pepper and a teaspoon of garlic powder. Adjust the salt and pepper to taste.
Flour and oil: A third of a cup of all-purpose flour to coat the patties, and three tablespoons of a neutral oil for frying, plus more as needed.
Ingredients
- 1 pound ground chicken
- 1 large egg
- 3 scallions, chopped
- 1/4 cup chopped fresh parsley
- 3 tablespoons mayonnaise
- 3 tablespoons breadcrumbs, plain or seasoned
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/3 cup all-purpose flour, for coating
- 3 tablespoons neutral oil, plus more as needed
How to Make Chicken Patties
1. Mix. In a large bowl, combine the ground chicken, egg, scallions, parsley, mayonnaise, breadcrumbs, salt, pepper and garlic powder until evenly mixed. The mixture will be soft.
2. Shape and coat. Portion the mixture into 6 equal scoops. Roll each scoop into a smooth ball, roll it in the flour to coat all sides, then gently press it into a flat patty and set it on a large plate.
3. Heat the oil. Heat a large skillet over medium-high heat, add the oil and heat until it is hot and shimmery.
4. Cook the first side. Place the patties in the skillet, working in batches so the pan is not crowded, and cook undisturbed 3 to 4 minutes, until golden brown underneath.
5. Flip and finish. Flip the patties and cook 2 to 4 minutes more, until the center reaches 165°F on a food thermometer.
6. Drain. Move the patties to paper towels to drain, or to a wire rack set over paper towels for crispier patties. Serve warm.
How to Shape Chicken Patties That Hold Together
Ground chicken makes a soft, sticky mixture. It is easy to handle once you know the order.
Scoop first. A cookie scoop with a release handle gives you 6 even portions quickly and keeps your hands cleaner.
Roll, coat, then press. Roll each scoop into a smooth ball between your palms, then roll the ball in flour until every side is coated. Only then press it gently into a flat patty and set it on a plate.
Use hot oil. Wait until the oil is hot and shimmery before the patties go in.
Leave them alone. Let the first side cook undisturbed for 3 to 4 minutes until golden, then flip once. Fry in batches so the pan is not crowded.
Check the temperature. Ground chicken is done at 165°F in the center. Patty size changes the time, so the thermometer is the surest check.
Tips for Success
What temperature should chicken patties reach?
165°F in the center, measured with a food thermometer. That is the USDA minimum for ground chicken.
How do I get them crispier?
Drain them on a wire rack set over paper towels instead of directly on the towels.
Can I make them bigger or smaller?
Yes. Just keep in mind that bigger or thicker patties take a little longer, and smaller ones cook faster.
Can I use seasoned breadcrumbs?
Yes. Plain or seasoned both work; with seasoned crumbs, taste before adding extra salt.
Variations
- Air fryer: Cook the coated patties at 380°F for about 6 minutes, flipping halfway, until they reach 165°F.
- Onion and fresh garlic: Mix in a finely chopped onion and crushed fresh garlic instead of the scallions and garlic powder.
- More herbs: Use a whole bunch of finely chopped parsley for a greener patty.
Storage & Reheating
Refrigerate: Store cooked patties covered in the refrigerator within 2 hours and eat them within 3 to 4 days.
Freeze: Freeze cooked patties for 3 to 4 months. Thaw them in the refrigerator.
Reheat: Reheat in the oven, air fryer or microwave until they reach 165°F.
What to Serve With It
Serve chicken patties warm on their own, in a bun like a burger, or with a salad.
For more patties and bites, try cheesy chicken fritters, canned salmon patties or patty melts with secret sauce. More easy chicken dinners: copycat Chick-fil-A nuggets, bacon brown sugar chicken tenders and chicken crescent roll ups.
Frequently Asked Questions
How do you keep chicken patties from falling apart?
Bind them with egg, mayonnaise and breadcrumbs, roll each portion into a ball, coat it in flour, then press it flat. Fry undisturbed until the first side is golden before flipping.
How long do you cook chicken patties?
About 3 to 4 minutes on the first side and 2 to 4 minutes on the second, until the center reaches 165°F.
Can you make chicken patties in the air fryer?
Yes. Air fry the coated patties at 380°F for about 6 minutes, flipping halfway, and check that they reach 165°F.
How many patties does this make?
Six patties from one pound of ground chicken.
Final Notes
Scoop, roll, coat in flour and press, then fry in hot oil without crowding the pan. If you make these chicken patties, tell me how they turned out in the comments.
Chicken Patties
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Ingredients
- 1 pound ground chicken
- 1 large egg
- 3 scallions chopped
- 1/4 cup fresh parsley chopped
- 3 tablespoons mayonnaise
- 3 tablespoons breadcrumbs plain or seasoned
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1/3 cup all-purpose flour for coating
- 3 tablespoons neutral oil plus more as needed
Instructions
- In a large bowl, combine the ground chicken, egg, scallions, parsley, mayonnaise, breadcrumbs, salt, pepper and garlic powder until evenly mixed. The mixture will be soft.
- Portion the mixture into 6 equal scoops. Roll each scoop into a smooth ball, roll it in the flour to coat all sides, then gently press it into a flat patty and set it on a large plate.
- Heat a large skillet over medium-high heat, add the oil and heat until it is hot and shimmery.
- Place the patties in the skillet, working in batches so the pan is not crowded, and cook undisturbed 3 to 4 minutes, until golden brown underneath.
- Flip the patties and cook 2 to 4 minutes more, until the center reaches 165°F on a food thermometer.
- Move the patties to paper towels to drain, or to a wire rack set over paper towels for crispier patties. Serve warm.
Notes
Nutrition
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