Chicken patties recipe
These delicious poultry patties are a fantastic option to use up any leftover chicken. They are as simple as it gets!
Mix a few ingredients into your processor and cook the patties with olive oil. They’re delicious and crispy, and the leftovers taste delicious too.
Each week, I pull out a baking sheet to bake a lot of breasts from chicken. They’re simple to make, inexpensive, cost-effective, and flexible. They can be used in a variety of various recipes. This is just one of them.
Golden and crisp, these tasty chicken patties are popular with kids. I’ve yet to meet a person who isn’t a fan!
They’re great for reusing chicken breasts, and you could also make them following Thanksgiving to make use of leftover turkey breasts.
It’s only a matter of essential ingredients to prepare these delicious patties. Specific measurements for each recipe are provided in the recipe below. Here’s a brief overview of the elements you’ll require:
Chicken breasts that have been cooked. It is also possible to use rotisserie chickens if you wish to. Be sure to take off the skin.
Eggs Large eggs are used in a lot of my recipes. This includes this one.
Mayonnaise: While it’s not required, and I rarely include it, it can add texture and flavor and keep the cakes from drying. I like to use avocado oil mayonnaise.
Kosher salt with black pepper If you are using salt, that is fine; make sure to reduce the amount of salt you use by half. Otherwise, the patties will be too salty.
I prefer to use the powder of garlic, dried thyme, and cayenne pepper.
Olive oil to fry It’s an incredible oil. It’s one of my top oils to cook and eat with. If you’d prefer cooking oil with higher smoke points, you can try avocado oil.
Use different spices. The best sauces I’ve tested and loved included onion powder, dried oregano, and smoked paprika.
The patties can be cooked in butter or Ghee instead of olive oil.
Mix sour cream or Dijon mustard into the mix as an alternative to mayonnaise.
Instead of using cooked chicken breasts, you can use shredded rotisserie for this recipe, provided you don’t remove the skin. Its texture will not work in this recipe.
CHICKEN PATTIES INSTRUCTIONS
This is such a simple recipe! Go on the card to find detailed instructions. These are the essential steps:
Mix cooked chicken breasts with egg yolks, mayonnaise, and other spices. I make use of the food processor.
Drop spoonfuls of the mix into the hot oil.
Cook them on both sides until golden and crisp. That’s it! The dinner is ready!
It is possible to serve these chicken patties as an appetizer with any other side dish you’d like. They are incredibly versatile. You could even serve them as a sandwich with the 90-second bread or almond flour bread).
My teenagers love to dip their food in spicy mayonnaise made from avocado oil mayonnaise and a couple of drops of hot chipotle sauce. When they were young, they would dip their ketchup balls in.
Regarding side dishes, I prefer to have them served with Jicama fries or zucchini fries.
The leftovers will last for 3 to 4 days in the refrigerator, inside an airtight bottle. When you count the days over four, you must consider how long the chicken was cooked and stored in the fridge.
I love eating them cold, accompanied by Dijon mustard, freshly cut vegetables, and easy pickles. If you’d prefer to heat them, I recommend doing it gently with a lid, then placing them in a microwave with 50 percent power.
Crispy Chicken Patties
These delicious chicken patties are an excellent option to use leftover chicken. They are deliciously crispy and straightforward for you to make. Prep Time15minutes minsCook Time15minutes minsTotal Time30minutes minutesCourse: Main course Cuisine: American diet: Gluten FreeServings: 8 pattiesCalories: 268kcalAuthor: Vered DeLeeuw Cook Mode Make sure your screen isn’t going in darkness
2 cups chicken breasts cooked (10 Oz, from two raw breasts of 8 oz) cubed
One teaspoon of mayonnaise (optional but great and helps keep it from drying)
One teaspoon of Diamond Crystal kosher salt
1/4 teaspoon black pepper
Half a teaspoon of powdered garlic
1 Oneeaspoon of dried thyme
1/8 teaspoon cayenne pepper 1/8 teaspoon
1/4 cup olive oil
Put the chicken cubes that have been cooked eggs, eggs, kosher salt, garlic powder, black pepper, and cayenne in the bowl of your food processor. Process into a uniform mixture.
2 Tablespoons of olive oil into a big saucepan at medium-low temperature.
Drop the mixture into hot oil, measure 1/4 cup for each patty, and place four patties onto the skillet. Then gently flatten them until 1/2-inch in thickness with the spoon’s back.
Make the patties crisp with golden color, about 3-4 minutes for each side. Transfer them to a plate, then wrap them in foil to keep them warm.
Pour the olive oil into the skillet, and prepare the other patties. Serve right away.
The patties are said to soak up around three tablespoons of oil. This leaves around one tablespoon of olive oil in the pan. This is evident in the nutrition info. The leftovers can be stored in the fridge within tight containers for three to four days. However, when calculating the four days, consider when the chicken has already been in the refrigerator. Possible variations:
Use different spices. The best options are onion powder, smoked paprika, and dried oregano.
Cook the patties in ghee or butter instead of olive oil.
As an alternative to mayonnaise, you can add sour cream and Dijon mustard into their.
Instead of cooking the chicken breasts, you can use rotisserie chicken shredded, provided you don’t remove the skin. The texture of the chicken won’t work with this recipe.