These chicken patties are an easy, lean protein that are perfect on their own or in burgers, sliders, wraps, or salads. They’re seasoned just right, then lightly pan-fried for a beautiful crisp texture outside, while staying deliciously juicy inside.
What Makes These Chicken Patties So Good
- Some recipes that use ground chicken can be a little dry and have an off-putting texture, but not this one! These chicken patties are incredibly juicy, seasoned perfectly, and have the perfect crisp exterior. I love them in burgers or wraps, but they’re great on their own, too! Serve them with a small spinach salad, or with a broccoli salad and potatoes.
- Change it up! One of the great things about this recipe is that you can make it different every time. Mix in a little parmesan or cheddar for cheesy chicken patties, or finely chop some jalapeños, mushrooms, spinach, or zucchini for chicken patties with veggies.
- These are a great option for freezer meals. Follow all the steps to mix and form the chicken patties, then lay them out on a baking sheet and freeze them for an hour or so. After that, you can place them in a sealable freezer bag and freeze them up to 3 months! I like to place a square of parchment paper between each patty to keep them from sticking together. Then you can take out only the exact number of patties you need later!
Key Ingredients for Chicken Patties
Ground Chicken – For super easy chicken patties, ground chicken is the way to go. You can make your own if you’d rather. All you have to do is cut chicken breasts into large chunks, then process them in a food processor until they’re completely ground.
Breadcrumbs – Along with the egg, the breadcrumbs act as a binder to hold the chicken patty together. For a little extra flavor, use Italian breadcrumbs!
Mayonnaise – Mayo helps the patties stay moist and juicy. If you don’t like mayonnaise, you could use sour cream in its place. Greek yogurt would work, too, but the flavor will be a little different!
- Chicken cooks quickly, so you won’t need as much time in the pan as you might think. Use an internal thermometer so you know the second they’re ready to come off the heat.
- You can bake the chicken patties instead of pan frying them! Follow all the directions below and bake them on a baking sheet for roughly 20 minutes in an oven that’s been preheated to 400° Fahrenheit. Flip them halfway so they cook evenly! Be sure to check the final temp with a meat thermometer.
- For even better chicken patties, after forming them, refrigerate them for at least 30 minutes before pan frying them. Cooking them from cold instead of room temperature or warm will help them hold together better. They’ll be juicier and more flavorful, too.
- Be sure the skillet is hot and ready before you put the patties in the oil. If it’s not, they’ll just soak up the oil instead of pan-frying.
Other Chicken Recipes You’ll Love
- Marry Me Chicken
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Keto Chicken Salad (Classic Shredded Chicken Salad)
- Chicken Pesto Sandwich
- Best Chicken Tikka Masala Recipe (Restaurant Style)
- Poppy Seed Chicken
- Easy Chicken Recipes for Dinners with Few Ingredients
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Pan-Fried Chicken Patties
- Large bowl
- Medium bowl
- Large skillet
- Add ground chicken, egg, chopped scallions, chopped parsley, mayonnaise, breadcrumbs, salt, pepper, and garlic powder to large bowl. Mix until thoroughly combined, then divide chicken mixture into 5 balls.
- Add flour to medium bowl. One by one, coat chicken balls in flour and set aside.
- When all chicken balls are coated, press each one gently into patty shape.
- Heat oil in large skillet over medium-high heat. Add patties to hot oil and cook 3 to 4 minutes. Flip and cook on other side an additional 3 to 4 minutes, or until patties reach internal temperature of 165° Fahrenheit. Remove from heat and serve as desired.
- You can make larger or smaller patties if you’d like, just keep in mind that the size and thickness of the patties will change the cook time slightly.
- Make it Keto: Use crushed pork rinds instead of breadcrumbs and almond flour instead of all-purpose flour.
- Make it Gluten Free: Use gluten free breadcrumbs and gluten free all-purpose flour.
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Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.