Crispy outside, juicy inside, and seasoned beautifully – these easy chicken patties are one of my favorite ways to use ground chicken! They’re lightly pan-fried for a delicious texture and a super quick cook time. Perfect on their own or enjoy them as burgers or sliders, in wraps, or on salads.
🤤 What Makes This Recipe So Good
- Some recipes that use ground chicken can be a little dry and have an off-putting texture, but not this one! These pan-fried chicken patties are incredibly juicy, seasoned perfectly, and have the perfect crisp exterior.
- Chicken patties are surprisingly versatile! I love them as burgers or in wraps, but they’re great on their own, too! You can also serve them with pasta, a small spinach salad, or with a helping of tender broccoli and potatoes.
- These chicken patties are a great option for stocking your freezer. 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. That way, you can take out only the exact number of patties you need!
👩🏼🍳 Chef’s Tips
- 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.
- Change it up! One of the great things about this recipe is that you can make it a little 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.
- 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, refrigerate the prepared patties for at least 30 minutes before cooking them. Cooking them from cold instead of room temperature or warm will help them hold together better AND 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 getting good and crisp!
🍗 Other Chicken Recipes You’ll Love
- Marry Me Chicken
- Instant Pot Chicken Teriyaki
- Chickarina Soup
- Instant Pot Chicken Carnitas
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Baked Chicken Tacos
- Chicken Pesto Sandwich
- Best Chicken Tikka Masala Recipe (Restaurant Style)
- Creamy Garlic Chicken
- Boneless Chicken Wings
- Truffle Honey Chicken with Asparagus
- Jerk Chicken Alfredo
- Poppy Seed Chicken
- Easy Chicken Recipes for Dinners with Few Ingredients
For the Breading
- ⅓ cup all-purpose flour see Notes
For the Chicken Patties
To Pan-Fry the Chicken Patties
- 3 tablespoons neutral oil plus more as needed
- medium shallow bowl
- Large mixing bowl
- food-safe gloves optional
- Cookie scoop with release handle
- Large plate
- Large skillet
- internal meat thermometer
- Paper towels
- Wire cooling rack optional
- Add ⅓ cup all-purpose flour to medium shallow bowl and set aside.
- Crack 1 large egg directly into large mixing bowl. Whisk egg until well beaten.
- Add 1 pound ground chicken, 3 scallions, ¼ cup chopped fresh parsley, 3 tablespoons mayonnaise, 3 tablespoons breadcrumbs, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and 1 teaspoon garlic powder to bowl with egg. Use hands to mix all chicken patty ingredients together until well combined.
- Portion chicken patty mixture into 6 equally-sized scoops. One by one, quickly roll each scoop between palms of hands to shape into smooth ball. Place each ball in shallow bowl of flour.
- After shaping each scoop, roll balls of chicken patty mixture in flour, coating all sides of each ball. One by one, gently press floured ground chicken balls into flattened patty shape and set aside on large plate.
- When all chicken patties have been pressed, heat large skillet over medium-high heat. Add 3 tablespoons neutral oil to skillet and swirl or tilt pan as needed to distribute oil across entire surface. Continue heating skillet until oil is hot and shimmery.
- Once oil is ready, carefully place prepared chicken patties in skillet, working in batches so as not to overcrowd pan. Cook patties undisturbed 3 to 4 minutes, or until golden brown on underside.
- Once browned, flip chicken patties over. Cook patties on remaining side 2 to 4 minutes, or until internal temperature reaches 160° Fahrenheit when checked with internal meat thermometer.
- Transfer cooked chicken patties to bed of paper towels to allow excess oil to drain. For crispier chicken patties, place wire cooling rack over bed of paper towels and transfer chicken patties directly from skillet to wire rack.
- Repeat cooking process with any remaining uncooked chicken patties. When all chicken patties have been cooked, serve patties warm 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. Replace the all-purpose flour with almond flour.
- Make it Gluten Free: Use gluten-free breadcrumbs and gluten-free all-purpose flour.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.