Go Back
+ servings
Three pan-fried, golden chicken patties arranged on a white plate with a leafy green side salad.

Easy, Crispy Chicken Patties

These chicken patties are easy, crispy, juicy, and full of flavor. Enjoy them in a salad, on a bun, with a side of veggies, atop a simple pasta, or all by themselves.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield:6 patties

Equipment

  • medium shallow bowl
  • large mixing bowl
  • whisk
  • food-safe gloves optional
  • Cookie scoop with release handle
  • Large plate
  • Large skillet
  • stovetop
  • Spatula
  • internal meat thermometer
  • Paper towels
  • wire cooling rack optional

Ingredients

For the Breading

  • cup all-purpose flour see Notes

For the Chicken Patties

  • 1 large egg
  • 1 pound ground chicken
  • 3 scallions chopped
  • ¼ cup chopped fresh parsley
  • 3 tablespoons mayonnaise
  • 3 tablespoons breadcrumbs plain or seasoned, see Notes
  • ½ teaspoon salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon garlic powder

To Pan-Fry the Chicken Patties

  • 3 tablespoons neutral oil plus more as needed

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving Size: 1patty | Calories: 279kcal | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 335mg | Potassium: 462mg | Total Carbs: 10g | Fiber: 1g | Sugar: 1g | Net Carbs: 9g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg
Recipe By:Cheryl Malik