The Ultimate Guide to Making Crispy Fried Chicken Patties at Home

Have you ever craved that perfect combination of crispy exterior and juicy interior that only a well-made chicken patty can deliver? I sure have! After trying countless recipes and techniques, I’m excited to share my comprehensive guide on how to make fried chicken patties that’ll have your family begging for seconds.

What Are Chicken Patties?

Chicken patties are essentially ground chicken mixed with seasonings, formed into flat discs, coated in breading, and fried to golden perfection. They’re like the delicious love child of fried chicken and burgers – giving you the best of both worlds!

These versatile patties can be served as sandwiches, topped on salads, or enjoyed as a main dish with your favorite sides. Trust me once you master homemade chicken patties those frozen store-bought versions will become a distant memory.

Why Make Homemade Chicken Patties?

Before we dive into the recipe, let’s talk about why making your own chicken patties is totally worth it:

• Control over ingredients: No mysterious additives or preservatives
• Customizable flavors: Adjust seasonings to your preference
• Better texture: Perfectly crispy exterior with juicy interior
• Cost-effective: Cheaper than store-bought and restaurant versions
• Versatility: Can be made ahead and frozen for quick meals

Essential Ingredients for Perfect Chicken Patties

The success of your chicken patties depends on quality ingredients. Here’s what you’ll need:

For the Patty Mixture:

• Ground chicken: Look for ground chicken with about 10-15% fat content for best results. Too lean and your patties will be dry.
• Binder: Breadcrumbs (panko works great) or crushed crackers
• Egg: Helps hold everything together and adds moisture
• Aromatics: Finely chopped onion, garlic, and fresh herbs
• Seasonings: Salt, pepper, garlic powder, and your choice of additional spices

For the Coating:

• Flour: All-purpose flour seasoned with salt and pepper
• Eggs: For the egg wash (optional for thicker coating)
• Breadcrumbs: Preferably panko for extra crispiness
• Oil: Vegetable, canola, or peanut oil for frying

Step-by-Step Recipe: Classic Fried Chicken Patties

Ingredients:

• 1 pound ground chicken
• 1/2 cup breadcrumbs or panko
• 1/4 cup finely chopped fresh parsley
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced or crushed
• 1 large egg
• 2 tablespoons mayonnaise (adds amazing moisture!)
• 2 teaspoons garlic powder
• Salt and freshly ground black pepper to taste
• 1/4 cup all-purpose flour (for dredging)
• 3 tablespoons vegetable oil (for frying)

Instructions:

1. Prepare the chicken mixture: In a large bowl, combine ground chicken, breadcrumbs, parsley, onion, garlic, egg, mayonnaise, garlic powder, salt, and pepper. Mix gently until just combined – don’t overmix or the patties will be tough!

2. Form the patties: With slightly damp hands, divide the mixture into equal portions (about 1/4 cup each) and shape into patties approximately 1/2 inch thick. If the mixture is too sticky, chill it in the refrigerator for 30 minutes.

3. Coating the patties: Place flour in a shallow dish. Dredge each patty in flour, shaking off excess. For a thicker coating, you can dip the floured patty in beaten egg followed by another layer of breadcrumbs.

4. Let them rest: Place the formed patties on a plate and refrigerate for about 30 minutes. This helps them hold their shape during cooking.

5. Heat the oil: In a large skillet, heat oil over medium-high heat until shimmering (around 325-350°F if you have a thermometer).

6. Fry to perfection: Carefully place patties in the hot oil, being careful not to overcrowd the pan. Cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

7. Drain: Transfer cooked patties to a wire rack placed over paper towels to drain excess oil.

8. Serve: Enjoy hot with your favorite sides or on a bun as a sandwich!

Country Fried Chicken Patties Variation

If you want to try something with a Southern twist, here’s a delicious country-fried version:

Ingredients:

• 1 pound ground chicken
• Salt and pepper to taste
• 2 teaspoons garlic powder
• 1/4 cup fresh parsley, minced
• 1 cup all-purpose flour
• 3 eggs
• 3 tablespoons vegetable oil

For the gravy:

• 1 tablespoon flour
• 1 tablespoon unsalted butter
• 1 cup low-sodium beef broth
• Salt, pepper, and garlic powder to taste

Instructions:

1. In a bowl, combine chicken with salt, pepper, garlic powder, and parsley.

2. Form into 4 thin patties.

3. Cook patties in a skillet over medium heat until browned on both sides (about 4 minutes per side). Remove and set aside.

4. In a shallow dish, mix flour with salt and pepper. In another dish, beat eggs.

5. Dredge the cooked patties in seasoned flour, then egg, then back in flour again. Repeat this process three times to build up a thick coating.

6. Heat oil in the skillet and fry the coated patties until golden brown, about 5 minutes per side.

7. For the gravy: Drain excess oil but leave the brown bits. Melt butter in the pan, whisk in flour until smooth, then gradually add beef broth, stirring constantly until thickened. Season with salt, pepper, and garlic powder.

8. Serve patties topped with gravy alongside mashed potatoes and green beans for a complete meal.

Pro Tips for Patty Perfection

After making approximately a gazillion chicken patties (ok, maybe not that many, but close!), I’ve learned a few things:

1. Don’t overwork the meat mixture – Gentle mixing is key for tender patties

2. Keep things cold – Chilling the patties before frying helps them maintain their shape

3. Maintain oil temperature – Too hot and they’ll burn outside while staying raw inside; too cool and they’ll absorb too much oil

4. Use a meat thermometer – Chicken should reach 165°F internal temperature for safety

5. Double-dredge for extra crispiness – For a thicker, crunchier coating, double-dip in the flour-egg-breadcrumb sequence

6. Add some fat – A tablespoon or two of mayonnaise in the mixture helps keep patties moist

7. Let them rest after cooking – Place on a wire rack, not directly on paper towels, to stay crisp

Common Problems & Solutions

Problem: Patties fall apart during cooking

Solution: Add more binder (egg or breadcrumbs) or chill the patties longer before cooking

Problem: Breading falls off during frying

Solution: Ensure patties are well-coated and firmly pressed; chill before frying

Problem: Patties are dry

Solution: Use ground chicken with higher fat content or add mayonnaise to the mixture

Problem: Patties are greasy

Solution: Maintain proper oil temperature and drain well after frying

Creative Serving Ideas

• Classic chicken sandwich: On a bun with lettuce, tomato, and mayo
• Buffalo style: Toss in buffalo sauce and serve with blue cheese dressing
• Asian fusion: Top with sriracha mayo and pickled vegetables
• Mediterranean: Serve with tzatziki sauce and a side Greek salad
• Breakfast option: Top with a fried egg and serve with hash browns

Make-Ahead & Storage Tips

• Refrigerate: Cooked patties can be stored in an airtight container for up to 3 days
• Freeze: Place uncooked or cooked patties on a baking sheet until frozen, then transfer to freezer bags (separate layers with parchment paper)
• Reheat: For best results, reheat in a 350°F oven for 10-15 minutes or in an air fryer at 375°F for 3-4 minutes

FAQ About Chicken Patties

Q: Can I use ground turkey instead of chicken?
A: Absolutely! Turkey tends to be drier, so you might want to add a bit more mayonnaise or an extra egg to maintain moisture.

Q: Can I bake these instead of frying?
A: Yes! Bake at 400°F for 20-25 minutes, flipping halfway through. They won’t be quite as crispy but still delicious and healthier.

Q: What’s the best way to add heat to these patties?
A: Mix in some cayenne pepper, red pepper flakes, or even a tablespoon of hot sauce into the chicken mixture.

Q: Can I add vegetables to the patties?
A: Definitely! Just make sure they’re finely chopped and pat dry any watery veggies like zucchini or tomatoes.

Q: What sauces pair well with chicken patties?
A: Honey mustard, barbecue sauce, ranch, sriracha mayo, and sweet chili sauce are all fantastic options!

Conclusion

Making fried chicken patties at home is WAY easier than most people think and the results are absolutely worth it. The crispy exterior giving way to juicy, flavorful chicken is pure comfort food that’ll have everyone at the table asking for seconds.

Now go heat up that oil and get cooking! I’d love to hear how your chicken patties turn out in the comments below!