This easy recipe for Chicken Patties is certain to become a family favourite. The Patties are perfect for busy weeknights as they are quickly made, with simple ingredients, and will please even the fussiest eater. Serve them with salad or vegetables or more casually in a lettuce wrap or burger bun.
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- Chicken Patties
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Ground chicken mince – a low-fat protein that can be used in many ways. We also love using it in our Thai Style Chicken Meatballs. If you prefer an alternative protein, try my Turkey Patties.
Garlic – for the best flavour, we use fresh garlic.
Dried oregano – adds great flavour.
Parsley – for the best flavour, we prefer the Italian flat-leaf variety, but you can use fresh herbs of your choosing.
Panko breadcrumbs – these are light, flaky breadcrumbs, readily available in the supermarket. Use gluten-free breadcrumbs if necessary.
Sea salt and freshly ground black pepper – to taste. To get the best flavour from food, it must be properly seasoned.
Plain/all-purpose flour – to coat the patties. Use gluten-free if necessary.
Olive oil – for shallow frying the patties.
Chicken Patties
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Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
Chicken Patties:
- ▢ 500 g (1.1 lb) ground chicken mince See Note 1
- ▢ 1 clove garlic – minced
- ▢ 1 teaspoon dried oregano
- ▢ 2 tablespoon flat-leaf parsley – finely chopped See Notes 2 and 3
- ▢ ¼ cup (25 g) panko breadcrumbs
- ▢ sea salt and freshly ground black pepper – to taste See Note 4
Coating and Cooking:
- ▢ ¼ cup (40 g) plain/all-purpose flour
- ▢ 2 tablespoon extra virgin olive oil See Note 5
Instructions
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Add the chicken, garlic, dried oregano, parsley, breadcrumbs, salt and pepper to a medium bowl, and mix well to combine.
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Put the flour on a large plate.
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Divide the chicken mixture into eight, and carefully shape into patties about 1 ½ cm (just over ½ inch) thick. (Slightly damp hands are useful here, if you find the mixture is sticking.)
Gently coat both sides in the flour, shaking off any excess.
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Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties.
To avoid crowding the pan, and to make it easier to turn them, I cook four at a time.
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Cook for 2-3 minutes on each side, or until golden brown and cooked through.
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Remove from the frying pan, put on a plate and cover with foil to keep them warm while you cook the rest.
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Add another 2 tablespoons of oil to the frying pan if necessary and cook the remaining 4 patties.
Video
Notes
- Ground chicken mince: my preference is for chicken breast mince.
- Parsley: I have used parsley, but you could substitute it with a teaspoon of finely chopped rosemary or thyme.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. To test that the seasoning is to your liking, cook a little of the mixture separately before shaping the patties.
- Olive oil: add more olive oil if necessary to cook the second batch of Patties.
- Storage: store cooked Chicken Patties in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
- Freezing: store the uncooked Chicken Patties in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.