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These chicken patties bring together tender shredded chicken with plenty of flavor to make a quick and satisfying meal. Perfect as a weeknight dinner or party appetizer, they crisp up golden on the outside while staying juicy inside. The combination of Parmesan cheese and fresh parsley lifts the classic chicken taste into something special.
Ingredients
- Two cups of cooked shredded chicken for tenderness and easy mixing
- Half a cup of breadcrumbs to keep the patties firm without drying out
- Quarter cup of grated Parmesan cheese adds a savory umami boost, choose a good quality cheese for the best flavor
- Quarter cup of finely chopped onion brings sweetness and texture; fresh is best but onion powder can work in a pinch
- Two cloves of minced garlic for aromatic depth, use fresh garlic for the brightest flavor
- A quarter cup of chopped fresh parsley brightens the mixture and adds herbal freshness
- Half teaspoon of paprika gives a subtle smoky warmth; if you prefer spice, use smoked or hot varieties
- Half teaspoon of salt for bringing all the flavors together, adjust to taste
- Quarter teaspoon of black pepper for a touch of heat
- One large beaten egg acts as the binding agent so the patties hold their shape
- Three tablespoons of olive oil for frying to achieve that perfect golden crust without being greasy
Step-by-Step Instructions
- Scoop and Mix Combine:
- In a large bowl, mix the shredded chicken, breadcrumbs, Parmesan, onion, garlic, and parsley thoroughly to distribute ingredients evenly
- Season Well:
- Add paprika, salt, and black pepper to the mixture, stirring well so every bite carries balanced flavor
- Bind the Mixture:
- Pour the beaten egg into the bowl and mix gently but completely so the egg coats the ingredients and holds the patties together during cooking
- Form Patties:
- Shape the mixture with your hands into palm-sized patties that are not too thick to cook evenly, but substantial enough to hold together
- Heat the Oil:
- Warm olive oil in a skillet over medium heat to ensure it is hot enough to crisp the patties quickly and prevent sticking
- Cook until Golden:
- Place the patties carefully in the hot oil, cooking for about 4 to 5 minutes per side until they develop a golden brown crust and are heated through
- Drain Excess Oil:
- Transfer the cooked patties to a paper towel-lined plate allowing any extra oil to be absorbed, keeping them crisp and not greasy
- Serve and Enjoy:
- Serve immediately while warm with your favorite dipping sauce or a fresh side salad for a complete meal
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Frequently Asked Questions
- → What type of chicken is best for these patties?
Cooked, shredded chicken works best as it blends well with the binding ingredients, ensuring moist and tender patties.
- → Can I use a different cheese instead of Parmesan?
Yes, hard cheeses like Pecorino Romano or Asiago can add a similar savory note, but Parmesan's nuttiness complements the patties well.
- → How do I prevent the patties from falling apart while cooking?
Using beaten egg and breadcrumbs helps bind the mixture firmly. Also, shaping and pressing the patties evenly improves stability during frying.
- → What's the ideal oil for frying these chicken patties?
Olive oil is recommended for its flavor and moderate smoke point, yielding a golden crust without overpowering the patties.
- → Can these patties be baked instead of fried?
Yes, baking at 375°F (190°C) for 15-20 minutes allows a healthier option, though the crispiness might be slightly reduced compared to frying.