| Level: | Intermediate |
| Yield: | 5 servings |
Ingredients
- 1 pound ground white meat chicken
- 2 cups coarse to fine fresh bread crumbs, divided (not canned)
- 1/2 cup low-fat milk
- 3 tablespoons grated sweet onion (or finely, finely minced)
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon coarse grained salt
- Cracked black pepper
- 1 teaspoon olive oil
Instructions
- Be sure to use ground white meat chicken. If you’re buying your ground chicken from the grocery story, ring the bell and ask them if they’ve got what you’re looking for or if they’ll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
- Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don’t remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
- Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
Nutrition Facts
| Calories | 324 calorie |
| Total Fat | 11 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 79 milligrams |
| Sodium | 707 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 2 grams |
| Protein | 23 grams |
| Sugar | 4 grams |
Reviews
4 stars because I liked the breadcrumbs coating and cooking method. It’s extremely bland and oniony as is. I made it the first time like it stated, minus using fresh breadcrumbs. It really needs seasoning and flavor. The second time I omitted cayenne, and seasoned to taste with seasoned salt, regular salt, pepper, and garlic powder. I added Italian breadcrumbs to the meat and used plain for the outside coating. Delicious! And simple changes! It can really be customized to your needs. I always try a new recipe almost exactly as written before I review and make changes. This recipe is very versatile. 4 stars based off the original.
BEST homemade chicken patties I’ve ever had. Make them almost every week now and put them on Dave’s Killer Bread buns with lettuce and chick fil a sauce and it’s literally perfect!! Better than a restaurant 🙂
I used a bit less milk than called for and Panko crumbs instead of bread. Sauteed them in butter and olive oil. They were very good and crispy.
Phenomenal.
Real good recipe, needs more spices, maybe a little heat. Held together we’ll. Used ninja blender with vertical blade attachment. Super easy recipe
I was desperate for a quick recipe during this pandemic and did not want to go out for extra ingredients. I minced some fresh onion, used unsweetened almond milk in lieu of milk, added in onion powder, garlic powder, parsley (nice shakes of all) and plenty of salt & pepper. DID NOT use bread crumbs on the outside. I made them fairly wet and used nitrile disposable gloves to mix and make into pattys. I also flattened the pattys quite a bit once in the hot skillet as I knew they’d cook better. My foodie family loved them—seasonings are key here! I’ll make them again next week.
OMG!!! These chicken burgers are AMAZING! I deviated from the recipe slightly by adding a few more spices to my fresh, cubed chicken breast and letting it marinate for a few hours, then pulsate it and form the patties. I also fried them in coconut oil. The patties were a bit thick, so I took the extra precaution of setting them in the air fryer for an additional 5 minutes. I ate it so fast my tummy hurt, but it was worth the discomfort!
Good dish and I could make it just with ingredients I had around the house. The wetness wasn’t a problem for me. When cooking, put it at medium or they will burn
Excellent recipe! I have made these at least half a dozen times following the recipe exactly and they always turn out great. My kids and husband both love them. Like it states in the recipe, the mixture will be very wet, but to forge ahead. If you wet your hands slightly before forming the patties it helps a lot. Once cooked they are perfect. I think if they weren’t as wet before cooking then the patties would come out too dry. I used whole chicken breasts cut up into pieces and then ground them in my food processor.
I agree with the comment to omit the milk. I ground a chicken breast and followed the directions. Way to wet. I’ll stick with using a boneless chicken breast.