Crispy Chicken Patties

Why You’ll Love This Recipe

I love how simple yet delicious these patties are. They’re packed with flavor from the garlic, onion powder, Parmesan, and parsley, and they crisp up beautifully in the skillet without needing a deep fry. They’re versatile too—great for lunch, dinner, or even meal prep. I can serve them with veggies, on buns like burgers, or with dipping sauces for a fun appetizer-style meal. Plus, they’re freezer-friendly, so I often double the batch and save some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound ground chicken

• 1/2 cup breadcrumbs

• 1/4 cup chopped fresh parsley

• 1/4 cup grated Parmesan cheese

• 1 egg

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• 2 tablespoons olive oil (for frying)

Directions

1. In a large mixing bowl, I combine the ground chicken, breadcrumbs, parsley, Parmesan, egg, garlic powder, onion powder, salt, and pepper. I mix it just until everything is evenly combined—I try not to overmix so the patties stay tender.

2. I divide the mixture into 8 equal portions and shape them into patties, pressing them gently to form uniform shapes.

3. I heat the olive oil in a large skillet over medium heat. Once hot, I carefully add the patties in batches to avoid overcrowding the pan.

4. I cook the patties for 4–5 minutes on each side, until they’re golden brown and cooked through. They should be crisp on the outside and reach an internal temperature of 165°F.

5. After cooking, I place the patties on a paper towel-lined plate to drain any excess oil, then serve them warm with my favorite sides and sauces.

Servings and timing

This recipe makes 8 patties, which is perfect for 4 servings (2 patties per person). It takes about 20 minutes total—just 5 minutes to prep and 15 minutes to cook. It’s ideal for busy nights when I need something on the table fast.

Variations

I like to change things up depending on what I have in the kitchen:

• Cheese-filled: I press a small cube of mozzarella or cheddar into the center of each patty before shaping for a melty surprise.

• Sneaky veggies: I mix in finely grated carrots, zucchini, or chopped spinach to boost the nutrition—especially great for picky eaters.

• Spicy version: I add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

• Different herbs: I swap the parsley with chives, cilantro, or basil depending on what I’m craving.

• Gluten-free: I use almond flour or gluten-free breadcrumbs to make them gluten-friendly.

Storage/Reheating

Leftover patties store beautifully. I let them cool, then refrigerate them in an airtight container for up to 3 days. To reheat, I warm them in a skillet over low heat for a few minutes on each side or in the oven at 350°F until heated through. They also freeze well—I freeze them cooked or uncooked between parchment paper and thaw overnight in the fridge before reheating or cooking fresh.

FAQs

Can I bake these instead of frying?

Yes, I often bake them at 400°F on a greased or parchment-lined baking sheet for about 20 minutes, flipping halfway through. They don’t get quite as crispy, but they’re still delicious and healthier.

Can I make these in the air fryer?

Absolutely! I air fry them at 375°F for about 10–12 minutes, flipping once. They come out super crisp without extra oil.

What sauces go best with these patties?

I love serving them with honey mustard, spicy mayo, ranch, or a garlic aioli. They also go great with ketchup or barbecue sauce for a kid-friendly option.

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well and gives a slightly richer flavor. I just make sure it’s not too lean to avoid dryness.

How do I keep the patties from falling apart?

I make sure to use enough binding agents—like egg and breadcrumbs—and chill the patties for 10–15 minutes before frying if they feel too soft. That helps them hold their shape better during cooking.

Conclusion

These Crispy Chicken Patties are everything I want in a quick, satisfying meal—crispy on the outside, tender on the inside, and full of flavor. Whether I serve them on a plate, in a bun, or with a dipping sauce on the side, they’re always a hit. Simple, tasty, and endlessly adaptable, they’re a staple in my weekly rotation and a recipe I’ll keep coming back to.