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.
Why you’ll love this recipe:
These Chicken Patties are perfect for busy nights when time is short and you need a meal that is family friendly.
They are quick, easy, and made from simple ingredients which are readily available.
You will love these Chicken Patties because:
- They can be prepared in advance.
- They are versatile, and there are many ways to enjoy them. Some suggestions are shown below.
- When the weather is fine, you can take your meal outdoors and cook the Patties on the barbecue.
- The Patties are egg-free, dairy-free and can be made gluten-free by using the appropriate breadcrumbs and flour.
- They are freezer friendly.
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.
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.
How To Make Chicken Patties:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your mixture:
Add the ground chicken mince, garlic, oregano, parsley, breadcrumbs, salt and pepper to a medium size bowl and mix well to combine.
2 – Divide the mixture:
Divide the mixture into eight portions. I use a large ice cream scoop for ease.
3 – Shape into patties:
Carefully shape the mixture into Patties. They should be approximately 1 ½ cm (just over ½ inch thick).
4 – Coat in flour:
Add the flour to a plate and coat both sides of the Patties.
5 – Cook the Chicken Patties:
Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties. I cook them in two batches as it is best to not crowd them in the pan or they may steam. This way, they will brown and having space in the pan makes them easier to turn over.
Cook for 2-3 minutes on each side or until golden brown and just cooked through.
6 – Serve and enjoy:
Remove the Patties from the frying pan and serve.
Tips for Success and FAQs:
If you find that the chicken mixture sticks to your hands as you shape the Chicken Patties, dampen your hands with water.
We use breadcrumbs to bind the ingredients together and help the Patties maintain their shape. Avoid moving them around the frying pan or turning them too often; ideally, turn them just once.
As chicken mince is generally very lean, the most common cause for dry Patties is overcooking them or adding them to a pan that is too hot. Cook them over medium-high heat until just cooked.
Store cooked Patties in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
Yes, you can make them up to 24 hours ahead and store them, covered in the fridge.Â
To make them more than 24 hours ahead of time, wrap them individually in cling wrap so they don’t stick together and store them in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.
Variations and substitutions:
Dried oregano – fresh or dried thyme or rosemary are good alternatives.
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Spice – if you like a little heat in your food, add some dried red chilli pepper flakes.
Serving suggestions:
These quickly and easily made Chicken Patties are certain to become a regular addition to your meal planning. There are so many ways to enjoy them. Some suggestions are:
- You can serve them hot or cold, with salad or vegetables.
- Serve alongside pasta, such as our Roasted Cherry Tomato Pasta.
- Add them to a burger bun.
- Tuck them in a lettuce wrap.
- Serve with an egg for a substantial breakfast.
- Make small meatballs and serve as an appetiser with a dipping sauce, such as our Sweet Chilli Sauce.
- They are delicious cold – perfect to pack in lunch boxes or use in a sandwich with mayo or relish.
You will find these versatile Chicken Patties a welcome addition to your meal plans. They are quick, easy, and family-friendly – so good!
Alex xx
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Chicken Patties
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
- Add the chicken, garlic, dried oregano, parsley, breadcrumbs, salt and pepper to a medium bowl, and mix well to combine.
- Put the flour on a large plate.Â
- 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.
- 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.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Remove from the frying pan, put on a plate and cover with foil to keep them warm while you cook the rest.
- 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:Â 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.
This post was originally published in February 2022. It has been updated with new photos and more information. The recipe remains the same.
Deb and Steve
easy to make and delicious
Alexandra Cook
Hi Deb and Steve!
So happy you enjoyed the patties! 🙂 Alex xo