Crispy Cheesy Chicken Patties

These Crispy Cheesy Chicken Patties are a lifesaver for weeknight dinners and picky eaters alike The crispy coating gives way to juicy tender chicken with pockets of gooey cheese throughout They are the kind of simple crowd-pleasing comfort food that disappears fast from the dinner table in my house

I first made these after a day when my fridge was looking sad and all I had left was a bit of cooked chicken and cheese Now my family requests them at least once a month and they taste just as special every time

Ingredients

• Cooked chicken breast or thighs: chopped or shredded juicy chicken holds together best choose rotisserie or poached for moistness
• Shredded cheese: cheddar mozzarella or a blend each adds stretch and flavor sharp cheddar is my top pick
• Bread crumbs: panko or traditional give the exterior its irresistible crunch look for golden fresh looking crumbs
• Egg: helps bind everything together ensures patties do not fall apart as they cook choose farm fresh if possible
• Milk: a little splash keeps the mixture moist and easy to shape use whole for richness
• Garlic powder and onion powder: both add savory depth taste your mixture and adjust to preference
• Salt and black pepper: bring out the best in all the flavors do not skimp here
• Fresh parsley or chives: optional for color and a burst of freshness use bright green fragrant herbs
• All purpose flour: for dredging so the patties get evenly crisped when pan fried
• Oil for frying: opt for a neutral oil like canola or light olive oil high smoke point is best

Instructions

Make the Chicken Mixture:

Combine chopped or shredded chicken cheese bread crumbs beaten egg milk garlic powder onion powder salt black pepper and parsley or chives in a large mixing bowl Use your hands or a sturdy spoon to thoroughly mix until the ingredients just hold together The texture should be moist but not sticky If it feels dry add another splash of milk one tablespoon at a time until the consistency is right

Shape the Patties:

Scoop out portions of the mixture using about a quarter cup for each Then use lightly oiled hands to form each mound into a flat round patty about three quarters of an inch thick Place them on a tray or plate lined with parchment as you finish each one

Dredge in Flour:

Pour all purpose flour onto a shallow plate Roll each chicken patty in the flour making sure each side is evenly coated Tap off any excess This step creates a base for a crisp golden crust once cooked

Heat the Oil:

Pour about a quarter inch of oil into a large nonstick skillet and set over medium heat Allow the oil to heat for two to three minutes until a small bit of flour sizzles immediately when dropped in You want it hot but not smoking

Pan Fry the Patties:

Carefully lower the floured patties into the hot oil working in batches so you do not crowd the pan Let them fry undisturbed for about three to four minutes per side Flip only once when the crust is deeply golden and crisp on the bottom Continue cooking until the other side matches and the cheese inside is melted Through frying keep the oil at an even temperature

Drain and Serve:

Transfer the cooked patties to a rack set over paper towels so any extra oil drips away Let them rest for two minutes to allow the juices to settle Serve hot while the cheese is still melty and the crust shatters with every bite

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I adore using extra sharp cheddar in these for a flavor punch It reminds me of my childhood kitchen my mom always added whatever cheese was in the fridge and it became our own delicious tradition with each batch

Storage Tips

Cool leftover patties completely before packing into airtight containers Layer between sheets of waxed paper to prevent sticking Store in the fridge for up to three days To reheat use a toaster oven or skillet to keep the exterior crisp Otherwise you can microwave for a softer patty

Ingredient Substitutions

Swap cooked turkey for chicken if it is what you have Mozzarella brings extra gooeyness or pepper jack adds a mild spice For bread crumbs both panko and traditional work or even crushed cornflakes if you want extra crunch If you cannot have egg substitute with a few spoonfuls of Greek yogurt or mayonnaise as a binder

Serving Suggestions

Serve over a simple salad for a lighter meal or tuck into a soft bun with lettuce and tomato for a fantastic chicken burger Try pairing with homemade slaw or a sprinkle of parmesan for an Italian inspired twist Little ones love these with ketchup or honey mustard for dipping

Cultural and Historical Context

Patties made from leftovers or ground chicken are popular in many cultures They are a practical way to repurpose cooked meats and add creativity to home cooking The cheesy crispy version is an American comfort food staple but echoes many global flavors from Japanese chicken katsu to classic Ukrainian cutlets

Seasonal Adaptations

Add roasted corn or diced bell pepper into the mix for a summer flare Mix in a handful of sautéed mushrooms or spinach for a hearty winter take Swap in fresh basil or tarragon in spring for herbal brightness

Handy Notes

Work with cold chicken for best texture warm chicken can make the patties fall apart Chill shaped patties for ten minutes in the fridge before frying for cleaner edges Make mini patties for sliders or party snacks just reduce cooking time to two minutes per side

Success Stories

Several friends have told me these chicken patties became the number one recipe for their kids lunchboxes and afterschool snacks Some say they make a double batch on weekends and freeze for those evenings when cooking feels impossible Every time I share them at a potluck someone asks for the recipe on the spot

Freezer Meal Conversion

To freeze lay uncooked patties on a parchment lined baking sheet and freeze until solid then transfer to freezer bags Label with date and store up to two months When ready to eat cook directly from frozen in a covered skillet adding a few extra minutes per side If you want them even crispier finish under a broiler for one minute

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Let oil come to the right temp before frying no skipping this step Never forget to taste your mixture before shaping the patties seasoning makes all the difference I once made a bland batch that only got saved by extra cheese on top lesson learned

Ask About This Recipe

→ Which cheese works best for chicken patties?

Mild varieties like cheddar, mozzarella, or Monterey Jack melt smoothly and complement chicken flavor.

→ Can the patties be baked instead of pan-fried?

Yes, baking is a healthier option. Arrange patties on a greased tray and bake at 400°F until golden and crisp.

→ How do I keep the patties from falling apart?

Use enough breadcrumbs and cheese for binding, and chill shaped patties briefly before cooking to firm them up.

→ Are these patties suitable for freezing?

They freeze well. Cool completely, layer between wax paper, and store in an airtight container for up to 2 months.

→ Which dipping sauce pairs well with chicken patties?

Try classic ketchup, ranch, honey mustard, or garlic aioli to complement the savory, cheesy flavors.