This homemade chicken patty recipe is easy to make. It is a great way to use up chicken, especially if it is a little tough. Homemade chicken patties are also a good choice for those with dietary limitations.This week large packs of chicken breasts were on sale at my usual grocer. I carefully selected from the packages, finding the least “grainy” looking package, to avoid tough meat. My efforts were in vain though. I sliced, marinated & grilled a few breasts… they were tough. Normally, when faced with less than stellar quality chicken breasts I will slow simmer them and make enchiladas, but I decided to make some homemade chicken patties with them instead this time. I basically just simplified my croquette recipe, and they came out well. I won’t eat store bought patties of any kind, but by making them yourself, you know just what’s in them.
- 1 1/2 - 2 lbs raw chicken breast
- 1/8 c water
- seasoned bread crumbs 2/3 cup in mix & more to coat
- panko bread crumbs
- 1 egg
- 1/2 packet of powdered chicken bouillon
- Optional: add a dash of your favorite seasoning black pepper, garlic powder, Mrs. Dash
- Cut the breasts into chunks approx 1" in size at most
- Add chicken, egg, bouillon and water to food processor. Pulse until chicken is pulped.
- Mix 2/3 cup seasoned bread crumbs into the pulped chicken. (optional seasonings would be added at this point as well).
- Put 1/2" deep of canola oil into a shallow pan. Heat on med-high.
- In a shallow dish add half seasoned bread crumbs & half Panko crumbs.
- Scoop a golf ball size portion of the chicken mixture and drop into the crumbs.
- Press down and shape to form patty, turn over and ensure the edges are together and patty is fully coated in crumb mix.
- Place a few patties at a time into the oil.
- Brown the patties on both sides, then set on paper towel lined plate.