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Crispy Chicken Patties

Crispy chicken patties with a golden, crunchy outside and tender, juicy centers made in a skillet. Ground chicken is mixed with breadcrumbs, Parmesan, garlic, parsley, and spices, then pan-fried until deep golden brown.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken Patties
  • 1 lb ground chicken
  • 0.5 cup breadcrumbs panko or regular
  • 1 large egg
  • 0.25 cup Parmesan cheese finely grated
  • 2 garlic cloves minced
  • 2 tbsp fresh parsley finely chopped
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp olive oil for frying

Equipment

  • 1 cast iron skillet

Method
 

Mix the base
  1. In a large bowl, combine ground chicken, breadcrumbs, egg, Parmesan, minced garlic, parsley, onion powder, smoked paprika, salt, and black pepper. Mix gently just until combined.
Shape the patties
  1. Divide the mixture into 6 equal portions and shape into patties about 3/4-inch thick. Chill 10 minutes to firm up.
Heat the pan
  1. Warm olive oil in a large nonstick skillet over medium heat until shimmering. Keep the heat at medium for even browning.
Fry the patties
  1. Cook patties 4–5 minutes per side until deep golden brown and crisp on the outside. Flip once so the crust stays intact.
Check doneness
  1. Verify the internal temperature reaches 165°F. The centers should be opaque and juices should run clear.
Rest and serve
  1. Let patties rest 2 minutes on a paper towel-lined plate before serving. This helps them stay juicy while finishing crisping.

Notes

For best texture, chill the patties only long enough to firm up; if they feel sticky, give them a few extra minutes. Store leftovers in the refrigerator up to 4 days and reheat in a skillet for crispness. Freezing is yes: freeze cooked patties in a single layer, then reheat from thawed in a skillet or oven until hot. For a lower-carb option, swap breadcrumbs for crushed pork rinds or a keto breadcrumb-style substitute (use the same amount).