We love good ol’ fashioned cheeseburgers just as much as the next person, but every once in a while it’s nice to switch up burger night. Whether that means changing your seasoning a little bit, or completely changing the burger itself is up to you, but we decided to go with the latter for this recipe, opting for ground chicken instead of beef to form these tasty patties.
While a lot of the seasoning here is, in fact, similar to what we’d use in a traditional burger, we added milk to these patties to make sure they stayed moist, then rolled them in seasoned breadcrumbs – that way, we get a deliciously crispy, almost-caramelized outer crust that makes these babies so good. You may not have thought you could improve upon the classic, but give this recipe a chance…these patties are outstanding!
Skillet Chicken Patties
Serves 4-6; 45 minutes
- 1 pound ground chicken
- 1 1/2 cups seasoned breadcrumbs, divided
- 1/2 cup parmesan cheese
- 1/4 cup milk
- 1/4 cup yellow onion, minced
- 3 cloves garlic, minced
- 1 large egg
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- kosher salt and freshly ground pepper, to taste
- vegetable oil, as needed
- Place chicken in a large mixing bowl, then add in 1/2 cup breadcrumbs, parmesan cheese, onion, garlic, paprika and cayenne pepper.
- Season generously with salt and pepper, then, using your hands or two forks, mix in egg and milk until everything is fully incorporated and combined. (It’s normal for mixture to be sticky.)
- Place remaining breadcrumbs on a plate, then shape chicken mixture into patties (as large or small as you’d like) and roll each one in breadcrumbs. Set aside.
- Heat 1 tablespoon canola oil in a large skillet over medium-high heat and, working in batches, fry patties for 5-6 minutes per side, or until golden brown.
- Repeat with remaining patties, then serve alone, or in a burger with all the fixings...enjoy!
Recipe adapted from Everyday Dishes