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5 from 1 vote

Crispy Chicken Patties

Perfect for Appetizers, Lunch or Dinner. Made Easy Using Rotisserie or other Cooked Chicken.
Course: Appetizer, Main Dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • Mixing Bowl
  • large skillet

Ingredients

  • 2-3 cups cooked chicken diced (I use rotisserie chicken)
  • 1 large egg
  • 2 green onions, chopped fine
  • 1 celery stalk, chopped fine
  • 1/2 cup saltine crackers (processed into fine crumbs)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 1/8 tsp dried thyme
  • 2 tsp dried parsley
  • 1 cup panko crumbs (or bread/cracker crumbs)
  • 1 cup cooking oil (vegetable or canola)

Instructions

  • In a medium bowl mix together using a fork, diced cooked chicken, egg, green onions, celery, salt, garlic powder, onion powder, back pepper, dried thyme, parsley and cracker crumbs.
  • Place some mixture into a 1/3 measuring cup and pack tightly. Place into your hand and form a 1/4 inch thick round patties, keeping mixture tightly packed.
    This amount of mixture makes 6 patties.
  • Place panko crumbs into a shallow dish and roll each patty into crumbs to coat entirely. Place each disk on a parchment lined sheet pan. Finish preparing rest of patties.
  • In a large skillet bring 1 cup of cooking oil to a medium high heat (350 degrees).
  • Carefully place in chicken patties in hot oil and cook on one side for 4 or so minutes until golden brown. Flip patties over and cook an additional 3-4 minutes until golden brown. Remove patties and place on a wire rack placed on a sheet pan to help drain any excess grease and keep crisp.
  • Cool for a few minutes and enjoy.