Recipe Background
Country-Style Chicken Patties: A golden remedy for chaotic moving days.
The first time I made these country-style chicken patties, I had just wrapped up a chaotic moving day. Boxes littered my new apartment, and my cat, Whiskers, was lazily exploring his new domain. I desperately needed comfort food but had a kitchen that was more scavenger hunt than sanctuary. Luckily, a pound of ground chicken and a collection of pantry staples like breadcrumbs and Worcestershire sauce were within reach. With a thrumming sense of adventure, I crafted patties that brought a sense of familiarity amidst the chaos.
During the assembly, I discovered that adding mayonnaise to the mix not only kept the patties juicy but also provided a slight tang that was unexpectedly delightful. As the patties sizzled in the skillet, their aroma filled the air, signaling that home was starting to feel real. Taking care to flip each one gently ensured a perfect golden crust, reminiscent of the meals my grandmother used to craft in her sunny kitchen. Let the patties rest on a paper towel once cooked. It keeps them crisp and avoids any sogginess that oil might introduce.
The first bite was a revelation, grounding me firmly in my new space. Chopped fresh parsley sprinkled on top was a tribute to all things new and green in life. That's how these humble chicken patties became my official moving-day signature dish, reminding me every time of life’s delicious new beginnings.
Ingredients
- 1 pound ground chicken
- 1/2 cup Italian breadcrumbs
- 1 large egg well beaten
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- vegetable oil to taste
- fresh parsley to taste, chopped, for garnish
Directions
- In a large bowl, add the ground chicken, the breadcrumbs, the egg, the mayonnaise, the Worcestershire sauce, the garlic powder, the dried parsley, the onion powder, the pepper, and the salt and mix until well-combined.
- In a small bowl, add the flour.
- Divide the chicken mixture into eight portions, a little over 1/4 cup each.
- Roll the portioned chicken into the flour, then form them into patties. Place them on a sheet tray.
- In a large skillet over medium heat, add enough of the oil to coat the bottom and heat until it is hot.
- Fry the patties, in batches, until they reach an internal temperature of 165 degrees F and are golden-brown, about 3-4 minutes per side.
- Transfer the patties to a paper-towel-lined plate to drain.
- Serve the patties garnished with the fresh parsley.
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