Recipe Background
These chicken patties capture homey comfort with a crisp edge, ideal for cozy nights.
The first time I made these chicken patties was during a weekend when I was unexpectedly snowed in, just after I moved back home following a whirlwind year abroad. There’s something comforting about shredded chicken, and I had a feeling it would pair perfectly with the depth of smoked paprika—a spice I picked up at a little shop near my host family's place. My pantry was scant, and I scrounged up some saltine crackers and turned them into breadcrumbs using nothing but a rolling pin and sheer determination. The first bite transported me back to cozy family dinners, where simple ingredients turned into magic around the table.
As I mixed everything in my vintage gigabyte (my new treasure from an old market), the aroma of sage and thyme filled the space. Cooking chicken patties on my mom's old skillet brought back memories of my first kitchen escapades. While frying, I recalled how these aromas once meant it was time for one of her classic homemade meals. The key here is letting the patties drain on a rack so the edges retain their crispness. I often add a dash of pepper for an extra kick, a trick my grandmother taught me.
Embracing the tradition, I mixed the chicken with cream of chicken soup, as it created a rich texture that paired so well with the crispy crust. Welcoming the taste of home, these patties became my go-to for those chilly nights spent reminiscing over my travels, captured in spice jars and savory bites.
Ingredients
- 3 cups shredded cooked chicken
- 1 1/2 cups plain breadcrumbs or 10 finely crushed saltine crackers
- 2 -3 slightly beaten eggs
- 1/2 (10 1/2 ounce) can cream of chicken soup
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon ground sage
- 1 1/2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup oil
Directions
- Combine the chicken, bread crumbs (or cracker crumbs), and eggs in a large bowl and set aside.
- In a small bowl, mix together the onion powder, garlic powder, ground sage, dried parsley, dried thyme, salt, and pepper. Add the cream of chicken soup and mix well.
- Add the soup and spice mix into the bowl with the chicken and crumb mixture. Mix until combined, but do not over mix.
- Add the oil into a skillet and heat on medium heat. Shape the mixture into 6 patties. Fry in the hot oil until lightly browned on all sides. Place on a rack or stack of paper towels to drain.
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