How To Make Healthy Homemade Chicken Patties
These homemade chicken patties are a perfect substitution to the classic convenience food of the 90s/2000s. These patties are even better than anything you will find in the freezer section of your local grocery store. With this easy recipe, you will be able to make delicious crispy chicken patties without the mystery ingredients or seed oils!
Why You Need to Make Chicken Patties at Home
Chicken patties that you might find in the freezer section of your local grocery store typically have not so great ingredients. There may even be chemical names on the ingredients list that you would never have in your kitchen!
Depending on where you live, it can be incredibly difficult to find a package of frozen chicken that doesn’t have mystery ingredients or rancid seed oils! When you do find one that has mostly acceptable ingredients, the price tag might make this simple meal a hefty splurge.
This chicken patty recipe uses ingredients you likely already have in your home; so making this classic meal for your family will mean you’re also serving them a wholesome, good for you meal without the junk.
Making Chicken Patties in Bulk Batches
Since chicken patties are typically enjoyed as a quickly pulled together meal, mixing, dredging and then frying a small batch of chicken patties every time you want to have a “quick meal” kind of defeats the purpose. Don’t worry, I’m with ya! This is exactly why I recommend preparing a bulk batch!
Making a double, triple or quadruple batch of these chicken patties is great to make a mess once and eat for multiple meals when you need it. The best way to stock your freezer is to just double the recipe when you already plan on making this for a meal. If you are able to, you could also set aside a specific day to prep a whole bunch of freezer meals like this to pull out when you need them.
Freezing Homemade Chicken Patties
If you plan on freezing any amount of fried chicken, it’s important to follow a few tips.
The first and most important tip is to make sure your fried chicken is FULLY cold before freezing. This will ensure all of the steam has escaped from the breading so it will not get soggy.
The second tip is to flash freeze the chicken in a single layer on a baking sheet before storing in a bulk bag. This will ensure any residual moisture will become solid before the patties are combined in a larger storage bag or container together.
Looking for more kitchen inspiration? you might enjoy this Homemade Blueberry Ice Cream or this delicious Bacon Broccoli Salad
Reheating Chicken Patties From Frozen
To reheat homemade chicken patties, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer and bake for 25-35 minutes or until your chicken is hot.
Using Coconut Oil, Lard or Tallow for Frying
No matter what you’re frying, it’s best to use an oil that is good for high heat. In many other recipes, you are likely to see vegetable oil be suggested. While it is much cheaper to buy vegetable oil for frying, it is not the best quality for ingesting.
With just a few searches, you will easily find the history of how vegetable oils were made, what their original intended use was and how they ended up in our food supply.
Instead of vegetable oil, this recipe recommends using coconut oil, lard or tallow for frying. In my experience, all three of these oils do not impart a distinguishable flavor. All three of these oils also tend to leave the final fried food with a less greasy feeling on your hands and on your tastebuds.
Ingredients and Tools For Homemade Chicken Patties
The Patty Ingredients
1 Lb Ground Chicken
1 Egg
½ tsp Black Pepper
1 tsp Garlic powder
½ tsp Paprika powder
1 tsp Onion powder
1 tsp Sea Salt – I like to use Redmond Real Salt for the added minerals
¼ tsp Ground Celery seed (optional but recommended)
2 TBSP arrowroot powder or cornstarch (find non-GMO cornstarch at Azure Standard)
The Breading Mix
1 cup Flour
½ cup Arrowroot starch or cornstarch (find non-GMO cornstarch at Azure Standard)
1 tsp Baking Powder
2 tsp Garlic powder
2 tsp Onion powder
1 tsp Salt
½ tsp Black pepper
1 egg – to dip the patties in before placing in the flour mixture
2-4 cups high heat oil, preferably coconut, lard or tallow – for frying
Two medium mixing bowls
A cast iron skillet, a dutch oven or heavy bottomed stock pot
Thermometer with a pot clip (optional but highly recommended)
A slotted spoon or tongs
A cooling rack placed over a cookie sheet, foil or newspaper
Directions
Mixing the Chicken
In a medium mixing bowl combine the ground chicken, chicken spices and an egg. Mix until all ingredients are well combined.
Section out the chicken mixture into 4-6 pieces. Roll each piece into a ball and then flatten to approximately ¼ inch thick.
Place on a parchment lined baking sheet as each piece is formed and freeze for 45 -60 minutes to lightly firm up the patties.
About halfway through the freezing time, begin heating the oil of choice in a dutch oven over medium heat. If you’re using a thermometer, clamp your thermometer to the side of your pan. Be sure the tip is not touching the bottom of the pan.
With about 5 minutes left, prepare your dredge station by whisking together the breading mixture in a medium bowl. Whisk an egg in a separate bowl.
Cooking the Chicken patties
Remove the pan from the freezer. Dredge each piece in egg and then the breading mixture. Be sure all sides of each piece are first covered in egg then the breading.
When the oil has reached 350℉, use tongs or a slotted spoon to place 2 patties into the hot oil. Since patties are typically quite small and relatively thin, they will likely cook to a safe internal temperature pretty fast.
Just before your patties reach your desired golden brown color, test their internal temperature. If they have an internal temperature of 165℉, they are fully cooked and can be taken out of the oil. When they reach your desired shade of golden brown.
When removing each patty, be sure to place it on a cooling rack with something underneath to catch any drippings. Having airflow underneath the cooling patties will allow for steam to escape. Placing a freshly fried item on a solid surface will keep any moisture trapped underneath. This will lead to one side being soggy.
Continue frying 2 pieces at a time until all are done.
If you’re eating the same day, enjoy these patties immediately.
If you’re making some patties to store in the freezer for later use, allow all pieces to completely cool on the cooling rack. When all of the chicken is cooled, align all patties in a single layer on a cookie sheet. Place in the freezer for 3-4 hours or until partially frozen. After flash freezing, you can transfer to your desired storage container or freezer bag. Store in your freezer for 6-12 months.
Reheating Chicken Patties From Frozen
To reheat homemade chicken patties, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer. Bake for 25-35 minutes or until your chicken is hot and crispy.
Homemade Chicken Patties FAQ:
Why Make Chicken Patties at Home?
Chicken patties that you might find in the freezer section of your local grocery store typically have not so great ingredients. There may even be chemical names on the ingredients list that you would never have in your kitchen!
Depending on where you live, it can be incredibly difficult to find a package of frozen chicken that doesn’t have mystery ingredients or rancid seed oils! When you do find one that has mostly acceptable ingredients, the price tag might make this simple meal a hefty splurge.
This chicken patty recipe uses ingredients you likely already have in your home; so making this classic meal for your family will mean you’re also serving them a wholesome, good for you meal without the junk.
Can I Make Chicken Patties in Bulk Batches?
Yes!! I highly encourage you to make these in large batches to freeze for later. Since chicken patties are typically enjoyed as a quickly pulled together meal, marinating, dredging and then frying a small batch of chicken patties every time you want to have a “quick meal” kind of defeats the purpose. This is exactly why I recommend preparing a bulk batch!
Making a double, triple or quadruple batch of these chicken patties is great to make a mess once and eat for multiple meals when you need it. The best way to stock your freezer is to just double the recipe when you already plan on making this for a meal. If you are able to, you could also set aside a specific day to prep a whole bunch of freezer meals like this to pull out when you need them.
How Do I Freeze Homemade Chicken Patties?
If you plan on freezing any amount of fried chicken, it’s important to follow a few tips.
The first and most important tip is to make sure your fried chicken is FULLY cold before freezing. This will ensure all of the steam has escaped from the breading so it will not get soggy.
The second tip is to flash freeze the chicken in a single layer on a baking sheet before storing in a bulk bag. This will ensure any residual moisture will become solid before the patties are combined in a larger storage bag or container together.
How Do I Reheat Homemade Chicken Patties From Frozen?
To reheat homemade chicken patties, preheat your oven to 425℉. If using a cast iron baking sheet to reheat, preheat the sheet in the oven at the same time.
When your oven is preheated, align all the chicken on your desired baking sheet in a single layer and bake for 25-35 minutes or until your chicken is hot.
Why use Coconut Oil, Lard or Tallow for Frying?
No matter what you’re frying, it’s best to use an oil that is good for high heat. In many other recipes, you are likely to see vegetable oil be suggested. While it is much cheaper to buy vegetable oil for frying, it is not the best quality for ingesting.
With just a few searches, you will easily find the history of how vegetable oils were made, what their original intended use was and how they ended up in our food supply.
Instead of vegetable oil, this recipe recommends using coconut oil, lard or tallow for frying. In my experience, all three of these oils do not impart a distinguishable flavor. All three of these oils also tend to leave the final fried food with a less greasy feeling on your hands and on your tastebuds.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Healthy Homemade Chicken Patties
Equipment
- Two medium mixing bowls
- A cast iron skillet, a dutch oven or heavy bottomed stock pot
- Thermometer with a pot clip (optional but highly recommended)
- A slotted spoon or tongs
- A cooling rack placed over a cookie sheet, foil or newspaper
Ingredients
The Patty Ingredients
- 1 Lb Ground Chicken
- 1 Egg
- ½ tsp Black Pepper
- 1 tsp Garlic powder
- ½ tsp Paprika powder
- 1 tsp Onion powder
- 1 tsp Sea Salt – I like to use Redmond Real Salt for the added minerals
- ¼ tsp Ground Celery seed optional but recommended
- 2 TBSP arrowroot powder or cornstarch find non-GMO cornstarch at Azure Standard
The Breading Mix
- 1 cup Flour
- ½ cup Arrowroot starch or cornstarch find non-GMO cornstarch at Azure Standard
- 1 tsp Baking Powder
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Salt
- ½ tsp Black pepper
- 1 egg to dip the patties in before placing in the flour mixture
- 2-4 cups high heat oil preferably coconut, lard or tallow – for frying
Instructions
Mixing the Chicken
- In a medium mixing bowl combine the ground chicken, chicken spices and an egg. Mix until all ingredients are well combined.
- Section out the chicken mixture into 4-6 pieces. Roll each piece into a ball and then flatten to approximately ¼ inch thick.
- Place on a parchment lined baking sheet as each piece is formed and freeze for 45 -60 minutes to lightly firm up the patties.
- About halfway through the freezing time, begin heating the oil of choice in your frying pan over medium heat. If you’re using a thermometer, clamp your thermometer to the side of your pan. Be sure the tip is not touching the bottom of the pan.
- With about 5 minutes left, prepare your dredge station by whisking together the breading mixture in a medium bowl. Whisk an egg in a separate bowl.
Cooking the Chicken patties
- Remove the pan from the freezer. Dredge each piece in egg and then the breading mixture. Be sure all sides of each piece are first covered in egg then the breading.
- When the oil has reached 350℉, use tongs or a slotted spoon to place 2 patties into the hot oil. Since patties are typically quite small and relatively thin, they will likely cook to a safe internal temperature pretty fast.
- Just before your patties reach your desired golden brown color, test their internal temperature. If they have an internal temperature of 165℉, they are fully cooked and can be taken out of the oil. When they reach your desired shade of golden brown.
- When removing each patty, be sure to place it on a cooling rack with something underneath to catch any drippings. Having airflow underneath the cooling patties will allow for steam to escape. Placing a freshly fried item on a solid surface will keep any moisture trapped underneath. This will lead to one side being soggy.
- Continue frying 2 pieces at a time until all are done.
- If you’re eating the same day, enjoy these patties immediately.
