Fried chicken patties offer a delicious, convenient twist on the classic fried chicken experience. Perfect for sandwiches, salads, or simply enjoyed on their own, these patties are surprisingly easy to make and deliver incredible flavor and texture. This recipe focuses on achieving that perfect balance of juicy, flavorful meat and a wonderfully crispy, golden-brown crust.
What Makes This Fried Chicken Patty Recipe Special?
This recipe isn't your average fried chicken patty recipe. We've focused on several key elements to ensure superior results:
- Double-dipping for extra crunch: We'll use a two-step breading process, maximizing the crispy coating.
- Buttermilk marinade: This tenderizes the chicken and adds incredible flavor.
- Spiced dredge: We’ll create a flavorful blend of spices to enhance the chicken's natural taste.
- Proper frying temperature: Achieving the perfect crispiness depends on maintaining a consistent oil temperature.
Ingredients You'll Need:
For the Chicken Patties:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick patties
- 1 cup buttermilk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup all-purpose flour
- 1 cup bread crumbs (panko recommended for extra crispiness)
- Vegetable oil, for frying
Step-by-Step Instructions:
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Marinate the Chicken: In a large bowl, whisk together the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken patties, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor and tenderness.
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Prepare the Breading Station: Set up three shallow dishes. In the first, place the flour. In the second, place the breadcrumbs.
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Bread the Chicken: Remove the chicken patties from the marinade, allowing excess buttermilk to drip off. Dredge each patty in the flour, ensuring it's fully coated. Then, dip the floured patty into the breadcrumbs, pressing gently to adhere. Repeat the process for a double-breaded, extra crispy crust.
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Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small pinch of breadcrumb sizzles immediately. Carefully place the chicken patties in the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
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Drain and Serve: Remove the cooked chicken patties from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately and enjoy!
Frequently Asked Questions (FAQs)
Can I use different types of bread crumbs?
Yes, you can experiment with different types of breadcrumbs, such as Italian-seasoned breadcrumbs or even crushed crackers. Panko breadcrumbs are highly recommended for their extra-crispy texture.
How do I know when the chicken is cooked through?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The chicken should also be golden brown and no longer pink inside.
Can I bake these chicken patties instead of frying them?
Yes, you can bake the breaded patties at 400°F (200°C) for about 20-25 minutes, flipping halfway through. While baking will result in a less crispy crust, it's a healthier alternative.
How can I store leftover chicken patties?
Store leftover chicken patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.
Can I freeze these chicken patties?
Yes, you can freeze uncooked or cooked chicken patties. For best results, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Cook from frozen by increasing the frying or baking time.
This recipe provides a detailed guide to creating incredibly delicious and crispy fried chicken patties. Remember to adjust seasonings to your personal preferences and enjoy the process of crafting this flavorful dish!
