In a large bowl, mix 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 and ½ teaspoon kosher salt until well combined.
Place about 2 Tablespoons all-purpose flour in a small bowl.
Divide the chicken mixture into 8 portions, a little over ¼ cup each.
Roll the portions in the flour, then form them into patties. Place them on a sheet tray until ready to cook.
In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the pan.
Once hot, fry the patties, not touching for 3-4 minutes per side until an internal temperature reaches 165°F and they are golden brown. You may have to fry them in batches.
Drain on a paper towel-lined plate to soak up any excess oil. Garnish with fresh chopped parsley, if using, and serve with your favorite dipping sauce.
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Notes
If you only have plain breadcrumbs, that’s okay. You can use them plain or mix in 2 teaspoons of Italian seasoning into the mix. You can also use panko breadcrumbs if that’s what you have on hand.
Additional seasonings that would be good: cayenne pepper, chipotle powder, sweet or smoked paprika, poultry seasoning, creole seasoning, bbq seasoning, or old bay. If you are using a premade seasoning mix, cut the salt by half since these normally have additional salt mixed in.
These are delicious served with a chicken gravy on top. You can also serve them with honey mustard, white pepper gravy, ranch, bbq sauce, or garlic aioli.
These are slightly crisp on the outside, tender, and moist on the inside. Very flavorful on their own! These would be great chicken patties for sliders or larger ones for chicken burgers.
Make them cheesy by adding shredded mozzarella, cheddar, Swiss, Monterey Jack, or pepper jack cheese.
To reheat, place in the oven until warm or in the microwave or in an air fryer. Keeps in the fridge for up to 3 days, freeze for up to 3 months.