Country-Style Chicken Patties

Name: Country-Style Chicken Patties
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
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

Chicken Stove-Top Gastro-Pub

Time: 20 minutes

Yield: 8 servings

About

Have you ever been to a small-town summertime rodeo? There's so much excitement in the warm air as the rest of the town shuts down to watch the horses circle the barrels, the cowboys white-knuckle their way holding tight to the bucking bulls, and the rodeo clowns performing the most outrageous acts. Nothing else can compare! After an evening of anxious and exhilarating thrills, your tummy needs a hearty pick-me-up like these Country-Style Chicken Patties. These savory, perfectly seasoned discs of poultry goodness make up the best bite while rehashing all the highlights from the evening's countrified occasion. We can't think of a better way to end such a bull-bucking eventful day! Country-Style Chicken Patties are sure to bring the yee-haw you've be craving!

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

Step 1 -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.

Step 2 -In a small bowl, add the flour.

Step 3 -Divide the chicken mixture into eight portions, a little over 1/4 cup each.

Step 4 -Roll the portioned chicken into the flour, then form them into patties. Place them on a sheet tray.

Step 5 -In a large skillet over medium heat, add enough of the oil to coat the bottom and heat until it is hot.

Step 6 -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.

Step 7 -Transfer the patties to a paper-towel-lined plate to drain.

Step 8 -Serve the patties garnished with the fresh parsley.

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