I had planned to make my regular chicken nuggets recipe for dinner tonight, but as I was making them, I sort of got lazy. I didn’t want to make all those nuggets…so why not just make a few patties instead, right?? And they turned out so good!! And super easy. My chicken (or turkey) nuggets are actually very easy to make, but turning the recipe into homemade chicken patties? Even easier!
When I made these for dinner tonight, I used a pound of ground chicken to make four patties, but next time I’ll make five. They were just a tad too big, but still super delicious. What makes this recipe ‘real food approved’ is that I used local, free-range chicken from my favorite farm: Seven Sons Family Farm here in Roanoke, IN. If you live in the Midwest, you need to check them out! (They have buying clubs all over the Midwest, but I go straight to the cute little farm store to make my purchases.) Anyway, I’ve been buying all my meat (and eggs, honey, and maple syrup) from this farm for over a year now and I’ve been very happy with the quality of their products.
- ¼ cup white whole wheat flour
- 2 eggs (local, pastured-raised is ideal)
- ¾ cup whole wheat breadcrumbs*
- 1 lb free-range ground chicken
- ½ tsp salt
- 2 tsp grated Parmesan cheese
- ¼ cup olive oil
- Place the flour, whisked eggs, and breadcrumbs into three separate bowls.
- In a large bowl, mix together the ground chicken, salt, and Parmesan cheese.
- Roll chicken mixture into five equally-sized balls and then flatten with your hands.
- Dip each patty into the flour, then eggs, then breadcrumbs.
- Repeat until all five are coated evenly.
- Preheat oven to 375 degrees.
- Heat olive oil in large skillet over medium to medium-low heat.
- When olive oil is heated, add all five patties and cook for about 2 minutes on each side.
- When each side is golden brown, place them onto a baking sheet and bake for approximately 8 minutes (or until fully cooked through the middle).
- Remove from oven and place onto paper towels to help soak up the excess grease.
*I used homemade breadcrumbs. Even if you don’t make your own bread like I do, you can still use better quality bread to make your own breadcrumbs. There are many ways to do this, but I used the suggestion from 100 Days of Real Food: Spread out homemade bread slices on a baking sheet and let sit out for a few hours or overnight until they get ‘stale.’ Place in the oven at 200 degrees for an hour or so until they are completely dried out. Once they’ve cooled, just run them through a food processor or blender. Store the breadcrumbs in the freezer and then you can measure out what you need as you need it. So simple!
I served these chicken patties on my homemade honey whole wheat sandwich buns (that I had made earlier, pulled out of the freezer, and toasted right before dinner) with a slice of melted cheddar cheese on top, tomato, and a little bit of organic honey mustard. (I would have added some lettuce or spinach if I’d had any in the fridge.) They were perfect!! And so delicious!
I used to make (and by make, I mean warmed up) Tyson brand chicken patties. We actually used to make those quite frequently for dinner. It was quick and easy and always went over well with the family. Well, I just looked up the ingredients… For starters, the quality of their chicken is definitely not on the same level as the local, free-range chicken we used for our dinner tonight. Secondly, I’m pretty sure I didn’t add modified food starch, dextrose, chicken flavor (made of salt, autolyzed yeast extract (MSG!), sugar, molasses, disodium inosinate, disodium guanylate, sodium phosphates), brown sugar, chicken broth (yeast extract, chicken flavor), corn syrup solids, sodium phosphates, and natural flavor. Geesh! That’s a lot of ingredients. I can’t believe I used to think all of those ingredients were necessary to make our “food” for so many years. Look at my recipe above! I made delicious chicken patties (that could also be frozen and reheated later) with WAY less ingredients…and my family scarfed them down just the same as we always used to! I’m literally shaking my head that food companies aren’t making their recipes the same way as mine…with real food ingredients!
Anyway… (Sorry, this stuff gets me fired up sometimes…) 😉 After I browned the patties (and while they were baking in the oven), I sauteed the asparagus in the same skillet that I had cooked the chicken. Less clean up for me! And here’s a funny story for you… As I was cooking the asparagus, one of my boys came over and looked in the pan. He says (and this is an exact quote because I wrote it down), “Asparagus? YES!!! I always wanted asparagus! Mom? Give me lots of asparagus, okay? Because I love it.” This kid cracks me up! This is the same one that told me just a couple nights ago not to give him too much sugar anymore and just give him salad every night. ha! I could ask where he gets this from…but I think I know the answer to that. 🙂
And then while we’re eating dinner, my daughter says to me, “When you get older, you could work in a grocery store ’cause you’re so good at making. This sandwich is so good.” Aww. How sweet of her. Even though she gets mad that I serve her veggies she doesn’t like 8 nights out of 10, she is the first one to compliment me on a tasty meal. I always appreciate that! What mom wouldn’t, right?!? 🙂
What do you think? Homemade chicken patties for dinner next week?? 😉
AND…bonus here… If you need (or want) to make these gluten-free, you can!! A family friend of mine (who eats entirely gluten-free now) recently sent me an email telling me how much she and her husband enjoyed these chicken patties. She made them gluten-free by first dipping the chicken mixture into Bob’s Red Mill All Purpose Gluten-Free Flour, then dipping in egg, and then using almond flour instead of breadcrumbs. She said they couldn’t believe how juicy they were and her husband said they reminded him of the country fried steak his grandma used to make. I love to hear feedback like that!! Thanks for sharing with me, Jacque! 🙂