Tender Chicken Patties

Chicken breast has never tasted this good! These tender chicken patties will earn a permanent spot on your table — if they haven't already. They're made from chicken breast, yet come out soft, tender, and juicy. And they take almost no time, since you simply chop the meat by hand, no grinder or blender needed. They go with just about any side, and a creamy sauce alongside is especially good.

katushafin

Recipe author

Composition / ingredients

Servings:

Chicken breast

500

Eggs

Sour cream

Flour

Garlic powder

0.5

Vegetable oil

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 65 % 20 g

Fats 23 % 7 g

Carbohydrates 13 % 4 g

153 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 40 min

Step 1:

Gather your ingredients.
Step 2:

Cut the chicken breast into small cubes.
Step 3:

Put the chopped chicken in a bowl.
Step 4:

Add the egg and sour cream. Mix well.
Step 5:

Add the flour and stir. Season with salt and spices to taste. Let it marinate for half an hour.
Step 6:

Heat the oil in a skillet. Spoon in the mixture, shaping it into patties.
Step 7:

Once the underside is golden, flip the patties.
Step 8:

After a minute, cover the pan with a lid and finish cooking for a couple more minutes.

I've been making this recipe for a solid ten years. It always comes through when I need something quick and tasty from chicken breast — though you can use any chicken, even thigh meat. I really do recommend chopping the meat by hand; a grinder or blender gives a different texture and more cleanup. You can use mayonnaise in place of the sour cream, but adjust the salt if you do. I've seen versions with cream cheese stirred in (handy if you have some to use up) — and even avocado! But plain sour cream is every bit as good, trust me. Use whatever flour you have on hand, or starch of any kind. You can marinate the mixture anywhere from half an hour to two days, though I often start frying after just ten minutes; it does taste better if you wait. I shape the patties flat, like little pancakes, so they cook faster, then finish them under a lid to be safe. Another option is to pop them in the oven for about five minutes after frying. This recipe also makes wonderful fish patties that even kids will eat — and I'd bet it works with other meats too, just cut them smaller, marinate longer, and fry under a lid.