CHICKEN PATTIES (EASY CHICKEN CAKES) RECIPE
Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it's a genius way to use leftover Rotisserie Chicken.
Provided by Natasha Kravchuk
Categories Easy
Time 1h
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
- Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
- As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Facts : Calories 185 kcal, Carbohydrate 6 g, Protein 14 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 63 mg, Sodium 296 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
POTATO-CRUSTED CHICKEN PATTIES RECIPE
Experience something different with our Potato-Crusted Chicken Patties Recipe. This chicken patties recipe is served smothered in a rich, delicious gravy.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Prepare potatoes as directed on package; cool. Meanwhile, mix chicken, roasted peppers and black pepper just until blended; shape into 6 (3-inch) patties.
- Divide potatoes into 12 portions. Place 6 portions on baking sheet sprayed with cooking spray; flatten to 3-inch patties. Top with chicken patties and spinach. Press remaining potato portions into 6 patties; place over spinach. Flatten slightly.
- Bake 25 min. or until chicken patties are done. About 5 min. before chicken patties are done, cook gravy in small saucepan on medium-low heat until heated through, stirring occasionally.
- Drizzle gravy over patties just before serving.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
CHICKEN POTATO PATTIES
Make and share this Chicken Potato Patties recipe from Food.com.
Provided by Midwest Maven
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil and add the salt and chicken.
- Cook 5-10 minutes until done, then remove, let cool, and dice finely.
- In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
- Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
- Wet or flour your hands and form mixture into patties.
- In a heavy skillet heat 1/2 inch of oil to 350 degrees.
- Slide in the patties and cook until golden brown, 3-5 minutes per side.
- Do not crowd the pan, work in batches if necessary.
- Drain on paper towels and serve garnished with cilantro.
POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
CRISPY COATED POTATO CHICKEN CAKES
This soon-to-be family favorite dinner recipe combines chicken and Betty Crocker® Ultimate Cheddar mashed potatoes in delicious patties with a crunchy coating-on the table in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
- Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
- Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
POTATO CRUSTED CHICKEN
I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!
Provided by Stephanie Z.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
- Cut any visible fat from chicken.
- Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
- With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
- Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
- Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.
Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
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