Servings: 4 to 5
- 1 pound ground white meat chicken
- 2 cups coarse to fine fresh bread crumbs
- 1 1/2 cup low-fat milk
- 3 tablespoons grated sweet onion (or very finely minced)
- 1 1/4 teaspoon cayenne pepper
- 3 1/4 teaspoon coarse-grained salt
- Cracked black pepper
- 1 tablespoon olive oil
Place chicken in a mixing bowl. Using a rubber spatula, fold in 1 1/2 cup bread crumbs, milk, onion, cayenne, salt, and pepper to taste. Mixture will be very wet, so it will be a bit icky forming it into patties, but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken mixture into 4 or 5 piles (you decide which portion size is best for you) and, using your hands, shape into patties. Coat each patty with bread crumbs. Heat oil in a large nonstick skillet over medium heat and when hot, fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.
TIPSBe sure to use ground white meat chicken. If you’re buying your ground chicken from the grocery store, ring the bell and ask if they’ve got what you’re looking for or if they’ll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes, and pulse until coarsely chopped.
Make a double or triple batch and freeze individual patties. Be sure to portion them out properly. As we know, size matters.
You can make fresh bread crumbs ahead. It takes only a few extra minutes. Remove the crusts from good bread (or don’t remove the crusts), tear into chunks, and pulse in a mini chopper or food processor. Make a giant batch and freeze it so next time you can skip this step.