Chicken Bread Patties Recipe
Chicken bread patties are a versatile and delicious snack that is easy to make at home. Whether you prefer them spicy, cheesy, or packed with vegetables, there are endless ways to customize them to your liking. Serve them as a snack, a light meal, or in a sandwich for a tasty and satisfying treat.
Ingredients
For Boiling the Chicken
- 125 grams chicken boneless
- 1 big cardamom
- 1 cup water
- ¼ tsp salt
For Chicken Filling
- 1 onion small sized finely chopped
- ½ cup milk
- ¼ tsp salt
- ½ tsp black pepper powder
- ¼ tsp black cumin powder
- ¼ tsp ginger powder or paste
- ¼ tsp garlic powder or paste
- ¼ tsp coriander powder
- 2½ tbsp cooking oil
- 1½ tsp vinegar or lemon juice
- 3 tsp soy sauce
- 2 tsp corn flour
For Patties and Breadcrumbs
- 10 bread slices
- ¼ tsp food color yellow
Instructions
Boiling the Chicken
- Start by boiling the chicken until it is fully cooked. To boil the chicken, pour 1 cup of water into the frying pan. Add ¼ tsp of salt and one large cardamom to it. Large cardamom gives a nice flavor to the chicken filling.
- Heat the water and put the chicken cutlets in it. Cover the pan and cook the chicken on a medium flame for 10 – 12 minutes.
- Once cooked, transfer the chicken pieces to a plate and let them cool.
- Next, shred the chicken into small pieces and keep it aside.
Cutting the Bread Slices
- Cut the bread slices into a round shape. You can use a patties cutter, steel glass, or a cover of a jar. Keep the cover on the slice of bread, press and twist it slightly, a round piece of bread will cut down easily.
- Cut all the slices in the same way. If you want you can flatten the bread slices using a rolling pin. I used them without flattening.
Preparing the Breadcrumbs
- Next, we will prepare the breadcrumbs from the edges of the slices. Now break the edges of the bread into small pieces with the hand.
- Place a wok on the stovetop and put these bread pieces into a wok. Keep the flame low and let them dry for 7 – 8 minutes. Stir occasionally.When the pieces become dry, turn off the flame and remove the wok from the stovetop and let the pieces cool.
- Take a chopper and put the dried pieces into it. Add ¼ tsp food color. This will give a beautiful color to the patties. You can skip it.
- Chop the bread pieces into breadcrumbs. You can store these breadcrumbs for 2-3 weeks by keeping them in an airtight container.
Preparing the Chicken Filling
- Next, we’ll prepare chicken filling for the patties. Take ½ cup of milk in a mixing bowl and add 2 tsp corn flour or corn starch to it. Mix it well and make sure there are no lumps in it. Set it aside.
- To make the filling, In a pan, heat up 3 tbsp cooking oil on low flame. You can use butter as a substitute. Add a finely chopped smile-sized onion and sauté until translucent.Next, add ginger powder, garlic powder, salt (to taste), black pepper powder, coriander powder, and cumin powder.
- Sauté all seasoning spices for ½ minute. Now add milk which we mixed with corn flour. Cook for 1 minute.
- Add the shredded chicken. Mix well and cook until the chicken is coated with the spices and the milk is thickened.Add vinegar or lemon juice and soy sauce. Cook all things for ½ minute more and the well-seasoned chicken filling is ready. Let the filling cool.
Preparing the Patties
- Take a bread slice and spoon the chicken mixture onto the center of it. Spread the filling evenly and keep the other slice over it. Press them together slightly. Make all of the patties the same way.
- Dip the patties in beaten egg and coat them with breadcrumbs. Coat them well. Now we’ll fry them.
Frying the Patties
- Heat oil in a pan and fry the patties until they turn golden brown on both sides. Fry the patties on medium-low flame for 1 ½ to 2 minutes. Due to egg coating, the patties will not absorb excess oil.
- Transfer the ready patties to a plate. Place them over kitchen towel so that extra oil may absorb.
- Delicious and crispy snacks are ready.
- Serve crispy patties hot with your favorite sauce or chutney.
