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A close-up view of a man's hands pulling apart a crispy fried chicken sandwich. Stringy, melted yellow cheese stretches from the thick chicken fillet, which is layered with fresh lettuce, red tomato slices, pickles, and mayo on a soft, cross-sectioned brioche bun. The sandwich releases steam against a dark background, and is held over a rustic, dark wooden surface covered in scattered bread crumbs
Tarek Rakhiess

Best Chicken Patty Sandwich Recipe (Fried, Air Fryer & Grilled)

A juicy, golden chicken patty sandwich made from scratch. Fried, grilled, or air fryer works every time with simple everyday ingredients
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g 1.1 lb ground chicken or boneless skinless chicken thighs, finely chopped
  • 1 large egg
  • 2 tablespoons plain breadcrumbs or panko
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 to 2 tbsp neutral oil or cooking spray
  • 4 brioche burger buns
  • Toppings: lettuce tomato, pickles, cheese, mayo or sauce of choice

Equipment

  • Mixing bowl
  • skillet or air fryer or grill
  • Meat thermometer
  • spatula

Method
 

  1. Mix ground chicken, egg, breadcrumbs, and all seasonings until just combined.
  2. Shape into 4 patties, about 1/2 inch thick and slightly wider than your bun.
  3. Cook using your preferred method (see temperature and time table in article).
  4. Confirm internal temperature hits 165°F with a meat thermometer.
  5. Rest 2 to 3 minutes. Toast buns lightly.
  6. Assemble: sauce, patty, toppings. Serve immediately.

Notes

  • Ground chicken thigh gives a juicier result than breast alone.
  • For extra crispiness when frying, dust shaped patties lightly in seasoned flour before cooking.
  • Freeze raw patties up to 3 months, separated by parchment paper.
  • Reheat in air fryer at 375°F for 8 minutes or oven at 400°F for 12 minutes.
  • A meat thermometer is not optional. Chicken at 165°F, not before.