Sage Chicken Patties Recipe
These are like breakfast sausage patties but made with chicken. The key to keeping them from drying out is a panade, a paste made from milk-soaked bread, which guarantees a moist and tender texture. Fresh sage provides a warm, earthy flavor that makes these incredibly satisfying.
Ingredients
- 1 slice sturdy white bread, crusts removed
- 2 tablespoons whole milk
- 1 1/4 pounds ground chicken
- 1/3 cup fresh sage, finely chopped
- 1/4 cup yellow onion, grated
- 2 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons neutral oil (like canola or grapeseed)
Make the Panade and Mix the Patties
First, make the panade. Tear the crustless bread into small pieces and place it in a large bowl. Pour the milk over the top and let it soak for 5-10 minutes, mashing it with a fork occasionally until it forms a thick paste.
To the bowl with the panade, add the ground chicken, chopped sage, grated onion, minced garlic, Parmesan cheese, egg, Dijon mustard, smoked paprika, salt, pepper, and nutmeg.
Mix everything together with your hands until just combined. Be careful not to overwork the mixture, which can make the patties tough.
Shape and Cook the Patties
Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick. Press a slight indent into the center of each patty with your thumb; this will keep them from puffing up into a dome shape as they cook.
Heat the neutral oil in a large skillet over medium heat.
Once the oil is shimmering, carefully place the patties in the skillet. Cook for ~5-6 minutes per side, until golden brown and cooked through. The internal temperature should register 165F. Do not press down on the patties while they cook, as this will squeeze out the juices.
Serve the patties hot, either on a bun or on their own.
Sage Chicken Patties
Ingredients
- 1 slice sturdy white bread crusts removed
- 2 tablespoons whole milk
- 1 1/4 pounds ground chicken
- 1/3 cup fresh sage finely chopped
- 1/4 cup yellow onion grated
- 2 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons neutral oil like canola or grapeseed
Method
- Tear crustless bread into pieces, soak in milk 5-10 minutes until paste forms.
- Mix bread paste with chicken, sage, onion, garlic, Parmesan, egg, mustard, paprika, salt, pepper, and nutmeg until just combined.
- Form into 4 equal patties, 1/2-inch thick. Press thumb indent in center.
- Heat oil in skillet over medium heat.
- Cook patties 5-6 minutes per side until golden and internal temp reaches 165F.
