Chicken Patty
Rating
Move over cafeteria school lunch: revamped chicken patties are here to impress.
Ingredients
- HONEY MUSTARD MAYO
- ½ c. mayonnaise
- ¼ c. yellow mustard
- 1 tbsp. honey
- ¼ tsp. smoked paprika
- Kosher salt
- CHICKEN PATTY & ASSEMBLY
- 1 lb. ground chicken
- 1 shallot
- 1 tbsp. all-purpose flour
- 2 tsp. garlic powder
- ½ tsp. kosher salt, plus more
- ¼ tsp. freshly ground black pepper
- 1 c. finely crushed cornflakes
- Vegetable oil, for frying (about 2 c.)
- 6 hamburger buns
- ½ head of iceberg lettuce, shredded
- Sliced beefsteak tomatoes and/or bread-and-butter pickles, for serving
Instructions
- HONEY MUSTARD MAYO
- In a medium bowl, mix mayonnaise, mustard, honey, and paprika; season with salt. Refrigerate until ready to use.
- Make Ahead: Mayo can be made 3 days ahead. Store in an airtight container and keep refrigerated.
- CHICKEN PATTY & ASSEMBLY
- In large bowl, mix chicken, shallot, flour, garlic powder, salt, and pepper. Form into 6 (about 3-oz.) patties.
- In a shallow bowl, spread cornflakes in an even layer. Press patties into cornflakes on both sides.
- Into a large, straight-sided skillet or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 1". Heat over medium-high heat until thermometer registers 350ยบ. Working in batches, cook patties, flipping once, until golden brown and cooked through, 2 to 3 minutes per side. Transfer patties to a paper-towel lined plate; season with salt.
- Spread honey mustard mayo on cut sides of each bun. Place lettuce on bottom bun, top with tomato and/or pickles and a chicken patty, and close with top bun.
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