These chicken patties are irresistibly tasty—crispy on the outside and creamy inside. They’re packed with bright, savory flavors and simple to prepare. Follow this clear recipe for flavorful, cheesy patties that work as a snack, a main dish, or a sandwich filling. You’ll find tips for making the bechamel, assembling and coating the patties, and frying them to a golden, crunchy finish.
Ingredients
- 3 (750 grams) chicken breast
- ⅓ cup (45 grams) red bell pepper, finely diced
- 1 green chili, finely chopped (adjust to taste)
- 1 tbsp lemon juice, freshly squeezed
- 3 (40 grams) green onions, thinly sliced
- 3 tbsp cilantro, finely chopped (or parsley)
- ⅛ tsp freshly cracked black pepper
- 1⅓ cups (120 grams) mozzarella cheese, shredded
For the Bechamel Sauce
- 2 tbsp (28 grams) unsalted butter
- 2–3 garlic cloves, finely chopped
- ¼ cup (30 grams) all-purpose flour
- ¼ cup chicken broth (from boiling the chicken)
- 1¼ cup milk
- Salt, to taste
- Black pepper, to taste
- ⅛ tsp nutmeg
For Coating
- 2 eggs, beaten
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- Pinch of salt
- ⅛ tsp pepper powder
- ¼ tsp garlic powder
- 1 tsp chili powder
- 1 tsp cilantro, finely chopped (or dehydrated parsley)
For Frying
- ¼ cup oil, for frying (enough for shallow frying)
Method
- Boil the chicken breasts until cooked through, then shred them with two forks or chop finely. Set the shredded chicken aside and reserve a little of the cooking liquid for the sauce.
- Make the bechamel: melt the butter in a saucepan over medium heat and sauté the chopped garlic until fragrant. Stir in the flour and cook for about 30 seconds to remove the raw flour taste.
- Gradually add the chicken broth while whisking to form a smooth paste. Pour in the milk a little at a time while whisking continuously until the mixture becomes a smooth sauce.
- Season the bechamel with salt, black pepper, and nutmeg. Continue to cook, stirring, until the sauce thickens to a creamy, spoon-coating consistency. Remove from heat and allow the sauce to cool slightly so it will bind well with the shredded chicken.
- Combine the patty filling: in a large bowl, mix the shredded chicken with diced red bell pepper, green onion, chopped green chili, cilantro, lemon juice, salt, and pepper. Stir in the shredded mozzarella so it is evenly distributed.
- Add a portion of the cooled bechamel to the chicken mixture and fold until everything is evenly coated. The sauce should help bind the filling while keeping the interior creamy. Let the mixture rest briefly so flavors meld and the filling firms slightly for easier shaping.
- Prepare the coating station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs seasoned with a pinch of salt, pepper, garlic powder, chili powder, and the chopped or dehydrated cilantro. Mix the breadcrumbs so the seasonings are evenly distributed.
- Portion the patties using a trigger-release scoop or a spoon for even sizes. Roll each portion lightly in the flour, shake off excess, dip into the beaten egg to coat fully, then press into the seasoned breadcrumbs until evenly covered. Place each coated patty on a tray and gently shape or flatten to the desired thickness.
- Heat oil in a heavy-bottomed skillet over medium heat. When the oil is hot, fry the patties in batches without overcrowding the pan. Cook until each side is golden brown and crisp, turning gently to ensure even color.
- Transfer cooked patties to a wire rack set over a tray to drain and stay crisp. A wire rack helps prevent sogginess by allowing excess oil to drip away and air to circulate around the patties.
- Serve the chicken patties warm with a simple salad and tomato ketchup, or use them in buns for sandwiches. They pair well with fresh greens and a squeeze of lemon to brighten the flavors.
- Make-ahead tip: shape and coat the patties in advance, then refrigerate until ready to fry. This makes assembly faster and helps the patties hold their shape during cooking.