Air fryer canned chicken patties
Crispy, cheesy chicken patties made from a can in the pantry, golden in the air fryer with honey mustard for dipping.
- 30 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.37 a serving
- 470 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 2 cans canned chicken breast, drained
- 2 large eggs
- 1¼ cups panko breadcrumbs, divided
- ¼ cup mayonnaise, divided
- ½ cup shredded cheddar
- 2 stalks green onions, sliced
- 2 tbsp honey
- 2 tbsp yellow mustard
From your pantry
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 tbsp olive oil
Each serving has about 470 calories, 41 g protein, 22 g carbs and 24 g fat, and costs about $2.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
- No honey? Maple syrup works.
- No yellow mustard? Dijon mustard works.
Steps
Tap an underlined word for a quick explanation.
the chicken well, pressing it against the can with a fork to squeeze out the liquid, then flake it into a large bowl.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: The drier the chicken, the better the patties hold together.Add the eggs, ¾ cup of the panko, 2 tablespoons of the mayo, the cheddar, green onions, garlic powder and pepper and mix well with a fork.
Shape the mixture into 8 patties about ½ inch thick, then press both sides into the remaining panko on a plate.
Dolly’s tip: Wet your hands a little and the mixture won’t stick to them.the air fryer to 400°F for 3 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Timer: 3 min
Brush the patties with the oil and cook 4 at a time, 8 to 10 minutes, flipping halfway, until and .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 9 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
While they cook, the honey, mustard and remaining 2 tablespoons mayo into a dipping sauce, and serve it with the patties.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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