Chicken Patty

If the word "chicken patty" immediately brings to mind less-than-appetizing cafeteria school lunches, never fear—this revamped recipe is nothing like your middle school memories. With plenty of toppings and a revamped patty, we turned this nostalgic classic into the tastiest sandwich around. Our cornflake-crusted chicken results in an extra-crispy patty (seriously, it brings the crunch factor) that pairs perfectly with lettuce, pickles, and the other star of the show: homemade creamy and tangy honey mustard mayo. Packed with flavor and plenty of crunch, this fresh take on a cafeteria classic is everything we could ever want in a chicken sandwich.

What are chicken patties made of?
If you were to buy frozen chicken patties—no judgment—the ingredients might include ground chicken, flour, cornmeal, garlic powder, onion powder, and paprika. Most of those ingredients are incorporated into this version, with some new special players. Some patties have a bread crumb-like exterior that’s pretty nostalgic, but I used cornflakes here for an extra added crunch.

Baked or fried?
These patties can be either baked or fried. We fried these patties for the ultimate crunch experience, but baking them at a high temperature will give you the same experience with less oil. To help the patties brown, spray olive oil onto both sides before baking and place on a wire rack set inside a baking sheet. If you have a convection setting, use it so the heat is circulating around the patties.

Serving ideas.
While we love the classic sandwich, that’s not the only way these chicken patties can be served. They’re almost like big chicken nuggets, so eating without a bun isn’t a bad idea at all. Whatever you decide, don’t skip the homemade honey mustard mayo!

Tip: Make your mayo up to 3 days ahead of time and store in an airtight container in the fridge.

Freezing and storage.
The freezer aisle sells them par-cooked and frozen, so why shouldn’t you? I recommend frying the chicken patties, allowing them to cool, and freezing individually wrapped in foil and sealed in a zip-top bag. If you don’t have time to fry these off, you can form the patties and freeze them in a plastic bag until ready to use.

Made this? Let us know how it went in the comments below!