Posts Tagged ‘chicken patties, quick meals’

For quick meals we love chicken patty sandwiches, but I don’t like the additives and sodium in store-bought chicken patties, so I decided to make my own.

I started with boneless chicken breasts. Slice them in two (I think that’s called “butterfly”). Then cut each half in two. You’ll likely end up with some smaller “nugget” size pieces as well.




Sort the pieces according to size and put in plastic bags to marinate. (If you’d like a “Chick-fil-a” taste, marinate for a couple of hours in dill pickle juice… yes, dill pickle juice! But, I like my marinade better).

This is my “go-to marinate for chicken:

Adjust the amounts depending on how much chicken you’re preparing. I did about 14 whole breasts this time.

Squeezed lemon wedges (or a couple tbsp lemon juice)

2 tbsp roasted garlic chunks or powder

2 tsp dry mustard

2 tsp smoked paprika

2 tsp lemon thyme

1 tsp cumin

Dash cayenne powder (opt)

Salt and pepper

Marinate a couple of hours or overnight

To cook: In a shallow bowl mix 1-2 eggs with 1/4 cup buttermilk. In another bowl, mix 1/2 – 1 cup bread crumbs and 1/2 – 1 cup flour for breading (instructions on making your own bread crumbs following this recipe)

Line a baking sheet with foil and place a rack on the foil. Preheat oven to 450°

Dip chicken in egg mixture, then in breading. Place on baking rack, and bake for about 6-8 minutes per side.



While these are baking, heat a large cast iron skillet then add cooking oil of choice. Remove the chicken from oven and place in hot oil to “crisp”. This should take about 3-4 minutes per side.

(Note: you could bake the chicken completely done – it would take about 10-12 minutes per side – or fry the chicken to start with. By baking, then frying allows the chicken to get good and done, without having to fry so long and risk drying out.)


Drain chicken on paper towels and let cool. After they’ve cooled, place them on a parchment lined baking sheet and freeze for a couple of hours, then put them in freezer bags and freeze.


Heat and serve for a quick meal!


Homemade bread crumbs

I save all the “heel” pieces from loaves of bread i  the freezer until I have about 16-18 pieces. Dehydrate the bread until very crisp. Place in a ziplock bag and crush with a rolling pin. Keep crumbs in the freezer.

I just HATE throwing anything out!

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