Ingredients
Scale
- 1 lb ground chicken
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup finely diced yellow onion
- 2 tablespoons mayonnaise (for moisture and binding)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 4 brioche buns or sandwich rolls
Instructions
- Step 1: In a large mixing bowl, combine the ground chicken, beaten egg, panko breadcrumbs, diced yellow onion, mayonnaise, smoked paprika, salt, and pepper. Mix thoroughly but gently until all ingredients are just incorporated, being careful not to overmix.
- Step 2: Divide the mixture evenly into four portions and form each portion into a thick, uniform patty (the "chicken cakes"). For easier handling, you may chill the formed patties in the refrigerator for 15 minutes.
- Step 3: Heat 1 tablespoon of cooking oil (such as olive oil or vegetable oil) in a large non-stick skillet over medium heat. Place the chicken cakes in the hot skillet, ensuring they do not touch.
- Step 4: Cook the chicken cakes for 5–7 minutes per side, until they are deep golden brown and cooked completely through, reaching an internal temperature of 165°F (74°C). Remove from the skillet and set aside.
- Step 5: Lightly toast the brioche buns by placing them cut-side down in the hot skillet for about 1 minute. Assemble the sandwich by placing one warm chicken cake patty onto the bottom half of a toasted bun, then adding any desired condiments or toppings before topping with the other half of the bun.
Notes
- Store cooked chicken cakes in an airtight container for up to 3 days; they also make great protein additions for quick weekday salads.
- To maintain moisture when reheating, place the chicken cakes on a baking sheet, lightly spritz with water, cover loosely with foil, and warm in a 325°F oven until heated through.
- For a punchy finish that complements the paprika, try serving these sandwiches topped with sharp cheddar cheese and a tangy, crunchy coleslaw.
- The key to a tender patty is gentle preparation: mix the ingredients until just combined, as overworking the chicken will activate proteins and result in a tough, dense "cake."
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American