Tuesday, March 11, 2014

Country Fried Chicken Patties

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I'm already looking forward to this coming weekend. After the winter we've had here in the Midwest, I want nothing more than the opportunity to experience spring, warmer weather and lots of sunshine. Thankfully, that's exactly what the upcoming weekend has in store, fingers crossed. Friday, we're taking a family trip with the Baron's parents and sister to Savannah, GA and Hilton Head, SC for an extended weekend. I haven't really experienced the charm of the South so I'm looking forward to getting a taste of the low country! That said, the rest of this week I'll be featuring some southern inspired recipes in anticipation of our trip. To start, these Country Fried Chicken Patties seem to capture southern comfort on a plate. Seasoned ground chicken patties are battered up and fried before serving with a pan dripping gravy alongside mashed potatoes and steamed green beans...

I'm excited to break out of the midwest. We got a nice taste of warmer temps (in the 50s!) and sunny skies yesterday but I would love more. One of the first dishes that come to mind when I think of the South is fried chicken. And as my mind goes into other culinary tangents, another dish that pops up is country fried steak. This recipe is kind of a mash up of both fried chicken and country fried steak, but instead of chicken breast, this recipe utilizes ground chicken. I like how the ground chicken is something I can really flavor up with fresh herbs and seasonings, ensuring every bite has something to offer. It remains juicy and doesn't dry out like chicken breast in other similar recipes. And you can't forget just a touch of butter for richness, so thank you to PLUGRA for adding just a touch of deliciousness in the gravy that brings this dish all together.

Country Fried Chicken Patties
recipe adapted from AllRecipes

1 pound ground chicken
salt and pepper to taste
2 teaspoons garlic powder
1/4 cup fresh parsley, minced

For dredging:
1 cup all purpose {GF blend} flour
1 teaspoon black pepper
3 eggs
3 tablespoons vegetable oil, or as needed

Gravy:
1 tablespoon all purpose {GF blend} flour + more if needed
salt and pepper to taste
2 teaspoons garlic powder
1 tablespoon unsalted PLUGRA butter
1 cup low sodium beef broth

In a large bowl,combine the chicken with the salt, pepper, garlic powder and parsley. Divide the chicken into 4 pieces, and flatten into thin patties. Heat a heavy skillet over medium heat until almost smoking, and cook the patties until browned on both sides, about 4 minutes per side; remove from pan and set aside. Drain excess grease but leave any browned drippings in the skillet.

In a shallow dish, whisk together 1 cup of flour with salt and black pepper. In a separate shallow dish, beat the eggs with a teaspoon of water.

Heat the vegetable oil in the skillet over medium heat. Dredge both sides of cooked patties into the seasoned flour, followed by dredging into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the patties. Place the patties into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Remove patties from pan and set aside.

Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in beef broth, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken patties.

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