Ingredients:

  • 1 lb lean ground chicken (90/10 blend)
  • 1 large egg, beaten
  • 1/4 cup panko breadcrumbs
  • 1 tbsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 3/4 tsp kosher salt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil (Canola or Grapeseed)

Instructions:

  1. In a large mixing bowl, combine the 1 lb ground chicken, beaten egg, 1/4 cup panko, hot sauce, Worcestershire, smoked paprika, 1/2 tsp of the cayenne, garlic powder, onion powder, salt, and black pepper. Use a fork to gently mix until just combined.
  2. Divide the mixture into 4 equal portions and shape them into rounds about 1/2 inch thick. Place them on a piece of parchment paper.
  3. Mix the remaining 1/2 cup panko, 2 tbsp cornstarch, and the remaining 1/2 tsp cayenne in a shallow dish. Press each patty firmly into the mixture, flipping to coat both sides.
  4. Heat the 2 tbsp neutral oil in a large skillet over medium high heat for 3 minutes. Carefully place the patties in the pan, ensuring they don't touch.
  5. Cook for 4 minutes until the edges look opaque and the bottom is a deep, crackling golden brown.
  6. Flip the patties using a thin spatula. Cook for another 4 minutes until the internal temperature reaches 165°F.
  7. Remove the patties from the pan and place them on a wire rack or a paper towel-lined plate. Let them sit for 3 minutes before serving.