Pattys Fried Chicken Recipes

Steps:

• In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Steps:

• The night before you plan to fry chicken, place chicken pieces in large container, sprinkle 1 tablespoon salt over the chicken and cover with water. Cover container with its lid or plastic wrap. Refrigerate overnight.
• Remove chicken from refrigerator 45 minutes to 1 hour before ready to fry chicken, but do not drain brine from it (this helps to bring the chicken to room temperature and won't drop the temperature of the oil when chicken added). Put flour, salt, pepper, garlic powder (if I am going to be making gravy, I usually omit the garlic powder, but by all means use it if you want) in a one gallon zip-lock bag. Zip bag closed and turn the bag upside down a few times to mix content of bag.
• Using a large skillet, pour in 1/2-inch oil (may use a little more if you want). Heat oil on medium heat till hot (approximately 325-330 degrees if you use a thermometer).
• While oil is heating, tear a piece of wax paper and place on counter top. Remove chicken piece from the brine, but to not shake or rinse off. Place directly in the zip-lock bag. Dredge chicken in seasoning flour in zip-lock bag and place coated chicken on waxed paper. I usually do the legs and wings two at a time and the thighs and breasts just one at a time (if you do to many at a time, they will knock against each other and knock the coating off).
• If you are going to be frying multiple batches of chicken or need to keep your chicken warm, turn your oven on to the warm setting, or its lowest setting. Line a large cookie sheet with aluminum foil and set a rack on top of the foil. As the chicken is fried, place the chicken on the rack and keep warm in the oven.
• When oil is hot, place chicken pieces in the skillet (skin side down) being careful not to crowd chicken. Cover skillet with lid and fry for approximately 15 minutes (check the chicken half way through cooking time, but do not turn chicken, to make sure the oil is not to hot...if it is turn the heat down a little).
• After 15 minutes turn the chicken over, replace the lid, and cook for another 15 minutes. Remove the lid and turn the chicken one last time. Do NOT replace the lid. Fry for 3 more minutes to crisp up chicken. Chicken is done if juices run clear.
• TO MAKE GRAVY: Drain all but approximately 6 tablespoons of oil from the skillet, being careful to retain all the browned bits in the skillet.
• Pour 1 1/2 cups of milk in the skillet to deglaze it. Keep heat on medium and stir (I use a whisk) until milk is heated and there are no remaining browned bits left stuck to the sides or bottom.
• Place remaining 1 1/2 cups milk and slightly heaped 1/3 cup of the remaining seasoning flour into a jar or other container with a lid. Shake thoroughly until milk and flour are incorporated. Slowly pour into the heated milk in the skillet, whisking it at the same time. When all has been added, continue whisking till it has thickened and reached a low boil. Taste and add more salt and pepper if needed. If to thick, whisk in a little milk, if you want thicker add a little more flour and milk.
• Serve on mashed potatoes (or a slice of bread or broken open biscuit) and enjoy!

Steps:

• In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from the heat. Chill until completely cooled. , Shape chicken mixture into six patties, using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in separate shallow bowls. Roll patties in crumbs, then dip into milk; roll again in crumbs. , In a large skillet, cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato if desired. , Uncooked patties may be frozen for up to 3 months. , To prepare frozen patties: Cook in butter for 5-6 minutes on each side or until golden brown.

Steps:

• Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
• Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
• Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).