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Be
sure to use ground white meat chicken. If you're buying your ground chicken
from the grocery story, ring the bell and ask them if they've got what you're
looking for or if they'll grind some chicken breast for you. You can also
grind it yourself in a food processor. Remove all excess fat and cartilage
from boneless, skinless chicken breast and tenders, cut into 1-inch cubes
and pulse until coarsely chopped.
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Use
fresh bread crumbs. It only takes a few extra minutes. Remove crusts from
good bread or don't remove the crusts, tear into chunks and pulse in a mini
chopper or food processor. Make a giant batch and freeze them so next time
you can skip this step.
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Place
chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup
bread crumbs, onion, cayenne, salt and pepper. The mixture will be very
wet which means it will be a tiny bit icky forming it into patties but forge
ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie
sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size
is best for you) and using your hands, shape into patties. Coat each patty
with bread crumbs. Heat olive oil in a large non-stick skillet over medium
heat and fry patties until golden and cooked through, about 5 minutes per
side. Serve immediately.
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