Description
These Crispy Cheesy Chicken Ranch Patties are flavorful, juicy, and perfectly seasoned with ranch mix, garlic, and cheddar cheese. Easy to prepare and pan-fried to golden perfection, they’re ideal for sandwiches or served on their own as a delicious protein-packed meal.
Ingredients
Scale
Main Ingredients
- 2 lbs ground chicken
- 1 egg
- ½ cup plain bread crumbs
- 1 oz ranch seasoning mix (1 packet)
- 3 garlic cloves, smashed and minced
- ½ cup finely diced onion
- ½ cup finely shredded cheddar cheese
- 2–3 tablespoons oil, for frying (vegetable or avocado oil recommended)
For Serving
- Burger buns or sandwich rolls
- Lettuce
- Tomato
- Pickles
- Extra ranch dressing or cheese slices
Instructions
- Prepare the mixture: In a large bowl, combine ground chicken, egg, bread crumbs, ranch seasoning, smashed and minced garlic, diced onion, and shredded cheddar cheese. Mix just until combined, being careful not to overmix to keep the patties tender.
- Shape the patties: Divide the mixture into 6 to 8 equal portions and form each into a round, flattened patty about ½ to ¾ inch thick, ensuring even thickness for uniform cooking.
- Chill the patties: Place the shaped patties on a parchment-lined tray and refrigerate for 15 to 30 minutes. This step helps the patties hold their shape during cooking.
- Heat oil: In a large skillet, heat 2 to 3 tablespoons of vegetable or avocado oil over medium heat until shimmering but not smoking.
- Cook patties: Fry the patties in batches, cooking each side for 4 to 5 minutes until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
- Drain excess oil: Once cooked, transfer the patties to a paper towel-lined plate to soak up any excess oil, keeping them crispy.
- Serve: Serve the patties warm on burger buns or sandwich rolls with your choice of lettuce, tomato, pickles, and extra ranch dressing or cheese slices. Enjoy as a sandwich or with your favorite sides.
Notes
- Do not overmix the chicken mixture to avoid tough patties.
- Refrigeration before cooking helps patties keep their shape and prevents them from falling apart.
- Use a meat thermometer to ensure patties reach a safe internal temperature of 165°F (74°C).
- Avocado oil is preferred for frying due to its high smoke point and neutral flavor.
- These patties can be made ahead and refrigerated for up to 24 hours before cooking.
