If the word “chicken patty” immediately brings to mind less-than-appetizing cafeteria school lunches, never fear—this revamped recipe is nothing like your middle school memories. With plenty of toppings and a revamped patty, we turned this nostalgic classic into the tastiest sandwich around. Our cornflake-crusted chicken results in an extra-crispy patty (seriously, it brings the crunch factor) that pairs perfectly with lettuce, pickles, and the other star of the show: homemade creamy and tangy honey mustard mayo. Packed with flavor and plenty of crunch, this fresh take on a cafeteria classic is everything we could ever want in a chicken sandwich.
What are chicken patties made of?
If you were to buy frozen chicken patties—no judgment—the ingredients might include ground chicken, flour, cornmeal, garlic powder, onion powder, and paprika. Most of those ingredients are incorporated into this version, with some new special players. Some patties have a bread crumb-like exterior that’s pretty nostalgic, but I used cornflakes here for an extra added crunch.
Ingredients
Honey Mustard Mayo
- 1/2 c.mayonnaise
- 1/4 c.yellow mustard
- 1 Tbsp.honey
- 1/4 tsp.smoked paprika
- Kosher salt
Chicken Patty & Assembly
- 1 lb.ground chicken
- 1shallot
- 1 Tbsp.all-purpose flour
- 2 tsp.garlic powder
- 1/2 tsp.kosher salt, plus more
- 1/4 tsp.freshly ground black pepper
- 1 c.finely crushed cornflakes
- Vegetable oil, for frying (about 2 c.)
- 6hamburger buns
- 1/2head of iceberg lettuce, shredded
- Sliced beefsteak tomatoes and/or bread-and-butter pickles, for serving
Directions
Honey Mustard Mayo
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- Step 1In a medium bowl, mix mayonnaise, mustard, honey, and paprika; season with salt. Refrigerate until ready to use.
- Step 2Make Ahead: Mayo can be made 3 days ahead. Store in an airtight container and keep refrigerated.
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Chicken Patty & Assembly
- Step 1In large bowl, mix chicken, shallot, flour, garlic powder, salt, and pepper. Form into 6 (about 3-oz.) patties.
- Step 2In a shallow bowl, spread cornflakes in an even layer. Press patties into cornflakes on both sides.
- Step 3Into a large, straight-sided skillet or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 1″. Heat over medium-high heat until thermometer registers 350º. Working in batches, cook patties, flipping once, until golden brown and cooked through, 2 to 3 minutes per side. Transfer patties to a paper-towel lined plate; season with salt.
- Step 4Spread honey mustard mayo on cut sides of each bun. Place lettuce on bottom bun, top with tomato and/or pickles and a chicken patty, and close with top bun.