Crispy Chicken Patties with Creamy Mash & Pickles: A Quick Comfort Food Win

There is something deeply nostalgic about a plate of golden-brown chicken patties nestled against a cloud of buttery mashed potatoes. It’s the kind of meal that feels like a warm hug after a long day. I’m Jason Griffith, and if there is one thing I’ve learned writing for ChefManiac, it’s that you don’t need a three-hour braise to achieve “comfort food” status. Sometimes, all you need is a pound of ground chicken and a few good potatoes.

This recipe for Crispy Chicken Patties with Creamy Mash & Pickles is a staple in my kitchen because it hits every flavor profile: the savory crunch of the chicken, the rich velvetiness of the mash, and that sharp, vinegary snap of a pickle to cut through it all.

Why I Love This Recipe

I am a huge fan of ground chicken recipes because they are incredibly versatile and cook much faster than whole breasts or thighs. While I often reach for this Mexican chicken and rice casserole when I want a one-pan wonder, these patties are my go-to when I want something that feels a bit more “gourmet diner” at home.

The secret here is the addition of mayo (or sour cream) directly into the chicken mixture. Ground chicken is notoriously lean, which can lead to dry results. That little bit of fat ensures every bite stays juicy while the breadcrumbs create a beautiful crust.

Ingredients

For the Chicken Patties:

• 1 lb Ground Chicken: The base of our crispy stars.
• 1 Small Onion: Grated (this keeps the texture smooth but the flavor high).
• 1 Large Egg: Our primary binder.
• 1/3 cup Breadcrumbs: Provides structure and crunch.
• 1 tbsp Mayo or Sour Cream: My secret weapon for moisture.
• 1/2 tsp Paprika: For color and a subtle smokiness.
• Salt & Pepper: To taste.
• Oil: For pan-frying (canola or vegetable works best).

For the Mashed Potatoes:

• 4–5 Large Yukon Gold or Russet Potatoes: Peeled and chopped.
• 1/4 cup Butter: Don’t skimp here!
• 1/2 cup Milk or Cream: For that signature silkiness.
• Salt & Black Pepper: To taste.
• Optional: A drizzle of browned butter or gravy for the finish.

Extras for Plating:

• Fresh Dill: For a bright, herby garnish.
• 2–3 Small Pickles or Cornichons: Essential for that tangy balance.

Swaps and Notes

• The Breadcrumbs: If you are out of standard breadcrumbs, Panko works beautifully for an even crunchier exterior.
• The Onion: I highly recommend grating the onion rather than dicing it. It releases juices that flavor the chicken from the inside out without leaving large chunks that might cause the patties to break apart.
• The Potatoes: Yukon Golds are my preference for their naturally buttery flavor, but Russets will give you a fluffier, lighter mash.
• Alternative Proteins: If you’re looking for something different, this patty method works well with ground turkey too, similar to how I use lean proteins in this light tangy chicken salad.

Step-by-Step Instructions

1. Prepare the Mash

Start your potatoes first since they take the longest. Place your peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for about 15–20 minutes, or until fork-tender. Drain well.

2. Mix the Chicken Patties

While the potatoes boil, grab a large mixing bowl. Combine the ground chicken, grated onion, egg, breadcrumbs, mayo, paprika, salt, and pepper. Use your hands or a spatula to mix until just combined—don’t overwork the meat or it can become tough.

3. Form and Fry

Shape the mixture into palm-sized patties. You should get about 6–8 depending on the size. Heat oil in a large skillet over medium heat. Fry the patties for 4–5 minutes per side. You’re looking for a deep golden-brown crust and an internal temperature of 165∘F.

4. Finish the Potatoes

Mash your hot potatoes with the butter and milk. I like to use a potato ricer for zero lumps, but a standard masher works perfectly for a rustic feel. Season generously with salt and pepper.

5. Assemble and Serve

Scoop a generous portion of mash onto a plate. Top with two chicken patties. Add your pickles on the side and garnish the whole plate with fresh dill. If you’re feeling extra indulgent, a drizzle of this beer cheese dip over the patties is a total game-changer.

Tips for Success

• Wet Your Hands: Ground chicken is sticky! When forming your patties, lightly dampen your hands with water to keep the meat from sticking to your palms.
• Don’t Crowd the Pan: Fry the patties in batches if necessary. Crowding the pan drops the oil temperature and results in soggy rather than crispy chicken.
• The “Tang” Factor: Never skip the pickles. The acidity is what makes this dish restaurant-quality.

Serving Suggestions and Pairings

This meal is a complete powerhouse on its own, but if you’re serving a larger crowd, it pairs beautifully with:

• Roasted Vegetables: A side of honey-glazed carrots or this tomato skillet with okra and sausage for a full Southern-inspired spread.
• Appetizers: If you’re hosting a game day, start with these sheet pan quesadillas while the chicken fries.

Nutritional Information (Per Serving)

• Calories: ~520 kcal
• Protein: ~34g
• Fat: ~28g
• Carbohydrates: ~32g
• Fiber: ~3g

Storage and Leftover Tips

• Fridge: Store leftover patties and mash in separate airtight containers for up to 3 days.
• Reheating: To keep the patties crispy, reheat them in an air fryer or a dry skillet over medium heat. The microwave is fine for the mash, just add a splash of milk to loosen it up.
• Freezing: You can freeze the cooked patties for up to 2 months. Thaw in the fridge overnight before reheating.

More Recipes You Will Love

If you enjoyed this comforting chicken dish, you have to try these other fan-favorites:

• Mexican Chicken and Rice Casserole
• Sheet Pan Quesadillas for a Crowd
• Light and Tangy Mayo-Free Chicken Salad

Final Thoughts

This Crispy Chicken Patty and Creamy Mash plate is proof that simple ingredients can produce extraordinary results. It’s fast enough for a Tuesday but delicious enough for a Sunday dinner.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your creations. Don’t forget to follow ChefManiac for more easy, delicious recipes every week!