Low Carb Spicy Chicken Patties
Fast food sandwiches are a young kid’s dream. This recipe for low carb spicy chicken patties combines the nostalgia of younger days with a healthy twist.Jump to Recipe Print Recipe
What Type of Meat to Use
Although you can use basically any meat for patties or burgers, chicken seems to be the most widely used and versatile meat. Chicken is also more familiar in other cuisines and less likely to be “off limits” due to religious or spiritual reasons.
For the recipe below, I use ground chicken. This makes it more like a “chicken burger” than a typical crispy chicken sandwich like you might find at a fast food restaurant.
Many recipes I found online simply use a chicken breast dipped in an egg mixture and either almond meal or pork rinds. I am not a fan of pork rinds, but this can help to amp up the crunchiness. If you do like pork rinds, you can add some crushed rinds into the recipe below and it would still work wonderfully.
What Type of Spices to Use
I make this recipe quite often and I always change up the spices. In this version, I use a Mexican Tajin style spice blend. Many of the recipes I saw online called for Frank’s Hot Sauce or other similar sauces. For me, using those sauces takes away from the subtle flavor of the spice mix.
How to Serve Low Carb Spicy Chicken Patties
My parents would tell you to “slap the chicken on the plate and call it good.” I’ll pass on that for now though, thanks. I think sometimes parents can go overboard with the presentation (making cute animal faces out of pancakes, for example) as well, though. I typically eat these chicken patties with whatever sauces I have in the fridge at the time and a frozen vegetable. Here’s some additional ideas that would be great with this recipe:
- Simply with pickles on the side
- Shaved Brussel sprouts Caesar salad
- Baked beans and coleslaw
- Additional spice powder or hot sauce
Other Serving Suggestions
For some kids, and especially those who have experienced trauma, food is all about texture. If your child isn’t a fan of the texture of a ground chicken patty, maybe try breaking the meat up into more of a “bowl” style dish. If your child is from another country, maybe try adding spices from that country or using sauces from the region.
Another great idea is making smaller patties or “rounds” of the mixture and turning the patty into a slider or nugget. If these patties are too spicy for your child, topping with sour cream or Greek yogurt can help to cut the spiciness down.
These low carb spicy chicken patties are also a great protein for a BBQ party. You could lay out some different buns, vegetables and sauces, along with these patties and everyone could have their own DIY chicken burger.
I’m hungry now!
Low Carb Spicy Chicken Patties
- frying pan
- mixing bowl
- 1 lb. ground chicken
- 1 large onion finely chopped
- 4 large cloves garlic minced
- 1 egg
- 1/2-1 tablespoon HeathGlen Tajin style chile spice or other chile powder
- 1 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp grapeseed oil for frying
- Hot sauce or other sauces to serve
- In a large bowl, mix together thoroughly the first seven ingredients.
- Heat oil in large skillet over high heat until shimmering. While the oil is heating, form the chicken mixture into patties (they will be somewhat loose and more mushy than beef hamburger patties). Ease the patties into the hot oil with a spatula so they do not break apart, and turn the heat to medium-high. Fry the patties for about 3-4 minutes and then flip with a spatula. Fry on the flipped side for 4-6 minutes or until golden brown and crispy and done on inside (may have to cover skillet for last couple of minutes to speed cooking on the inside.
- Remove to drain on paper towels. Serve with sauces to dip or spread on top of the patties.
This looks like something I could make quickly before soccer practice! Thanks.