Amish Lancaster County Chicken Patties Recipe Is a Budget High-Protein Dinner (25 Minutes, 9 Ingredients) by Donna John
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I'm drawn to anything Amish, especially Amish recipes. Being from the south, I love their downhome style of cooking pure comfort food. Chicken and anything crispy is also a weakness, so this Amish chicken patties recipe had to be made and on my dinner table. And it was a winner, winner high-protein budget chicken dinner!
What makes these Lancaster County chicken croquettes different is the creamy white sauce you make to fold the chicken into. The sauce is made with butter, flour, half and half, garlic powder and dehydrated minced onion. Finely chopped cooked chicken is folded in, then the mixture is shaped into patties. (Here's a quick way to finely chop chicken.)
Cooking Tip: If you have time, refrigerate the patties at least one hour so they're easier to handle when cooking. If not, you can shape and fry right away.
The original recipe deep-fried the chicken cakes, but I chose to pan-fry them instead. If you want to deep fry the croquettes, heat oil in a deep fryer to about 350 degrees F. Fry a few croquettes at a time until golden brown. Remove to a paper towel to drain before serving.
Serve these crispy Amish chicken croquettes with your favorite side dishes. Try this Amish corn relish, Amish macaroni salad, Amish cucumber salad and Amish baked brussels sprouts in onion cream.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half and half or milk
- 1/2 teaspoon garlic powder
- 1 teaspoon dehydrated minced onions
- 2 cups cooked chicken, finely chopped
- 2 eggs
- 1/2 - 1 cup breadcrumbs or panko
- vegetable oil, for frying
Here's how to make it:
- Melt the butter in a skillet over medium heat. Whisk in the flour until smooth. Gradually pour in the half and half, whisking, until smooth. Stir in the garlic powder, minced onions, and salt and pepper, to taste. Remove from the heat.
- Stir in the chicken. Form the mixture into patties. Cover with plastic wrap and refrigerate at least 1 hour (this step is helpful, but not required). (You could use canned chicken breast for this recipe in a pinch.)
- When ready to cook, beat the eggs in a bowl. Put the breadcrumbs into another bowl. Heat about 1/2 an inch of oil in a skillet.
- Dip the patties into the egg and then into the breadcrumbs. Fry in the hot oil until golden brown on side sides and heated through, about 2 to 3 minutes per side. Drain on paper towels. Serve. Store the patties in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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