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1
Be sure to use ground white meat chicken.
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2
If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you.
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3
You can also grind it yourself in a food processor.
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4
Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
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5
Use fresh bread crumbs.
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6
It only takes a few extra minutes.
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7
Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor.
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8
Make a giant batch and freeze them so next time you can skip this step.
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9
Place chicken in a mixing bowl.
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10
Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper.
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11
The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead.
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12
Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet.
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13
Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties.
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14
Coat each patty with bread crumbs.
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15
Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side.
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16
Serve immediately.
