Crispy Golden Chicken Patties with Garlic Herb Rice & Fluffy Scrambled Eggs

Crispy chicken patties

• 1½ lb (680 g) ground chicken, dark meat or a blend, not extra-lean
• 1 large egg
• ½ cup (30 g) panko breadcrumbs
• ¼ cup (25 g) finely grated Parmesan
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 tbsp olive oil, for frying

Garlic herb rice

• 1½ cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 2½ cups (600 ml) chicken broth
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp unsalted butter, to finish
• 2 tbsp chopped fresh parsley, to finish

Fluffy scrambled eggs

• 8 large eggs
• 2 tbsp whole milk
• 2 tbsp unsalted butter
• ¼ tsp kosher salt
• ⅛ tsp black pepper
• 1 tbsp chopped fresh parsley, to finish

1. Mix and shape the pattiesIn a large bowl, gently mix the ground chicken, egg, panko, Parmesan, garlic, parsley, paprika, onion powder, oregano, salt and pepper until just combined. Shape into 8 patties, each about 3 inches (7.5 cm) wide and ¾ inch (2 cm) thick, pressing a shallow dimple in the center of each. Set them on a plate and refrigerate for 15 minutes.The mixture is tacky but holds together, and the patties are even with no cracks.⏱ 15 min timer, chill
2. Toast and simmer the riceMelt 2 tablespoons of the butter in a medium pot with a tight lid over medium heat. Cook the garlic 30 seconds, then stir in the rinsed, drained rice and toast it for 2 minutes, until it smells nutty and looks pale golden. Pour in the broth, add the salt and pepper, and bring to a boil. Turn the heat to the lowest setting, cover, and cook 15 minutes without lifting the lid. Take it off the heat and let it rest, covered, for 10 minutes.The rice is dry on top with small steam holes, and the grains are tender and separate.⏱ 15 min timer, simmer
3. Fry the pattiesHeat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Cook 4 patties at a time for 4 to 5 minutes per side, without moving them, until deep golden and 165°F (74°C) inside. Keep the first batch warm on a rack in a 200°F (95°C) oven while you cook the rest.A deep golden-brown, craggy crust on both sides, with juicy chicken inside.⏱ 5 min timer, per side
4. Scramble the eggsWhisk the eggs, milk, salt and pepper until fully blended. Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and let them set for 20 seconds, then push them slowly from the edges to the center in large folds. Take them off the heat while they still look glossy and slightly wet.Large, soft, fluffy yellow curds that look moist, not dry or browned.
5. Fluff the rice and finishFluff the rested rice with a fork. Stir in the remaining tablespoon of butter and the parsley.The rice is glossy and light, flecked with green parsley.
6. Plate and serveSpoon the rice onto the upper left of a large plate and the eggs onto the upper right. Lean the patties across the front, slightly overlapping. Sprinkle a little parsley over everything.Three golden patties in front, with herb rice and bright yellow eggs behind them.

• Mix gently. Stir the patty mixture just until combined. Overmixed ground chicken turns tough and rubbery.
• Don’t skip the chill. Ground chicken is wet and soft. Chilled patties hold their shape and brown better in the pan.
• Leave the patties alone for 5 minutes. They release from the pan on their own once the crust is formed, so don’t poke them or flip early.
• Check the temperature. Cook the patties to 165°F (74°C) in the center. Ground chicken should never be served pink.
• Rice rules: rinse the rice, toast it in the butter, keep the lid on while it steams, and let it rest 10 minutes before fluffing.
• Eggs go last. Cook them on low heat and pull them while still glossy. They keep cooking on the plate, and they get rubbery if they wait.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts (8 patties). For more than 6 servings, fry the patties in extra batches and keep the cooked ones on a rack in a 200°F (95°C) oven.

Nutrition is an estimate per serving. Panko contains wheat, so this is not gluten-free as written.

Easy swaps

Ground turkey: works the same way. Look for dark meat or a blend, since very lean ground poultry can turn dry.

Brown rice: use 1½ cups brown rice with 3 cups (720 ml) broth and simmer covered for 40 to 45 minutes, then rest 10 minutes.

Air fryer patties: brush lightly with oil and cook at 375°F (190°C) for 12 to 14 minutes, flipping halfway, until 165°F (74°C) inside.

Oven patties: bake on a lightly oiled sheet at 425°F (220°C) for 18 to 22 minutes, flipping once. The crust will be lighter than pan-fried.

More heat: add ¼ tsp cayenne to the patties or a few drops of hot sauce to the eggs.

Dairy-free: skip the Parmesan and add ¼ tsp more salt to the patties, and use olive oil and a non-dairy milk for the eggs and rice.

Make ahead: shape the patties up to 24 hours ahead and keep them chilled. Freeze uncooked patties between parchment for up to 3 months and cook them from frozen over slightly lower heat, adding 2 to 3 minutes per side.

Storage and reheating

Fridge: keep the patties and rice in airtight containers for 3 to 4 days. The scrambled eggs are best fresh and keep 1 to 2 days.

Reheat: warm the patties in a skillet or a 350°F (175°C) oven for about 10 minutes. Microwave the rice with a splash of water.