Thursday, April 25, 2013

Aunt Lynette’s Chicken Patties


This is my Aunt Lynette’s Chicken Patties recipe.  Chicken patties are similar to salmon patties, a Southern staple.  Isn’t food twice as good when great memories are attached?  Aunt Lynette is one of the sweetest people you could ever meet, the epitome of the genteel Southerner.  She made chicken patties for our family potluck dinners, which are fairly big affairs.  My mom is from a family of eight children, so dinners are a pretty big deal with lots of aunts, uncles, and cousins. 

Chicken patties were always a colossal hit at dinners, and everyone looked forward to them.  She made at huge batch, with silver dollar sized patties.  I always made a quick pass of the tables, to get a couple chicken patties, and one of my Aunt Totsie’s Glorified Brownies.  Once those favorites were on my plate, I’d go back for the rest of my food. 

Chicken Patties Ingredients

When you look at the ingredients, the chicken patties have relatively few components, yet they are uncommonly delicious. 

1/3 cup butter
½ cup flour

1 ¾ cups milk
2 cups finely chopped cooked chicken

½ cup crushed saltine crackers
½ tsp onion salt

Dash of pepper
1 egg

1 cup fine bread crumbs such as Progresso
Cooking oil

Chicken Patties Instructions

1- In a small saucepan prepare cream sauce by whisking flour into milk.  Add butter.  Heat on medium, stirring constantly until sauce is thickened.  Set aside to cool. 

2- In a bowl, combine chopped chicken, cracker crumbs, onion salt, pepper, and egg.   

3- Add one cup of the cream sauce. 


4- Chill mixture, then shape into 8 patties. 


5- Roll patties in bread crumbs. 


6- Fry patties in hot oil, about 375°, until golden brown. 


Serve with cheese sauce, below. 

Cheese Sauce

Cream sauce from above
½ cup milk

8 oz cheese

1- Blend ½ cup milk with remaining cream sauce.  Heat, but do not boil. 

2- Add cheese into hot cream sauce, stirring until melted. 

3- Spoon cheese sauce over chicken patties. 

Special Notes on Chicken Patties

I’ve only had the cheese sauce one time, and for me it just distracted from the marvelous taste of the chicken patties.  Aunt Lynette never made it for the family dinner chicken patties either. 

I doubled the recipe for the chicken patties and used all the cream sauce in making the patties.  That means keeping the butter, milk, and flour the same, and doubling everything else.  My patties were a little “wet”, so I wound up adding a few more cracker crumbs.  Next time I will measure the sauce, use two cups, and throw any excess away.

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