Crack Chicken Patties
Course: Grilling u0026amp; BBQ, Main Dishes, Sandwiches u0026amp; BurgersCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
352
kcalTotal Carbs
2
gramsNet carbs
1
gramFat
23
gramsProtein
35
gramsTypically, when you think of “crack chicken”, a casserole or dip comes to mind. With this recipe, my goal was to pack all that bacon, cheddar and ranch flavor into a patty. These can be served on a lettuce wrap, low carb bun, or sliced in half on a low carb street taco tortilla. If patties aren’t your thing, these can easily be made into meatballs.
Ingredients
1 lb ground chicken (455g) *see note #2 below
4 slices bacon, cooked and chopped (40g)
1/2 TB ranch powder *see note #3 below
1 cup shredded sharp cheddar (85g)
4 oz can of diced jalapeño chiles (113g)
Directions
- Combine all ingredients in a large bowl until thoroughly mixed.
- Form into patties and cook on a griddle at medium heat, for about 7-8 minutes per side or until the internal temperature reaches 155F-160F (68C-71C).
- Serve on a lettuce wrap, low carb bun or tortilla with your preferred toppings and/or condiments.
Recipe Video
Notes
- Nutritional information is for the patties only and do not take into account any condiments, toppings or your “delivery mechanism”.
- To make sure your chicken patties are nice and juicy, you can mix in a slurry of 1/4 tsp baking soda in 1 TB of water with your ground chicken. Allow it to sit in the refrigerator for an hour before adding the rest of the ingredients. Here’s a video showing the method on burgers: https://youtu.be/vmSwL09F6pA
- Many commercial ranch powders contain maltodextrin. McCormick is one of the few brands that does not, though it can be difficult to find. If you’d like to make your own ranch powder, here is my recipe.
