How To Make Chicken Patties In An Air Fryer | No Drying

Chicken patties in the air fryer are a solid weeknight win: fast, tidy, and easy to portion. The trick is getting a patty that stays moist while still turning golden on the outside. That comes down to three moves—mix gently, shape smart, and cook to temperature.

This recipe uses ground chicken, pantry seasonings, and a quick chill so the patties hold together when the basket heat kicks in. You’ll get a crisp edge, a tender middle, and a patty that fits buns, wraps, rice bowls, or meal prep boxes.

Air Fryer Chicken Patty Plan At A Glance

Stage	What To Do	Result You Get
Meat Pick	Use ground chicken with some dark meat, if you can	Less dryness, better browning
Binder	Add breadcrumbs and one egg	Cleaner flip, tighter shape
Seasoning	Salt, garlic, onion, paprika, pepper	Full flavor in each bite
Shaping	Make 4–6 oz patties, press a small dimple in the center	Even cook, flatter tops
Chill	Refrigerate 10 minutes before cooking	Less cracking, smoother edges
Basket Prep	Light oil on the basket and patty tops	Better release, deeper color
Cook	375°F for 10–12 minutes, flip once	Brown outside, tender center
Doneness Check	Pull at 165°F in the thickest spot	Juicy patties that are cooked through
Rest	Rest 2 minutes before serving	Juices settle, cleaner bite

Making Chicken Patties In An Air Fryer For Crisp Edges

Air fryers cook with fast, dry heat. That’s great for browning, but ground chicken can dry out if the patties are thin, overmixed, or cooked past target temp. Start with a thicker patty and a gentle mix, then let the machine do its thing.

Ground Chicken That Stays Moist

If your store sells “ground chicken” with no label, it’s often a mix of light and dark meat. That’s handy here. Dark meat brings a touch more fat, which helps texture and color. If you only have lean breast grind, you can still get tender patties by adding a spoon of plain yogurt or mayo to the mix.

Binders That Hold Without Toughness

Chicken patties can crumble when you flip them, since chicken has less structure than beef. A small amount of breadcrumbs plus an egg solves that. The breadcrumbs soak up juices while the egg helps the mix stick together. The goal is a patty that stays together, not a dense meatball, so keep the binder modest.

Seasoning That Tastes Like More Than Chicken

Ground chicken is mild. It needs salt plus a few bold spices. Paprika gives color. Garlic and onion powder fill in the background. Pepper brings a little bite. If you want heat, a pinch of cayenne works well. If you want a brighter note, add lemon zest at the end of mixing.

How To Make Chicken Patties In An Air Fryer

This is the straight path for how to make chicken patties in an air fryer at home. It’s written for a basket-style air fryer, but an oven-style model works too. Keep the patties in a single layer, leave space for air flow, and cook in batches if you need to.

Ingredients For 4 Large Patties

• 1 pound ground chicken
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon finely grated onion (or 1 teaspoon onion powder)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon plain yogurt or mayo (optional, handy for lean meat)
• Oil spray or 1 teaspoon neutral oil for the basket

Step-By-Step Method

1. Mix gently. In a bowl, add ground chicken, egg, breadcrumbs, onion, garlic powder, paprika, salt, and pepper. Use a fork or your hands and stop as soon as it looks even.
2. Shape. Divide into 4 equal portions. Pat each into a 3/4-inch thick disc. Press a small dimple in the center so the patty stays flat.
3. Chill. Set patties on a plate and refrigerate 10 minutes. This firms them up for an easier flip.
4. Preheat and prep. Heat the air fryer to 375°F for 3 minutes. Lightly oil the basket. Light oil on the patty tops helps browning too.
5. Cook. Place patties in a single layer. Air fry 5 minutes, flip, then cook 5–7 minutes more.
6. Check doneness. Use a thermometer in the thickest spot. Ground poultry is done at 165°F per the USDA Safe Minimum Internal Temperature Chart.
7. Rest. Let patties sit 2 minutes, then serve.

Timing Notes That Save A Batch

Air fryers vary. Basket size, wattage, and how full you load it all shift cook time. A thicker patty takes longer but stays tender. A thinner patty cooks fast but can dry out. If your patties are smaller than 4 oz, start checking at 8 minutes total. If they’re 6 oz, expect closer to 12–14 minutes.

How To Tell When The Patties Are Done Without Overcooking

A thermometer is the cleanest answer. If you don’t have one, cut into the thickest patty. The center should look opaque and the juices should run clear. Still, a thermometer beats guessing, since ground chicken can go from juicy to dry in a short window.

If you’re serving kids, older adults, or anyone with a higher risk from foodborne illness, keep your handling tight: separate boards for raw meat, wash hands, and chill leftovers fast. The CDC has a clear page on chicken and food safety basics that’s worth a quick read.

Patty Shapes, Sizes, And Basket Layout

Shape is not just looks. It sets cook time and texture. A 3/4-inch thick patty holds moisture and still browns. Pressing a dimple keeps the center from puffing, so you get an even surface for buns or sandwiches.

Best Size For Buns

For a standard hamburger bun, 4–5 oz works well. Pat the disc a touch wider than the bun since it tightens as it cooks. If you want slider patties, make them 2–3 oz and cook them as a group, leaving space between each.

Spacing Rules For Even Browning

Don’t stack. Don’t overlap. Leave at least a finger’s width of space between patties so hot air can move around them. If your fryer is small, cook in two rounds. Crowding traps steam and the outside won’t color as well.

Flavor Swaps That Still Cook The Same

Once you’ve got the base technique, you can change the flavor without changing the cooking plan. Keep the total mix moisture close to the original, keep patties the same thickness, and your timing stays close.

Herb And Lemon Patties

Add 1 tablespoon chopped parsley or dill plus 1/2 teaspoon lemon zest. Skip the paprika if you want a paler patty that tastes bright.

BBQ-Style Patties

Mix in 1 tablespoon BBQ sauce and 1 teaspoon smoked paprika. Use panko for a lighter bite. Serve with pickles and slaw.

Cheddar Jalapeño Patties

Fold in 1/3 cup shredded cheddar and 1 tablespoon minced pickled jalapeño. Keep the patty thicker so cheese stays inside instead of leaking out.

Table Of Fixes When Chicken Patties Go Wrong

What You See	Why It Happens	Fix Next Time
Patties crack when flipping	Mix is too wet or not chilled	Chill 10–15 minutes; add 1 tablespoon breadcrumbs
Patties feel dry	Too lean, too thin, or cooked past temp	Make them thicker; add yogurt; pull at 165°F
No browning	Basket crowded or no oil on surface	Cook in batches; light oil on tops
Outside dark, center underdone	Temp too high or patties too thick	Drop to 360°F and add time; keep 3/4-inch thickness
Patties stick to basket	Basket not oiled or patty placed too soon	Oil basket; let fryer preheat; wait 1 minute before flipping
Rubbery texture	Overmixing or pressing patties too tight	Mix until just even; shape gently
Seasoning tastes flat	Not enough salt or weak spices	Add 1/4 teaspoon more salt; add paprika and onion powder
Cheese leaks out	Cheese near the edge or patty too thin	Tuck cheese into the center; keep a thicker disc

Meal Prep, Freezing, And Reheating

Air fryer chicken patties hold up well for prep since they reheat fast. Let cooked patties cool, then store them in a sealed container. In the fridge, aim to eat them within 3–4 days. In the freezer, wrap each patty and store in a freezer bag for up to 2 months.

Freezing Uncooked Patties

Shape the patties, place them on a parchment-lined tray, then freeze until firm. Transfer to a bag with parchment between layers. Cook from frozen at 360°F, adding 4–6 minutes, and still check for 165°F in the center.

Reheating Without Drying Them Out

Reheat at 350°F for 3–5 minutes. If the patty is thick, flip halfway. A quick brush of oil helps the outside stay crisp. Microwaving works in a pinch, but the surface softens.

Batch Cooking Without A Pile Of Steam

If you’re cooking more than one round, keep patties warm without steam. Set cooked patties on a wire rack over a sheet pan. Slide the pan into a 200°F oven while the next batch cooks. Skip a foil tent; it softens the browned edge. If you don’t want the oven, park them on a plate with space between patties and let them breathe until mealtime.

For frozen cooked patties, thaw overnight in the fridge, then reheat in the air fryer at 350°F until the center is hot. A thermometer helps here too, since reheating can trick your eyes.

Serving Ideas That Make Patties Feel New

These patties don’t have to live only on buns. Use the same batch in a few different ways and you won’t get bored by day three.

Classic Sandwich

Toast a bun, add lettuce, tomato, and a quick sauce. Try mayo mixed with mustard and a squeeze of lemon.

Rice Bowl

Slice a patty over rice with cucumber, shredded carrot, and a drizzle of teriyaki or sesame dressing.

Wrap Or Pita

Stuff into a warm pita with shredded cabbage and a yogurt-garlic sauce. If you like heat, add hot sauce.

Quick Checklist Before You Start

This short list keeps the whole cook smooth, from raw mix to plated patties.

• Use 3/4-inch thick patties, not thin ones
• Mix until just even, then stop
• Chill 10 minutes so patties hold shape
• Oil the basket and patty tops lightly
• Cook at 375°F, flip once, and check temperature
• Pull at 165°F, then rest 2 minutes

If you’re trying how to make chicken patties in an air fryer for the first time, stick to the base recipe once. After that, swap seasonings and mix-ins with confidence.