Air Fryer Chicken Patties

These air fryer chicken patties are the easiest weeknight dinner! This version is gluten-free and made without any breading.

Course Main Dish

Cuisine American

Keyword chicken patties

Prep Time 35

Cook Time 15

Servings

Calories 460

Author Michelle

Equipment

Ingredients

1 lb ground chicken sub ground turkey
1 egg whisked
¼ cup almond flour
1-3 tsp coconut flour see notes
1 tsp coconut aminos
1 tsp pickle juice sub apple cider vinegar
2 tsp garlic puree
1 tsp onion powder
2 tsp dried parsley
Salt and pepper
Avocado oil spray reserve for the air fryer

Instructions

Add the ingredients to a bowl and mix until well combined. See notes about coconut flour if the mixture feels to moist.
Transfer to the fridge for 30 minutes to allow the flour to absorb some of the excess moisture.
Preheat your air fryer to 375 F. Using a lightly greased vented parchment liner, form 4 chicken patties and place onto the parchment liner. Once the air fryer is preheated, carefully drop the parchment liner into the air fryer. Lightly spray the top of the chicken patties with a coconut oil or avocado oil spray.
Cook the patties for 8-9 minutes on one side. Carefully flip and cook for 4-5 minutes, or until cooked through to 165 F, and the exterior is crisped to your liking!
Allow the chicken patties to rest for 5 minutes before serving with toppings of your choice, and sides like sweet potato fries!

Video

Notes

The amount of coconut flour you use will vary depending on whether or not you're using fresh ground chicken or frozen. For fresh ground chicken, I use 1 tsp. For frozen, I use at least 1 tbsp. The coconut flour absorbs excess moisture, so if you find yourself with more of a moist mixture (either due to the fresh/frozen chicken or a large egg) that doesn't easily mold into patties, add an extra tsp of coconut flour at a time until the mixture holds into patties more easily!

Nutrition