These tasty chicken patties are perfect for kids’ lunchboxes and are sure to be a hit! Looking for a tasty and easy-to-make snack for your kids’ tiffin boxes? Try these Easy Chicken Patties that are sure to become a family favorite! These patties are made with shredded chicken, flavorful spices, and wrapped in crispy bread—perfect for picky eaters and busy mornings.

Ingredients:
For the Filling:

1 cup water
2 bay leaves
¾ tsp salt, divided
1 chicken breast
2 tbsp cooking oil
1 cup thinly sliced onions
½ tsp salt (for onions)
1 tsp garlic paste
1 tsp ginger paste
¼ tsp black pepper
½ tsp garam masala
A big pinch of sugar
1½ tbsp all-purpose flour (maida)
¼ cup water

For Assembly:
Bread slices (as needed)
Water (for sealing)
2 eggs
2 tbsp milk
Bread crumbs (for coating)
Cooking oil (for frying)
Ketchup or sauce (for serving)

Instructions:

1. Cook the Chicken:
In a pot, bring 1 cup of water to a boil. Add 2 bay leaves and ¼ tsp of salt.
Add the chicken breast to the pot and cook over medium heat for 12-15 minutes, or until fully cooked through (internal temperature of 165°F or 74°C).
Remove the chicken from the pot and let it cool slightly.
Shred the chicken using two forks and set aside.

2. Prepare the Filling:
In a pan, heat 2 tbsp of cooking oil over medium heat.
Add the thinly sliced onions and sprinkle with ½ tsp of salt.
Sauté the onions until they are soft and light brown.
Add 1 tsp of garlic paste and 1 tsp of ginger paste. Mix well. If the mixture starts sticking to the pan, splash a little water and continue to sauté.
Add the shredded chicken, ¼ tsp black pepper, ½ tsp garam masala, and a big pinch of sugar. Mix thoroughly.
Sprinkle 1½ tbsp of all-purpose flour over the mixture and sauté over high heat for about 2 minutes.
Pour in ¼ cup of water and mix well. Cook until the filling has a gooey texture.
Remove from heat and let the filling cool.

3. Assemble the Patties:
Flatten the bread slices using a rolling pin or a heavy object.
Trim off the crusts from the bread slices.
Moisten two adjacent edges of each bread slice with a little water.
Place a spoonful of the chicken filling in the center of each bread slice.
Fold the bread over to form a triangle or rectangle, pressing the moistened edges firmly with your fingers to seal the patty.

4. Prepare the Coating:
In a bowl, whisk together the 2 eggs and 2 tbsp of milk to make an egg wash.
Dip each sealed patty into the egg wash, ensuring it is fully coated.
Roll the patties in bread crumbs, coating them evenly.

5. Fry the Patties:
Heat cooking oil in a pan over medium-high heat.
Carefully place the breaded patties into the hot oil.
Fry until they are golden and crispy on both sides, about 2-3 minutes per side.
Remove the patties and place them on a paper towel-lined plate to drain any excess oil.

6. Serve:
Enjoy the chicken patties warm with ketchup or your favorite dipping sauce.
Perfect for kids’ tiffins or as a tasty snack!

Tip: For a healthier option, you can bake the patties in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden and crispy.

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