Sometimes, the best food isn’t about fancy techniques or twelve different spices. It’s about stripping everything down to the bare essentials, the way folks had to cook generations ago. This recipe for Air Fryer Chicken Patties (Egg & Chicken Only) is exactly that—a throwback to those wonderfully simple rural Southern US meals I’ve found tucked away in dusty Texas cookbooks.
When I was researching old foodways, I kept seeing this pattern: ground meat and one binding agent, usually an egg. That’s it! It’s honest cooking. So, I thought, how would Grandma have done this if she had an air fryer? The answer is right here. We’re taking just ground chicken and egg, mixing them up, and letting the modern heat do the hard work. It makes for the juiciest little patties you can imagine. It’s a little piece of culinary history, fresh and fast for us today.
If you want to see more about the history behind these foundational dishes, you can always read a bit more about my philosophy over at the About Us page.
Why This Air Fryer Chicken Patties (Egg & Chicken Only) Recipe Works
Honestly, this recipe shines precisely because it contains so little! It’s a perfect solution when you need something quick, but you don’t want all the processed fillers. It reminds me of that old Southern resourcefulness, using what you have to make something wonderful.
Here is why I keep coming back to these basic patties:
- It’s incredibly low-carb and fits right into a carnivore style of eating. You’re just getting pure protein and fat!
- The air fryer gives us that beautiful, quick sear without all the messy oil of pan-frying.
- Mixing only chicken and egg means prep time clocks in at under ten minutes—who has extra time these days?
- You get a truly tender, almost fluffy texture because there are no heavy breadcrumbs weighing the meat down.
- It’s an honest meal. No hidden sugars or weird flavorings, just simple ingredients working together!
Essential Ingredients for Perfect Air Fryer Chicken Patties (Egg & Chicken Only)
When I dug into those historical recipes from Texas, they didn’t mess around. They used the bare minimum because every ingredient had to count. For these Air Fryer Chicken Patties (Egg & Chicken Only), we’re sticking close to that tradition, but I’m adding just a pinch of seasoning to wake up the chicken flavor a bit. Don’t worry, it’s still ultra-minimalist!
The key marriage here is the ground chicken and that single egg. Remember, the egg isn’t for the flavor—it’s the glue! In those older, leaner kitchens, the egg was crucial for binding the meat so it wouldn’t just crumble when cooked. It keeps our patties tender and intact in that hot air fryer basket.
Here’s what you’ll gather up for four perfect patties:
- One full pound of good ground chicken. Try not to use anything too lean, or you’ll risk them drying out!
- One large egg, making sure the yolk and white are mixed well before adding.
- Half a teaspoon of simple salt and an equal measure of pepper.
- A quarter teaspoon each of garlic powder and smoky smoked paprika. Trust me, the paprika gives you a savory depth without adding any extra ingredients!
- I also toss in a tablespoon of olive oil and a dash of Worcestershire sauce just for a little moist fat and umami boost, but you can skip those for a strict two-ingredient meal.
Step-by-Step Guide to Making Air Fryer Chicken Patties (Egg & Chicken Only)
This is where the magic happens, and honestly, it’s so fast you might feel like you’re cheating! Cooking these minimalist chicken and egg patties in the air fryer is unbelievably clean. We’re aiming for a quick cook time, so make sure you have your air fryer ready to go. Remember, even historical recipes need a modern boost to make life easier!
We want the natural chicken flavor to shine, but we don’t want a crumbly mess. Precision in mixing and temperature is key. I always give my patties a little spa time afterward—a short rest—to let those juices settle back in. Don’t skip that final five minutes!
If you’re looking for other fast meals, you’ll want to check out some of my other trend recipes that focus on speed and flavor.
Preparing the Air Fryer Chicken Patties (Egg & Chicken Only) Mixture
First things first, pop your air fryer on to preheat to 350°F (180°C). While that kicks into gear, grab your mixing bowl. Toss in that ground chicken, the egg, and all your seasonings—salt, pepper, garlic powder, and paprika. Gently work everything together with your hands. And listen—don’t overwork it! Mix just until you see everything is incorporated. Too much mixing makes chicken tough, and we want these tender!
Once it’s combined, lightly wet your hands under the tap. This is my favorite trick when dealing with sticky ground meat. Divide that mixture into four equal piles. Gently flatten them into patties, making them just slightly wider than you think they should be, as they will shrink a bit when they cook.
Cooking Your Air Fryer Chicken Patties (Egg & Chicken Only)
Carefully nestle your formed patties into the greased air fryer basket. Don’t let them touch if you can help it; the air needs to circulate to get that nice exterior. Set that timer for 12 minutes total. You absolutely must flip them halfway through—that’s usually around the six-minute mark—to ensure both sides get that perfect golden-brown finish.
I always double-check the center using a meat thermometer, aiming for a safe 160°F internal temperature. Once they hit that mark, pull them out immediately! Take them off the heat and let those Air Fryer Chicken Patties (Egg & Chicken Only) rest on a plate for about five minutes. This short resting period makes a huge difference in keeping them juicy rather than drying them out on the rack.
Tips for Success with Your Air Fryer Chicken Patties (Egg & Chicken Only)
Even though this recipe is about simplicity, there are a few little secrets I picked up researching these old methods that keep your patties from turning into ground chicken crumbles. If you follow these three main points, you won’t have any issue at all!
My number one tip, and you’ll see me stress this in the mixing stage, is to handle the meat as little as possible. When we overwork ground chicken, we start developing proteins that make the final patty tough and dense. You want tenderness, right? So, mix only until the wet egg streaks disappear, then stop. It’s a quick marriage, not a long courtship!
Next, let’s talk about the shape. We want moisture retention, and moisture escapes through surface area. If you make your patties too thin, they cook too fast and dry out before the inside is happy. Shape them about three-quarters of an inch thick. They don’t need to be perfectly round—slight imperfections just add to that rustic, honest look we are aiming for. Don’t worry if they look a little rugged!
Finally, you absolutely must respect the resting time. Twelve minutes in the air fryer at 350°F cooks them well, but pulling them out and eating them immediately means all those delicious juices just run right out onto your plate. Five minutes resting on the side, tented loosely under foil, lets everything redistribute inside the patty. It’s a small pause that makes a huge difference in juiciness. Try it just once—you’ll see the light!
Ingredient Notes and Substitutions for Air Fryer Chicken Patties
I know some of you are purists, especially those following a strict carnivore lifestyle, and I respect that entirely. When I mentioned that this recipe is rooted in those two-ingredient meals, I meant it! Chicken and egg are the backbone, the absolute non-negotiables for structure and substance.
However, those little dashes of salt, pepper, garlic powder, and smoked paprika? Those are my little indulgences. They don’t break the minimalist spirit, but they really wake up the flavor of the ground chicken so it doesn’t taste flat. If you are keeping things as simple as humanly possible, feel free to skip the garlic powder and paprika entirely. Just use salt and pepper. The egg will still perform its binding duty perfectly.
Now, about those optional flavor boosters I added—the olive oil and the Worcestershire sauce? Those are easy to swap out or drop entirely if you need maximum purity. If you’re worried about sugars or hidden ingredients in store-bought Worcestershire sauce, there are incredible carnivore-friendly alternatives out there these days, or you can simply omit it. The patties will still cook up beautifully in the air fryer because that egg is doing the heavy lifting.
If you skip the Worcestershire, you might want to add a tiny splash of broth or water when mixing, just to compensate for the loss of a drop of liquid and keep the mixture from getting too stiff. But honestly, with the moisture from the egg and the chicken itself, you’re probably fine leaving everything out but the meat and the binder. It’s all about what works for your table!
Serving Suggestions for Air Fryer Chicken Patties (Egg & Chicken Only)
Once these perfectly textured, simple Air Fryer Chicken Patties (Egg & Chicken Only) come out of the basket, you might be wondering, “What do I serve with just chicken and egg?” That’s the fun part! Because these patties are flavor pure and uncomplicated, they pair wonderfully with just about anything that balances out the richness of the chicken. We aren’t piling them high with heavy sauces or breads here; we’re keeping it clean and satisfying.
For me, the best approach is leaning into fresh, crisp textures. A big mound of lightly dressed salad greens is my go-to. Think simple—just olive oil, salt, maybe a squeeze of lemon if you aren’t adhering to a strict carnivore plan. The coolness of the greens cuts right through the warmth of the patty beautifully.
If you’re looking for an easy lunch or a light dinner, try wrapping that patty up! A large butter lettuce leaf or romaine heart makes a fantastic, crunchy shell. It creates a sort of low-carb taco experience. Just lay it flat, plop the patty on top, and maybe add a slice of tomato or avocado if you have one handy. It feels satisfyingly messy without actually being complicated.
Another way I enjoy them is straight up alongside some roasted vegetables. If you’re using your air fryer, toss some broccoli florets or asparagus spears in a tiny bit of oil and roast them while your patties are resting. They come out tender-crisp and give you those needed nutrients without fussy sauces. It’s all about letting the pure flavor of the chicken lead the way. For other surprisingly simple meals or quick fixes, I sometimes look at my collection of quick trend recipes for inspiration, but usually, a little green on the side is all you need!
Storage and Reheating Air Fryer Chicken Patties (Egg & Chicken Only)
Now, sometimes you just can’t eat four perfect patties in one sitting, especially when you’re keeping things simple! That’s fine; these minimalist chicken and egg patties store beautifully if you treat them right. Since we didn’t load them up with breadcrumbs or heavy fillers, they maintain their texture better than most pre-made store patties.
When it comes to keeping them fresh in the fridge, you want to make sure they aren’t sitting in their own moisture. Once they have cooled down completely—and I mean completely, give them a solid 30 minutes on the counter—stack them up in an airtight container. I like to slip a square of parchment paper between each patty. This stops that lovely cooked surface from getting sticky or soggy from touching the one below it. They should stay great in the refrigerator for about three to four days. Don’t push it past four days; remember, it’s just chicken and egg holding things together!
If you need to keep them longer, freezing is the way to go. The parchment paper stacking trick is even more important here. Once they are frozen solid, you can pop them into a heavy-duty zip-top freezer bag. They last nicely for up to two months, easy peasy.
Reheating is where the air fryer really proves its worth for these Air Fryer Chicken Patties (Egg & Chicken Only). You don’t want to microwave these; that steams them and ruins that nice texture we worked so hard to achieve! Pull them directly from the fridge—no need to thaw them if you’re in a hurry—and place them back in the air fryer basket. Set the temperature slightly lower than the cooking temperature, say 325°F (160°C). Cook them for about 5 to 7 minutes, maybe flipping halfway, until they are heated all the way through and have that wonderful, slightly crisp exterior again. It brings them right back to life!
Frequently Asked Questions About Air Fryer Chicken Patties (Egg & Chicken Only)
I get a ton of mail asking about these simple Air Fryer Chicken Patties (Egg & Chicken Only), which I love! It seems that when you strip a recipe back to its core ingredients, people naturally wonder about the limits. It’s smart cooking! Here are a few of the most frequent questions I get hit with about keeping these minimalist patties perfect.
Can I use ground turkey instead of chicken? Absolutely! Ground turkey is a fantastic swap here. It’s very lean, just like chicken, so just watch your cooking time closely. If you notice them coloring up much faster, you might need to pull them back by a minute or two. But yes, turkey works just as well in this simple format.
What internal temperature is safe? This is important cooking knowledge! For ground chicken, you absolutely must cook it until it reaches 160°F or 71°C internally. Since we aren’t using any bread products to soak up moisture, you watch the temperature, not just the color. It ensures safety without overcooking them into hockey pucks.
Why did my patties stick to the basket? Ah, the classic air fryer problem! If you notice sticking or your patties are falling apart, it almost always comes back to one thing: lack of binding or lack of lubrication. Make sure you are using a full pound of chicken with one full egg, and definitely spray or brush your basket lightly with oil before placing the patties in. The egg helps, but the oil between the food and the metal is your insurance policy for no sticking!
Can I make Air Fryer Chicken Patties (Egg & Chicken Only) without the egg?
You technically *can*, but I strongly advise against it if you value your sanity when cleaning up! The egg is our binder, plain and simple. It’s what lets us handle the ground chicken after mixing—it’s the sticky magic that holds the structure together during the intense heat of the air fryer. If you leave it out, you don’t really have a patty; you have loose ground chicken that’s going to break apart as soon as you try to flip it or move it. You’ll end up stirring the basket more than cooking the meat! If you absolutely must omit the egg for some reason, you’ll need to add a strong replacement binder, like psyllium husk or even some finely ground pork fat, but then it stops being the ‘Egg & Chicken Only’ recipe, doesn’t it?
What is the best way to ensure my Air Fryer Chicken Patties (Egg & Chicken Only) are juicy?
Juiciness comes down to two core principles we always stand by in the kitchen: manage the heat and let it rest! The trick to keeping these lean patties moist is not falling into the trap of overcooking. Stick strictly to that 12-minute timeframe at 350°F, and use your thermometer to hit that 160°F mark and then pull them out immediately. Don’t wait another minute staring at them because you think they need more crisping!
The second, equally vital part is the resting period we discuss in the instructions. When you take the patties out, those juices are agitated and running around inside the meat fibers. If you cut into them or move them right away, those juices flood onto the plate. Letting them sit for those crucial five minutes allows the proteins to relax and reabsorb that moisture. It keeps every bite tender, even though it’s only chicken and egg!
If you have any doubts about your results, please leave me a comment below. I love hearing how these historic recipes turn out for everyone. You can also read our general disclaimers here: Disclaimers.
Nutritional Estimates for Air Fryer Chicken Patties (Egg & Chicken Only)
When you’re focusing on simple, whole ingredients like ground chicken and egg, you usually know you’re eating clean, high-protein food. That’s what I love about this minimalist approach! It strips away all the guesswork and empty calories that come with processed foods.
Since we are only using ground chicken, one egg, and just a tiny bit of standard seasoning and oil, these Air Fryer Chicken Patties (Egg & Chicken Only) are naturally very low in carbohydrates. This makes them perfect for those following dedicated low-carb or carnivore eating plans. It’s real fuel, nothing fake!
These are the estimated values for one patty (we set the recipe to make four servings). Keep in mind, because the specific fat content in ground chicken can vary wildly—from 99% lean breast meat up to 85% thigh meat—these numbers are just a good starting guide. If you use leaner chicken, your fat and calories will drop notably!
- Calories: Approximately 240–270 per patty
- Protein: Around 26–29 grams per patty (This is the star of the show!)
- Fat: Roughly 14–17 grams per patty
- Carbohydrates: Near 0-1 gram per patty (Unless you count the trace carbs from the egg and seasonings!)
This is a disclaimer, just so we’re clear: I am a food historian, not a registered dietitian! These numbers are educated estimates based on typical calculations for one pound of standard 85/15 ground chicken mixed with one large egg and the small amounts of oil and spices listed. If exact nutritional tracking is critical for you, you’ll want to measure your specific ground chicken fat ratio and calculate it precisely for your records.
Share Your Thoughts on This Traditional Chicken Patties Recipe
There you have it—my simple, honest take on how to turn ground chicken and an egg into satisfying, flavorful Air Fryer Chicken Patties (Egg & Chicken Only). This recipe, born from historical necessity, proves that great food doesn’t need a complicated pantry or hours over the stove. It just needs good ingredients and a little bit of respect for tradition.
I truly hope you enjoyed making these as much as I enjoyed channeling those old Texas cooks who perfected this technique long before the air fryer was even a dream. I’m always hunting for those stories hidden in simple meals, and now, you’ve added your own chapter to this one!
If you made these minimalist patties, please do me a huge favor and tell me how they came out! Hit that rating star system right at the top of the page. Did you keep yours strictly chicken and egg, or did you sneak in some of my suggested spices? Tell me everything in the comments below. I love seeing photos of how these historic recipes look in modern kitchens.
Share your plate! Your feedback helps keep these culinary histories alive and well. Feel free to get in touch directly through my Contact Page if you have any longer stories or deep dives you want to discuss. Happy cooking, and thank you for appreciating the simple beauty of the past!
Air Fryer Chicken Patties (Egg & Chicken Only)
Ingredients
Equipment
Method
- Preheat the air fryer to 350°F (180°C).
- Add the ground chicken, egg, salt, pepper, garlic powder, smoked paprika, olive oil, and Worcestershire sauce to a mixing bowl. Mix the ingredients together thoroughly.
- Use lightly wet hands to shape the mixture into four equal-sized patties.
- Place the chicken patties into a greased air fryer basket. Air fry for 12 minutes, turning the patties over halfway through the cooking time, or until the internal temperature reaches 160°F.
- Remove the patties from the air fryer and let them rest for 5 minutes before you serve them.