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Crispy Cheddar Ranch Chicken Patties with Creamy Herb Dip

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These crispy cheddar ranch chicken patties are packed with gooey cheese, bold ranch flavor, and a golden, crunchy coating. Served with a cool, creamy herb dip, they make a quick, crowd-pleasing meal perfect for weeknights or gatherings.

Ingredients

Scale
  • 1 lb ground chicken (or turkey)
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons ranch seasoning mix
  • 1 large egg
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives or parsley (optional)
  • 3/4 cup panko breadcrumbs (for coating)
  • 1/4 cup shredded cheddar cheese (for coating)
  • 1 tablespoon ranch seasoning mix (for coating)
  • 2–3 tablespoons neutral oil (canola, vegetable, or avocado oil, for frying)
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 tablespoons finely chopped fresh herbs (dill, parsley, chives, or a mix)
  • 1 teaspoon ranch seasoning mix (for dip)
  • Pinch garlic powder (for dip)
  • Salt and black pepper to taste (for dip)

Instructions

  1. In a small bowl, combine sour cream, mayonnaise, lemon juice, fresh herbs, ranch seasoning, and a pinch of garlic powder for the dip. Mix until smooth, season with salt and pepper, cover, and chill.
  2. In a medium bowl, mix ground chicken, shredded cheddar, panko, ranch seasoning, egg, mayonnaise, garlic powder, onion powder, salt, black pepper, and chives or parsley (if using) until just combined.
  3. Divide the mixture into 4 large or 6 slider-sized patties. Shape each into a 1/2-inch thick patty. Chill if mixture is sticky.
  4. In another bowl, combine panko, shredded cheddar, and ranch seasoning for the coating.
  5. Press each patty into the breadcrumb mixture, coating both sides well.
  6. Heat oil in a large skillet over medium heat. When shimmering, add patties (in batches if needed). Cook 4–5 minutes per side, until golden brown and internal temperature reaches 165°F.
  7. Transfer cooked patties to a paper towel-lined plate or wire rack. Repeat with remaining patties.
  8. Serve hot with creamy herb dip on the side. Garnish with extra herbs or flaky salt if desired.

Notes

For extra crunch, chill breaded patties before frying. Use gluten-free panko and ranch mix for GF version. Patties can be baked at 425°F for 18–20 minutes, flipping halfway. Leftovers reheat best in the oven. Dip can be made lighter with Greek yogurt.

Nutrition

Keywords: chicken patties, cheddar ranch, crispy chicken, skillet, comfort food, easy dinner, creamy herb dip, kid-friendly, high protein, party food

Find it online: https://pokirecipes.com/crispy-cheddar-ranch-chicken-patties-recipe-with-creamy-herb-dip/