or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › In need of consistent chicken pattied
New Posts  All Forums:Forum Nav:

In need of consistent chicken pattied

post #1 of 5
Thread Starter 
Hello ladies and gents
I own a fast casual slider joint outside of Detroit. I am currently in the process of developing a chicken sandwich line for my menu. I have an excellent house batter my issue is how do I do I cut consistent chicken patties for a 1.5" radius bun.
post #2 of 5

What cut of chicken are you thinking of?  You'd have to square up breast and think of a use for the trim, but thighs are closer in shape and at 1.5" you'd get two "patties" out of a thigh.

post #3 of 5

You might shred, dice or thinly slice the breasts.

post #4 of 5
I would say ground it. And mix with egg and Pablo if needed for the pattie
post #5 of 5
Panko*
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Recipes › In need of consistent chicken pattied