Instructions:
- Combine Patty Mix: In a large bowl, gently combine the ground chicken, 1/4 cup Panko, grated onion, parsley, garlic powder, salt, pepper, and the 1 beaten egg. Mix just until combined; do not overwork.
- Form and Chill: Divide the mixture into 6 equal portions. Gently form each into a uniform patty, about 3/4 inch thick. Place patties on a plate, cover, and refrigerate for 30 minutes.
- Set Up Breading Station: Arrange three shallow dishes in a line: Dish 1 with Flour, Dish 2 with the seasoned Beaten Eggs, and Dish 3 with the 1 1/2 cups Panko.
- Coat the Patties: Dredge each chilled patty first in the flour (shaking off excess), then fully dip in the egg wash, and finally press firmly into the Panko breadcrumbs, ensuring a thick, even coating on all sides.
- Heat the Oil: Pour enough oil into the frying pan to reach about 1/2 inch depth. Heat over medium-high heat until the oil shimmers (about 350°F / 175°C).
- Fry: Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry for 4–6 minutes per side until deeply golden brown and crispy.
- Check Doneness: Transfer the cooked patties to a wire rack lined with paper towels. Use a meat thermometer to ensure the internal temperature reaches a safe 165°F (74°C).
- Serve: Let rest briefly before serving immediately.