Chicken Kotleti



2 lbs of chicken breasts

1 large onion (cubed)

4 cloves of garlic

1 cup of panko crumbs (I use gluten free)

1/2 cup of milk

1 egg

1/4 cup of sour cream

2 tsp salt

1/2 tsp pepper

Italian bread crumbs for dredging (GF version)

Vegetable oil for frying 


In a small bowl or glass measuring cup, combine the panko crumbs with the milk and let sit while you prepare the chicken. 

Rinse and cube your chicken breasts. Using a meat grinder, grind your chicken breasts, garlic and onion into the bowl of your stand mixer. 

Add the salt, pepper, egg, sour cream and soaked panko bread crumbs into the same bowl. 

Stir the mixture on low/medium speed with you paddle attachment until combined. 

Heat a large skillet with about 1-2 cups of oil on medium heat.

Prepare bread crumbs for dredging. (I mixed my gluten free bread crumbs with Italian seasoning. You can make your own breadcrumbs in a food processor or buy prepared bread crumbs)

Using wet hands, scoop up a small amount of chicken mixture and shape into a ball. 

Dredge the ball in the bread crumbs on all sides and shape it into a patty. 

Fry in the prepared skillet until golden brown on both sides.