Low residue diets focus on reducing fiber to minimize digestive work. These chicken patties skip high-fiber herbs, coarse grains, and heavy seasonings, making them stomach-friendly yet flavorful. They’re quick to prepare, pan-fried for light crispness, and freeze well for meal prep.

Ingredients Needed

For Breading

⅓ cup all-purpose flour: keeps patties from sticking and adds light coating.

For Chicken Patties

1 pound ground chicken: lean and mild protein.
1 large egg: binds mixture.
2 tablespoons mayonnaise: adds moisture without fiber.
2 tablespoons breadcrumbs (plain, low fiber): gentle texture.
½ teaspoon salt: adjust to taste.
¼ teaspoon ground black pepper: mild seasoning.
½ teaspoon garlic powder (optional): skip if very sensitive.
2 tablespoons finely minced parsley (optional): omit for strict low residue.

For Cooking

3 tablespoons neutral oil (canola or sunflower): for pan-frying.

How To Make Low Residue Ground Chicken Patties

Prepare Flour for Coating:
Place flour in a shallow bowl for dredging.

Mix Chicken Mixture:
In a large bowl, whisk egg. Add ground chicken, mayonnaise, breadcrumbs, salt, pepper, and optional parsley or garlic powder. Mix until just combined.

Form Patties:
Divide mixture into 6 equal portions. Roll each into a ball, coat lightly in flour, then flatten into patties.

Pan-Fry Patties:
Heat oil in skillet over medium heat. Cook patties 3–4 minutes per side until golden and internal temperature reaches 165°F.

Drain and Serve:
Place cooked patties on paper towels or wire rack to drain. Serve warm.

Recipe Tips

Use plain breadcrumbs (no whole grains) for low residue.
Avoid raw herbs if very sensitive; use a pinch of dried seasoning instead.
Cook thoroughly for food safety—165°F internal temperature.
Serve with low residue sides like white rice, mashed potatoes, or pureed carrots.

How to Store & Reheat

Fridge: Store up to 3 days in airtight container.
Freezer: Freeze patties individually wrapped for up to 2 months.
Reheat: Warm gently in skillet or microwave until heated through.

Nutrition Facts (per patty)

Calories: ~145
Sodium: ~180 mg
Protein: 13 g
Fat: 8 g
Carbs: 4 g
Fiber: <1 g
Sugar: <1 g

FAQs

What makes these patties low residue?
They use low fiber ingredients like white flour and breadcrumbs, avoiding whole grains, beans, and high-fiber vegetables.

Can I bake these instead of frying?
Yes, bake at 400°F for 18–20 minutes, flipping halfway.

Can I freeze cooked patties?
Yes, freeze between parchment sheets, reheat straight from frozen in skillet or oven.

Are these patties bland?
They’re mildly seasoned to be gentle on digestion but can be paired with low residue sauces like smooth gravy.

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