Chicken Rissoles are beloved comfort food patties that transform simple ground chicken into golden, crispy-crusted treats that are tender and flavorful on the inside. These Australian and British favorites combine seasoned ground chicken with breadcrumbs, herbs, and aromatics, then are coated in breadcrumbs and pan-fried until beautifully golden brown. What makes rissoles special is their perfect balance of textures – a crispy exterior that gives way to a moist, well-seasoned interior that’s packed with savory flavors. Unlike plain chicken patties, rissoles incorporate ingredients like onions, garlic, and fresh herbs that infuse every bite with depth and complexity. They’re incredibly versatile, working equally well as a quick weeknight dinner served with vegetables and gravy, or as a portable meal that’s perfect for picnics and lunchboxes. The beauty of rissoles lies in their simplicity and the way they stretch affordable ground chicken into a satisfying meal that feels both homemade and special. This recipe serves 4-6 people and takes about 45 minutes from start to finish, making them an ideal choice for busy families who want homemade comfort food without spending hours in the kitchen.
Essential Ingredients
For the rissole mixture:
- 1 1/2 pounds ground chicken (preferably thigh meat for moisture)
- 1 cup fresh breadcrumbs (from day-old bread)
- 1 large egg, beaten
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg (optional but traditional)
For coating and cooking:
- 1 1/2 cups fine dry breadcrumbs (panko or regular)
- 2 eggs, beaten (for egg wash)
- 1/4 cup all-purpose flour (for dusting)
- 1/4 cup vegetable oil (for frying)
- 2 tablespoons butter
For serving:
- Gravy or mushroom sauce
- Mashed potatoes
- Steamed vegetables
- Lemon wedges
Choosing the Right Ground Chicken
The key to moist, flavorful rissoles starts with selecting the right ground chicken. Ground chicken thigh meat is preferred over breast meat because it contains more fat and stays juicier during cooking. If only ground breast meat is available, consider adding a tablespoon of olive oil to the mixture to prevent dryness.
Avoid pre-seasoned ground chicken for this recipe, as you want to control the flavor profile completely. Fresh ground chicken should have a pink color and smell clean without any off odors.
Preparing Fresh Breadcrumbs
Fresh breadcrumbs are crucial for the perfect texture – they add moisture and help bind the mixture while keeping the rissoles tender. Use day-old bread with the crusts removed, torn into pieces and pulsed in a food processor until you have coarse crumbs.
If you don’t have day-old bread, lightly toast fresh bread slices and let them cool before processing. The breadcrumbs should be irregular in size rather than perfectly uniform – this creates better texture in the finished rissoles.
Building the Flavor Base
Heat a tablespoon of oil in a small skillet and sauté the diced onion over medium heat for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. This step is important because raw onions can release moisture during cooking and make the rissoles fall apart.
Allow the sautéed onion mixture to cool completely before adding to the chicken. Hot ingredients can partially cook the egg and change the mixture’s texture.
Combining the Mixture
In a large bowl, combine the ground chicken, fresh breadcrumbs, beaten egg, cooled onion mixture, chopped parsley, thyme, salt, pepper, paprika, and nutmeg if using. Mix gently with your hands or a wooden spoon until just combined – overmixing develops the proteins too much and creates tough, dense rissoles.
The mixture should hold together when squeezed but still feel relatively loose and moist. If it seems too wet, add more breadcrumbs. If too dry, add another beaten egg or a splash of milk.
Shaping Perfect Rissoles
With damp hands to prevent sticking, divide the mixture into 8-10 equal portions and shape each into oval patties about 3/4 inch thick. Traditional rissoles are oval rather than round, which helps them cook evenly and gives them their characteristic appearance.
Place the shaped rissoles on a plate and refrigerate for 20-30 minutes. This chilling step helps them hold their shape during coating and cooking.
The Three-Step Coating Process
Set up three shallow dishes: flour in the first, beaten eggs in the second, and dry breadcrumbs in the third. This classic breading station ensures even coating that creates the signature crispy exterior.
Working with one rissole at a time, lightly dust with flour, shaking off excess. Dip in beaten egg, allowing excess to drip off, then coat thoroughly with breadcrumbs, pressing gently to help them adhere.
Achieving Golden Perfection
Heat vegetable oil and butter in a large skillet over medium heat. The combination of oil and butter provides the best flavor while preventing the butter from burning. The fat should be hot enough that a breadcrumb dropped in sizzles immediately.
Carefully place the coated rissoles in the hot fat without overcrowding. Cook for 4-5 minutes on the first side until deep golden brown and crispy. The breadcrumbs should be evenly colored and make a satisfying crunch when tapped with a spatula.
Proper Cooking Technique
Flip the rissoles carefully using a spatula, supporting them to prevent breaking. Cook the second side for another 4-5 minutes until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
Avoid pressing down on the rissoles with the spatula, as this can squeeze out juices and make them dry. If they’re browning too quickly, reduce the heat to medium-low and continue cooking until done.
Draining and Finishing
Transfer the cooked rissoles to a paper towel-lined plate to drain excess oil briefly. They should be served hot while the coating is still crispy and the interior is steaming and moist.
If cooking in batches, keep finished rissoles warm in a 200°F oven while preparing the rest. This prevents them from cooling down while maintaining their crispy texture.
Traditional Serving Style
Chicken rissoles are traditionally served with creamy mashed potatoes, steamed vegetables like peas or carrots, and a rich gravy or mushroom sauce. The combination creates a complete, satisfying meal that embodies classic comfort food.
Some families prefer them with tomato sauce or chutney for a tangier accompaniment, while others serve them with a simple green salad for a lighter option.
Making Perfect Gravy
Use the pan drippings to make a simple gravy by adding flour to create a roux, then gradually whisking in chicken stock and seasoning. The fond left in the pan from cooking the rissoles adds incredible flavor to homemade gravy.
Storage and Reheating
Cooked rissoles can be refrigerated for 2-3 days and reheated gently in a 350°F oven to maintain their crispy coating. They also freeze well for up to 3 months – freeze them individually on a tray before transferring to freezer bags.
Raw, shaped rissoles can be frozen and cooked directly from frozen, adding a few extra minutes to the cooking time.
Variations and Adaptations
Try adding grated cheese, chopped bacon, or different herbs like sage or rosemary for variety. Some cooks include grated carrot or zucchini for extra moisture and nutrition, while others add a touch of Worcestershire sauce for deeper flavor.
The Comfort Food Appeal
Chicken rissoles represent the best of home cooking – taking simple, affordable ingredients and transforming them through technique and care into something that brings families together around the dinner table, creating memories and satisfaction that extends far beyond the meal itself
