Keeping a bag of chicken patties in the freezer is a great idea for quick last-minute meals.
Often made with leanwhite meat chicken, patties offer a good balance of protein and carbohydrates.
They’re also wonderfully crispy, golden, and satisfying to kids and adults.
Photo: Lizzy Briskin. Design: Eat This, Not That!
The look:Every patty in the bag from Perdue was basically identical.
They’re thinner than most of the patties I sampled and have a very uniform lightly golden breading.
The taste:The thin patty was dry and tough.
Lizzy Briskin for Eat This, Not That!
The breading is slightly darker than Perdue’s and the patties are thicker with a smaller diameter.
They’re plumper and become shiny with grease when cooked in the oven according to the package instructions.
The look:These patties are identically round.
Lizzy Briskin for Eat This, Not That!
They’re thicker than Perdue’s, though not as thick as Banquet’s.
Slicing into a cooked Tyson patty reveals very uniform, processed chicken breast meat.
The taste:Tyson’s chicken patties are well seasoned with garlic and a touch of paprika.
Lizzy Briskin for Eat This, Not That!
The breading adheres well to the chicken and becomes nice and crisp after baking.
The chicken is moist but not oily.
They have the most protein of the patties I sampled, but they’re also made with more sugar.
Lizzy Briskin for Eat This, Not That!
The taste: I loved the spice on these chicken fillets.
The thicker breading is full of flavor and you get heat in every bite.
The look:These patties are smaller, but much thicker than the competition.
Lizzy Briskin for Eat This, Not That!
They puff up nicely in the oven and have an almost fluffy texture.
The breading is not too thin or too clumpy.
The taste:Applegate Natural’s patties were full of flavor and delightfully moist.
Lizzy Briskin for Eat This, Not That!
The breading is light and crisp and has a garlicky flavor.
You don’t even need ketchup to enjoy these perfectly juicy patties.
