These little chicken and corn schnitzels are crispy outside, juicy inside, and baked, not fried. Think of them as baked chicken patties with corn in every bite.
Everything happens in one bowl and one sheet pan. Mix, shape, coat, bake.
The kids fall in love with them right away. And between us, the grown-ups can’t stop snacking on them either.
The sweet corn is what makes them special. You get a little pop of sweetness in every bite.
One tip: drain the corn really well before chopping it. Wet corn makes a loose mixture that’s hard to shape.
These baked chicken patties are made from finely chopped chicken breast, corn kernels, eggs, flour, garlic, olive oil, salt, pepper, and sweet paprika. Shape into flat patties, coat in breadcrumbs, spray with olive oil, and bake at 400°F (200°C) for 20–25 minutes, flipping after 15 minutes. No frying needed.
Baked Chicken and Corn Schnitzel Patties
Ingredients
Method
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix the chopped chicken, corn, eggs, flour, garlic, 1 tablespoon olive oil, and the spices until you have a firm, even mixture.
- Shape into flat patties and coat them on all sides with breadcrumbs. Place them on the lined baking sheet.
- Spray a little olive oil over each patty.
- Bake for about 20–25 minutes, gently flipping them after 15 minutes so they brown evenly.
Notes
- Drain the corn very well. Excess liquid makes the mixture loose.
- Wet your hands lightly when shaping. The mixture won’t stick to them.
- Don’t skip the olive oil spray. It’s what makes the coating golden and crispy without frying.
- Chopped chicken breast → ground chicken or ground turkey.
- Golden breadcrumbs → panko, or plain breadcrumbs.
- Fresh garlic → ½ teaspoon garlic powder.
Frequently asked questions
Yes. Ground chicken works well. Finely chopping chicken breast by hand or in a food processor gives a slightly juicier texture.
Yes. Thaw frozen corn, or drain canned corn, and dry it very well before chopping.
You can pan-fry them in oil until golden on both sides and cooked through, but this recipe is designed for the oven.
They keep in the fridge for 2–3 days. You can also freeze the baked patties and reheat them in the oven until hot all the way through.
Usually the corn was too wet. Drain and pat it dry, and make sure the mixture is firm before shaping.
