A plate of chicken kotleti lined up in a row with a bowl of buckwheat behind it

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These dreamy chicken kotleti or patties are so soft and tasty. Yes, chicken can be dreamy. Our son loved them too. He called them “big chicken nuggets”ย  ๐Ÿ™‚ We learned how to make these from Olga of Olga’s flavor factory and I’m so pleased to share the recipe with you. We love her food and family blogs!

We share the same taste and we are both nurses. Awesome! I hope to meet her in person one day. Olga this one’s a keeper; thank you!!

Ingredients for Chicken Kotleti:

1 lb ground chicken
1 cup Panko bread crumbs
1/2 cup milk
2 Tbsp sour cream
1 tsp salt
1/2 tsp pepper
1 egg
1 small onion (grated)
1/2 cup flour for dredging
Olive oil or canola oil to sautee

How to make Chicken Katleti:

1.Place Panko bread crumbs in a large bowl. Add milk and let the mixture stand for 5 min.

Panko breadcrumbs in a large mixing bowl

2. Add ground chicken, 2 Tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 small grated onion to the bread mix. and Stir together. The meat mixture will be very soft; much softer than a regular kotleti mixture.

chicken-katleti

3. Wet your hands and make oval patties. Dredge both sides of the patties in flour. This step can be a little tricky since the meat mix is so soft, but it’s ok if they aren’t perfect.

chicken-katleti-1

4. Heat 2-3 Tbsp of oil in a nonstick skillet, add the kotleti. Cover and cook until golden on both sides. Cook about 5 minutes on the first side and 3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed.

chicken-katleti-2

Enjoy ๐Ÿ™‚ Yum Yum

A plate of chicken kotleti lined up in a row

Natasha's Kitchen Cookbook

Chicken Kotleti Recipe

4.94 from 46 votes
Author: Natasha of NatashasKitchen.com
A plate of chicken kotleti lined up in a row with a bowl of buckwheat behind it
You can double the ingredients to make a larger batch.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 15 kotleti

Instructions

  • Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
  • Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
  • Using wet hands make oval patties than dredge both sides in flour.
  • Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.
Course: Lunch, Main Course
Cuisine: Russian, Ukrainian
Keyword: Chicken Kotleti
Skill Level: Easy/Medium
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Polina
    March 8, 2019

    What can I use instead of the onion in the recipe, my son gets indignation from it, so it would be great if I could substitute this ingredient.

    Reply

    • Natashas Kitchen
      March 8, 2019

      Hi Polina! Is green onion an option?

      Reply

  • Pav
    July 22, 2018

    Extremely fluffy and soft on the inside, and a perfect crunch on the outside. Smelled fantastic. Thanks for sharing.

    Reply

    • Natashas Kitchen
      July 23, 2018

      Hi Pav! I am happy you enjoyed that!

      Reply

    • Sarah
      February 19, 2019

      I love how you can modify this recipe easily and still turns out well. I used Japanese panko and 1/4 tsp cayenne pepper, 1/8 tsp Garam Masala (South Indian), and 1/4 tsp coriander powder. It turned out well! And my baby and toddler, and adults loved it!

      Reply

      • Natashas Kitchen
        February 19, 2019

        That’s so great! Thank you for sharing that with us, Sarah!

        Reply

  • Rachel
    March 17, 2018

    These are delicious Natasha, they taste exactly like chicken nuggets ๐Ÿ™‚ A keeper recipe.

    Reply

    • Natasha's Kitchen
      March 19, 2018

      I’m glad you love them Rachel, thanks for sharing!

      Reply

  • Elena
    December 26, 2017

    These are really good!

    Reply

    • Natasha's Kitchen
      December 26, 2017

      Iโ€™m glad we agree Alena! ๐Ÿ™‚

      Reply

  • Inga
    October 26, 2017

    Thank you for the recipe it was delicious. I didn’t have Panko bread crumbs, so used white bread soaked in milk (pureed in the food processor) and it turned out very tasty and juicy. Will be on my cooking list. Thanks again!!

    Reply

    • Natasha's Kitchen
      October 26, 2017

      You’re welcome Inga! I’m glad to hear how much you love the recipe! Thanks for sharing!

      Reply

  • Barbara
    August 30, 2017

    Very tasty, juicy. This time I used turkey instead of chicken. Two versions are good.

    Reply

    • Natasha's Kitchen
      August 30, 2017

      I’m glad you enjoy the recipe Barbara! Thanks for sharing your review with other readers!

      Reply

  • Yelena
    July 28, 2017

    Can these be baked instead of frying? :/

    Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Hi Yelena, I haven’t tried that but I do think they would work best sautรฉed based on what a reader reported: โ€œI did bake them yesterday at 375 for 30 minutes. They came out tasty, however, canโ€™t say that the shape looked appetizing. So, I would stick to frying them instead of baking.โ€

      Reply

  • Olga
    July 19, 2017

    Natasha, thank you for this recipe. My Indian husband who generally finds Russian food very blend LOVES these :))

    Reply

    • Natasha's Kitchen
      July 19, 2017

      You’re welcome! I’m so glad he likes the recipe, that’s great! Thanks for sharing your wonderful review!

      Reply

  • Glenda Myers
    June 3, 2017

    This is different. Sounds yummy, going to try this.. I know just by reading the instructions I’ll change how the patties are handled.. You see, I make Salmon Patties that are soft and wet like these.. They used to drive me crazy when I’d make my patties, then try to coat them.. Grrrr… I discovered that if I make a ball first and roll that around in the coating mixture, then make the patty, it worked so much better.. That’s what I’ll be trying here.. ๐Ÿ™‚

    Reply

    • Natasha's Kitchen
      June 3, 2017

      Great tip Glenda! Thanks so much for sharing ๐Ÿ˜€

      Reply

  • Faye
    May 13, 2017

    Made these today. Very good! Definitely a keeper.
    I made a few alterations. I used seasoned Panko bread crumbs. Did not have milk, so used water with melted butter instead (great substitute! it worked really well). Used greek yogurt instead of sour cream. Only used 1/2 small grated onion because I was afraid one onion would have been far too much. Fried them in grapeseed oil.
    Very yummy!

    Reply

    • Natasha
      natashaskitchen
      May 14, 2017

      Faye, thank you for sharing that with us, I’m glad you like them ๐Ÿ˜ฌ

      Reply

  • Lidiya
    March 10, 2017

    You think I can bake them instead of frying ?

    Reply

    • Natasha
      natashaskitchen
      March 10, 2017

      Hi Lidiya, one of my readers reported baking them and reported her results: “I did bake them yesterday at 375 for 30 minutes. They came out tasty, however, canโ€™t say that the shape looked appetizing. So, I would stick to frying them instead of baking.” I haven’t tried baking but I imagine they would work best sautรฉed.

      Reply

  • Anna
    February 20, 2017

    I absolutely love this recipe it’s my go to when it comes to kotleti. I do change it up a little and do mixed meat. My husband and I are trying to be a little healthier so today instead of dredgingin flour and frying them I made patties and broiled them 5min per side and they turned out awesome! My kids can’t get enough. They still have the crust on the outside and are super moist on the inside

    Reply

    • Natasha's Kitchen
      February 20, 2017

      That’s a great tip! I’m happy to hear the whole family enjoys this recipe. Thanks for sharing Anna ๐Ÿ˜€

      Reply

  • Debbie Sergent
    January 2, 2017

    Hi, is there a gravy or sauce you suggest with this dish? Or is it best on it’s own? I am going to try this dish for a Ukrainian potluck party.

    Reply

    • Natasha
      natashaskitchen
      January 2, 2017

      You can serve this with the gravy or sauce, but it is not necessary with this recipe. They are great on their own. I hope you love them!

      Reply

    • Cath
      December 17, 2019

      How far ahead can I make these without the crunch disappearing? Iโ€™m thinking just before company comes. I donโ€™t want to spend that precious visiting time in the kitchen.

      Reply

      • Natashas Kitchen
        December 17, 2019

        Hi Cath, we like to enjoy them fresh, they do get soft in the fridge if storing them but you can always reheat on a pan as well.

        Reply

  • Ashley
    September 9, 2016

    What are some side dishes that go well with this recipe?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2016

      Hi Ashley! Pretty much any side dish that goes well with chicken :). Any of our potato recipes or pasta recipes would pair well with this. Check out all of our sides here.

      Reply

  • Natasha
    July 12, 2016

    Hi! Can I use chicken thigh meat for this recipe and just ground the meat? Or it has to be chicken breast only

    Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      I think chicken thigh meat would work just fine in this recipe. It would probably be even tastier! I love thigh meat ๐Ÿ™‚

      Reply

  • Marina
    June 19, 2016

    I’ve been testing out a bunch of recipes on your site and my family loves them. It’s so awesome to have a go-to place for lots of ideas.
    For this recipe – my husband has gluten issues – I can replace the bread crumbs with gf, but the flour isn’t as easily replaceable – would corn starch work, do you think?

    Reply

    • Natasha
      natashaskitchen
      June 19, 2016

      Hi Marina, I think a gluten free flour would work for dredging the patties. My sister did something similar in another recipe (she’s also gluten free) and it worked well.

      Reply

  • Viktoriya
    June 16, 2016

    Made these kotleti today and quess what?)))
    3 of my 3 girls said they are the best in the world)
    thank you , dear!

    Reply

    • Natasha
      natashaskitchen
      June 16, 2016

      Yay!! I’m so happy to hear that. That is the best compliment ๐Ÿ™‚

      Reply

  • Karina
    May 9, 2016

    You my dear are amazing! I permanently have your website open in my browser and try new dishes of yours week to week and they have yet to fail.
    These were wonderful and so moist..I added some additional seasonings to taste but regardless they were fantastic.
    Thank you!

    Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Ha! That’s awesome! Thank you so much for trying my recipes and for the awesome review! ๐Ÿ™‚

      Reply

  • Emma
    April 2, 2016

    Would I be able to make the chicken mixture the night before?

    Reply

    • Natasha
      natashaskitchen
      April 2, 2016

      Sorry I couldn’t reply sooner. Yes, that would be fine and dredge the next day. Don’t pre-dredge or the flour will become wet.

      Reply

  • Alexandra
    August 20, 2015

    These are the best chicken patties ever! Thank you so much for the recipe!

    Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      I’m so happy you loved the recipe! Thank you for the great review!

      Reply

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