Air Fryer Crispy Mozzarella-Stuffed Chicken Patties in 30 Minutes

Let me tell you about my latest kitchen obsession – these insanely delicious Air Fryer Crispy Mozzarella-Stuffed Chicken Patties that somehow manage to be both indulgent and guilt-free. I stumbled onto this recipe when my kids begged for chicken nuggets (again), and I needed something more exciting than the usual freezer fare. The first bite had us all hooked – that golden crispy outside giving way to juicy chicken and oozy melted mozzarella? Absolute magic. What shocked me most was how ridiculously easy they are to make. Fifteen minutes of prep, twelve in the air fryer, and boom – you’ve got restaurant-worthy patties with way less oil and all the flavor. These have become our new weeknight superhero meal.

Why You’ll Love These Air Fryer Crispy Mozzarella-Stuffed Chicken Patties

Listen, these aren’t just any chicken patties – they’re little crispy miracles that’ll make you wonder why you ever bothered with deep frying. Here’s why they’re about to become your new favorite:

• Crazy quick: From mixing bowl to table in under 30 minutes – perfect for those "what’s for dinner?" panic moments.
• Healthier crunch: All the satisfaction of fried food with just a brush of olive oil in the air fryer (no greasy fingers!).
• Cheese pull magic: That first bite revealing molten mozzarella is pure joy – kids and adults alike go wild for it.

Trust me, once you try that crispy-cheesy-chicken trifecta, there’s no going back!

Ingredients for Air Fryer Crispy Mozzarella-Stuffed Chicken Patties

Here’s the beautiful thing – you probably have most of these ingredients already! My secret is using really fresh ground chicken (the leaner, the better) and packing that mozzarella like it’s treasure (because, let’s face it, melted cheese IS treasure). Here’s exactly what you’ll need:

• 1 lb ground chicken (go for 93% lean – keeps them juicy without being greasy)
• 1/2 cup shredded mozzarella (pack it in there – I like whole milk for maximum melt)
• 1/4 cup breadcrumbs (regular or panko both work great)
• 1 large egg, beaten (this is our glue – don’t skip it!)
• 1 tsp garlic powder (not garlic salt – we control our own salt, thank you)
• 1 tsp onion powder (adds that savory depth)
• 1/2 tsp salt (I use kosher – adjust to your taste)
• 1/2 tsp black pepper (freshly cracked if you’re fancy)
• 1 tbsp olive oil (for brushing – makes them golden and crisp)

See? Nothing weird or complicated – just good stuff that comes together into something magical.

How to Make Air Fryer Crispy Mozzarella-Stuffed Chicken Patties

Okay, let’s make some magic happen! I promise this is easier than it looks – just follow these steps for crispy-on-the-outside, melty-on-the-inside perfection:

1. Mix it up: In a big bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Get in there with your hands (wash ’em first!) until everything is evenly mixed. Don’t overwork it though – just until combined.
2. Portion out: Divide your mixture into 4 equal balls (about the size of a tennis ball). This ensures even cooking – nobody wants a giant undercooked patty!
3. Cheese time: Flatten each ball into a thick disc in your palm. Pile a heaping tablespoon of mozzarella right in the center (yes, heap it – I won’t judge).
4. Seal the deal: Carefully fold the edges up and over the cheese, pinching to seal completely. Press gently into a patty shape about 1/2 inch thick. Any cracks? Patch ’em up – we don’t want cheese volcanoes!
5. Preheat that air fryer: Crank it to 375°F (190°C) for 3 minutes while you brush both sides of your patties lightly with olive oil. This gives us that gorgeous golden crust.
6. Air fry: Arrange patties in a single layer (don’t crowd them!) and cook for 10-12 minutes, flipping halfway at the 6-minute mark. They’re done when golden brown and the internal temp hits 165°F.

Tips for Perfectly Stuffed Patties

After making these dozens of times, here are my hard-earned secrets:

• Wet hands = no stick: Keep a bowl of water nearby to wet your hands before shaping – the mixture won’t cling to you.
• Even thickness: Press patties to uniform 1/2-inch thickness so they cook evenly (no burnt edges with raw centers!).
• Don’t cheese-greed: More than a tablespoon of cheese risks breakouts during cooking. Trust me, I learned this the messy way!

Ingredient Notes and Substitutions

Listen, I’m all about making recipes work with what you’ve got! Here are my favorite swaps without losing that crispy-cheesy magic:

• Breadcrumbs: Panko gives extra crunch, while crushed crackers add buttery notes (saltines work surprisingly well!).
• Chicken: Ground turkey works beautifully – just go for 93% lean to keep moisture.
• Cheese: Dairy-free? Violife mozzarella shreds melt shockingly well. Want more kick? Pepper jack is a fun twist!
• Spices: Out of onion powder? A finely minced shallot kneaded into the mix adds fresh flavor.

The key? Keep the ratios similar and you’ll still get delicious results – cooking should be flexible, not stressful!

Serving Suggestions for Air Fryer Crispy Mozzarella-Stuffed Chicken Patties

Oh, the possibilities! These patties are like culinary chameleons – delicious no matter how you serve them. My family’s top three ways:

• Classic dunk: Warm marinara for dipping (we fight over the last bit!)
• Salad superstar: Slice over greens with balsamic – instant fancy meal
• Slider magic: Mini buns with pickles and spicy mayo – party hit every time

Honestly? They’re pretty amazing straight from the air fryer too – no judgment if you eat one over the sink!

Storing and Reheating

Here’s the beautiful part – these patties taste almost as good the next day! For storing, let them cool completely before tucking them into an airtight container in the fridge (they’ll keep for 3 days). When reheating, do not microwave unless you want sad, soggy patties. Instead, pop them back in the air fryer at 350°F for 3-4 minutes to revive that perfect crunch. If you’ve got extras to freeze, layer them between parchment paper before freezing – they’ll keep for 2 months and reheat straight from frozen (just add a couple extra minutes).

Nutritional Information

Just so you know, these numbers are ballpark figures – your exact counts will depend on your ingredients. But for one glorious patty, you’re looking at roughly:

• 220 calories
• 22g protein (hello, muscle fuel!)
• 12g fat (mostly from that glorious mozzarella)
• 6g carbs

Not bad for something that tastes this indulgent, right?

FAQ About Air Fryer Crispy Mozzarella-Stuffed Chicken Patties

I’ve gotten so many questions about these patties since I started making them – here are the ones that come up most often:

Can I freeze these for later?
Absolutely! I actually double-batch and freeze half for emergency meals. Cook them first, let cool completely, then freeze in a single layer before transferring to bags. Reheat straight from frozen in the air fryer at 350°F for 8-10 minutes.

Can I use chicken breast instead of ground chicken?
Yes! Just pulse boneless, skinless breasts in a food processor until ground (but don’t overdo it – you want texture, not paste). Freshly ground breast makes incredibly juicy patties, though they might be slightly less firm than store-bought ground.

Why does my cheese keep leaking out?
Oh honey, I’ve been there! Two tricks: 1) Make sure your patty edges are thoroughly sealed – really pinch them together. 2) Don’t overstuff – that tablespoon of cheese expands when melted. If you see a tiny leak during cooking? No stress – that just means extra crispy cheese bits!

Can I make these without an air fryer?
You sure can! Bake at 400°F on a parchment-lined sheet for 18-20 minutes, flipping halfway. They won’t get quite as crispy, but they’ll still be delicious. For stovetop, cook in a skillet with a bit of oil over medium heat for 5-6 minutes per side.

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