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Air Fryer Chicken Rissoles Recipe

Air Fryer Chicken Rissoles

iamwinfred
Crispy on the outside and juicy on the inside, these Air Fryer Chicken Rissoles are a healthier take on the classic comfort food. Made with ground chicken, fresh herbs, and a golden panko coating, they come together in just 30 minutes and are perfect for weeknight dinners, meal prep, or lunchboxes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8 rissoles
Calories 185 kcal

Equipment

  • Air fryer 5-quart or larger recommended
  • Large mixing bowl
  • Medium skillet
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Shallow dish For coating
  • Meat thermometer
  • Tongs or spatula

Ingredients
  

  • 1 pound ground chicken 455g
  • 1 cup breadcrumbs plus extra for coating; 120g
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 large egg beaten
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons milk
  • 1 tablespoon olive oil
  • cooking spray for air fryer
  • 1/2 cup panko breadcrumbs for coating

Instructions
 

  • Heat olive oil in a skillet over medium heat. Cook onion for 3-4 minutes until softened, add garlic and cook 30-60 seconds until fragrant. Remove from heat and cool for 5 minutes.
  • In a large bowl, combine ground chicken, cooled onion mixture, 1 cup breadcrumbs, egg, milk, parsley, oregano, paprika, salt, pepper, and cayenne if using. Mix until just combined, cover, and refrigerate for 10-15 minutes.
  • Place 1/2 cup breadcrumbs in a shallow dish. Divide mixture into 8 equal portions and shape into oval patties about 3/4 inch thick with wet hands. Press each into breadcrumbs to coat evenly.
  • Preheat air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the basket with cooking spray.
  • Place 4 rissoles in the air fryer basket with space between them. Spray tops lightly. Air fry at 375°F for 8 minutes, flip, spray second side, and cook 6-7 minutes more until golden and crispy.
  • Check internal temperature with a meat thermometer; it should reach 165°F (74°C). If not, cook in 2-minute intervals. Remove and tent with foil to keep warm.
  • Repeat cooking process with remaining 4 rissoles, spraying the basket again. Follow same timing and flipping instructions.
  • Let all rissoles rest for 3-5 minutes to allow juices to redistribute. Serve hot with your favorite sides and dipping sauces.

Notes

  • Chill the mixture before shaping for easier handling and better texture.
  • Don't overmix the meat mixture as this creates tough rissoles.
  • Keep your hands wet when shaping to prevent sticking.
  • Make them uniform in size and thickness for even cooking.
  • Don't overcrowd the air fryer basket; cook in batches if necessary.
  • Flip halfway through for even browning on both sides.
  • Use a thermometer to ensure they're cooked to 165°F.
  • Let them rest after cooking for the juiciest results.
  • Spray with oil rather than brushing for a lighter, more even coating.
  • Store cooked rissoles in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Serving: 1RissoleCalories: 185kcalCarbohydrates: 12gProtein: 16gFat: 8gSaturated Fat: 2gCholesterol: 75mgSodium: 280mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 8mg
Keyword air fryer chicken rissoles, crispy chicken patties, ground chicken recipe, healthy chicken dinner, meal prep chicken
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