Seattle Scrapple

Pennsylvania Dutch scrapple gets the West Coast treatment with ground chicken instead of the traditional pork scraps, a lighter take that still delivers that signature crispy-outside, tender-inside breakfast slab. The cornmeal cooks into a thick mush with sage, thyme, and a hit of cayenne, then gets poured into a loaf pan to set up overnight in the fridge.

The overnight chill is the entire trick. Without it, the loaf won’t slice cleanly and your scrapple turns into a frying-pan mess. Treat it like polenta cake; it needs the rest to firm into something you can cut.

Dredge each slice in flour before frying. That dry coating is what crisps into a golden brown crust against the hot oil. Skip it and you’ll have a soft slice with no contrast.

Season the dredging flour with paprika, garlic powder, or whatever you like. The original Philly recipe relied on the meat’s flavor, but a chicken version benefits from extra punch in the crust.

Serve hot from the pan with maple syrup, a fried egg, or alongside scrambled eggs and biscuits.

Pro Tips

• Grease the loaf pan generously, or line with parchment with overhang. Scrapple sticks like glue without a release method.
• Slice no thinner than ½ inch. Thin slices fall apart in the pan; thick slices give that signature crispy edge with creamy middle.
• Use a heavy skillet over medium heat. High heat scorches the flour coating before the inside warms through.
• Don’t move the slices once they hit the pan. Let them sit and crust for 4 to 5 minutes per side.

Variations

• Swap chicken for ground turkey for an even leaner version, or use ground sausage for a more traditional take.
• Add 2 tablespoons of grated Parmesan to the cornmeal mush for an Italian lean.
• Stir in ½ cup chopped sauteed mushrooms or spinach for extra body and earthiness.