Put the chicken in a small to medium mixing bowl. Add the ketchup, 2 slightly heaping tablespoons of the bread crumbs, the egg, celery salt, and the black pepper. Stir the mixture until combined well.
Pour the remaining bread crumbs into a wide-mouthed, shallow dish.
Shape the chicken mixture into 12 two-inch patties, about 1 slightly heaping tablespoon of the chicken mixture each.
Coat the patties well with bread crumbs on both sides. The patties will be pretty wet. Be sure to really press the mixture together and then form it into a patty. If the breadcrumbs aren’t sticking, sprinkle some on top of the patty and press gently to help them adhere. Repeat on the other side of the patty. Set the patties on a plate, so they are ready for cooking!
Heat the butter and oil in a skillet over medium heat. Wet your finger and splash a drop of water into the pan. If the water sizzles, the butter-oil mixture is ready for the chicken. Add the chicken patties to the pan. Cook them for 3 minutes on the first side and then 2 minutes on the other side. You may want to cook the patties in batches depending on the size of your skillet. Don’t add them too close together, or they will steam and won’t get crispy on the outside.
Transfer the cooked patties to a paper-towel-lined plate to drain a bit of the butter/ oil. Immediately sprinkle just a few grains of kosher salt on each patties once they come out of the pan.
Garnish the chicken patties with chopped fresh, flat-leaf parsley, if desired.
Serve the patties immediately {they are best when served warm!} with a side salad or veggie and fresh fruit to make it a meal!