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Combine chicken, 1/4 cup of breadcrumbs, egg, Worcestershire sauce and all seasonings in a bowl. Mix to combine well.
Set up a separate dish with 1 cup of breadcrumbs, and another with 1/2 cup of milk.
Form the chicken into patties the size of your buns and 3/4" thick. Then dredge the patties in the breadcrumbs, dip them in the milk, and then dredge in the breadcrumbs again.
Add a small amount of oil to a nonstick skillet set over medium-low heat, cover with a lid and cook the patties in batches, depending on how many fit. Add more oil after each batch.
Cook for 10 minutes, flipping at least once. The patties are done when they reach an internal temperature of 165 degrees.
Serve on hamburger buns with a smear of mayo.