Chicken Cakes Recipe

If you are looking for a delightful way to transform leftover chicken into something irresistibly tasty, this Chicken Cakes Recipe is your new best friend in the kitchen. These golden, crispy patties are packed with savory flavors, tender chicken, and just the right hint of mustard and spices that make every bite a joy. Perfect for a quick lunch or a crowd-pleasing appetizer, this recipe brings together simple ingredients to create a dish that feels special yet is incredibly easy to prepare.

Ingredients You’ll Need

Gathering the right ingredients is key to achieving that perfect balance of texture and flavor in your chicken cakes. Each item plays a crucial role, from moisture and binding to a burst of color and zest.

• 2 cups cooked chicken: Finely shredded or chopped, this is the hearty base providing protein and texture.
• 1/2 cup breadcrumbs: Plain or seasoned, these add crispness and help bind the patties together.
• 1/4 cup mayonnaise: Adds creaminess and moisture, keeping the cakes tender.
• 1 large egg: Acts as a binder to hold everything perfectly in shape during cooking.
• 2 tablespoons Dijon or yellow mustard: Gives a sharp, tangy kick that brightens the flavors.
• 1/4 cup finely diced red bell pepper: Brings a crunchy, sweet pop of color and freshness.
• 2 green onions: Thinly sliced for subtle oniony flavor and a splash of green.
• 1/2 teaspoon garlic powder: Adds savory depth without overpowering the dish.
• 1/2 teaspoon paprika: Imparts smoky warmth and a lovely reddish hue.
• 1/4 teaspoon salt: Balances all the flavors perfectly.
• 1/4 teaspoon black pepper: Provides gentle heat and spice.
• 2 tablespoons chopped parsley (optional): Fresh herbaceous note that brightens each bite.
• Olive oil for frying: For a golden crust with a hint of fruitiness.

How to Make Chicken Cakes Recipe

Step 1: Combine Ingredients

In a large mixing bowl, toss together the shredded chicken, breadcrumbs, mayonnaise, egg, mustard, red bell pepper, green onions, garlic powder, paprika, salt, pepper, and parsley. Mix gently but thoroughly until all the ingredients are evenly distributed, ensuring each bite is full of flavor and moisture.

Step 2: Shape the Patties

Form the mixture into 6 to 8 small patties, aiming for about half an inch thick each. This size ensures they cook evenly and develop a golden crust. Place the patties on a plate and chill them in the refrigerator for 15 to 20 minutes. This chilling phase is essential as it helps the cakes firm up, so they hold their shape beautifully during cooking.

Step 3: Cook Until Golden

Heat 1 to 2 tablespoons of olive oil in a nonstick skillet over medium heat. Carefully transfer the patties into the pan and cook them in batches to avoid overcrowding. Allow each side to cook for 3 to 4 minutes until they turn a gorgeous golden brown and the inside is warmed through. This classic stovetop method ensures a crispy exterior and tender inside.

Step 4: Drain and Serve

Once cooked, transfer the chicken cakes to a paper towel-lined plate to absorb any excess oil. Serve them warm right away with your favorite dipping sauces or alongside a simple salad for a light meal. The combination of crispy texture and savory richness makes these cakes a true crowd-pleaser.

How to Serve Chicken Cakes Recipe

Garnishes

A sprinkle of fresh parsley or chopped green onions adds an inviting freshness and color contrast to your Chicken Cakes Recipe. A light drizzle of lemon juice or a dollop of creamy sauce like ranch or honey mustard elevates the flavors and complements the patties’ rich, savory profile perfectly.

Side Dishes

Chicken cakes pair beautifully with crisp garden salads, steamed rice, or roasted vegetables. For an extra touch of comfort, creamy coleslaw or garlic mashed potatoes make delightful companions. These sides balance the texture and bring an enjoyable variety to your meal.

Creative Ways to Present

Feeling adventurous? Try serving these chicken cakes as sliders using mini buns with a slice of avocado and tomato. Or, place one on a bed of mixed greens with a tangy vinaigrette for an elegant appetizer. You can also top them with a spoonful of spicy aioli or mango salsa to add exciting flavor layers and a beautiful visual pop.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra chicken cakes, no worries—they keep well when stored properly. Place the cooled patties in an airtight container and refrigerate them for up to 3 days. This method preserves their flavor while preventing dryness.

Freezing

For longer storage, you can freeze the chicken cakes. Arrange them on a baking sheet lined with parchment and freeze until firm, about 1 hour. Then transfer to a freezer-safe container or bag. They’ll stay fresh for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To bring your leftover chicken cakes back to life, reheat them gently in a skillet over medium heat to regain their crispy crust. Alternatively, warm them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if possible, to keep that perfect texture intact.

FAQs

Can I use raw chicken for this Chicken Cakes Recipe?

This recipe works best with cooked chicken, such as leftover roast or shredded rotisserie chicken. Using raw chicken would require cooking it fully within the patty, which can be tricky and risk uneven cooking.

What can I substitute for breadcrumbs?

If you want a gluten-free option, crushed gluten-free crackers or almond flour make excellent substitutes. They still help bind the mixture and add texture without the gluten.

Is it possible to bake these chicken cakes instead of frying?

Absolutely! To bake, preheat your oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for 15 to 20 minutes, flipping halfway through. Baking results in a healthier version but still yields a nicely browned exterior.

Can I prepare the patties a day ahead?

Yes, forming and refrigerating the patties up to 24 hours ahead helps save time on the day you plan to serve them. Just make sure they are covered tightly to prevent drying out.

What dips go well with Chicken Cakes Recipe?

Honey mustard, ranch dressing, aioli, or even a fresh squeeze of lemon are all fantastic choices. They add extra moisture and flavor, enhancing each bite without overpowering the cakes’ deliciousness.

Final Thoughts

There is something truly comforting and satisfying about a well-made Chicken Cakes Recipe, and I hope you enjoy making these as much as I do sharing them. With simple ingredients and straightforward steps, you’ll have a versatile dish that shines in any setting, whether for a casual dinner or an impressive appetizer. Go ahead, give these crispy, flavorful chicken cakes a try—you might just discover a new favorite!

Chicken Cakes Recipe

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4.2 from 33 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 6–8 cakes 1x
• Diet: Dairy-Free

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Description

These crispy and flavorful Chicken Cakes are an easy and versatile recipe perfect for a main course or appetizer. Made with shredded cooked chicken, breadcrumbs, and a blend of spices, they are pan-fried to golden perfection and serve great with a variety of dipping sauces.

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Ingredients

Scale 1x2x3x

Chicken Cake Mixture

• 2 cups cooked chicken (finely shredded or chopped)
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon or yellow mustard
• 1/4 cup finely diced red bell pepper
• 2 green onions (thinly sliced)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley (optional)

For Cooking

• Olive oil for frying (1-2 tablespoons)

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Instructions

1. Combine Ingredients: In a large bowl, mix the shredded chicken, breadcrumbs, mayonnaise, egg, mustard, red bell pepper, green onions, garlic powder, paprika, salt, black pepper, and parsley until everything is evenly incorporated.
2. Form Patties: Shape the mixture into 6 to 8 small patties, about 1/2-inch thick each. Place them on a plate and refrigerate for 15–20 minutes to help them hold together while cooking.
3. Heat Oil: Preheat 1–2 tablespoons of olive oil in a nonstick skillet over medium heat, ensuring the oil is hot but not smoking.
4. Cook Chicken Cakes: Fry the patties in batches, cooking each side for 3–4 minutes or until they are golden brown and cooked through. Avoid overcrowding the pan for even cooking.
5. Drain and Serve: Transfer the cooked chicken cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce, a fresh salad, or alongside rice.

Notes

• Serve with honey mustard, ranch dressing, or a squeeze of fresh lemon for added flavor.
• To prepare in advance, form the patties and refrigerate them up to 24 hours before cooking.
• Use seasoned or plain breadcrumbs based on your taste preference.
• For a dairy-free version, ensure the mayonnaise and breadcrumbs used are dairy-free.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course, Appetizer
• Method: Stovetop
• Cuisine: American