If you’re on the hunt for a delightful, comforting dish that feels both homemade and elegant, this Chicken Cakes Recipe is your new best friend. These golden, crispy patties are packed with tender chicken, aromatic herbs, and just the right balance of spices to keep every bite exciting. Whether you’re turning leftover chicken into a meal or craving something quick yet satisfying, these cakes hit the mark with flavor, texture, and simplicity. And trust me, once you try these, they’ll become a staple in your kitchen rotation!
Ingredients You’ll Need
The magic of this Chicken Cakes Recipe lies in its straightforward, everyday ingredients that come together beautifully. Each component adds something special, from moisture and binding to bursts of flavor and the perfect golden crust.
- Cooked chicken (2 cups): Finely shredded or chopped, this lends the star protein and tender texture.
- Breadcrumbs (1/2 cup): Acts as a binder and adds a slight crunch when cooked.
- Mayonnaise (1/4 cup): Keeps the cakes moist while adding a subtle richness.
- Egg (1 large): Essential for binding all the ingredients together into patties.
- Green onions (2, thinly sliced): Adds fresh, mild onion flavor and a pop of green color.
- Dijon mustard (1 tablespoon): Delivers tang and depth without overpowering.
- Worcestershire sauce (1 teaspoon): Enhances umami for a savory kick.
- Garlic powder (1/2 teaspoon): Brings warmth and a subtle garlic undertone.
- Onion powder (1/2 teaspoon): Boosts sweet and savory notes seamlessly.
- Salt (1/2 teaspoon): Balances and elevates all the flavors.
- Black pepper (1/4 teaspoon): Adds a gentle heat and sharpness.
- Chopped parsley (2 tablespoons): Freshens the mix and brightens the final taste.
- Olive oil (2 tablespoons): Perfect for pan-frying and achieving that golden, crispy finish.
How to Make Chicken Cakes Recipe
Step 1: Combine All the Ingredients
Start by placing the finely shredded chicken into a large mixing bowl. Add the breadcrumbs, mayonnaise, egg, sliced green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and chopped parsley. Mix everything together thoroughly until the ingredients are evenly distributed and the texture is sticky enough to hold together when shaped.
Step 2: Shape the Chicken Cakes
Using about 1/4 cup of the mixture per cake, form small patties with your hands. Aim to make about eight evenly sized cakes. This step is where you can decide the thickness and diameter that suits your preference for eating or presentation.
Step 3: Preheat the Pan and Cook
Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the chicken cakes in the pan, ensuring not to overcrowd so they brown beautifully. Cook them for 3 to 4 minutes on each side until they develop a golden brown crust and are cooked through.
Step 4: Drain Excess Oil
After cooking, transfer the chicken cakes to a plate lined with paper towels to soak up any leftover oil. This keeps them crisp and not greasy, ready to serve warm.
How to Serve Chicken Cakes Recipe
Garnishes
A little garnishing goes a long way in elevating this Chicken Cakes Recipe. Fresh lemon wedges add a zingy brightness, while a sprinkle of chopped parsley or chives introduces a pop of color and freshness. A dollop of your favorite sauce, like tartar, aioli, or spicy mayo, will complete the plates with luscious creams that complement the crispy cakes.
Side Dishes
Pair your chicken cakes with simple, vibrant sides for a balanced meal. A crisp green salad with a light vinaigrette, roasted seasonal vegetables, or even a tangy coleslaw brings texture and freshness that contrast wonderfully with the warm, savory cakes.
Creative Ways to Present
For a casual gathering, try serving these chicken cakes as sliders with mini buns and slaw. Another great idea is to place them atop a bed of mixed greens or quinoa for a hearty yet light lunch. You can also serve them with an assortment of dipping sauces to let everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
Leftover chicken cakes store beautifully in an airtight container in the refrigerator for up to three days. Just place a paper towel between layers if stacking to keep them from becoming soggy.
Freezing
You can freeze uncooked chicken cakes by placing them on a baking sheet in a single layer, freezing until solid, then transferring to a zip-top bag for up to two months. Cook them straight from frozen, adding a couple of minutes to the pan-frying time.
Reheating
To reheat, pop your chicken cakes in a preheated oven at 350°F for 10 minutes or until warmed through and crispy again. Avoid microwaving if you want to maintain the crispy texture, as it tends to make them soggy.
FAQs
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a fantastic shortcut that lends extra flavor and saves time. Just make sure it’s finely shredded for the best texture.
What can I substitute if I don’t have mayonnaise?
You can substitute mayonnaise with Greek yogurt or sour cream. Both will add moisture and tang, but keep in mind they might slightly change the flavor and texture of the cakes.
Is it possible to bake the chicken cakes instead of frying?
Yes, baking is a great alternative for a lighter version. Place the cakes on a greased or lined baking sheet and bake in a preheated oven at 400°F for about 15-20 minutes, flipping halfway through to get an even golden crust.
Can I make these gluten-free?
Definitely! Swap out regular breadcrumbs for gluten-free breadcrumbs or almond flour to keep the cakes safe for gluten-sensitive eaters. The texture will remain delicious.
What sauces pair best with these chicken cakes?
Popular options include classic tartar sauce, creamy aioli, zesty spicy mayo, or even a fresh herb yogurt dip. The key is to choose a sauce that contrasts with the crispy, savory cake for a perfect bite.
Final Thoughts
This Chicken Cakes Recipe is a true crowd-pleaser that’s both easy to make and full of flavor. Its versatility and comforting taste make it ideal for busy weeknights, cozy meals, or impressing guests with minimal fuss. I hope you enjoy making these as much as I do—once you try them, they’ll quickly become a beloved favorite in your recipe collection!
Print
Chicken Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 chicken cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
These Chicken Cakes are a flavorful and easy-to-make main course using shredded cooked chicken combined with savory seasonings and herbs, pan-fried to golden perfection. Perfect for a quick dinner or using up leftover chicken, they offer a crispy exterior with a tender, moist interior and pair well with various dipping sauces or salads.
Ingredients
Chicken Cake Mixture
- 2 cups cooked chicken (finely shredded or chopped)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
For Cooking
- 2 tablespoons olive oil (for cooking)
Instructions
- Mix the ingredients: In a large bowl, combine the shredded chicken, breadcrumbs, mayonnaise, egg, green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and parsley. Mix thoroughly until well combined.
- Form the cakes: Scoop about 1/4 cup of the mixture and shape it into a small patty. Repeat with the remaining mixture to form 8 evenly sized chicken cakes.
- Heat the skillet and cook: Heat the olive oil in a large skillet over medium heat. Carefully place the chicken cakes in the skillet in batches without overcrowding.
- Fry the cakes: Cook each chicken cake for 3–4 minutes on one side until golden brown, then flip and cook the other side for an additional 3–4 minutes until cooked through and crispy on the outside.
- Drain excess oil and serve: Transfer the cooked chicken cakes to a paper towel-lined plate to absorb any excess oil. Serve warm with your favorite dipping sauce or a side salad.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Serve with tartar sauce, aioli, or spicy mayo for added flavor.
- For a crispier texture, coat the cakes lightly in additional breadcrumbs before pan-frying.
