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
Scale
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.
