Chicken Cakes Recipe

Looking for your new go-to weeknight dinner? Chicken Cakes are about to change the way you look at leftover chicken forever! These golden, savory patties come together in a flash with a medley of tender chicken, creamy mayonnaise, crisp veggies, and just the right blend of seasoning. Crisped to perfection in a hot skillet, they pack in unbeatable flavor and texture, making them a hit with kids and adults alike. Once you taste how easy and delicious Chicken Cakes can be, you’ll find yourself craving them for everything from quick lunches to casual get-togethers.

this Recipe

Ingredients You’ll Need

One of the best parts about this recipe is how it transforms simple, everyday staples into something truly special. Each ingredient plays its own role in building up the flavor, moisture, and color that make Chicken Cakes such a standout dish.

• Cooked chicken breast: Finely shredded or chopped cooked chicken is the essential base; rotisserie or leftover grilled chicken adds even more depth.
• Mayonnaise: Binds the mixture together and ensures every bite is juicy and rich.
• Egg: Holds everything together and helps the cakes set during cooking.
• Breadcrumbs (plain or panko): Gives the patties lightness and structure; use gluten-free if needed!
• Red bell pepper: Adds a pop of color and a sweet, crisp bite throughout every cake.
• Green onions: For gentle oniony flavor and herby freshness.
• Dijon mustard: Brightens things up with tang and just the right hint of heat.
• Worcestershire sauce: Infuses deep, savory undertones that make these cakes totally craveable.
• Garlic powder: Adds classic savory appeal without overpowering the blend.
• Onion powder: Rounds out the flavor, giving every patty that “something special.”
• Paprika: Subtle smokiness and deeper color—just a quarter teaspoon goes a long way.
• Salt: Brings all the flavors together.
• Black pepper: For a gentle kick and warmth in every bite.
• Olive oil (for frying): Helps get those perfectly crisp, golden edges we all love.

How to Make Chicken Cakes

Step 1: Mix Your Ingredients

Start by placing your shredded or chopped cooked chicken in a large mixing bowl. To that, add the mayonnaise, egg, breadcrumbs, red bell pepper, green onions, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and black pepper. Using a sturdy spatula or your clean hands, really work everything together until the mixture is completely combined—you want every bite of your Chicken Cakes to be packed with balanced flavor and texture.

Step 2: Shape the Patties

Once your mixture is ready, use your hands or a scoop to portion it out and gently press it into 6–8 small, evenly sized patties. Uniform size will help them cook up perfectly golden all the way through. If the mixture feels a bit sticky, dampen your hands to make shaping easier and neater. Arrange the patties on a plate as you go.

Step 3: Fry to Golden Perfection

Pour the olive oil into a large skillet and heat it over medium. Give the oil a minute or two to get nice and hot—this is key for that crispy, golden crust. Carefully lay each chicken patty into the skillet, leaving a little space between them so they cook evenly. Sizzle the Chicken Cakes for 3–4 minutes per side, resisting the urge to move them too much, so they develop a beautiful golden crust. Transfer to a paper towel–lined plate to drain off any extra oil.

Step 4: Serve Warm

Chicken Cakes are at their very best served fresh from the skillet, still warm and crispy. Slide them onto a platter or dinner plates and get ready to enjoy. Craving a little something extra? Try squeezing a bit of fresh lemon juice or topping with your favorite aioli for irresistible brightness!

How to Serve Chicken Cakes

Garnishes

The right garnish can elevate your Chicken Cakes from great to unforgettable. Bright, tangy lemon wedges bring a burst of freshness, while a dollop of creamy aioli or herbed yogurt sauce adds a cool, luscious contrast. Don’t forget a sprinkle of extra green onions or a scattering of parsley for added color and a burst of green.

Side Dishes

Chicken Cakes are wonderfully versatile, so you can pair them with whatever you’re craving. A crisp, herby salad or classic coleslaw makes for a refreshing counterpoint. For a heartier meal, try roasted potatoes, garlic green beans, or even a light pasta salad. The possibilities are wide open and always delicious!

Creative Ways to Present

Think beyond the plate! Slide Chicken Cakes into toasted slider buns with lettuce and tomato for a fun twist, or tuck them into pita pockets with pickled veggies. Try topping grain bowls or leafy salad greens for a protein-packed lunch, or chop them up and tuck inside wraps with crunchy slaw. However you serve them, their golden color and crispy edges are sure to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Chicken Cakes (which is always a happy surprise), simply let them cool to room temperature before transferring to an airtight container. They’ll stay fresh in the refrigerator for up to three days, making for unbeatable lunches or snacks the next day.

Freezing

For longer storage, Chicken Cakes freeze beautifully! After cooling, wrap each cake tightly in plastic wrap or foil, then place them in a zip-top freezer bag. They’ll keep their texture and flavor for up to two months. When ready to enjoy, thaw overnight in the refrigerator to prepare for reheating.

Reheating

To bring back that fresh-from-the-skillet crunch, reheat Chicken Cakes in a hot skillet for a few minutes per side until heated through. An air fryer is another great option! While the microwave works for a quick fix, you’ll get the best texture by using the skillet or oven.

FAQs

Can I make Chicken Cakes with dark meat or other cuts of chicken?

Absolutely! While the recipe calls for chicken breast, you can use any cooked chicken you have on hand, including thighs or even a mix of both. Dark meat brings a slightly richer flavor and extra juiciness that pairs perfectly with the crispy crust.

Are Chicken Cakes gluten-free?

They certainly can be! Just swap in your favorite gluten-free breadcrumbs and double-check your Worcestershire sauce for any hidden gluten. The results will be just as tasty, with all the same crispy goodness.

What dipping sauces go well with Chicken Cakes?

There’s no wrong answer! Classic choices like ranch, honey mustard, or spicy sriracha mayo are always winners. You might also enjoy tzatziki, chipotle aioli, or a simple squeeze of lemon for lighter, zesty flair.

Do I need to cook the chicken before making the cakes?

Yes, the chicken should be fully cooked before you begin. This is a fantastic way to use up leftovers from a roast or rotisserie chicken—just make sure it’s finely shredded or chopped so the patties hold together well.

Can I bake instead of fry the Chicken Cakes?

Definitely! While pan-frying delivers the crispiest results, you can bake Chicken Cakes at 400°F on a greased or parchment-lined baking sheet for 15–18 minutes, flipping halfway through. They’ll come out lighter but still deliciously satisfying.

Final Thoughts

If you’re looking for a low-fuss, crowd-pleasing meal, give Chicken Cakes a try. With their irresistibly crisp exterior and tender, flavor-packed insides, they’re bound to become a regular favorite in your kitchen. Go ahead—get creative, make it your own, and let these golden patties win over everyone at your table!

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