Name: Chicken Cakes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups cooked chicken, finely chopped or shredded; 1/2 cup breadcrumbs or crushed crackers; 1/4 cup mayonnaise; 1 large egg; 1/4 cup finely diced celery; 1/4 cup finely diced red bell pepper; 2 tbsp chopped green onions; 1 tbsp Dijon mustard; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil (for frying)

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If you’re looking for a new way to bring leftover chicken back to life, these Chicken Cakes are about to become your new go-to. Imagine tender, golden patties packed with juicy chicken, colorful veggies, and a hint of zippy mustard—crispy on the outside, moist and flavorful inside. Whether you serve them as a main dish, a party appetizer, or a quick weeknight bite, Chicken Cakes are as versatile as they are delicious, and they’re just the thing to shake up your dinner routine.

Ingredients You’ll Need

One of the best things about Chicken Cakes is how they draw big flavor from a handful of everyday ingredients. Each element in this recipe does some heavy lifting, from binding the cakes together to giving them that crave-worthy crunch and color.

Cooked chicken: This is the heart of your Chicken Cakes—use rotisserie or any leftover chicken, finely chopped or shredded for best texture.
Breadcrumbs (or crushed crackers): They help bind everything together and add a subtle crunch.
Mayonnaise: Adds creaminess and moisture, keeping your cakes tender.
Egg: Acts as the glue, ensuring the patties hold their shape while cooking.
Celery: Brings a fresh, crisp bite and a pop of green.
Red bell pepper: Boosts both color and sweetness—finely dice for an even mix.
Green onions: Lend mild onion flavor and a little brightness.
Dijon mustard: Adds tang and depth, balancing the richness.
Garlic powder: For warmth and savory flavor, without overpowering.
Onion powder: Boosts the savory notes further.
Salt: Seasons the Chicken Cakes just right.
Black pepper: Gives a gentle kick and rounds out the flavors.
Olive oil (for frying): Helps you achieve that irresistible golden crust.

How to Make Chicken Cakes

Step 1: Mix Your Ingredients

Start by grabbing a large mixing bowl and add in your finely chopped or shredded chicken, breadcrumbs, mayonnaise, egg, celery, red bell pepper, green onions, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Use a fork or your hands to mix everything together until thoroughly combined—don’t be afraid to get in there! The mixture should be moist but hold together when pressed.

Step 2: Form the Patties

Once your mixture is ready, use your hands to shape it into 6 to 8 patties, each about 1/2 inch thick. If you want perfectly even Chicken Cakes, you can use a measuring cup to portion them out. Place the patties on a plate lined with parchment or wax paper for easy handling.

Step 3: Chill for Best Results

Pop the plate of patties in the refrigerator for 15 to 20 minutes. This short chill time helps the Chicken Cakes firm up, making them less likely to fall apart when cooking and giving you a gorgeous golden crust.

Step 4: Fry to Golden Perfection

Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, add the patties in batches—don’t overcrowd the pan! Cook each Chicken Cake for 3 to 4 minutes per side, flipping carefully with a spatula, until they’re golden brown and heated through. Transfer to a paper towel-lined plate to drain any excess oil.

Step 5: Serve and Enjoy

Serve your Chicken Cakes warm, straight from the skillet. They’re fantastic as-is, but you can also pair them with your favorite dipping sauce, a crisp salad, or tuck them into a bun for a speedy sandwich.

How to Serve Chicken Cakes

Garnishes

Top your Chicken Cakes with a sprinkle of fresh herbs like parsley or chives for a burst of color and freshness. A squeeze of lemon over the top adds brightness, and a dollop of creamy sauce—think garlic aioli or spicy mayo—takes them to the next level.

Side Dishes

These patties play well with all kinds of sides. Try a crunchy slaw, a fresh green salad, or classic roasted potatoes. For a lighter touch, sliced cucumbers or a simple tomato salad make a refreshing contrast to the warm, savory cakes.

Creative Ways to Present

Chicken Cakes are wonderfully flexible. Serve them slider-style on mini buns with lettuce and pickles for a party platter, or pile them on top of a grain bowl with greens and veggies. You can even break them up and use as a protein-packed salad topper for lunch.

Make Ahead and Storage

Storing Leftovers

Once cooked, any leftover Chicken Cakes should be cooled completely and stored in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making them a great make-ahead lunch option.

Freezing

Chicken Cakes freeze beautifully. For best results, shape the patties but don’t cook them—layer them between parchment paper and freeze in a sealed bag or container. When you’re ready, cook from frozen or let them thaw overnight in the fridge before frying.

Reheating

To reheat, simply pop the cakes in a hot skillet with a splash of oil for a couple of minutes per side until warmed through and crispy. You can also use the oven (350°F for 8–10 minutes) or even an air fryer to restore their crunch.

FAQs

Can I use canned chicken for Chicken Cakes?

Yes! While freshly cooked or rotisserie chicken gives the best texture, canned chicken is a convenient alternative. Just be sure to drain it well and break it up finely before mixing.

How do I make Chicken Cakes gluten-free?

Swap the breadcrumbs or crackers for gluten-free versions, or try using crushed rice cakes or gluten-free panko. Double-check your other ingredients to ensure they’re safe, and you’re set!

What sauces go best with Chicken Cakes?

These cakes are delicious with classic condiments like ranch, honey mustard, or spicy sriracha mayo. For something lighter, try a squeeze of lemon or a simple yogurt and herb dip.

Can I bake Chicken Cakes instead of frying?

Absolutely! Just arrange the patties on a parchment-lined baking sheet, spritz with oil, and bake at 400°F for about 15–18 minutes, flipping halfway, until golden and cooked through.

What’s the best way to chop the chicken?

For a tender, cohesive cake, use a sharp knife to finely chop the chicken or pulse it a few times in a food processor—just be careful not to overdo it, or you’ll end up with mush.

Final Thoughts

Chicken Cakes are one of those dishes that feel like a little celebration every time you make them. Easy to whip up, endlessly adaptable, and always a crowd-pleaser, they’re a must-try for any home cook. Give them a spin—you’ll be amazed at how quickly they disappear!

Chicken Cakes Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 to 8 chicken cakes 1x
Diet: Non-Vegetarian

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Description

Delicious and easy-to-make chicken cakes featuring tender cooked chicken mixed with flavorful vegetables and spices, pan-fried to golden perfection. Perfect as a main course or snack, and great for using leftover chicken.

Ingredients

Scale

Chicken Mixture

2 cups cooked chicken, finely chopped or shredded
1/2 cup breadcrumbs or crushed crackers
1/4 cup mayonnaise
1 large egg
1/4 cup finely diced celery
1/4 cup finely diced red bell pepper
2 tbsp chopped green onions
1 tbsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

For Cooking

2 tbsp olive oil (for frying)

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Instructions

Combine Ingredients: In a large bowl, mix together the chopped chicken, breadcrumbs, mayonnaise, egg, celery, bell pepper, green onions, Dijon mustard, garlic powder, onion powder, salt, and black pepper until fully combined.
Form Patties: Using your hands, shape the mixture into 6 to 8 patties about 1/2 inch thick. Place the patties on a plate and refrigerate for 15 to 20 minutes to help them hold their shape.
Heat Oil: In a large skillet, heat the olive oil over medium heat until hot but not smoking.
Cook Patties: Add the chicken cakes to the skillet in batches, cooking each side for 3 to 4 minutes or until they are golden brown and warmed throughout.
Drain and Serve: Remove the cooked cakes and drain on paper towels. Serve warm with your preferred dipping sauce, salad, or on a bun.