Picture this: a busy weekday evening, and the last thing you want to do is spend hours in the kitchen. Just when you think takeout is your only option, I have a delightful solution that will change the game—Chicken Cakes with Zesty Remoulade Sauce! These savory cakes, bursting with tender chicken and vibrant seasonings, come together in a mere 15 minutes.
As I whipped up this recipe last week, the sizzling sound of chicken cakes frying brought an instant comfort to my kitchen. Each bite has a satisfying crunch from the outside and a moist interior that melds perfectly with the creamy remoulade. Whether it’s for a casual family dinner or an impressive brunch spread, these cakes are versatile and packed with flavor. Plus, there’s a gluten-free option for those looking to switch things up.
Let’s dive into this quick and delicious comfort food that promises to be a hit with everyone at your table!
Why will you love these Chicken Cakes?
Quick and Easy: These Chicken Cakes with Remoulade Sauce come together in just 15 minutes, making them perfect for hectic weeknights.
Flavor-Packed: The savory chicken combined with zesty remoulade creates a taste sensation that’ll have everyone asking for seconds.
Versatile Options: Whether you prefer frying or baking, there’s a method to suit your style.
Family-Approved: These cakes are a crowd-pleaser that even the pickiest eaters will adore.
Meal Prep Friendly: Make a batch in advance and enjoy them throughout the week—ideal for quick lunches or snacks!
Customizable: With options to experiment with spices or veggies, feel free to make this dish uniquely yours. For more meal inspiration, check out our meal prep recipes.
Chicken Cakes Ingredients
• A must-have for the ultimate chicken cakes creation!
For the Chicken Mixture
- Cooked Chicken – 2 cups, shredded; this is the delicious base for your chicken cakes, and using rotisserie chicken will save you time!
- Bell Peppers – ¼ cup, diced; they provide a lovely crunch and a hint of sweetness—feel free to mix colors for a vibrant look!
- Onions – ¼ cup, diced; sweet or yellow onions deepen the savory profile of the cakes, enhancing the overall flavor.
- Breadcrumbs – ¼ cup; these help bind the ingredients together, and you can use gluten-free breadcrumbs to keep it versatile.
- Mayonnaise – ¼ cup; keeps the cakes moist and creamy—Greek yogurt can work as a lighter alternative!
- Eggs – 2 large; the binding agent for your mixture—using room temperature eggs helps with better integration.
- Creole Seasoning – 1 tablespoon; it adds a zesty kick; you can substitute it with Cajun seasoning if you prefer.
- Garlic – 1 teaspoon, minced; this infuses the cakes with aromatic flavor; feel free to adjust to match your garlic love!
- Fresh Herbs – 1 teaspoon, chopped (parsley, dill, or chives); they bring a pop of freshness—mix and match your favorites!
- Cayenne Pepper – ½ teaspoon; it lends a bit of heat; leave it out if you prefer milder flavors.
- Salt – ½ teaspoon; enhances the overall taste; adjust according to your taste preference.
- Black Pepper – ½ teaspoon; adds warmth—freshly cracked is always the best option!
- Oil – ¼ cup (for frying); creates a crispy and golden exterior, with vegetable or canola oil being great choices.
For the Remoulade Sauce
- Mayonnaise – ⅓ cup; serves as the creamy base for the zesty sauce; try vegan mayonnaise for a dairy-free twist!
- Dijon Mustard – 1 tablespoon; adds a delightful tang; feel free to substitute with yellow mustard if that’s what you have on hand.
- Lemon Juice – 1 tablespoon; it brightens up the sauce with fresh flavors—opt for freshly squeezed for the best impact!
- Hot Sauce – 1 teaspoon; provides a spicy kick—adjust the amount based on how much heat you enjoy!
- Garlic – 1 teaspoon, minced; this echoes the garlic from the chicken cakes, beautifully tying the flavors together.
How to Make Chicken Cakes with Remoulade Sauce
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Prepare Mixture: In a large mixing bowl, combine the shredded chicken, diced bell peppers, onions, breadcrumbs, mayonnaise, and eggs. Stir in the Creole seasoning, minced garlic, chopped herbs, cayenne pepper, salt, and black pepper until everything is well mixed.
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Shape Cakes: Divide the mixture into eight equal portions. Shape each portion into a compact cake, roughly 4 ounces in size, ensuring they hold together well.
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Heat Skillet: Preheat a large skillet over medium heat. Add the oil, letting it heat until shimmering, which should take about 2-3 minutes.
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Fry Cakes: Carefully place each cake into the hot oil. Fry them for about 4 minutes until they turn golden brown. Flip the cakes and fry for an additional 4 minutes or until they are fully cooked through.
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Make Sauce: While the cakes are frying, in a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, and minced garlic until smooth and well combined.
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Serve: Once the cakes are done, remove them from the skillet and let them drain on paper towels. Serve the cakes hot, drizzled generously with the zesty remoulade sauce.
Optional: Serve with a sprinkle of fresh herbs or a squeeze of lemon for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Chicken Cakes Variations
Customize your Chicken Cakes with Remoulade Sauce by trying out these delightful twists that will tantalize your taste buds!
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Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers to make the recipe safe for those avoiding gluten. You’ll still enjoy a tasty treat without compromising flavor.
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Spicy Twist: Incorporate extra cayenne or finely diced jalapeños directly into the mixture. This variation adds an exciting kick to your cakes, perfect for heat lovers!
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Baked Option: For a healthier alternative, bake the chicken cakes at 375°F (190°C) for 20-25 minutes. This method yields deliciously tender cakes with a crispy exterior—without all the oil!
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Vegetable-Packed: Boost nutrition by adding grated zucchini or finely shredded carrots into the chicken mixture. This adds moisture along with a subtle sweetness, making them even more delectable.
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Herb Variation: Experiment with different herbs like fresh basil or cilantro to give your chicken cakes a fragrant twist. These herbs can change the entire flavor profile, making each bite unique.
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Remoulade Surprise: Add chopped capers or dill pickles into your remoulade sauce for an unexpected burst of tangy flavor. These ingredients will elevate your sauce and provide a zesty punch!
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Cheesy Delight: Mix in ½ cup of shredded cheese, such as cheddar or pepper jack, into the chicken mixture for a gooey, indulgent treat. The melty cheese makes every bite delightful!
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Citrus Zing: Include a teaspoon of zest from lemon or lime into your chicken cakes for a fresh citrusy flair. This brightens the flavors and adds a refreshing touch to every bite.
What to Serve with Chicken Cakes with Remoulade Sauce?
Create a delightful meal with sides that complement the savory goodness of these chicken cakes!
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Creamy Mashed Potatoes: The velvety texture of mashed potatoes balances the crunchiness of the cakes and provides a comforting foundation to the dish.
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Crispy Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a tangy vinaigrette offers a light contrast that brightens each bite.
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Roasted Vegetables: Roasting brings out the natural sweetness of seasonal veggies like carrots and bell peppers, which perfectly enhances the flavors of the chicken cakes.
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Coleslaw: A crunchy coleslaw adds a zesty and refreshing twist that beautifully contrasts the rich remoulade sauce, rounding out your meal.
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Quinoa Salad: For a healthy option, a quinoa salad with cucumber, lemon, and herbs provides a nutty flavor and extra fiber that pairs well with the savory cakes.
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Garlic Bread: The buttery, garlicky bread provides an indulgent side, perfect for soaking up any leftover remoulade sauce, making each meal feel complete.
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Sparkling Lemonade: A glass of sparkling lemonade adds a bubbly, citrusy freshness that complements the savory notes of the chicken cakes beautifully.
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Chocolate Lava Cake: End the meal on a sweet note with a warm, gooey chocolate lava cake for a delightful contrast to the savory chicken cakes.
Tips for the Best Chicken Cakes
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Chill the Mixture: Refrigerate the shaped chicken cakes for 30 minutes before frying. This helps them hold together better and prevents breakage.
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Check Oil Temperature: Before frying, ensure the oil is hot enough; it should shimmer. A small drop of the mixture should sizzle immediately when ready for the chicken cakes.
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Cook in Batches: If making a large quantity, fry the chicken cakes in batches. This way, the oil stays hot, resulting in a crispier texture.
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Customize the Sauce: Feel free to elevate your remoulade sauce by adding capers or fresh herbs, creating a rich complement to your chicken cakes.
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Keep it Fresh: Always use fresh ingredients—especially the herbs and garlic—for maximum flavor and vibrancy in your chicken cakes and remoulade sauce.
Make Ahead Options
These Chicken Cakes with Remoulade Sauce are a fantastic choice for meal prep! You can prepare the chicken mixture and shape the cakes up to 24 hours in advance; simply store them in the refrigerator in an airtight container to maintain freshness. The remoulade sauce can also be made ahead of time and kept refrigerated for up to 3 days. When you’re ready to enjoy your chicken cakes, simply fry them from the fridge or let them sit at room temperature for about 15 minutes before cooking for even cooking. This way, you’ll have a delicious meal ready in no time—perfect for those busy weeknights when you crave homemade comfort food!
Storage Tips for Chicken Cakes with Remoulade Sauce
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Fridge: Store leftover chicken cakes in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat to retain their crispy exterior.
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Freezer: Uncooked chicken cakes can be frozen for up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag and fry from frozen with additional cooking time.
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Airtight Packaging: Ensure that any leftover remoulade sauce is stored in a sealed container in the fridge, where it will last for up to a week, adding zesty flavor to any dish.
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Reheating Sauce: To reheat the remoulade sauce, simply warm it slightly in a small pan over low heat, stirring gently. Enjoy with your reheated chicken cakes for a delicious meal!
Chicken Cakes with Remoulade Sauce Recipe FAQs
What type of chicken should I use for the chicken cakes?
Absolutely! While shredded rotisserie chicken is perfect for convenience, you can use any cooked chicken. Just ensure it’s moist and flavorful, and consider seasoning it lightly if using plain chicken.
How do I store leftover chicken cakes?
Store leftover chicken cakes in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat for about 3-5 minutes, allowing the exterior to regain its crispiness.
Can I freeze uncooked chicken cakes?
Yes, you can freeze uncooked chicken cakes! Form them and place on a baking sheet without touching. Freeze until solid, about 1-2 hours, then transfer to a freezer-safe bag. They will last up to 3 months. Fry from frozen, adding a few extra minutes to the cooking time.
What if my chicken cakes fall apart while frying?
Very! If your cakes are falling apart, try chilling them for about 30 minutes before frying. Additionally, ensure your oil is hot enough when frying, as this helps set the exterior quickly. If they are still crumbling, consider adding a bit more mayonnaise or egg to the mixture for better binding.
Are there any dietary considerations for allergies?
Absolutely, it’s always good to be cautious! This recipe includes common allergens like eggs and mayonnaise (which contains eggs). For a gluten-free option, simply use gluten-free breadcrumbs, and consider substituting vegan mayonnaise if needed. It’s always best to check the labels of your ingredients to ensure they meet any allergy requirements.
How long will the remoulade sauce last in the fridge?
The remoulade sauce can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using it again, as the ingredients may separate slightly over time. It’s a great way to add flavor to other meals throughout the week!
Delicious Chicken Cakes with Zesty Remoulade Sauce Bliss
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded chicken, diced bell peppers, onions, breadcrumbs, mayonnaise, and eggs. Stir in the Creole seasoning, minced garlic, chopped herbs, cayenne pepper, salt, and black pepper until everything is well mixed.
- Divide the mixture into eight equal portions. Shape each portion into a compact cake, roughly 4 ounces in size, ensuring they hold together well.
- Preheat a large skillet over medium heat. Add the oil, letting it heat until shimmering, which should take about 2-3 minutes.
- Carefully place each cake into the hot oil. Fry them for about 4 minutes until they turn golden brown. Flip the cakes and fry for an additional 4 minutes or until they are fully cooked through.
- While the cakes are frying, in a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, and minced garlic until smooth and well combined.
- Once the cakes are done, remove them from the skillet and let them drain on paper towels. Serve the cakes hot, drizzled generously with the zesty remoulade sauce.