melissassouthernstylekitchen.com

homemade family-style meals

stay connected icon
twitterfacebookpinterestinstagramyummlyrss feedyoutube
  • Home
    • About
  • Recipe Index
  • Press Release
  • Copyright
    • Disclosure Policy
  • Videos
  • Resources
  • Contact

Home » Poultry » Chicken Cakes And Remoulade Sauce

Chicken Cakes And Remoulade Sauce

November 28, 2011 by Melissa 102 Comments

Pin
Share
Tweet
Share
Email
226.3KShares
These Chicken Cakes And Remoulade Sauce are the poultry version of a crab cake. They’re much less expensive to make, filled with sweet bell peppers, fresh garlic and green onion with just the right amount of seasonings. The balance of flavors, along with the crispy panko coating makes them a budget friendly entree that’s a real family pleaser.
Chicken Cakes And Remoulade Sauce

Chicken Cakes And Remoulade Sauce

I first made these chicken cakes out of necessity.  It was one of those days that we wanted something different for dinner, but, I only had my pantry to turn to for ideas.  I didn’t have crab meat on hand, but, as I looked around in my pantry trying to garner inspiration, the perfect substitution was right in front of me….as always, there’s chicken. My boys love  jumbo lump crab cakes and go for these based on the similarities between the two savory cakes.
Chicken Cakes And Remoulade Sauce on a plate

An Unlikely Kitchen Tool Is Key

To make these chicken cakes, I used a 4 oz ice cream scoop to make these chicken cakes dinner size but, using a 2 oz or medium ice cream scoop, you could really serve these as appetizers, as well. If you or a loved can’t tolerate shell fish or if like me, you’re budget conscience, these chicken cakes will hit the spot. See also Salmon Patties,  Spicy Chicken Cakes with Spicy Aioli and Chicken Cakes Parmigiana.
Chicken Cakes And Remoulade Sauce

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

  • 12-inch Cast Iron Skillet
  • Ice Cream Scoops
  • Serving Platters
  • Small Ramekins
Print Recipe Pin Recipe Rate this Recipe
4.92 from 12 votes

Chicken Cakes And Remoulade Sauce

Prep Time15 mins
Cook Time8 mins
Chill time30 mins
Total Time53 mins
Course: Appetizer, Chicken, Main Course
Cuisine: American
Keyword: chicken-cakes-and-remoulade-sauce
Servings: 8 chicken cakes
Author: Melissa Sperka

Ingredients

  • Chicken cakes:
  • 2 Tbsp olive oil plus add'l for frying
  • 1/4 cup red pepper finely diced
  • 1/4 cup yellow pepper finely diced
  • 1/4 cup green onions finely diced
  • 2 cloves garlic finely minced [more or less to your taste]
  • salt and black pepper to taste
  • 2 12 oz cans fully cooked white meat chicken, drained well OR 3 cups poached chicken chopped
  • 2 large eggs slightly beaten
  • 1/3 cup mayonnaise
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian parsley chopped
  • 1 Tbsp Dijon mustard
  • 1 1/2 tsp creole or old bay seasoning
  • 1 tsp dried tarragon
  • 2 cup panko breadcrumbs divided
  • Remoulade sauce See Cook's note

Instructions

  • In a stove top pan, heat 2 tablespoons of olive oil. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
  • Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute, then remove from the heat and allow to cool slightly.
  • To the mixing bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
  • Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
  • Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, divide the chicken. Coat with bread crumbs, using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
  • Place in a single layer on a pan or platter and chill for 30 minutes.
  • To cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
  • Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.

Notes

For the remoulade sauce: Makes approximately 2/3 cup
1/3 cup mayonnaise
1/4 cup chili sauce
2 tsp lemon juice
2 tsp green onion, minced
1 tsp capers, chopped
1 tsp dry tarragon
1/2 tsp creole/old bay seasoning
1/2 tsp garlic powder
a few drops of hot sauce
Tried this recipe?Mention @melissassk or tag #melissassk!

Chicken Cakes and Remoulade Sauce

Pin
Share
Tweet
Share
Email
226.3KShares

Filed Under: 30 Minute Meals, Main Dish, Poultry Tagged With: 30 minute meals, breaded, chicken, chicken cakes, Chicken Cakes And Remoulade Sauce, chicken patties, crab cakes, panko

You May Also Like

Honey Pecan Fried Chicken
Honey Pecan Fried Chicken
Ground Beef Stroganoff with noodles on a plate
Ground Beef Stroganoff
Everything Bagel Chicken
Everything Bagel Chicken Breasts
« Pumpkin Spice Cupcakes with Caramel Cream Cheese Icing
Sheperd’s Pie »
about melissa

ABOUT MELISSA

Hi, thanks for stopping by to visit my website My name is Melissa! I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends! Read more...

    twitterfacebookpinterestinstagramyummlyrss feedyoutube

MELISSA’S SOUTHERN COOKBOOK

Melissas-SouthernCooking-CoverSouthern_Kitchen_cover10

Comments

  1. Helen says

    November 2, 2020 at 7:49 pm

    Made these and husband thought I made crab cakes..really good

    Reply
    • Melissa says

      November 2, 2020 at 8:18 pm

      Wonderful, thanks!

      Reply
  2. Starry says

    November 1, 2020 at 8:00 pm

    5 stars
    Thank you for this recipe. I added sautéed celery to the mix as well. Very delicious. 🙂

    Reply
  3. Janet Jones says

    September 22, 2020 at 4:45 pm

    Our family loved this recipe!! I made it exactly as written. I’ll never use crab for crabcakes again. No one could tell the difference. Way cheaper too. Thanks for a keeper recipe.

    Reply
    • Melissa says

      September 22, 2020 at 4:49 pm

      I’m so happy you enjoyed these chicken cakes, thanks!

      Reply
  4. Kim says

    August 29, 2020 at 10:50 pm

    I wonder how these would be using ground chicken?

    Reply
    • Melissa says

      August 30, 2020 at 8:40 am

      I’m going to assume you mean cooked ground chicken. If you prefer a finer texture, you could adapt using ground chicken.

      Reply
  5. Bethany says

    August 22, 2020 at 12:58 pm

    Do you freeze these raw or cooked? Thanks.

    Reply
    • Melissa says

      August 22, 2020 at 3:13 pm

      It would work either way.

      Reply
  6. Kathy says

    August 21, 2020 at 5:35 pm

    Would love to make so many of these recipes but so many either calls for some variety of citrus, (lemon, and lime, orange, grapefruit, juice of any kind. I am allergic Citrus does not matter how much or how little is used.
    What can be used instead of citrus?

    Reply
    • Melissa says

      August 21, 2020 at 6:07 pm

      You can omit in this particular recipe.

      Reply
  7. Jacquelyn Peck says

    May 11, 2020 at 7:33 pm

    My family loved the chicken cakes. Can you please tell me how many calories per cake? Thanks so much
    Jacquelyn

    Reply
    • Melissa says

      May 11, 2020 at 7:48 pm

      Please use one of the 1000’s of free online nutrition calculators like this one on My Fitness Pal.

      Reply
  8. David from Richmond says

    May 3, 2020 at 12:31 pm

    5 stars
    Wonderful recipe with easy to follow instructions. I didn’t have any fresh veggies so I substituted a frozen pepper and onion mix, and added a few carrots. I gave them a few pulses in the food processor and then sauteed them as per the directions. They were great! I will add a bit more creole seasoning or pepper next time, but that’s because I like spicy things. Thank you.

    Reply
    • Melissa says

      May 3, 2020 at 12:53 pm

      Sounds great,thanks so much!

      Reply
  9. Cindi Poole says

    March 30, 2020 at 4:54 pm

    Are these good if you bake them instead of frying them. I would love to try these next week. They look so good

    Reply
    • Melissa says

      March 30, 2020 at 8:53 pm

      I typically make these just as the recipe directs but, I suppose you could, if you prefer. I can’t say they’d be exactly the same but, the flavor should still be good.

      Reply
      • Tracy says

        May 8, 2020 at 4:48 pm

        Wonder what the airfryer conversion would be?

      • Melissa says

        May 8, 2020 at 7:57 pm

        While I’m sure these could be made in an air fryer, I haven’t tested them and couldn’t direct you specifically. If you give it a whirl, let us know how it goes.

    • Margie Laramore says

      April 25, 2020 at 11:49 am

      You might try spraying them with cooking spray (Pam) before baking. I bake my breaded jalapeno poppers instead of frying them and it works great for my poppers, if fact we prefer poppers baked instead of fried.

      Reply
  10. Shelli says

    March 30, 2020 at 1:28 pm

    Hi! Making these tonight. What exactly is the chili sauce you mention for the roumelade? 🙂 At first I thought it was Louisiana type hot sauce, but then you also mention a few drops of hot sauce. Thanks so much!

    Reply
    • Melissa says

      March 30, 2020 at 1:38 pm

      Hi Shelli, the chili sauce is like Heinz, or your favorite brand any will work.

      Reply
  11. Lucas says

    February 14, 2020 at 5:59 pm

    5 stars
    Absolutely amazing. How do you come up with something that good. Made it for my GF and she loved it. Thanks a lot! Are there any other recipes that you have that are like crab cakes? Maybe pork cakes? Thanks.

    Reply
    • Melissa says

      February 14, 2020 at 6:22 pm

      Hi Lucas, what a nice thing you did for your girlfriend! Thanks for the request, I’ll add more crab cake-like recipes to my “to do” list. Thanks so much for visiting!

      Reply
  12. Andrea Westbrook says

    February 8, 2020 at 2:06 am

    5 stars
    I made this and my family loved it!!!! Thank you so much for the alternative to fish!!!! Picky eaters over here

    Reply
    • Melissa says

      February 8, 2020 at 8:16 am

      Awesome, I’m so happy your family enjoyed this!

      Reply
  13. The Bearded Hiker says

    December 25, 2019 at 5:56 am

    5 stars
    We totally loved these! Very delicious, didn’t have to add or change anything and I had everything in my pantry/fridge already. This will be on the regular rotation.

    Reply
    • Melissa says

      December 25, 2019 at 7:16 am

      I’m so happy you loved these, thanks so much!

      Reply
  14. Hillary says

    October 28, 2019 at 6:39 pm

    We are Marylanders that moves south. The one thing we miss most is a good crab cake. Hubby says these are better than any “crab cake” he’s ever had down here and said he thinks you could pass these off as a crab cake to non Marylanders. Very impressed. Have you ever made batches and froze them after baking? Trying to find a way to have easier accessible in a pinch.

    Reply
    • Melissa says

      October 28, 2019 at 7:39 pm

      Hi Hillary, I’m delighted you loved these as much as we do. You can prepare them in advance and freeze, sure. From frozen, place onto a baking sheet, brush with butter and bake at 325°F for 20-25 minutes. You may need to increase to broil to crisp. If thawed in the fridge overnight, cook in a skillet with oil or butter until golden per the recipe.

      Reply
  15. Carolyn says

    August 15, 2019 at 7:35 pm

    5 stars
    My family loved this. I used a rotisserie chicken, very good meal. I think these would be good as a slider.

    Reply
    • Melissa says

      August 15, 2019 at 8:13 pm

      Thanks so much and yes, they would make a delicious slider.

      Reply
  16. NanaSharon says

    July 21, 2019 at 6:39 pm

    Do you think it would work with ground chicken?

    Reply
    • Melissa says

      July 21, 2019 at 6:53 pm

      The chicken used in these is already cooked. I’ve never tested it with ground chicken.

      Reply
  17. Kat Rowell says

    June 15, 2019 at 9:16 pm

    I’m looking for easy weeknight dinners, do you think they would hold up if made the night before and refrigerated?

    Reply
    • Melissa says

      June 16, 2019 at 7:52 am

      Yes, you can.

      Reply
  18. D Long says

    April 9, 2019 at 11:12 am

    5 stars
    Family loved these. My husband and sons love spicy food, however one son will not eat crab cakes (which I love) so…compromise and what a great substitute. Flavorful and the remoulade sauce is excellent too ! I’ve use this sauce when serving fish tacos too.

    Reply
    • Melissa says

      April 9, 2019 at 2:52 pm

      I’m so happy you all enjoyed this one, thanks!

      Reply
  19. Denise Long says

    March 13, 2019 at 10:10 pm

    5 stars
    Prepared recipe and as I was a bit off on ingredients needed for remoulade sauce, I improvised. (Sriracha, ketchup & Chinese chili paste- 1/3 of each for total 1/4 cup needed.) leaving out the capers as my husband doesn’t care for them. It was spot on, as the chicken cakes were. I used GF panko crumbs (made from ground pork rinds) and although my son swears he doesn’t like any meat, he never noticed. In fact he went back for seconds. Served with cream spinach, Ramen rice noodles dressed in Tahini and Sesame oil along with a few other “leftovers”. Random combination, but it all worked and they want this added to our growing list of GF, chicken recipes !

    Reply
    • Melissa says

      March 15, 2019 at 7:35 am

      Great gluten free tips, I’m delighted you all loved these!

      Reply
  20. Jen says

    October 30, 2018 at 8:50 pm

    5 stars
    These were wonderful! My 1.5 year old gobbled them up and we really enjoyed them too. The flavours were spot on! Thanks for a great recipe!!

    Reply
    • Melissa says

      October 31, 2018 at 7:17 am

      Wonderful, thank you!

      Reply
  21. Paige says

    June 13, 2018 at 5:29 pm

    5 stars
    Have you tried freezing before frying? Trying to make these for Father’s Day! They were AMAZONG when I made them last week 🙂

    Reply
    • Melissa says

      June 13, 2018 at 6:30 pm

      Hi Paige, I’m glad you liked these! I haven’t tested them frozen but, my thought is they should freeze well.

      Reply
    • Fareeha says

      September 29, 2018 at 7:21 am

      5 stars
      Have you tried freezing them? Was it successful?

      Reply
      • Mary says

        October 8, 2018 at 7:09 pm

        4 stars
        Fabulous recipe! I am making 1/2 a batch tonight and will freeze the other 1/2 for next week. I’ll report back as several people have asked.

  22. Leslie Gandy says

    February 27, 2018 at 1:12 pm

    Hi Melissa: First let me say that I made these last night and Y.U.M. I was counting down until lunch time to eat them as left overs too. I had one question. I put all of my ingredients into my stand mixer and when I compare my finished product to yours, I think I might have mixed to long. DID YOU HAND MIX THESE TO KEEP THE CANNED CHICKEN SLIGHTLY CHOPPED/SMALL CHUNKS? Mine resulted in more pate consistency.
    Thank you for this wonderful recipe.

    Reply
    • Melissa says

      February 27, 2018 at 1:22 pm

      Hi Leslie, yes ma’am I hand mix these for sure. While I totally get why you used your mixer (I love mine, too) it does change the texture of the chicken. Try that next time, you may like the texture better.

      Reply
  23. Mary says

    November 7, 2017 at 9:00 pm

    I made these tonight. I didn’t have green onion or any peppers so I skipped the whole 1st step. All I had was traditional breadcrumbs so that is what I used. It was one of those ‘use what you have” nights. In spite of mutilating your recipe, it was still good! My hubby is picky and my 11 year old even pickier. They gave their stamp of approval and cleaned their plates!

    Reply
    • Melissa says

      November 7, 2017 at 9:11 pm

      Glad it worked for you!

      Reply
  24. kristin says

    October 12, 2017 at 1:26 pm

    Made these last night…they were delicious! Definitely will be making these again!

    Reply
    • Melissa says

      October 12, 2017 at 1:52 pm

      Glad you enjoyed these,thanks!

      Reply
  25. GGrocke says

    October 6, 2017 at 10:39 am

    Melissa – my husband and I just can’t get enough of these wonderful cakes. Thanks for sharing!

    Reply
    • Melissa says

      October 6, 2017 at 12:08 pm

      That makes me happy we love them, too. Thanks so much for visiting!

      Reply
  26. MAry says

    September 12, 2017 at 10:42 am

    Has any one tried using air fryer with these? Wondering how they come out. Love the original recipe.

    Reply
    • Melissa says

      September 12, 2017 at 1:23 pm

      Great question Mary, more and more people are cooking with air fryers. Maybe someone with one will weigh in.

      Reply
  27. Sandy says

    August 12, 2017 at 11:51 pm

    Will regular bread crumbs work? I don’t have any planko.

    Reply
    • Sandy says

      August 12, 2017 at 11:52 pm

      I mean panko.

      Reply
    • Melissa says

      August 13, 2017 at 5:28 am

      Sure, you can use regular breadcrumbs, if you prefer.

      Reply
  28. Kathy says

    July 20, 2017 at 10:13 am

    Awesome recipe, I am celiac and substituted the pano with glutino bread crumbs and worked like a charm! Will make again!

    Reply
    • Melissa says

      July 20, 2017 at 12:35 pm

      Great adaptation thanks for sharing that tip!

      Reply
  29. Lynn says

    July 5, 2017 at 5:22 pm

    What do you mean when you say ‘chili sauce’? Like Sriacha?

    Reply
    • Melissa says

      July 5, 2017 at 5:58 pm

      In this case I’m referring to Heinz chili sauce. You can use sriracha if you like to add a bit of kick but, in tiny amounts or to your taste.

      Reply
  30. Cherise Kachelmuss says

    June 26, 2017 at 5:24 pm

    Yum! Can you think of an egg substitute? We have an egg allergy.

    Reply
    • Melissa says

      June 26, 2017 at 5:27 pm

      Perhaps Vegan mayonnaise and additional crumbs? The eggs serve as the binder in these crab cakes.

      Reply
  31. diane says

    January 4, 2017 at 6:56 pm

    So you could just boil chicken breasts and shred and that would work? Should I put lemon slices and cook in both or just plain water? I think orzo with tiny chopped up vegetables in it would be good like zucchini and bell pepper.

    Reply
    • Melissa says

      January 4, 2017 at 7:01 pm

      Yes, you could use poached chicken chopped very fine. I would always cook in seasoned liquid so I suggest using broth for sure.

      Reply
  32. Violet says

    December 31, 2016 at 3:03 am

    What can I use instead of tarragon?

    Reply
    • Melissa says

      December 31, 2016 at 9:21 am

      You can just omit if you don’t care for it.

      Reply
  33. Linnie says

    December 4, 2016 at 5:50 pm

    I’ve made these a number of times and have them on the nenu again this week. We love them every time!
    I just wanted to compliment you on the originality and tastiness of this recipe!

    Reply
    • Melissa says

      December 4, 2016 at 7:39 pm

      Ah wonderful, I’m delighted you’e enjoying these thanks!

      Reply
  34. Sherunda says

    November 8, 2016 at 9:32 am

    This was an absolutely delicious dish. I improvised just a little, due to me trying to avoid the additional carbs from the bread crumbs. Replaced the bread with shredded parmesan cheese, and it worked great. Just had to be a little careful when turning them over. I also made sure I used a non stick skillet. My family loved the remoulade sauce and all!!

    Reply
    • Melissa says

      November 8, 2016 at 11:15 am

      Oh wonderful, great adaptation idea. Thanks so much for letting me know!

      Reply
  35. Brenda says

    September 20, 2016 at 9:09 am

    Is the canned cooked chicken, like the Swanson chicken found next to canned tuna??

    Reply
    • Melissa says

      September 20, 2016 at 9:33 am

      The type I used was from Costco but, yes any good quality cooked chicken or even chicken you shred and chop yourself would work.

      Reply
  36. Phyllis says

    August 28, 2016 at 6:09 am

    Would these freeze well after frying?

    Reply
    • Melissa says

      August 28, 2016 at 7:22 am

      I’ve never frozen these so I’m not sure. If you try it, let me know.

      Reply
  37. Lisa Overton says

    August 16, 2016 at 11:50 pm

    Made these last night! Delicious! I used a Rotesserie chicken! Definitely will make again!

    Reply
  38. Christina says

    July 25, 2016 at 12:14 pm

    What would you serve as a side dish to these? They look wonderful for dinner!

    Reply
    • Melissa says

      July 25, 2016 at 1:08 pm

      These go great with a rice pilaf, mashed potatoes, baked potato and any vegetable you like even as simple salad.

      Reply
  39. Jennifer McCarty says

    June 13, 2016 at 8:32 pm

    These were awesome!! Will definitely make again!

    Reply
    • Melissa says

      June 13, 2016 at 8:55 pm

      Thank you!

      Reply
  40. Lesa Shutack says

    June 12, 2016 at 9:44 pm

    I made these tonight for dinner, really good! Will definitely be making these again soon.

    Reply
    • Melissa says

      June 13, 2016 at 12:41 pm

      Oh wonderful!

      Reply
  41. LaQuita says

    May 26, 2016 at 4:03 pm

    Is there anything you could substitute for the capers in the Remoulade sauce?

    Reply
    • Melissa says

      May 26, 2016 at 4:08 pm

      If you prefer you could just leave them out. The same amount of pickled onion would be tasty, too.

      Reply
  42. Christina McConnell says

    May 17, 2016 at 10:09 pm

    Could I use ground chicken for this?

    Reply
    • Melissa says

      May 18, 2016 at 8:37 am

      You could make chicken cakes using ground chicken however that’s not how this recipe was developed.

      Reply
  43. Maggie says

    May 12, 2016 at 4:01 pm

    I don’t see the Panko in the ingredients list.

    Reply
    • Melissa says

      May 12, 2016 at 4:16 pm

      You’ll need 2 cups of panko breadcrumbs. One cup for the filling and one cup for breading. Have extra on hand just in case you need more when breading the chicken cakes.

      Reply
  44. Joyce says

    March 17, 2016 at 6:01 pm

    Where is the recipe for remoulade sauce? Did I miss something?

    Reply
    • Melissa says

      March 17, 2016 at 6:29 pm

      I placed it in the Cook’s note as these chicken cakes are delicious with or without. Just in case it doesn’t load for you here you go.
      For the remoulade sauce: (Makes approximately 2/3 cup)
      1/3 cup mayonnaise
      1/4 cup chili sauce
      2 tsp lemon juice
      2 tsp green onion, minced
      1 tsp capers, chopped
      1 tsp dry tarragon
      1/2 tsp creole/old bay seasoning
      1/2 tsp garlic powder
      a few drops of hot sauce

      Reply
      • Dotty Petrocelli says

        February 23, 2018 at 9:41 am

        I could not pot it to Pinterest.

  45. Melissa says

    July 25, 2013 at 4:46 pm

    Panko does very well in the oven. I’ve never baked these, but suspect they would do well with the panko breading. Let me know if you try it! ☺ Melissa

    Reply
  46. Elena says

    July 25, 2013 at 4:26 pm

    Do you think this would work with baking it instead? I hate to fry/pan fry!! lol

    Reply
  47. Melissa says

    May 31, 2013 at 12:30 pm

    Thank you! Yes, on both counts, we love them, thanks for stopping by. ~ Melissa

    Reply
    • MacKenzie says

      October 31, 2020 at 8:33 pm

      What’s the nutrition info on this do you know? I’m counting calories and I froze these the eat later. Thank you!

      Reply
      • Melissa says

        October 31, 2020 at 10:24 pm

        Hi MacKenzie, due to the many variables for ingredients in recipes, I highly recommend you use a free online tool like this nutrition calculator on my Fitness Pal. You can customize to your individual needs.

  48. Anonymous says

    May 31, 2013 at 3:54 am

    If only they are half as good as they look and sound like they will be, you won’t be able to get enough of it. Thanks for sharing this recipe.

    Reply
  49. Melissa says

    November 29, 2011 at 3:09 pm

    Enjoy!

    Reply
    • Karl says

      March 7, 2018 at 12:16 pm

      Melissa these were absolutely delicious as well as the sauce. The only issue we had was that all the ingredients that were used are all natural diuretic which means we were getting up many times in the night to use the bathroom other than that they were excellent.

      Reply
  50. Holly says

    November 29, 2011 at 2:45 pm

    OH MY!! I’ll be making those!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




about

hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

more

AS SEEN ON

Copyright © 2021 · Melissa's Southern Style Kitchen · Privacy Policy · Cookie Policy
NEVER MISS A RECIPE! SUBSCRIBE BY EMAILCLICK HERE