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Chicken Cakes and Remoulade Sauce

These Chicken Cakes and Remoulade Sauce 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

Easy Chicken Cakes with Remoulade Sauce Recipe

I first made these chicken cakes out of necessity. It was one of those days that I only had my pantry to turn to for supper ideas. I didn’t have crab meat on hand, but the perfect substitution was right in front of me there’s always, chicken. These savory cakes are delicious and they’ll keep your grocery budget on track. How to make homemade Chicken Cakes: (Scroll own for full printable recipe.)

  • Heat Oil – Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat.
  • Vegetables – 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.
  • Filling – To a medium bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
  • Combine – Mix in the sauteed vegetables. Mix to combine making sure the chicken is thoroughly blended with the other ingredients. Add beaten egg, mix well.
  • Coating – 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 sheet pan or platter and chill for 30 minutes.
  • Cook: Remove chicken cakes 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.
Chicken Cakes And Remoulade Sauce on a plate

How to Make the Best Chicken Cakes and Remoulade Sauce Recipe

The best way to divide the chicken mixture evenly is using an ice cream scoop. This is important for uniformity and even cooking. This recipe is ideal for those who can’t tolerate shellfish. Likewise, if you’re budget conscience like me, these chicken cakes will hit the spot.

  • Ingredients you’ll need to make homemade Chicken Cakes recipe: Chopped cooked chicken either canned or homemade leftover chicken, olive oil, red bell pepper, green bell pepper, green onions, salt and black pepper, garlic, mayonnaise, lemon juice, fresh parsley, Dijon mustard, fresh tarragon, Creole seasoning and panko breadcrumbs.
  • For the homemade Remoulade Sauce you’ll need: (Whisk together and chill until serving. Makes approximately 2/3 cup.) Mayonnaise, chili sauce i.e. Heinz or similar, fresh lemon juice for brightness and acidity, minced green onion, 1 tsp capers, chopped, dry tarragon, Creole or Old Bay seasoning, garlic powder and a few drops of hot sauce.
  • I use a premium canned chicken for this recipe that I purchased at Costco and it works like a charm. That said, emphasis is on “premium.” All canned chicken products aren’t equal and won’t yield such delicious results. Rule of thumb, if it’s a brand you already enjoy, then you’ll be good to go.
  • You can use fully cooked poached chicken or leftover chicken, too. Chop it rather finely so the chicken cakes will hold together.
  • To keep the cakes uniform in size, I use a 4 ounce ice cream scoop to make these chicken cakes dinner size. Another fun option is to use a smaller 1 1/ 2 tablespoon ice cream scoop, so that you could serve these as a two-bite appetizer.
  • You can assemble these chicken cakes in advance and place them onto a parchment paper lined sheet pan and into the freezer. Once they’ve frozen solid package them in a freezer safe container and store them for up to 3 months. Thaw the chicken cakes in the refrigerator and fry per the recipe.
  • Store leftover cooked Chicken Cakes in the refrigerator for up to 3 days. You can reheat them in an air fryer, in a nonstick skillet or in the microwave.
Chicken Cakes And Remoulade Sauce

More Easy Chicken Recipes to Make

Whether the chicken is grilled, roasted, poached, fried or smoked, it’s a regular on the menu in my Southern Style kitchen. More easy chicken recipes you may like to try:

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Chicken Cakes and Remoulade Sauce

Prep Time15 minutes
Cook Time8 minutes
Chill time30 minutes
Total Time53 minutes
Course: Appetizer, Chicken, Main Course
Cuisine: American, Southern
Keyword: chicken-cakes-and-remoulade-sauce, easy-chicken-cakes-recipe
Servings: 8 chicken cakes
Calories: 240kcal
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

  • Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. 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 a medium 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 sheet pan or platter and chill for 30 minutes.
  • 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

Remoulade Sauce: Whisk together and chill until serving. Makes approximately 2/3 cup
  • 1/3 cup mayonnaise
  • 1/4 cup chili sauce (i.e. Heinz or similar)
  • 2 tsp lemon juice
  • 2 tsp green onion, minced
  • 1 tsp capers, chopped
  • 1 tsp dry tarragon
  • 1/2 tsp creole or old bay seasoning
  • 1/2 tsp garlic powder
  • a few drops of hot sauce

Nutrition

Serving: 1cake | Calories: 240kcal | Carbohydrates: 13g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 420mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

143 Comments

  1. 5 stars
    This recipe is excellent, I have added it to my favorites list. I have tried a number of your recipes and they never disappoint. Thank you !

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