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.

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.

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.

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:

• Chicken Bacon Ranch Crescent Pie is easy to make for a busy day meal.
• Sweet and sticky Air Fryer Barbecue Chicken Kabobs.
• Classic Buttermilk Fried Chicken is tender on the inside with a crispy breading.
• Crispy Oven Fried Parmesan Chicken is the easy way to make chicken Parmesan.
• Lemon Rosemary Roast Chicken is a complete meal in a pan.
• These crispy Air Fryer Chicken Breast taste very similar to Chick-fil-A.
• Juicy Baked Chicken Breasts for any day of the week.
• Honey Bourbon Chicken Pops from Food Network.

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:

• Skillet
• Cutting Boards
• Scoops
• Mixing Bowls