Chicken Cakes with Remoulade Sauce

These Chicken Cakes with Remoulade Sauce are a budget-friendly twist on classic crab cakes, made with tender chicken instead of seafood. Packed with sweet bell peppers, fresh garlic, and green onions, they’re perfectly seasoned for a savory, satisfying bite. A crispy panko coating adds the ideal crunch, while the creamy remoulade brings everything together. Easy to make and full of flavor, this family-friendly dinner is a delicious, affordable alternative to traditional crab cakes that even the pickiest eaters will love.

Easy Chicken Cakes Remoulade Sauce Recipe

I first made these chicken cakes out of pure necessity, one of those nights when the pantry had to do all the heavy lifting. I didn’t have any crab on hand, but the solution was sitting right there like it always is: chicken. The result was a happy surprise. These savory cakes are light, tender, and packed with comforting flavor that both kids and adults will happily dig into.

For evenly sized cakes that cook at the same rate, an ice cream scoop is your best friend. It keeps things uniform without any guesswork. This recipe is also a great option if you’re avoiding shellfish, and it’s easy on the budget too, proof that simple ingredients can still deliver big flavor.

Key ingredients you’ll need to make homemade Chicken Cakes: (Scroll own for full printable recipe card and quantities.)

• Chicken – Fully cooked chicken either canned or homemade leftover chicken. these chicken cakes were made using canned chicken.
• Bell Peppers – A combination or red bell pepper and green bell pepper add color and flavor.
• Onion – Green onions for a mild onion flavor.
• Spices – Salt, black pepper and garlic plus Creole seasoning or Cajun seasoning.
• Mayo – Mayonnaise adds a tender creamy texture.
• Citrus – A splash of lemon juice adds acidic notes.
• Mustard – Dijon mustard expands the flavor profile.
• Fresh Herbs – Fresh parsley and tarragon add a fresh flavor.
• Breadcrumbs – Panko breadcrumbs form the crunchy coating.
• Remoulade Sauce – Mayonnaise, chili sauce i.e. Heinz or similar, fresh lemon juice for brightness and acidity, minced green onion, capers, dry tarragon, Creole or Old Bay seasoning, garlic powder and a few drops of hot sauce.

How to Make Chicken Cakes and Remoulade Sauce Recipe

• Heat Oil – Heat 2 tablespoons of olive oil in a large nonstick skillet over medium high heat.
• Saute Vegetables – Add the diced peppers and green onions to the pan and season with salt and pepper to taste. Sauté 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.
• Make the Chicken Mixture – Combine chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
• Combine with Veggies – Mix in the sauteed vegetables. Stir together then add the beaten egg, mix well.
• Breadcrumb 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.
• Chill Chicken Cakes Mixture – Place in a single layer on a sheet pan or platter and chill for 30 minutes.
• Prepare Pan – Heat a few drizzles of olive oil in a large skillet over medium-high heat.
• Cook – Fry chicken cakes per the cooking time in the recipe until golden brown. Fry in batches adding more oil, as needed.
• Serve – Make the remoulade sauce, then serve with hot chicken patties.

Kitchen Equipment to Make Chicken Cakes and Remoulade Recipe

• Large skillet.
• Large bowl, medium bowl and shallow bowl or plate.
• Measuring cups and measuring spoons.
• Sheet pan.
• Turning spatula and whisk.
• Ice cream scoop to divide the chicken cakes mixture.

Recipe Variations, Tips and Substitutions

• Chicken – 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.
• Spices – You can use Old Bay seasoning in place of Creole seasoning or Cajun seasoning.
• Homemade Chicken – You can use fully cooked poached chicken or leftover chicken, too. Chop it rather finely so the chicken cakes will hold together.
• Use a Scoop for Even Portions – 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.
• Alternate Breading – You can use crushed saltine crackers, fresh breadcrumbs or dried breadcrumbs in place of panko breadcrumbs for the filling and exterior coating.

Storage and Leftovers

• Make-Ahead Tip – 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.
• Leftovers – Store leftover cooked Chicken Cakes in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
• Reheating – You can reheat in an air fryer, in a nonstick skillet on the stovetop or in the microwave.
• Freezer – Freeze leftover for up to 2 months, Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• 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.

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Helpful Kitchen Items:

• Skillet
• Cutting Boards
• Scoops
• Mixing Bowls