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:
Chicken Cakes with Remoulade Sauce
Crispy chicken cakes made with tender chicken, bell peppers, and green onions, served with a creamy remoulade sauce. A quick, budget-friendly meal ready in just 30 minutes.
Servings: 8 chicken cakes
Calories: 240kcal
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]
- 1/2 tsp each salt and black pepper (or 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 (optional) see below
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 large 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 in a medium bowl and whisk until smooth. Chill in a mason jar or airtight container until serving.
- Optional Remoulade Sauce Ingredients: (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, few drops of hot sauce.
Notes
- 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.
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!
How long and at what temperature to cook these in an air fryer?
I haven’t tested these in an air fryer but they likely could be adapted. If you try it let us know how it goes.
I just made these with Costco Kirkland canned chicken, and they are so delicious! I’ll definitely make them again. Thank you for sharing your recipe.
I’m so happy you enjoyed it, thanks!
Iloved this recipe. The chicken was as good as crab cakes for a fraction of the cost. The sauce is perfect!
I’ve made it twice and will use this recipe again and again.
Thank you, Joyce!
Can these chicken cakes be made with ground chicken?
Hi Bob, you could adapt this recipe using raw ground chicken. Of course, the cooking time would be longer so make sure you cook them until no pink remains in the middle.
Really good, tasty use of leftover chicken I had from another dish. Rinsed them off and put in a Bullet, one quick pulse X2 batches (6oz). Easy peasy for great consistency for this very tasty, perfectly seasoned (our favorite, Old Bay seasoning) chicken patties. Of course I doubled the amount of red peppers, doubled the amount onion (in place of green onion). Chef husband loved them!
Delicious! This is a keeper.
I’m so happy you enjoyed them, thanks!
This looks perfect for our holiday party. Can they be baked instead of pan fried? Also can they be made ahead and froze and then baked the day of the party?
I pan fry these although I’ve had other followers who say they have both baked them and air fried them. They can be frozen and cooked on the day of the party but again, you’d have to do a trial run with baking.
Could you air fry them instead of pan frying?
I’m certain you could adapt this to an air fryer, yes.
Love this recipe! I buy a large package of rotisserie chicken in the meat section from Costco (by the premade dinners & deli trays. It is enough for 16 good size chicken cakes. Perfect for meal prepping! I always freeze them, thaw in the fridge overnight, and pan fry the next evening. Perfect every time! Makes for a really quick dinner when coming home from work.
I share your love of those Costco chickens. Thanks so much!
Thank you for this recipe. It was so yummy.
I’m so happy you enjoyed it!
Made these and husband thought I made crab cakes..really good
Wonderful, thanks!
Melissa can I do everything including breading nit fry the next day
I think you could, just store them chilled in an airtight container in a single layer overnight.
Does this recipe require two cans of Kirkland Chicken Breast? The can is 12.5 oz. Thank you.
Yes, you’ll need two cans.
A cheaper way to get Panko crumbs is to crush a box of Rice Chex cereal.
Thank you for this recipe. I added sautéed celery to the mix as well. Very delicious. 🙂
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.
I’m so happy you enjoyed these chicken cakes, thanks!
I wonder how these would be using ground chicken?
I’m going to assume you mean cooked ground chicken. If you prefer a finer texture, you could adapt using ground chicken.
Do you freeze these raw or cooked? Thanks.
It would work either way.
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?
You can omit in this particular recipe.
My family loved the chicken cakes. Can you please tell me how many calories per cake? Thanks so much
Jacquelyn
Please use one of the 1000’s of free online nutrition calculators like this one on My Fitness Pal.
What brand chili sauce are you referring to for sauce?
You can use Heinz or similar.
Should be around 275-300 per cake with Mayo and whole eggs. I used Greek yogurt and egg whites as a sub to bring it down to 215 per cake.
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.
Sounds great,thanks so much!
Are these good if you bake them instead of frying them. I would love to try these next week. They look so good
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.
Wonder what the airfryer conversion would be?
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.
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.
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!
Hi Shelli, the chili sauce is like Heinz, or your favorite brand any will work.