Chicken Cakes

Name: Chicken Cakes
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Ingredients: 1 cup bread crumbs; 1 (1.5 ounce) package stackable potato chips (such as Pringles®), crushed; 1 tablespoon ground black pepper; 1 tablespoon dried dill; 1 teaspoon salt; 1 teaspoon garlic powder; 4 ¼ cups shredded cooked chicken; ½ cup ranch dressing; ½ cup tartar sauce; ¼ cup hot sauce; 4 green onions, minced; 3 tablespoons vegetable oil, or as needed; 2 tablespoons honey; 2 tablespoons hot sauce

Rating: 4 stars

1 Rating
1 Review
1 Photo

Spicy chicken cakes, great with or without sauce!

By ohwhatamess

Gallery

Recipe Summary

prep:

25 mins

cook:

6 mins

total:

31 mins

Servings:

Nutrition Info

Directions

Step 1

Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.

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Step 2

Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
Step 3

Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

Cook's Note:

Substitute drained canned chicken for the shredded chicken if desired.

Nutrition Facts

Per Serving:

462 calories; 33.2 g total fat; 69 mg cholesterol; 990 mg sodium. 19.7 g carbohydrates; 21.3 g protein; Full Nutrition

Reviews (1)

Most helpful positive review

Soup Loving Nicole

02/27/2018

I LOVED LOVED LOVED the flavor in these but I did have issues with execution as written. As soon as the cakes hit the oil they completely disintegrated into the grease. The first skillet full was a waste and it was getting late so I stuck the rest on a cookie sheet and stuck them in the freezer and forgot about them for a couple of days. I was hoping the freezer alone would cure the issue but it didn't. I ended up dipping the cakes in egg and then flour/breadcrumb mixture and that did the trick. You definitely need a binder for this recipe. Normally I wouldn't mess with a recipe again if it gave me trouble but the flavor of these are so good that I will most definitely make these again. I'll just be sure to use a binder next time. These are delicious! Read More

1 Ratings