As I flipped through my recipe box, an unexpected wave of nostalgia washed over me—a vivid memory of family gatherings where laughter danced alongside the aroma of home-cooked meals. That's when I stumbled upon my go-to recipe for Chicken Cakes with Remoulade Sauce. These savory little delights have a charming twist that makes them perfect for busy weeknights or a weekend brunch with friends. They’re quick to prepare, taking just 15 minutes to whip up, and serve as a fantastic crowd-pleaser that even the pickiest eaters will love. Each bite is a satisfying blend of tender chicken, zesty seasoning, and a creamy remoulade that takes the experience to another level. Are you ready to savor a taste of comfort and create your own delicious memories?
Why are Chicken Cakes a Must-Try?
Easy to Make: These Chicken Cakes with Remoulade Sauce come together in just 15 minutes—perfect for busy weeknights!
Flavor Explosion: The blend of Creole seasoning and fresh herbs offers a delightful kick that will tantalize your taste buds.
Crowd-Pleasing Appeal: Friends and family will rave about these; they’re a unique twist on chicken that even the pickiest eaters can't resist.
Versatile Serving Options: Enjoy them as a main dish, or slice them up for appetizer bites at your next gathering.
Gourmet Touch: The creamy remoulade sauce elevates the dish, making it feel upscale without the fuss.
Chicken Cakes with Remoulade Sauce Ingredients
For the Chicken Cakes
• Cooked chicken – 2 cups, shredded for a tender base that holds all the flavors together.
• Bell peppers – ¼ cup, diced to add a vibrant crunch and sweetness.
• Onions – ¼ cup, diced helps to enhance the savory depth of these cakes.
• Breadcrumbs – ¼ cup, to bind the ingredients and give a delightful texture.
• Mayonnaise – ¼ cup, keeps the cakes moist and adds a creamy richness.
• Eggs – 2 large, act as a binder to hold everything together.
• Creole seasoning – 1 tablespoon, for that zesty kick that truly defines the flavor.
• Garlic – 1 teaspoon, minced to impart an aromatic garlic essence.
• Fresh herbs – 1 teaspoon, (parsley, dill, or chives) chopped for a burst of freshness.
• Cayenne pepper – ½ teaspoon, to add just the right amount of heat.
• Salt – ½ teaspoon, enhances all the delicious flavors in the cake.
• Black pepper – ½ teaspoon, for a warm, spicy undertone.
• Oil – ¼ cup (for frying), to achieve that golden, crispy exterior.
For the Remoulade Sauce
• Mayonnaise – ⅓ cup, as a creamy base for the sauce.
• Dijon mustard – 1 tablespoon, giving the sauce a tangy twist that brightens flavors.
• Lemon juice – 1 tablespoon, to add a refreshing zing that complements the chicken.
• Hot sauce – 1 teaspoon, adjust to taste for a kick that enhances the whole dish.
• Garlic – 1 teaspoon, minced to reinforce that beloved garlic flavor in your sauce.
These Chicken Cakes with Remoulade Sauce will not only fill your stomach but also warm your heart with every bite!
Step‑by‑Step Instructions for Chicken Cakes with Remoulade Sauce
Step 1: Prepare the Chicken Mixture
In a large mixing bowl, combine the shredded chicken, diced bell peppers, diced onions, breadcrumbs, ¼ cup mayonnaise, and the two eggs. Sprinkle in the Creole seasoning, minced garlic, chopped fresh herbs, cayenne pepper, salt, and black pepper. Stir everything together until well incorporated, ensuring that all ingredients are evenly mixed for delightful Chicken Cakes with Remoulade Sauce.
Step 2: Shape the Chicken Cakes
With clean hands, divide the chicken mixture into eight equal portions and shape each into a cake, about 4 ounces each. Arrange the shaped cakes on a plate or cutting board, ensuring they are compact and hold their form. This step is crucial for achieving the perfect texture and presentation when frying your delicious chicken cakes.
Step 3: Heat the Skillet
Place a large skillet over medium heat and add ¼ cup of oil, allowing it to heat up for about 2-3 minutes. You can tell the oil is ready when it shimmers slightly but doesn't smoke. This temperature is perfect for frying your chicken cakes to a golden brown without burning them.
Step 4: Fry the Chicken Cakes
Carefully place each cake in the sizzling oil, ensuring they are not crowded in the skillet. Fry for about 4 minutes on one side or until they develop a golden-brown crust. Gently flip each cake and continue frying for another 4 minutes until both sides are beautifully browned and the cakes are cooked through.
Step 5: Prepare the Remoulade Sauce
While the chicken cakes are frying, whisk together ⅓ cup mayonnaise, Dijon mustard, lemon juice, hot sauce, and minced garlic in a small bowl. Mix until smooth and well-blended. Taste the sauce and adjust the amount of hot sauce to match your preference for spice, creating the perfect complement to your Chicken Cakes with Remoulade Sauce.
Step 6: Serve and Enjoy
Once the chicken cakes are perfectly golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve the hot chicken cakes drizzled with your homemade remoulade sauce, allowing your family and friends to enjoy this delightful dish that promises comfort and flavor in every bite.
Expert Tips for Chicken Cakes
Chill Before Cooking: Refrigerate the shaped chicken cakes for 30 minutes before frying. This helps them maintain their shape and prevents falling apart during cooking.
Use Leftover Chicken: Cooked rotisserie chicken works wonders in this recipe, making it a perfect way to utilize leftovers while saving you time!
Oil Temperature Check: Ensure the oil is hot enough before frying. Test with a drop of batter; it should sizzle immediately but not smoke. This ensures a golden crisp on your Chicken Cakes with Remoulade Sauce.
Crowd Control: If you're cooking for a crowd, fry the cakes in batches. Overcrowding the skillet can lower the oil temperature, leading to soggy cakes.
Customize the Sauce: Feel free to adjust the spice level of your remoulade sauce. Add fresh herbs or capers for extra flavor, making it your own!
Make Ahead Options
These Chicken Cakes with Remoulade Sauce are perfect for meal prep enthusiasts! You can mix the chicken cake ingredients and shape them into cakes up to 24 hours in advance. Simply arrange the cakes on a parchment-lined tray, cover them tightly with plastic wrap, and refrigerate until you’re ready to fry them. For the remoulade sauce, prepare it ahead of time and store it in an airtight container in the fridge for up to 3 days. When it's time to serve, just heat oil in a skillet and fry the cakes directly from the fridge for a quick, delicious meal. This allows you to enjoy homemade comfort food on busy weeknights with minimal effort!
What to Serve with Chicken Cakes with Remoulade Sauce
Looking to create a complete meal that enhances the deliciousness of your chicken cakes?
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Creamy Mashed Potatoes: This classic side dish adds a velvety texture that balances the crispy chicken cakes, making each bite divine.
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Crispy Green Salad: A refreshing mix of greens with a tangy vinaigrette provides a crunchy contrast and brightens up your plate.
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Coleslaw: The sweet and tangy crunch of coleslaw complements the warmth of the chicken cakes and adds a refreshing element to your meal.
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Roasted Vegetables: Colorful roasted veggies add depth and earthy flavors while bringing a delightful sweetness that pairs beautifully with the spiced chicken.
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Garlic Bread: Crusty garlic bread served warm is perfect for dunking in the remoulade sauce, turning each meal into a feast of flavors.
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Iced Tea or Lemonade: Cool beverages like sweet iced tea or lemonade provide a refreshing sip that complements the spicy notes of the dish.
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Chocolate Mousse: For dessert, a rich, velvety chocolate mousse concludes your meal on a high note, beautifully contrasting the savory chicken cakes.
Let these pairings inspire your culinary adventure!
How to Store and Freeze Chicken Cakes
Fridge: Store leftover Chicken Cakes with Remoulade Sauce in an airtight container for up to 3 days. Reheat in a skillet to keep them crispy.
Freezer: Freeze un-fried chicken cakes on a baking sheet until firm, then transfer to a freezer bag. They can last for up to 3 months.
Reheating: For best results, reheat thawed cakes in the oven at 375°F (190°C) for 15 minutes or until heated through.
Storage Tip: Always let the cakes cool completely before storing to avoid condensation and sogginess.
Chicken Cakes with Remoulade Sauce Variations
Feel free to explore these exciting variations that will help you customize your Chicken Cakes to your heart's content!
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Gluten-Free: Substitute breadcrumbs with crushed gluten-free crackers or oats for a delightful crunch.
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Spicy Twist: Increase the cayenne pepper or add diced jalapeños to the chicken mixture for an extra kick that spice lovers will enjoy.
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Vegetable-Packed: Incorporate grated zucchini or shredded carrots into the chicken mixture for added nutrition and texture. It's a sneaky way to boost your veggies!
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Baked Option: For a healthier approach, bake the chicken cakes at 375°F (190°C) for 20-25 minutes, flipping halfway, for a crispy texture without frying.
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Herb Variation: Experiment with different fresh herbs like basil or cilantro in place of parsley, bringing new flavors to your dish. The aroma will be irresistible!
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Cheesy Delight: Mix in some shredded cheese—like cheddar or pepper jack—into the chicken mixture for an added creamy and savory surprise.
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Asian Flair: Swap the Creole seasoning for soy sauce, ginger, and sesame oil for a fun, Asian-inspired twist that pairs beautifully with a soy-based dipping sauce.
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Remoulade Surprise: Blend in chopped capers or dill pickles into your remoulade sauce to add a tangy crunch that will elevate the overall experience.
Chicken Cakes with Remoulade Sauce Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! Using cooked chicken is best. Shredded rotisserie chicken can be a time-saver too. Look for pieces without dark spots or an off smell to ensure freshness.
What’s the best way to store leftover chicken cakes?
I recommend placing any leftover Chicken Cakes with Remoulade Sauce in an airtight container. They will stay delicious in the fridge for up to 3 days. Reheat them in a skillet to restore their crispy texture.
Can I freeze the chicken cakes?
Yes! To freeze, shape the uncooked chicken cakes and place them on a baking sheet lined with parchment paper. Freeze for about 1-2 hours until firm. Then, transfer them to a freezer bag and store for up to 3 months. When ready to cook, you can fry them straight from the freezer—just add a little extra cooking time!
What should I do if my chicken cakes fall apart while frying?
Very! If your cakes aren't holding together, consider adding a bit more breadcrumbs or letting them chill in the fridge for 30 minutes before frying. This will help them set and maintain their shape better in the skillet.
Are these chicken cakes safe for my child with allergies?
Always a good question! Check if any of your ingredients trigger allergies, especially the mayo or specific seasonings you may use. You can replace the mayo with a dairy-free alternative if needed, but be careful with hot sauce for very young children.
What’s the best way to reheat the chicken cakes?
For the best results, I recommend reheating thawed cakes in the oven at 375°F (190°C) for about 15 minutes until heated through. The oven helps them regain that lovely, crispy texture!
Delicious Chicken Cakes with Remoulade Sauce You’ll Love
Ingredients
Equipment
Method
- In a large mixing bowl, combine the shredded chicken, diced bell peppers, diced onions, breadcrumbs, ¼ cup mayonnaise, and the two eggs.
- Sprinkle in the Creole seasoning, minced garlic, chopped fresh herbs, cayenne pepper, salt, and black pepper. Stir everything together until well incorporated.
- Divide the chicken mixture into eight equal portions and shape each into a cake, about 4 ounces each.
- Heat a large skillet over medium heat and add ¼ cup of oil, allowing it to heat up.
- Carefully place each cake in the sizzling oil and fry for about 4 minutes until golden brown. Flip and fry for another 4 minutes.
- Whisk together ⅓ cup mayonnaise, Dijon mustard, lemon juice, hot sauce, and minced garlic in a small bowl.
- Once the chicken cakes are crispy, remove them from the skillet and serve drizzled with the remoulade sauce.
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