Best 2 Chicken Cakes With Remoulade Sauce Quick Easy Recipes

Craving for a delectable dish bursting with flavors? Look no further than these Chicken Cakes with Remoulade Sauce! These tantalizing patties are crafted with succulent chicken, aromatic herbs, and a secret blend of spices, promising a symphony of flavors in every bite. Perfectly golden-brown and crispy on the outside, yet tender and juicy on the inside, these chicken cakes are a true culinary delight. Accompanied by a creamy and tangy remoulade sauce, this dish elevates the chicken cakes to a whole new level of deliciousness. Get ready to indulge in a culinary journey that will leave your taste buds craving for more!

In addition to the main chicken cake recipe, the article also offers variations to suit different preferences and dietary needs. For those who prefer a healthier option, a baked chicken cake recipe is provided, ensuring a crispy exterior and a moist, flavorful interior without the added oil. For those with gluten sensitivities, a gluten-free chicken cake recipe is also included, allowing everyone to enjoy this delectable dish. Furthermore, the article provides a step-by-step guide for making a delicious remoulade sauce from scratch, featuring a harmonious blend of mayonnaise, mustard, herbs, and a hint of Creole seasoning. With its creamy texture and tangy flavor, this sauce perfectly complements the chicken cakes, enhancing their overall taste and making them irresistible.

Let's cook with our recipes!

PAULA DEEN'S CHICKEN CAKES

Paula Deen's Chicken Cakes image

Provided by Stacey

Categories Main Course

Time 45m

Number Of Ingredients 11

Ingredients

4 tablespoons butter, divided
1/3 cup minced red bell pepper
1/3 cup minced celery
1/4 cup minced onion
3 cups chopped cooked chicken
1 3/4 cups panko, Japanese breadcrumbs
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt

Steps:

In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

Chicken Cakes With Remoulade Sauce (Quick & Easy!) image

This is a delicious and quick recipe using pre-cooked chicken. Great for a weeknight dinner. Use your own pre-cooked chicken, or buy a deli-roasted chicken...both yield about 3 cups of cooked chicken. Featured in Southern Living's 40 Years of Our Best Recipes cookbook as a "Quick & Easy" recipe. From some of the reviews, I think it isn't as quick and easy as they would like :).

Provided by breezermom

Categories Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 medium red bell pepper, diced
4 green onions, thinly sliced
1 garlic clove, pressed
3 cups chicken, precooked and chopped
1 cup soft breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
3 tablespoons creole mustard, divided into 1 tbsp and 2 tbsp portions
2 teaspoons creole seasoning, I prefer Tony Cachere's
1/4 cup vegetable oil
1 cup mayonnaise
3 green onions
2 garlic cloves, pressed
1 tablespoon parsley, fresh, chopped
1/4 teaspoon ground red pepper
green onion, sliced

Steps:

Melt butter in a large skillet over medium heat. Add bell pepper, 4 sliced green onions, and 1 pressed garlic clove. Saute 3 to 4 minutes until tender.
Stir together bell pepper mixture, chopped chicken, 1 cup soft breadcrumbs, 1 large beaten egg, 2 tbsp mayo, 1 tbsp creole mustard, and 1 tsp creole seasoning. Shape chicken mixture into 8 (3 1/2 inch) patties.
Fry 4 patties in 2 tbsp hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat process once until patties are done.
Remoulade Sauce:.
Stir together 1 cup mayo, 3 sliced green onions, 2 tbsp creole mustard, 2 pressed garlic cloves, 1 tbsp chopped fresh parsley, and 1/4 tsp ground red pepper. Cover and chill until ready to serve.
Serve chicken patties topped with remoulade sauce. Garnish with sliced green onions. Enjoy!

Tips:

For the best results, use fresh, high-quality ingredients.
Make sure the chicken is cooked through before making the cakes.
If you don't have a food processor, you can chop the chicken and vegetables by hand.
Be careful not to overcook the chicken cakes, or they will become dry.
Serve the chicken cakes with your favorite dipping sauce, such as remoulade sauce, ranch dressing, or honey mustard.

Conclusion:

Chicken cakes are a quick, easy, and delicious way to enjoy chicken. They are perfect for a weeknight meal or a party appetizer. Serve them with your favorite dipping sauce and enjoy!

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