Dinner

Buffalo Chicken Pickle Cakes Recipe

ByJack Voss January 10, 2026January 10, 2026

Introduction

Buffalo Chicken Pickle Cakes are a flavorful twist on classic chicken patties, combining the tang of dill pickles with spicy buffalo sauce and creamy cheddar. These crispy, golden cakes make a perfect appetizer or snack, bursting with bold, zesty flavors in every bite.

The image shows a white plate with five small, round, orange crispy fritters scattered on it. Each fritter has a rough texture with visible small green bits, likely peppers, and some dark brown crispy spots from frying. The fritters appear slightly uneven in shape, with a crunchy, shredded surface. The plate is set on a white marbled texture, and a little crumb is visible near the fritters. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken breast, shredded
1/2 cup dill pickles, finely chopped
1/4 cup celery, finely diced
1/4 cup scallions, thinly sliced
1/2 cup shredded cheddar cheese
2 large eggs
1/2 cup all-purpose flour
1/4 cup panko breadcrumbs
1/4 cup buffalo hot sauce
1 tablespoon mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lemon-lime soda
3 tablespoons vegetable oil

Instructions

Step 1: In a large mixing bowl, combine the shredded chicken, chopped dill pickles, diced celery, sliced scallions, and shredded cheddar cheese. Mix until the ingredients are evenly distributed.
Step 2: In a separate medium bowl, whisk together the eggs, all-purpose flour, panko breadcrumbs, buffalo hot sauce, mayonnaise, garlic powder, smoked paprika, salt, black pepper, and lemon-lime soda until the mixture is smooth and fully incorporated.
Step 3: Pour the wet mixture into the chicken and vegetable blend. Fold gently but thoroughly until the batter becomes a cohesive, spoonable consistency.
Step 4: Heat the vegetable oil in a large skillet over medium-high heat, ensuring the oil coats the pan evenly.
Step 5: Using a fork or spoon, scoop 1/4 cup portions of the mixture into the hot skillet. Gently flatten each portion into a round cake shape. Cook for 3 to 4 minutes on each side, or until the cakes turn golden brown and crisp.
Step 6: Remove the cooked cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 7: Serve the cakes warm, garnished with extra sliced scallions if desired. Pair with ranch or blue cheese dressing for dipping.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use a hotter buffalo sauce.
Swap cheddar for pepper jack cheese to add a little smoky spice.
If you prefer a gluten-free option, use gluten-free flour and breadcrumbs.
Adding a tablespoon of fresh lemon juice to the batter brightens the flavors.

Storage

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispness or warm in a toaster oven. Avoid microwaving to keep them from becoming soggy.

How to Serve

The image shows several small, round fritters on a white plate, each with a crispy, textured surface. The fritters are mostly orange with some darker, browned spots indicating they are fried or baked. There are small green pieces mixed into the fritters, adding bits of color and texture. The edges of the fritters appear uneven and crunchy, with some strands of shredded ingredient sticking out. The plate is placed on a white marbled surface, and a silver fork is partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked, shredded chicken for this recipe to achieve the proper texture and ensure even cooking. Using raw chicken would alter cooking times and batter consistency.