Description
These Buffalo Chicken Pickle Cakes are a flavorful and crispy appetizer or snack combining shredded chicken, tangy dill pickles, celery, scallions, and zesty buffalo sauce all bound together in a light batter and pan-fried until golden and delicious. Perfectly balanced with a hint of smokiness and spice, they pair wonderfully with ranch or blue cheese dressing for dipping.
Ingredients
Scale
Main 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
Binding Mixture
- 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
For Frying
- 3 tablespoons vegetable oil
Instructions
- Combine Main Mixture: In a large mixing bowl, blend the shredded chicken with the finely chopped dill pickles, diced celery, thinly sliced scallions, and shredded cheddar cheese until everything is evenly distributed.
- Prepare Binding Mixture: In a medium bowl, whisk together the eggs, all-purpose flour, panko breadcrumbs, buffalo hot sauce, mayonnaise, garlic powder, smoked paprika, salt, freshly ground black pepper, and lemon-lime soda until fully incorporated and smooth.
- Integrate and Finish Batter: Combine the wet binding mixture with the chicken and vegetable blend by folding thoroughly until the batter forms a cohesive, spoonable consistency.
- Preheat Skillet: Heat the vegetable oil in a large skillet over medium-high heat, making sure the oil is evenly distributed across the pan’s surface.
- Form and Fry Cakes: Using a fork or spoon, deposit 1/4 cup portions of the mixture into the hot skillet, gently flatten each mound into a round cake. Fry for 3 to 4 minutes per side, or until the cakes turn golden brown and crisp. Work in batches and add more oil if needed between batches.
- Drain Excess Oil: Transfer the cooked cakes onto a plate lined with paper towels to absorb any excess oil.
- Serve: Serve the cakes warm, optionally garnished with additional sliced scallions. Pair with ranch or blue cheese dressing on the side for dipping.
Notes
- Ensure the oil is hot before adding the cakes to get a crispy exterior without absorbing too much oil.
- You can substitute celery with bell peppers for extra sweetness.
- For added heat, increase the amount of buffalo hot sauce in the binding mixture.
- Cooked chicken can be rotisserie or leftover grilled chicken, shredded finely for better mixing.
- These cakes can be kept warm in a low oven while cooking remaining batches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Buffalo chicken, chicken patties, appetizer, fried chicken cakes, buffalo sauce, pickles, savory snack
