Chicken Cakes with Remoulade Sauce

Few appetizers or main dishes capture the comforting flavors of Southern cuisine like Chicken Cakes with Remoulade Sauce. These golden, crispy-on-the-outside, tender-on-the-inside chicken cakes are packed with flavor from sautéed peppers, garlic, fresh herbs, and a touch of seasoning. Topped with a zesty, creamy remoulade sauce, each bite is balanced, indulgent, and unforgettable.

Whether you’re hosting a brunch, preparing a family dinner, or creating a party appetizer, this recipe is versatile, approachable, and absolutely satisfying. With just over 50 minutes from start to finish, including chilling time, you can have restaurant-quality chicken cakes on your table without the stress.

Why You’ll Love This Recipe

These Chicken Cakes with Remoulade Sauce are more than just a crowd-pleaser. Here’s why they stand out:

• Crispy, golden exterior: Panko breadcrumbs give the perfect crunch without being heavy.
• Tender and flavorful inside: Chicken combines with herbs, peppers, and seasonings for rich depth.
• Zesty remoulade sauce: Creamy, slightly spicy, and full of flavor to complement the cakes.
• Quick and easy prep: Ready in under an hour, including chilling time.
• Perfect for all occasions: Serve as an appetizer, brunch dish, or main course.
• Customizable seasoning: Adjust Creole or Old Bay seasoning for heat and flavor preference.

Ingredients Breakdown

This recipe makes 8 chicken cakes, each about 4 ounces, perfect for family meals or small gatherings.

Chicken Cakes

• 2 Tbsp olive oil (plus extra for frying)
• ¼ cup red bell pepper, finely diced
• ¼ cup yellow bell pepper, finely diced
• ¼ cup green onions, finely diced
• 2 cloves garlic, finely minced (adjust to taste)
• Salt and black pepper, to taste
• 2 (12 oz) cans fully cooked white meat chicken, drained OR 3 cups poached chicken, chopped
• 2 large eggs, slightly beaten
• ⅓ cup mayonnaise
• 1 Tbsp lemon juice
• 1 Tbsp Italian parsley, chopped
• 1 Tbsp Dijon mustard
• 1½ tsp Creole or Old Bay seasoning
• 1 tsp dried tarragon
• 2 cups panko breadcrumbs, divided

Remoulade Sauce (Approx. 2/3 cup)

• ⅓ cup mayonnaise
• ¼ cup chili sauce (such as Heinz)
• 2 tsp lemon juice
• 2 tsp green onions, minced
• 1 tsp capers, chopped
• 1 tsp dried tarragon
• ½ tsp Creole or Old Bay seasoning
• ½ tsp garlic powder
• A few drops of hot sauce

Tools & Equipment Needed

• Large nonstick skillet
• Mixing bowls (medium and large)
• Knife and cutting board
• 4 oz ice cream scoop (for portioning chicken cakes)
• Spatula or tongs
• Sheet pan or platter for chilling
• Measuring cups and spoons

Step-by-Step Instructions

Follow these steps carefully to make perfectly golden chicken cakes with flavorful remoulade sauce.

Preparing the Chicken Cakes

1. Sauté the vegetables: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add diced red and yellow peppers and green onions. Season with salt and pepper. Sauté until beginning to brown, about 3–4 minutes.
2. Add garlic: Stir in minced garlic and cook for 1 minute. Remove from heat and allow to cool slightly.
3. Mix the chicken base: In a medium bowl, combine chicken, lemon juice, Dijon mustard, mayonnaise, tarragon, chopped parsley, and Creole/Old Bay seasoning. Mix thoroughly.
4. Incorporate vegetables: Add sautéed vegetables to the chicken mixture, stirring to combine.
5. Add egg: Stir in beaten eggs for binding.
6. Add panko breadcrumbs: Mix in 1 cup of the breadcrumbs until fully incorporated.

Forming and Chilling

1. Portion the chicken: Pour remaining 1 cup of panko onto a plate. Using a 4 oz ice cream scoop, divide chicken mixture into individual portions.
2. Coat the cakes: Flatten each portion gently to desired thickness and coat evenly in panko, turning to cover all sides.
3. Chill: Arrange cakes on a sheet pan or platter and chill in the refrigerator for 30 minutes. Chilling helps the cakes hold their shape while cooking.

Cooking the Chicken Cakes

1. Heat skillet: Drizzle a few tablespoons of olive oil in a large skillet and heat over medium-high.
2. Fry the cakes: Fry chicken cakes 3–4 minutes on each side until golden brown. Adjust cooking time for thickness.
3. Cook in batches: Add more oil as needed between batches.
4. Serve immediately: Serve hot with remoulade sauce for dipping or drizzling.

Preparing the Remoulade Sauce

1. In a small bowl, combine mayonnaise, chili sauce, lemon juice, minced green onions, capers, tarragon, Creole or Old Bay seasoning, garlic powder, and hot sauce.
2. Whisk until smooth. Chill until serving.

Tips & Variations

• Chicken options: Use poached chicken for fresh flavor or canned chicken for convenience.
• Seasoning adjustments: Add more Creole seasoning for a spicier kick.
• Make-ahead: Chicken cakes can be formed and chilled up to 2 hours in advance.
• Healthy variation: Pan-sear instead of frying, or bake at 375°F for 15–20 minutes, flipping halfway.
• Extra crunch: Toast panko breadcrumbs lightly before coating cakes.

Flavor Profile & Pairings

These chicken cakes are crispy on the outside, moist and savory on the inside, with subtle sweetness from bell peppers and a hint of heat from Creole seasoning. The remoulade sauce adds tangy creaminess with a zesty bite, perfectly complementing the cakes.

Suggested Sides

• Southern-style coleslaw
• Garlic mashed potatoes
• Roasted vegetables (asparagus, zucchini, carrots)
• Fresh salad with lemon vinaigrette
• Cornbread or biscuits for a Southern touch

Nutritional Overview

Per chicken cake (approx. 4 oz):

• Calories: 240 kcal
• Protein: 17g
• Carbohydrates: 13g
• Fat: 14g
• Saturated Fat: 2g
• Fiber: 1g
• Sugar: 1g
• Cholesterol: 50mg
• Sodium: 420mg

Dietary Notes:

• Nut-free
• Can be made gluten-free using gluten-free panko
• Dairy-free as written

Make-Ahead & Meal Prep Tips

• Chilling: Form cakes and chill 30 minutes to 2 hours before frying.
• Sauce prep: Make remoulade sauce 1 day in advance; store in refrigerator.
• Storage: Leftover cooked chicken cakes can be refrigerated for 2 days. Reheat gently in skillet or oven.

Frequently Asked Questions

1. Can I bake these instead of frying?
Yes, bake at 375°F for 15–20 minutes, flipping halfway. Cakes won’t be quite as crispy but will still be flavorful.

2. Can I use chicken breast instead of thighs?
Yes, but thighs are juicier. If using breast, cook carefully to avoid drying.

3. How spicy is the remoulade?
Mildly tangy with a subtle kick. Adjust hot sauce to taste.

4. Can I freeze the chicken cakes?
Yes, freeze uncooked, coated cakes in a single layer, then transfer to freezer bag for up to 2 months. Thaw before cooking.

5. Can I use frozen bell peppers?
Fresh peppers are preferred for texture and flavor. If using frozen, thaw and drain excess moisture.

Cooking Timeline (At a Glance)

Task	Time	Notes
Prep chicken & vegetables	15 min	Dice, sauté, mix
Form & chill cakes	30 min	Coating in panko, chilling
Fry cakes	8 min	3–4 minutes per side
Prepare remoulade	5 min	Mix ingredients and chill
Total	53 min	Including chilling

Serving Suggestions

• Arrange chicken cakes on a platter with remoulade sauce in a small bowl for dipping.
• Garnish with additional chopped parsley or green onions for color.
• Serve with a light salad or roasted vegetables for a complete meal.

Recipe Variations

1. Spicy Cajun Chicken Cakes: Increase Creole seasoning and add ½ tsp cayenne pepper.
2. Cheesy Chicken Cakes: Mix ¼ cup shredded cheddar into the chicken mixture.
3. Herb-Forward Version: Add fresh dill or chives to the cake mixture for a bright, herbal flavor.
4. Seafood Twist: Substitute cooked crab or shrimp for chicken for a seafood variation.

Ingredient Spotlight

Panko Breadcrumbs

• Gives extra crunch without heavy coating.
• Store in a cool, dry place.

Remoulade Sauce Ingredients

• Chili sauce: Sweet and tangy base.
• Capers: Adds briny flavor and texture.
• Hot sauce: Provides subtle heat, adjustable to taste.

Pro Cooking Tips

• Chill chicken cakes before frying to prevent them from falling apart.
• Use a nonstick skillet for even browning.
• Add oil gradually when frying to maintain proper temperature.
• Taste and adjust seasoning before adding eggs and breadcrumbs.

Storage & Freezing Guide

• Cooked cakes: Refrigerate in airtight container up to 2 days.
• Uncooked cakes: Freeze individually in single layer on a sheet pan, then transfer to freezer bag.
• Remoulade: Refrigerate in sealed container up to 1–2 days.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	240 kcal	Per 4 oz chicken cake
Protein	17g
Carbohydrates	13g
Fat	14g
Saturated Fat	2g
Fiber	1g
Sugar	1g
Dietary Notes	Gluten-free option, nut-free, dairy-free

Conclusion

These Chicken Cakes with Remoulade Sauce are a perfect blend of Southern charm and modern flavor. Golden, crispy, and bursting with savory chicken, sautéed peppers, and herbs, each bite is complemented by creamy, tangy remoulade sauce. Perfect as an appetizer, brunch dish, or main course, this recipe is approachable, fast, and endlessly customizable.

Give this recipe a try for your next gathering or family dinner, and watch it quickly become a favorite on your menu. Once you taste the combination of crispy chicken cakes and zesty remoulade, you’ll be making it again and again.

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