Chickencakes Recipes

CRABLESS CHICKEN CAKES

Steps:

• In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
• Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.

CHICKEN CAKES

Steps:

• Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
• Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
• Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

CHICKEN CAKES

Steps:

• Whisk all ingredients together until sauce is well blended.
• Melt better in a large skillet over medium heat.
• Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
• Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
• Shape chicken mixture into 8 (3 1/2-inch) patties.
• Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
• Drain on paper towels.
• Repeat procedure with remaining oil and patties.
• Serve immediately withRemoulade Sauce (recipe follows).
• REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.

LEMON-DILL CHICKEN CAKES

Steps:

• Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
• Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
• Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges.

CHICKEN CAKES PARMIGIANA

Steps:

• In medium bowl, mix bread crumbs, egg, milk, Parmesan cheese and garlic salt. Stir in chicken.
• Shape chicken mixture by about 1/4 cupfuls into 8 (3-inch) cakes.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook cakes in oil 4 to 5 minutes, turning once, until golden brown. Drain on paper towels.
• Serve cakes topped with pasta sauce and mozzarella cheese.

CHICKEN CAKES WITH REMOULADE SAUCE (QUICK & EASY!)

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!

CHICKEN CAKE

Steps:

• Prepare cake batter according to package directions. Divide among six greased and floured muffin cups, a greased and floured 10-oz. custard cup and a greased and floured 9-in. round baking pan. , Bake at 350° for 15-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. In a large bowl, cream the butter, shortening, sugar and vanilla until light and fluffy. Add flour mixture; beat until light and fluffy, about 4 minutes., On a large platter or covered board (about 17 in. square), place 9-in. cake for chicken's body with small cake above it for head. For wings, cut sponge cakes in half widthwise; place four on each side of large cake. Frost tops and sides of cakes and tops of cupcakes. Arrange cupcakes randomly around board and serve separately., For legs, cut two licorice twist into 12-in. pieces and place below large cake. For beak, cut a 1/4-in. triangle of licorice; center on bottom third of head., Cut remaining licorice twists into 1-1/2-in. slices; cut one end of 16 of the slices at an angle. For chicken feet, arrange one diagonally sliced licorice piece on each side of legs, straight edge down. Place one straight-cut licorice piece in the center of each cupcake; arrange remaining diagonally sliced pieces on each side., Shape black shoestring licorice into glasses; press gently into frosting to hold the shape. Add chocolate-covered candies for eyes., For chicken's comb, cut fruit roll-up into a 3-in. strip. Cutting along a long edge of the roll-up, making three connecting semicircles. Gently press strip, flat side toward cake, onto top of head.