Easy Crispy Southern Chicken Cakes with Zesty Remoulade Sauce

Introduction

Looking for a delicious twist on traditional patties or crab cakes? These Southern Chicken Cakes with Remoulade Sauce are the answer. Packed with flavor, incredibly simple to prepare, and made with ingredients you likely already have in your pantry, this recipe is ideal for quick dinners, elegant appetizers, or even a meal-prep staple. The crispy exterior, moist and flavorful interior, and that creamy, tangy remoulade sauce make these chicken cakes unforgettable. Whether you’re a seasoned home cook or a beginner in the kitchen, you’ll find this recipe both approachable and satisfying.

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Why You’ll Love Southern Chicken Cakes

These chicken cakes strike the perfect balance between texture and flavor. First, they are incredibly versatile and easy to customize. You can serve them as a main dish, slider, or even inside a sandwich. Moreover, they come together quickly using either canned chicken or freshly poached chicken. And let’s not forget the remoulade sauce — it elevates every bite with its zesty, creamy richness. Perfectly spiced and pan-fried until golden brown, these chicken cakes are an absolute must-try.

Who This Recipe Is For

This recipe is especially great for:

• Busy weeknight cooks who want a homemade meal in under 30 minutes
• Families looking for an easy yet flavorful protein-packed dish
• Meal preppers who want a recipe that reheats well
• Southern food enthusiasts craving something classic yet fresh
• Fans of seafood cakes who want a more affordable, chicken-based option

No matter your experience level, these chicken cakes are simple to master and endlessly enjoyable.

Ingredients You’ll Need

For the Chicken Cakes:

• 2 tablespoons olive oil, plus more 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-ounce) cans fully cooked white meat chicken, drained well or 3 cups poached chicken, chopped
• 2 large eggs, slightly beaten
• ⅓ cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon Dijon mustard
• 1½ teaspoons Creole or Old Bay seasoning
• 1 teaspoon dried tarragon
• 2 cups panko breadcrumbs, divided

For the Remoulade Sauce:

• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 tablespoon sweet pickle relish
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Ingredient Notes and Variations

• Chicken: Both canned and poached chicken work beautifully. For best texture, be sure to drain canned chicken very well or pat poached chicken dry.
• Bell Peppers: Use any combination of red, yellow, or green. Not only do they add sweetness and crunch, but they also bring vibrant color.
• Panko Breadcrumbs: These give the chicken cakes that signature crispy finish. You can substitute with regular breadcrumbs, but the texture won’t be quite the same.
• Herbs and Seasonings: Tarragon adds a subtle licorice-like note, but you can swap in thyme or Italian seasoning if preferred.
• Remoulade Sauce: This is the flavor booster! Feel free to customize it with hot sauce or a pinch of cayenne if you like heat.

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Kitchen Equipment You’ll Need

• Large nonstick skillet
• Mixing bowls
• Measuring cups and spoons
• Spatula
• Ice cream scoop (4 oz size)
• Plate for breading
• Sheet pan or platter for chilling

Step-by-Step Preparation: How to Make Chicken Cakes with Remoulade

Step 1: Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the finely diced red and yellow bell peppers and green onions. Season with salt and pepper. Cook for about 3 to 4 minutes or until softened and just beginning to brown. Then, add the minced garlic and cook for one more minute. Remove from heat and let cool slightly.

Step 2: Prepare the Chicken Mixture

In a medium mixing bowl, add the drained chicken, lemon juice, Dijon mustard, mayonnaise, chopped parsley, tarragon, seasoning blend, and 1 cup of the panko breadcrumbs. Mix gently until combined. Fold in the sautéed vegetables. Taste and adjust salt and pepper, then add the beaten eggs and mix again.

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Step 3: Shape the Chicken Cakes

Pour the remaining panko onto a plate. Using a 4-ounce scoop or your hands, form the chicken mixture into patties. Coat each cake in panko, turning to cover all sides. Flatten slightly if desired. Place cakes in a single layer on a platter or sheet pan.

Step 4: Chill the Patties

Refrigerate the formed cakes for at least 30 minutes. This helps them firm up and prevents them from falling apart during frying.

Step 5: Fry the Chicken Cakes

Heat a drizzle of olive oil in your skillet over medium-high heat. Carefully place the cakes into the pan, being sure not to crowd. Fry each side for about 3–4 minutes or until golden brown and crispy. Fry in batches, adding oil as needed. Transfer cooked cakes to a paper towel-lined plate.

Step 6: Make the Remoulade Sauce

While the cakes chill or cook, whisk together all the remoulade ingredients in a bowl. Adjust seasoning to taste. Chill until ready to serve.

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Pro Tips for the Best Chicken Cakes

• Don’t skip chilling: This step is essential to help the cakes hold together while frying.
• Use a nonstick skillet: It prevents sticking and helps achieve an even, golden crust.
• Drain the chicken well: Especially when using canned, as excess liquid can make the mixture too wet.
• Prep ahead: The chicken mixture can be made a day in advance, then shaped and cooked fresh.

Common Mistakes to Avoid

• Overmixing the ingredients: This can make the cakes tough. Mix until just combined.
• Skipping the cooling time: The patties need to firm up to avoid falling apart.
• Using too much oil: A little goes a long way. You want them crispy, not greasy.
• High heat frying: Medium-high is ideal. Too hot, and the outside will burn before the inside is heated through.

Serving Suggestions

These chicken cakes pair beautifully with a variety of sides:

• Fresh garden salad with vinaigrette
• Creamy mashed potatoes or garlic rice
• Roasted vegetables or grilled asparagus
• Inside a toasted brioche bun as a sandwich

For something seasonal and festive, try serving alongside Cranberry Brie Tart with Pancetta or offer a refreshing drink like a Peanut Butter Hojicha Latte.

Creative Presentation Ideas

• Stack two mini cakes on skewers for a fun appetizer
• Top with microgreens or a slice of avocado for color
• Serve on a small salad for a composed plate
• Add a drizzle of remoulade over the top, plus a lemon wedge on the side

Flavor Variations and Add-Ins

• Spicy Cajun: Add cayenne pepper or hot sauce to the mix
• Cheesy Chicken Cakes: Fold in ¼ cup shredded Parmesan or cheddar
• Asian-Inspired: Use sesame oil, soy sauce, and green onions
• Herb-Loaded: Add dill, basil, or chives for extra fresh flavor

Looking for more Southern comfort dishes? Try these Crispy Pizza Chips or for dessert, end your meal with London Fog Basque Cheesecake.

How to Store and Reheat

• Refrigerate: Store cooked cakes in an airtight container for up to 4 days.
• Freeze: Freeze uncooked or cooked patties, separated by parchment, for up to 2 months.
• Reheat: Warm in a skillet over low heat or in a 350°F oven until heated through.

Make-Ahead Tips

• Mix Ahead: Combine all ingredients and refrigerate overnight before shaping.
• Cook in Advance: Fry and refrigerate, then reheat just before serving.
• Sauce: The remoulade can be made 2–3 days ahead and stored in the fridge.

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Frequently Asked Questions

Can I use rotisserie chicken?
Yes! Just be sure to remove the skin and chop finely.

What can I use instead of panko?
Regular breadcrumbs, crushed crackers, or cornflake crumbs work well.

Are these good for kids?
Absolutely! Just adjust the seasoning to keep it mild.

Can I bake them instead of frying?
Yes. Bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway through.

Final Thoughts: Why Chicken Cakes Are a Keeper

Southern Chicken Cakes with Remoulade Sauce are the kind of recipe that checks all the boxes: quick, easy, flavorful, and budget-friendly. With crispy edges, a tender center, and bold seasonings in every bite, they’re sure to become a staple in your kitchen. The accompanying remoulade brings everything together, giving these patties restaurant-quality appeal without the fuss. Serve them for dinner, as an appetizer, or meal prep them for the week ahead — you’ll love every bite.

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Crispy Southern Chicken Cakes with Zesty Remoulade Sauce

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• Author: Elisa
• Total Time: 35 minutes + chill time
• Yield: 6 1x

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Description

Southern Chicken Cakes with Remoulade are a delicious twist on crab cakes—crispy on the outside, tender inside, and packed with bold Southern flavor. Made with pantry-friendly chicken, herbs, and Creole seasoning, they’re perfect for quick dinners, sliders, or elegant appetizers. The creamy, tangy remoulade sauce takes every bite over the top.

Southern Chicken Cakes are crispy, flavorful, and easy to make. Serve them hot with homemade remoulade sauce for the perfect weeknight meal.

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Ingredients

Scale 1x2x3x

For the Chicken Cakes:

• 2 tablespoons olive oil, plus more for frying
• 1/4 cup red bell pepper, finely diced
• 1/4 cup yellow bell pepper, finely diced
• 1/4 cup green onions, finely diced
• 2 cloves garlic, finely minced (adjust to taste)
• Salt and black pepper to taste
• 2 (12-ounce) cans fully cooked white meat chicken, drained well or 3 cups poached chicken, chopped
• 2 large eggs, slightly beaten
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Creole or Old Bay seasoning
• 1 teaspoon dried tarragon
• 2 cups panko breadcrumbs, divided

For the Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon capers, chopped
• 1 tablespoon sweet pickle relish
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Sauté the Aromatics: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add red and yellow bell peppers and green onions. Season with salt and pepper and cook 3–4 minutes until softened and lightly browned. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
2. Prepare the Chicken Mixture: In a medium bowl, combine drained chicken, lemon juice, Dijon mustard, mayonnaise, parsley, tarragon, seasoning blend, and 1 cup panko. Mix gently until combined. Fold in the sautéed vegetables. Taste and adjust salt and pepper, then add beaten eggs and mix again.
3. Shape the Chicken Cakes: Spread remaining panko on a plate. Using a 4-ounce scoop or your hands, form the mixture into patties. Coat each patty in panko, turning to cover all sides. Flatten slightly if desired. Arrange in a single layer on a platter or sheet pan.
4. Chill the Patties: Refrigerate for at least 30 minutes to help the cakes firm up and hold together while frying.
5. Fry the Chicken Cakes: Heat a drizzle of olive oil in the skillet over medium-high heat. Add cakes without crowding and fry 3–4 minutes per side until golden brown and crispy. Work in batches, adding oil as needed. Transfer to a paper towel-lined plate.
6. Make the Remoulade Sauce: While the cakes chill or cook, whisk together all remoulade ingredients in a bowl. Adjust seasoning to taste and chill until ready to serve.

Notes

• Don’t skip chilling: Refrigerating the patties for at least 30 minutes helps them hold together during frying.
• Drain chicken well: Especially if using canned chicken—excess moisture can make the mixture too wet.
• Panko matters: Panko gives the crispiest crust; regular breadcrumbs work, but the texture will be less crunchy.
• Seasoning swaps: Tarragon can be replaced with thyme or Italian seasoning if preferred.
• Add heat: Stir hot sauce or a pinch of cayenne into the remoulade for a spicy kick.
• Make-ahead: Mix the chicken cake base a day ahead, then shape and fry fresh. Remoulade can be made 2–3 days ahead.
• Storage: Refrigerate cooked cakes in an airtight container up to 4 days. Freeze cooked or uncooked patties (separated by parchment) up to 2 months.
• Reheat: Warm in a skillet over low heat or in a 350°F oven until heated through.
• Baking option: Bake at 400°F on a greased baking sheet for 20–25 minutes, flipping halfway through.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-Fried
• Cuisine: Southern