These crispy fried cakes are tender, juicy and so flavorful. If you love easy chicken recipes that are easy then you’ll want to try these chicken cakes soon! Whether you use canned chicken breast or leftover chicken these cakes will be the perfect go-to dinner.
Table of Contents
- Making The Crispy Chicken Cakes
- Enjoy the Recipe!
Oh So Easy and Delicious!
My Crispy Chicken Cakes are a family favorite here in our house and I’m finally making time to post there here for you all!
These cakes are similar to tuna cakes but since we are not a fan of tuna cakes I make these out of some of my canned chicken breast. With the chicken and a few more simple ingredients, we have a winner!
What I love most about this recipe is that I usually have all the necessary ingredients to make these in the pantry and fridge and they are incredibly easy and quick to make.
They can be budget-friendly also, which is always a great thing.
Oh yeah, and they taste so amazing! I don’t want to leave out that, after all, the taste is the most important part!
Making The Crispy Chicken Cakes
Crispy and golden, my chicken cakes are a huge hit with my whole family. And I will admit that I’m a huge fan of them too, even warmed up the next day for lunch.
They are perfect for using up leftover chicken breast, or even that leftover turkey, but I often use canned chicken that I have in the pantry as you will see in this recipe care below.
I try to purchase chicken breast in bulk when I find it on sale and can it myself in my pressure canner, you’ll see a post on how I do this soon, so I always have it in my pantry.
But it is super easy to pick up the canned chicken breast at the grocery store the next time you make a run. You can find it in small 5-ounce cans or even bulk-size cans these days.
Canned chicken is great for this recipe because it is easy to store long-term in your pantry for times when it isn’t easy to go shopping.
Not only is it shelf-stable but it is such a huge time saver when you can just pop open a can or jar of fully cooked chicken to throw a quick meal together. This is such a blessing after a super busy day.
You’ll only need six ingredients to make these tasty fried cakes. The exact measurements are included in the recipe card below but I’ll give you a quick look at what you’ll need:
Chicken breasts: I use canned chicken breast in this recipe, but again leftover chicken or turkey breast from your fridge will work also. Either one will make these chicken cakes come together super fast.
Egg Whites: I use egg whites in this recipe because I had a carton on hand and it saves a bit on fat and calories if that is something you monitor in your eating plan.
Chives or Green Onions: I always have dried chives in my pantry thanks to my dehydrator but you can find these on the spice aisle easily at Walmart for .97 and they add some great flavor. Sub some finely chopped green onions from the produce section if that is easier.
Cheeses: You find two types of cheese in this recipe, Monterey Jack and grated Parmesan. They add yummy flavor, as well as help the outer crispiness when frying these Crispy Chicken Cakes!
Trim Healthy Mama Baking Blend:I use this low-carb baking blend as a binder along with the egg whites. In traditional cakes like this recipe, there is often a call for bread crumbs, but I’m keeping mine low-carb and gluten-free so I like to sub the low-carb baking blend. You can use almond meal in its place if you don’t have a baking blend mix on hand.
Seasoning: Choosing your spices can be a personal preference of course, but I like to use simple seasonings like salt, pepper, garlic powder, and onion powder. But I’ve also made these a couple of times and used a couple of tablespoons of a low-carb homemade ranch mix which was amazing too!
Once you have these simple ingredients on hand all you have to do is add all the ingredients into a large bowl and mix them well. After your chicken cake mixture is combined the next step is to portion the mixture out to form your cakes.
To make portioning out the chicken mixture easier, you can use a 4 oz ice cream scoop to make these chicken cakes, but if you want smaller ones for little kid servings or for an appetizer you could use a smaller scoop.
Next, you’ll just press the portioned-out chicken into round pattie-like cakes. I usually get about 7 chicken cakes out of this recipe.
After preparing your cakes you are ready to fry them up and get ready to see the delight on your family’s face when you serve these up!
If using leftover chicken make sure to chop it finely and remove any excess fat or any skin that may still be on the chicken.
When using canned chicken breast make sure to drain it very well and break up any large clumps.
The chicken cakes will take about 5-6 minutes of cooking on each side to ensure they are nicely browned and crispy. This will also make sure they are cooked all the way through.
Avoid flipping your chicken cakes too soon. You want to ensure they are nice and golden brown on each side before you flip them. Waiting will prevent your chicken cakes from falling apart in the flipping process.
For extra flavor, you could add your favorite ranch dressing mix and crumbled bacon. Yum!
To use whole eggs instead of the egg whites in this recipe, you can substitute two medium-sized whole eggs for the egg whites.
Use leftover turkey at Thanksgiving or Christmas to make these awesome turkey cakes! To make 6-8 cakes you would need about 3-4 cups of shredded/chopped turkey or chicken.
To freeze the chicken cakes mix up the batch per the recipe. Once you have the cakes made place them on a parchment-lined baking sheet and place them in the freezer until frozen solid. Next, take the frozen cakes and place them in a freezer bag and label them with the recipe name, cooking instructions, and date. Let thaw mostly before cooking when ready to use.
These Crispy Chicken Cakes are wonderful served with a salad and some steamed veggies, but they are even better served as a sandwich wrapped in a romaine lettuce leaf or on a low-carb wrap.
I hope you all enjoy this easy recipe as much as I have enjoyed making it for my family. Let me know below in the comments if you give these a try.
Yield: 8 Cakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Tasty chicken breast patties flavored with cheese and chives then fried to perfection. These Crispy Chicken Cakes are a simple dinner that can be prepared quickly on busy nights.
Ingredients
- 4 Tablespoons Olive Oil for cooking
- 6 small cans of chicken breast or 3-4 cups of shredded chicken
- 1/2 cup shredded Monterey Jack Cheese
- 1/3 cup egg whites (if preferred 2 whole eggs)
- 1/3 cup Trim Healthy Mama Baking Blend (or Almond Flour)
- 1/3 cup grated Parmesan Cheese
- 2 Tablespoons chives, chopped or dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Open canned chicken and drain really well then break the chicken into small pieces so there are no large pieces
- Add the chicken and all the other ingredients into a large bowl, except the oil.
- Mix the ingredients well until all the ingredients are combined and will stick together when you pinch it between your fingers.
- Divide the mixture out into 6-8 equal portions depending on how large you want the cakes. Form each of the patties and set them aside.
- Add the oil to a pan and heat over medium-high heat. When the oil is hot place some of the cakes in the pan to cook.
- This will take 4 to5 minutes on each side. Flip when the chicken cakes are nice and golden brown on each side.
- Serve hot and enjoy.
Notes
See the Tips Section above the recipe for help making this recipe a success every time and for possible substitutions. Also please note your nutritional breakdown will vary if you use whole eggs or almond flour instead of THM Baking Blend. For those using leftover chicken or turkey you will need about 3-4 cups of meat.
Nutrition Information
Yield
7Serving Size
1
Amount Per ServingCalories 155Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 26mgSodium 166mgCarbohydrates 1gFiber 0gSugar 0gProtein 10g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Keri Bucci
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
