Paula Deen’s Chicken Cakes

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Y’all know I love to tinker with a recipe so when I had a craving for one of my favorite Paula Deen recipes I decided to change it up a bit.  Normally, I serve these Chicken Cakes and Creole Sauce over my Secret Cheese Grits, but this time I toasted up some ciabatta and served them as a sandwich!  One tip — be sure to make your sauce well ahead of time to give the flavors time to meld.  The longer it chills, the tastier it gets.  My dear friend Laura could just about eat this sauce with a spoon!

Ingredients

  • 4 tablespoons butter, divided
  • 1/3 cup minced red bell pepper
  • 1/3 cup minced celery
  • 1/4 cup minced onion
  • 3 cups chopped cooked chicken
  • 1 3/4 cups panko (Japanese breadcrumbs)
  • 1/2 cup mayonnaise
  • 2 large eggs, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt

Directions

  1. In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
  2. In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
  3. In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
  4. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned. Serve with tangy Creole Sauce.
Paula Deen’s Chicken Cakes
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 tablespoons butter, divided
  • ⅓ cup minced red bell pepper
  • ⅓ cup minced celery
  • ¼ cup minced onion
  • 3 cups chopped cooked chicken
  • 1¾ cups panko (Japanese breadcrumbs)
  • ½ cup mayonnaise
  • 2 large eggs, lightly beaten
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
Instructions
  1. In a small skillet, melt 2 tablespoons butter over medium heat. Add red bell pepper, celery, and onion, and cook 5 minutes, or until tender.
  2. In a large bowl, combine chicken, panko, and red bell pepper mixture; set aside.
  3. In a small bowl, combine mayonnaise, eggs, mustard, Worcestershire sauce, and seasoned salt. Add to chicken mixture, tossing gently to combine. Form mixture into 10 patties.
  4. In a large skillet, melt remaining 2 tablespoons butter over medium heat. Cook chicken cakes, in batches, if necessary 3 to 5 minutes per side, or until browned.
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Comments

  1. Montee Wellman says:

    I’ve made these several times….love!

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