Save to Pinterest Savory, tangy cakes combining spicy buffalo chicken, zesty pickles, and a hint of soda for lightness—pan-fried to golden perfection and perfect for gatherings or game day snacks.
I first made these for a weekend game night, and the combination of spicy chicken and crunchy pickles was a huge hit. The soda gives them an unexpectedly light texture that guests always rave about.
Ingredients
- Chicken: 2 cups (about 250 g) cooked chicken breast, shredded
- Vegetables: 1/2 cup dill pickles, finely chopped; 1/4 cup celery, finely diced; 1/4 cup scallions, thinly sliced
- Dairy: 1/2 cup shredded cheddar cheese
- Binding & Dry: 2 large eggs; 1/2 cup all-purpose flour; 1/4 cup panko breadcrumbs
- Flavorings & Sauce: 1/4 cup buffalo hot sauce; 1 tbsp mayonnaise; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp freshly ground black pepper
- Liquid: 1/4 cup lemon-lime soda (e.g. Sprite)
- For Frying: 3 tbsp vegetable oil
Instructions
- Prepare Mixture:
- In a large mixing bowl, combine shredded chicken, chopped pickles, celery, scallions, and cheddar cheese.
- Combine Wet Ingredients:
- In a separate bowl, whisk together eggs, flour, panko breadcrumbs, buffalo sauce, mayonnaise, garlic powder, smoked paprika, salt, pepper, and lemon-lime soda until smooth.
- Mix Batter:
- Pour the wet mixture over the chicken mixture and stir well until thoroughly combined. The batter should be cohesive but spoonable.
- Heat Oil:
- Heat vegetable oil in a large skillet over medium-high heat.
- Form Cakes:
- Using a fork or spoon, drop 1/4 cup portions of the mixture into the hot skillet, gently flattening each into a cake.
- Cook:
- Cook for 3–4 minutes per side, or until golden brown and crisp. Work in batches, adding oil as needed.
- Drain:
- Remove cakes to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve warm, optionally garnished with extra scallions and accompanied by ranch or blue cheese dressing.
Save to Pinterest My kids love helping with this recipe—especially dropping the batter into the skillet. It always brings everyone together in the kitchen, and the laughter while flipping cakes is the best part!
Required Tools
Large mixing bowl, medium bowl, fork or spoon, large skillet, spatula, and paper towels ensure easy prep and cleanup.
Allergen Information
Contains eggs, wheat (gluten), dairy, and chicken. If you have allergies, check pickles and sauces carefully before use.
Nutritional Information
Each serving provides around 340 calories, 17 g fat, 18 g carbohydrates, and 25 g protein—great for a hearty appetizer.
Save to Pinterest These fork cakes are always a crowd-pleaser and make any game night special. Serve them hot for the best flavor and crunch!
Recipe Questions & Answers
- → What does lemon-lime soda add?
The soda helps lighten the texture, adding fluffiness to the cakes and a subtle sweetness to balance the tangy flavors.
- → Can these be made gluten-free?
Yes; substitute all-purpose flour and panko with gluten-free alternatives for a similar crisp, tender result.
- → What is the best chicken to use?
Shredded cooked chicken breast works well, but rotisserie chicken is a quick, flavorful option for prepping.
- → Is the dish very spicy?
It has a noticeable kick from buffalo hot sauce, but you can adjust the heat level by reducing sauce or adding cayenne for more spice.
- → Which dips go best?
Ranch and blue cheese dressings pair perfectly, complementing the tangy and spicy character of the cakes.
- → Can I prepare ahead?
Yes, shape cakes and chill them before frying. Fry just before serving to maintain crispness and freshness.