Golden cakes featuring buffalo chicken, pickles, and soda—perfect for snacking or sharing at parties.
# What You Need:
→ Poultry
01 - 2 cups cooked chicken breast, shredded
→ Vegetables
02 - 1/2 cup dill pickles, finely chopped
03 - 1/4 cup celery, finely diced
04 - 1/4 cup scallions, thinly sliced
→ Dairy
05 - 1/2 cup shredded cheddar cheese
→ Binding & Dry
06 - 2 large eggs
07 - 1/2 cup all-purpose flour
08 - 1/4 cup panko breadcrumbs
→ Flavorings & Sauce
09 - 1/4 cup buffalo hot sauce
10 - 1 tablespoon mayonnaise
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon freshly ground black pepper
→ Liquid
15 - 1/4 cup lemon-lime soda (e.g., Sprite)
→ For Frying
16 - 3 tablespoons vegetable oil
# Directions:
01 - Combine shredded chicken, chopped pickles, diced celery, sliced scallions, and cheddar cheese in a large mixing bowl.
02 - Whisk eggs, flour, panko breadcrumbs, buffalo sauce, mayonnaise, garlic powder, smoked paprika, salt, pepper, and lemon-lime soda in a medium bowl until a smooth batter forms.
03 - Stir wet mixture into the chicken and vegetable blend until thoroughly incorporated. Ensure batter holds together but remains spoonable.
04 - Add vegetable oil to a large skillet and preheat over medium-high heat.
05 - Drop 1/4 cup portions of the mixture into the hot skillet using a fork or spoon. Gently flatten each to form cakes.
06 - Cook cakes for 3 to 4 minutes per side until golden brown and crisp, working in batches if needed. Add more oil as required.
07 - Transfer fried cakes to a paper towel-lined plate to drain excess oil. Serve warm, optionally garnished with scallions and paired with ranch or blue cheese dressing.
