Save Savory, tangy cakes combining spicy buffalo chicken, zesty pickles, and a hint of soda for lightness are pan-fried to golden perfection and perfect for gatherings or game day snacks.
The first time I made these fork cakes was for a family game night. Everyone loved the combination of spicy buffalo chicken and tangy pickles, and we ended up making them again for our next gathering.
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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 (Sprite)
- For Frying: 3 tbsp vegetable oil
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Instructions
- Mix Main Ingredients:
- In a large mixing bowl, combine shredded chicken, chopped pickles, celery, scallions, and cheddar cheese.
- Prepare Wet Mixture:
- 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.
- Combine Mixtures:
- Pour wet mixture over chicken mixture and stir 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 into the hot skillet and gently flatten each into a cake.
- Pan Fry:
- Cook for 3 to 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 These fork cakes have become a fun weekend tradition in our house. When my kids help me combine the ingredients, the kitchen fills with laughter and anticipation.
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Required Tools
Large mixing bowl, medium bowl, fork or spoon, large skillet, spatula, paper towels
Allergen Information
Contains eggs, wheat (gluten), dairy, chicken. Always check labels on pickles and sauces for possible allergens.
Nutritional Information (per serving)
Calories: 340, Total Fat: 17 g, Carbohydrates: 18 g, Protein: 25 g
Save 
Serve these fork cakes warm for best texture. They remain flavorful and enjoyable even as leftovers!
Recipe FAQ
- → What makes these cakes light and crispy?
Lemon-lime soda in the batter helps add a subtle lift, while pan-frying creates a golden, crunchy exterior.
- → Can I substitute rotisserie chicken?
Yes, using pre-cooked rotisserie chicken simplifies preparation and adds robust flavor.
- → Are these suitable for gluten-free diets?
Use gluten-free flour and breadcrumbs for an alternative that fits a gluten-free lifestyle.
- → What dips work best for serving?
Classic ranch or blue cheese dressing complement the spicy and tangy flavors perfectly.
- → How spicy are these cakes?
Buffalo sauce brings moderate heat; adjust by adding cayenne pepper or reducing hot sauce as desired.
- → Which drinks pair well with these cakes?
A crisp lager or American pale ale enhances and balances the savory, tangy notes of the cakes.
