Savory cakes blend spicy chicken, pickles, cheddar, and soda for crispy, tangy bites.
# Components:
→ Chicken
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
→ For Frying
16 - 3 tablespoons vegetable oil
# Directions:
01 - In a large mixing bowl, blend shredded chicken with chopped dill pickles, diced celery, sliced scallions, and cheddar cheese until evenly distributed.
02 - In a medium bowl, whisk together eggs, all-purpose flour, panko breadcrumbs, buffalo hot sauce, mayonnaise, garlic powder, smoked paprika, salt, freshly ground black pepper, and lemon-lime soda until fully incorporated and smooth.
03 - Combine the wet mixture with the chicken-vegetable blend, folding thoroughly until the batter forms a cohesive, spoonable consistency.
04 - Heat vegetable oil in a large skillet over medium-high heat, ensuring oil is evenly distributed.
05 - Deposit 1/4 cup portions of the mixture into the hot skillet using a fork or spoon, gently flattening each mound into a round. Fry for 3 to 4 minutes per side until golden brown and crisp, working in batches and replenishing oil if necessary.
06 - Transfer the cooked cakes onto a plate lined with paper towels to absorb excess oil.
07 - Present warm, optionally garnished with additional sliced scallions and serve with ranch or blue cheese dressing on the side.
