Do you ever struggle to use up all the leftovers from a rotisserie chicken? I made my baked rotisserie chicken a couple nights ago and needed to use up what was left. I love crab cakes, so I decided to try to make a chicken-based version!
What you’ll need:
- 2 cups of chicken (canned or leftovers, chopped)
- 1/4 cup red peppers, chopped
- 1/4 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 cup panko breadcrumbs, divided
- 1 large egg
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. old bay
- 1/4 tsp. parsley
The ingredients above are enough to make four chicken cakes. If you need more, plan accordingly! Start by chopping your chicken, red peppers and green onions.
Add in the spices, mayo, egg and 1/2 cup of the panko breadcrumbs. Stir everything to combine.
Put the reserved 1/2 cup of panko breadcrumbs on a plate. Pack your chicken mixture into four even balls and roll to coat in the breadcrumbs. Place the chicken cakes on a baking sheet and flatten. Put them back in the fridge for at least 30 minutes before baking.
Bake the chicken cakes in the oven at 350 degrees for 10 minutes. Then, I topped mine off by placing them under the broiler for about five minutes to crisp up the breadcrumbs.
I served the chicken cakes with a simple sauce on the side…mix up 2 tbsp. of mayo, 1 tbsp. of sweet chili sauce and 1/4 tsp. of sriracha.
This was an easy and tasty way to use up leftover chicken. Enjoy!