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    Home » Recipes » Chicken and Poultry

    Easy Leftover Chicken Cakes

    UPDATED Oct 12, 2022 · PUBLISHED Oct 10, 2022 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    3 Leftover Chicken Cakes on a plate.

    Leftover Chicken Cakes are a quick and easy recipe for pan-fried patties using shredded rotisserie chicken.

    Plate with leftover chicken cakes made with shredded rotisserie chicken.

    Are you running out of ideas for your leftover baked chicken from last night's dinner? Make these healthy shredded chicken patties! They're the poultry version of crab cakes with an Italian twist.

    This budget-friendly, cook-once-eat-twice dish is just as good or maybe even better than the first meal. Chicken mixed with mayo, onion, garlic, and seasonings gets a crispy outer crust when browned on the stovetop.

    We topped these roasted chicken cakes with cilantro garlic mayonnaise, even though they don't need a topping. Truly.

    But they're even yummier and kid-friendly with a sauce or remoulade for dipping. Think of it as the icing on the cake (pun intended!)

    Jump to:
    • Ingredients
    • How to Poach Chicken
    • How to Shred Chicken
    • Directions
    • Top Tips
    • Cilantro Garlic Mayonnaise
    • Storage
    • FAQ
    • More Leftover Chicken Recipes
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make this chicken cakes recipe:

    • Cooked, shredded chicken - You'll need about 3 cups of poultry (any kind, including breast meat, legs, tenders, and thighs.) Rotisserie chicken is perfect after you scrape off the skin. You can even make these with leftover turkey.
      • If the chicken is breaded or covered in sauce, then scrape it off!
      • Also, the chicken cakes will take on the flavor of any ingredients in the cooked chicken.
      • See the sections below on how to poach uncooked chicken and easily shred it.
    • Mayonnaise and Egg - bind the ingredients together.
    • Breadcrumbs - any type, including whole wheat, gluten-free, or low-carb-friendly.
    • Red onion - finely diced.
    • Garlic - minced or pressed.
    • Basil - fresh or dried.
    • Olive oil - for pan frying.

    Variations: Add sundried tomatoes or finely chopped artichokes.

    Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

    How to Poach Chicken

    If you don't have leftover chicken, don't despair. It's easy to poach chicken for use in the recipe.

    1. Place 3-4 boneless, skinless chicken breasts in a pot and cover them with water (or broth.)
    2. Bring water to a boil and then reduce the heat to low.
    3. Cover and cook for about 10-12 minutes or until the chicken is no longer pink and reaches an internal temperature of 165°F. Insert a thermometer into the chicken while it cooks so you'll know exactly when it's ready.
    4. Allow the chicken to cool slightly before working with it further.

    How to Shred Chicken

    It's easier to break apart slightly warm chicken! There are two ways to do it:

    1. Use two forks and break the chicken apart.
    2. Use beaters to quickly do the job. Add chicken to a deep bowl and run the beaters on medium speed for about 1 minute or until it's finely shredded.
    Beaters shredding chicken in a bowl.

    Directions

    You'll be at home making chicken cakes if you've made crab cakes or black bean cakes. It's the same process.

    Simply combine the ingredients, form patties, and fry them on the stovetop. Follow these steps so they come out perfectly every time!

    Collage of pictures to make chicken cakes.
    1. Mix egg, mayonnaise, breadcrumbs, diced red onion, chopped or dried basil, and minced garlic in a bowl.
    2. Add shredded chicken to the bowl and mix. Keep stirring until it's well combined and the ingredients start to stick together.
      • At first, it might seem like this is not going to happen. It will. Just keep stirring. And, if you feel like it isn't sticky enough, add a little more mayonnaise.
    3. Make cakes by compressing about ¼ cup of the mixture into a patty shape about ½ inch thick. You should end up with 12 patties.
    4. To cook the chicken cakes, heat olive oil over medium-high heat. Add chicken cakes to the pan and cook for about 3 minutes on each side or until browned. Remove to a paper towel-lined plate and allow to cool.

    Top Tips

    • Use a pastry brush to lightly coat the outside of the chicken cakes with olive oil. The crust will form more evenly, and less oil is needed for frying.
    • Smaller-size patties are easier to work with, but you can make 6 larger ones. Or, form the mixture into tablespoon-sized balls for 48 appetizer-sized cakes.
    • As with all delicate "cakes," be gentle and try to limit how many times you flip them.

    Cilantro Garlic Mayonnaise

    I am absolutely giddy about the mayo for these chicken cakes. Adding garlic and cilantro to mayonnaise gives it a zesty flavor, much like aioli!

    To make it, simply stir minced or grated garlic and cilantro with mayonnaise. You can also add a splash of lemon or lime juice.

    Suggested quantities are in the recipe card below. But feel free to add more or less of any ingredient to taste.

    Storage

    The USDA recommends refrigerating cooked chicken for up to 4 days. Keep this in mind in determining how long to store leftovers safely in the refrigerator or freezer.

    • Refrigerator - Store in an airtight container for up to 4 days after the chicken was initially cooked.
      • Reheat in the oven or an air fryer. Cakes won't be crispy after they are heated in the microwave.
    • Freezer - Leftover chicken cakes can be stored in the freezer before they are cooked for up to 3 months. Place chicken patties in a single layer in an airtight container. (Once frozen, you can move them to a freezer bag or leave them as is.)
      • Cook - When ready to enjoy them, remove to the refrigerator to defrost overnight. You might want to re-compress them, but that's about it.
    Two chicken cakes made with shredded chicken stacked on top of each other.

    FAQ

    Can you bake chicken cakes?

    Chicken cakes can be baked, but they won't have a nice, browned crust and be more like a croquette. Cook in a 350 °F oven for about 20 minutes or until the internal temperature reaches 145 °F.

    Is leftover chicken safe?

    Eating leftover chicken properly stored in the refrigerator or freezer for up to 4 days after it has been cooked is safe.

    More Leftover Chicken Recipes

    • Easy Chicken Enchilada Pie Casserole - Use Leftovers!
    • Tarragon Chicken Salad with Cranberries
    • Easy Chicken Tortilla Soup Recipe with Hominy

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Plate of easy leftover chicken cakes made with shredded rotisserie chicken on a plate.

    Easy Leftover Chicken Cakes

    Leftover Chicken Cakes are a quick and easy recipe for pan-fried patties using shredded rotisserie chicken. Completely transform last night's dinner!
    4.60 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 365kcal
    Author: Marjory Pilley

    Ingredients

    Chicken Cakes

    • 1 egg beaten
    • ¼ cup mayonnaise
    • 1 Tablespoon basil chopped; 1 teaspoon dried
    • 2 garlic cloves pressed or minced
    • ½ cup breadcrumbs whole wheat or gluten-free, if desired
    • ⅓ cup red onion diced
    • 3 cups cooked chicken shredded
    • 1 Tablespoon olive oil

    Cilantro Garlic Mayonnaise (Not included in nutritional estimate)

    • ½ cup mayonnaise
    • 1 Tablespoon cilantro minced or chopped
    • 1 garlic clove pressed or minced

    Instructions

    Chicken Cakes

    • Mix egg, mayonnaise, breadcrumbs, diced red onion, chopped or dried basil, and minced garlic in a bowl.
    • Add shredded chicken and stir until well-combined. The ingredients should stick together. 
    • Make cakes by compressing about ¼ cup of the mixture into a patty shape about ½ inch thick. You should end up with 12 patties.
    • Heat olive oil over medium-high heat.
    • Working in batches, add chicken cakes to the pan and cook for about 3 minutes on each side or until browned.
    • Remove chicken cakes to a paper towel-lined plate to cool.

    Cilantro Garlic Mayo

    • Combine ingredients in a small bowl.

    Notes

    Make Chicken Cakes appetizer-sized by forming into small 1 Tablespoon patties.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 365kcal | Carbohydrates: 12g | Protein: 29g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 126mg | Sodium: 256mg | Potassium: 282mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 3mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on 12/8/13 and has been updated to improve the reader experience. 

    More Chicken Recipes

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    • Baked Chicken Parmesan Meatballs
    • Alice Springs Chicken - Copycat Recipe
    • Turkey Meatloaf Muffins with Salsa
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      Recipe Rating




    1. Renee

      December 08, 2013 at 5:47 am

      I've never thought of chicken cakes. What a brilliant idea! I hope it works with turkey too.

      Reply
    2. paula

      December 08, 2013 at 4:26 pm

      these sound delicious but what can I replace the mayo with? mayo makes me really sick to my stomach. would greek yogurt work? thanks!

      Reply
      • Marjory

        December 08, 2013 at 5:03 pm

        Have you ever tried a vegan brand? My daughter is allergic to soy, egg, dairy and peanuts so we use Earth Balance or Vegenaise.

        Reply
    3. Jacqueline DiNuoscio

      May 09, 2018 at 10:22 am

      5 stars
      That Cilantro Garlic Mayo sounds wonderful!! I can't wait to try this!

      Reply
      • Marjory

        May 09, 2018 at 11:11 am

        We use it on so many things from sandwiches to chicken!

        Reply
    4. Stephanie Simmons

      May 09, 2018 at 10:43 am

      5 stars
      These are so delicious! I love serving them in lettuce wraps/bowls for a super healthy and filling meal!

      Reply
      • Marjory

        May 09, 2018 at 11:10 am

        Great idea serving them on lettuce wraps!

        Reply
    5. Gay Scherer

      February 12, 2019 at 10:05 pm

      5 stars
      Very tastey served over mixed greens. AS good as any nice restaurant.

      Reply
      • Marjory

        February 13, 2019 at 7:06 am

        I'm so glad you enjoyed them! 🙂

        Reply
    6. Carol A Walton

      October 12, 2019 at 7:03 pm

      I do not like Cilantro, could I use Basil or something else? They look delicious. Definitely going to make.

      Reply
      • Marjory Pilley

        October 13, 2019 at 8:20 am

        You can definitely replace it! Leave it out and just add garlic. Or, add a little pesto instead.

        Reply
    7. Brenda

      October 20, 2019 at 12:21 pm

      What’s a good side dish for these delicious chicken cakes?

      Reply
      • Marjory Pilley

        October 21, 2019 at 7:32 am

        So many side dishes complement chicken cakes! I usually add a salad or roasted vegetables (I recently roasted zucchini, red onion and mushrooms in an air fryer to add to this one!) Sweet potato or regular fries. Enjoy!

        Reply
    8. Jayne

      February 17, 2021 at 5:04 pm

      How about using ground chicken?? Would need to cook longer but was wondering if it would work?

      Reply
      • Marjory Pilley

        February 18, 2021 at 7:47 am

        I think the flavor profile would be amazing. It would cook quite similar to mango turkey burger or could even be cooked in a cupcake tin like salsa turkey meatloaf muffins.

        Reply
    9. DeeDee

      April 03, 2022 at 11:37 pm

      3 stars
      I used very small pieces of cubed chicken from a rotisserie chicken. I feel the bread crumbs made the batter too dry so I had to add another egg and about 1/4 cup of extra mayo. I also included salt, pepper and a lemon dill spice I grated into the batter. Next time I’ll use ground chicken or grind the chicken in the meat grinder which I feel will make these more chicken flavor then breading because they were just too much like a cake type and tbh I like more meat. So less breading, more meat. That’s me. The flavor was good after I added the extra lemon dill.

      Reply
      • Marjory Pilley

        April 04, 2022 at 7:06 am

        Thanks so much for sharing your feedback. Using shredded chicken will usually do the trick too!

        Reply
    10. Emma

      October 23, 2022 at 8:20 am

      5 stars
      Made these last night and they were very good. Added sundried tomatoes which gave a nice pop of flavor. Thanks for recipe.

      Reply

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