These Aren’t The Cakes That You’re Used To

I love to make these when we are having company over. It’s one of those recipes that you know that everyone is going to like. Kids and adults both devour these whenever I serve them. I think it’s the fact that they are simple, yet crunchy and delicious. You can dip them too, and everyone loves to dip. I usually just use this dip that’s listed here, but I imagine you could use whatever you usually dip your chicken in. Even a BBQ sauce would be tasty on these yummy treats.

Check out what they are saying about this recipe over at All Recipes:

“Spicy chicken cakes, great with or without sauce!”

I’m an extra sauce kind of girl so I don’t know about going without… but I do know that they’re great!



1 cup bread crumbs

1 (1.5 ounce) package stackable potato chips (such as Pringles), crushed

1 tablespoon ground black pepper

1 tablespoon dried dill

1 teaspoon salt

1 teaspoon McCormick’s garlic powder

4 1/4 cups shredded cooked chicken

1/2 cup Hidden Valley ranch dressing

1/2 cup tartar sauce

1/4 cup Frank’s Red hot sauce

4 green onions, minced

3 tablespoons vegetable oil, or as needed

Dipping Sauce:

2 tablespoons honey

2 tablespoons hot sauce




Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.

Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.

Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.






Quick Tip: Double the sauce recipe… you’re going to need it!

Thanks again to All Recipes for this scrumptious recipe.