Original Menu Chicken Cakes :: Best Family Recipes

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Chicken Cakes

"Spicy fowl cakes, outstanding with or without sauce!"

Ingredients :

1 cup bread crumbs
1 (1.5 ounce) bundle stackable potato chips (such as Pringles®), beaten
1 tablespoon ground black pepper
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon garlic powder
four 1/four cups shredded cooked hen
half of cup ranch dressing
1/2 cup tartar sauce
1/4 cup hot sauce
four inexperienced onions, minced
three tablespoons vegetable oil, or as wanted
Dipping Sauce:
2 tablespoons honey
2 tablespoons warm sauce

Instructions :

Prep : 25M	Cook : 8M	Ready in : 31M

Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a massive bowl. Mix in chicken, ranch dressing, tartar sauce, 1/four cup warm sauce, and inexperienced onions. Form aggregate into 2-inch or three-inch balls; press down into patties.
Heat oil in a big skillet over medium-high heat. Place patties in a unmarried layer in the hot oil; cook till dark golden brown, about 3 minutes in keeping with side. Drain on paper towels. Repeat with remaining patties.
Whisk honey and a pair of tablespoons warm sauce collectively to make dipping sauce. Serve dipping sauce with patties.

Notes :

Substitute drained canned fowl for the shredded bird if favored.

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