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Author Notes: Out of a craving for buffalo chicken, but not wanting the unhealthiness of buffalo chicken dip and a desire for crunch, I combined my love for buffalo chicken with a "cake," like a crab cake! —Alexa Federico
- 3 cups cooked, shredded chicken
- 3/4 cup hot sauce of choice
- 1/2 teaspoon sea salt
- 1 tablespoon oil, such as EVOO
- 2 cups gluten free or paleo flour (I used tapioca flour)
- Place a medium or large pan on the stove at medium-high heat. Add oil.
- Shred 3 cups of cooked chicken (I take it off a roasted chicken or store-bought rotisserie).
- Combine chicken, hot sauce, and salt in a large bowl.
- Add flour to a shallow dish.
- Hand form chicken into circular patties and coat entirely in the flour.
- When the oil is hot place patties in the pan, flipping once when the bottom has formed a crust that is starting to brown.
- After both sides have formed a crust, add chicken cakes to a dish with a paper towel to absorb excess oil.