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
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Ingredients
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3 cups
cooked, shredded chicken
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3/4 cup
hot sauce of choice
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1/2 teaspoon
sea salt
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1 tablespoon
oil, such as EVOO
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2 cups
gluten free or paleo flour (I used tapioca flour)
Directions
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Place a medium or large pan on the stove at medium-high heat. Add oil.
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Shred 3 cups of cooked chicken (I take it off a roasted chicken or store-bought rotisserie).
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Combine chicken, hot sauce, and salt in a large bowl.
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Add flour to a shallow dish.
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Hand form chicken into circular patties and coat entirely in the flour.
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When the oil is hot place patties in the pan, flipping once when the bottom has formed a crust that is starting to brown.
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After both sides have formed a crust, add chicken cakes to a dish with a paper towel to absorb excess oil.
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