Ingredients:

  • 3 cups packed cooked chicken (shredded/finely diced)
  • 1 large egg, lightly beaten
  • 1/4 cup full-fat mayonnaise
  • 2 Tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves, finely chopped
  • 1/4 cup shallot or red onion, very finely minced
  • 1 Tbsp Dijon mustard
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup Panko breadcrumbs (internal binder)
  • 1 cup Panko breadcrumbs (external coating)
  • 1/4 cup olive oil or vegetable oil (for frying)
  • 1 Tbsp unsalted butter (for frying)
  • 1/2 cup full-fat mayonnaise (for aioli base)
  • 1 Tbsp lemon juice (for aioli)
  • 1 clove garlic, minced or grated (for aioli)
  • 1/2 tsp Sriracha or hot sauce (optional)
  • Pinch salt and pepper (for aioli)

Instructions:

  1. Prepare the Chicken: Ensure the cooked chicken is finely shredded or chopped into pieces no larger than 1/4 inch (6 mm). Place it in a large mixing bowl.
  2. Create the Binder: In a separate medium bowl, whisk together the egg, mayonnaise, Dijon mustard, minced shallots, parsley, thyme, lemon zest, salt, and pepper until uniform.
  3. Combine Ingredients: Pour the binder mixture over the chicken. Add the 1/4 cup of internal Panko breadcrumbs.
  4. Mix Gently: Using a spatula or your hands, gently fold the mixture until everything is just combined. Do not overmix or mash the chicken.
  5. Test for Seasoning: Fry a tiny spoonful of the mixture and taste for seasoning. Adjust salt and pepper as needed.
  6. Chill the Mixture: Cover the bowl and refrigerate the chicken cake mixture for a minimum of 30 minutes. This is critical for structure and prevents crumbling during frying.
  7. Shape the Cakes: Portion the mixture into 8 equal parts. Gently form each portion into a firm, flat patty, about 1 inch (2.5 cm) thick.
  8. Coat the Cakes: Place the remaining 1 cup of Panko breadcrumbs on a shallow plate. Gently press each cake into the Panko, ensuring both sides and the edges are fully coated.
  9. Rest: Place the coated cakes on a lined sheet pan and return them to the fridge for 10 minutes while you prepare the aioli and heat the pan.
  10. Prepare the Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, and hot sauce (if using). Season with a pinch of salt and pepper. Set aside.
  11. Heat the Pan: Heat the oil and butter in the large skillet over medium-high heat. Wait until the butter foam subsides and the oil shimmers.
  12. Fry the Cakes: Cook the cakes in batches (usually 4 at a time) to avoid overcrowding. Fry for 4–5 minutes per side until deep golden brown and heated through.
  13. Drain and Serve: Transfer the finished cakes to a plate lined with paper towels to drain excess oil. Serve immediately alongside the Zesty Aioli.