Southern Essentials: Cajun Chicken Cakes

Andy Anderson !


I had a lot of fun developing this recipe, and went through quite a few before I got the seasoning just right.

These yummy cakes can be made a day in advance, and kept in the refrigerator, or frozen for up to a month.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

1 Hr
15 Min
Stove Top



  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    olive oil, extra virgin
  • 1 medium
    chicken breast, skinless, boneless
  • 2 medium
    chicken thighs, skinless, boneless
  • 2 c
    cheddar crackers, coarsely ground
  • 1/2 c
    red bell pepper, fine dice
  • 1/4 c
    yellow onion, fine dice
  • 2 clove
    baked garlic, smashed
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste
  • 1/3 c
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    cajun mustard
  • 2 tsp
    cajun seasoning
  • 2 large
  • ·
    peanut oil, for pan frying

  • ·
    toasted bread
  • ·
    tomato, sliced
  • ·
    remoulade sauce

How to Make Southern Essentials: Cajun Chicken Cakes


  2. Gather your Ingredients (mise en place).
  3. Sprinkle the chicken with salt and white pepper.
  4. Add the butter and olive oil to a sauté pan over medium-low heat.
  5. When the foaming subsides add the chicken, and slowly cook until done, about 10 minutes per side.
  6. While the chicken is cooking, place the cheddar crackers into a food processor fitted with an S-blade.
  7. Give the crackers a few 1-second pulses.
  8. Chef’s Note: Don’t blend the crackers into dust; allow them to have chunky pieces.
  9. Divide the crackers into two bowls, and reserve.
  10. Remove the cooked chicken from the sauté pan, allow to cool, and then finely chop.
  11. Add the bell pepper, and onions, to the sauté pan, and increase the heat to medium.
  12. Sauté the veggies until the onions begin to soften, about 2 – 4 minutes.
  13. Add the smashed garlic, and continue to sauté for an additional minute.
  14. Remove the veggies from the pan, and allow to cool for 10 minutes.
  15. In a large mixing bowl, add the chicken and veggies, and combine.
  16. Add 1 cup of the cheddar crackers, and gently combine.
  17. Add the mayo, lemon juice, Cajun mustard and seasoning, and gently mix to combine.
  18. Chef’s Tip: Do a final tasting for seasoning.
  19. Lightly beat the eggs, add them to the bowl, and gently combine.
  20. Shape into patties about 1-inch (2.5cm) thick, the diameter is up to you.
  21. Place into the refrigerator for 30 minutes.
  22. Remove from the fridge, and coat with the remaining cup of ground cheddar crackers.
  23. Place a sauté pan over medium-high heat, and add enough peanut oil to cover the bottom of the pan.
  24. Add the chicken cakes, and cook until nicely browned, about 3 – 4 minutes per side.
  26. Remove the cakes from the pan, and place onto a piece of toasted bread.
  27. Add a tomato on top, drizzle with your favorite remoulade sauce, and serve while still nice and warm. Enjoy.
  28. Keep the faith, and keep cooking.

Printable Recipe Card

About Southern Essentials: Cajun Chicken Cakes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Sodium Soy Free

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