Ingredients:

  • 1 pound cooked chicken, shredded
  • 1 1/2 cups Panko breadcrumbs (divided, 1/2 cup internal, 1 cup for dredging)
  • 1 large egg, lightly beaten
  • 1/4 cup full-fat mayonnaise
  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt and 1/2 teaspoon black pepper
  • 3 tablespoons neutral oil, for frying
  • 1/2 cup high quality mayonnaise (for aioli)
  • 1 tablespoon fresh lemon juice (for aioli)
  • 1 clove garlic, finely minced (for aioli)
  • Pinch of salt and pepper (for aioli)

Instructions:

  1. Shred the Chicken: Ensure the cooked chicken is completely cooled. Use two forks or your hands to finely shred the chicken.
  2. Mix the Binders: In a large bowl, whisk together the 1 lightly beaten egg, 1/4 cup mayonnaise, Dijon mustard, Worcestershire sauce, lemon zest, garlic powder, salt, and pepper until well combined. Stir in the fresh parsley and 1/2 cup of Panko breadcrumbs (internal binder).
  3. Combine and Shape: Add the shredded chicken to the binder mixture. Gently fold until uniformly coated. Using a 1/4 cup measure, portion the mixture and flatten each into a patty about 1 inch (2.5 cm) thick.
  4. Dredge and Chill: Place the remaining 1 cup of Panko in a shallow dish. Lightly dredge each cake in the Panko, ensuring they are fully coated. Place the shaped Chicken Cakes on a parchment-lined tray and chill in the refrigerator for a minimum of 30 minutes. This is critical for stability.
  5. Prepare the Aioli: While the cakes are chilling, combine the 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, and minced garlic clove in a small bowl. Taste and adjust seasoning with salt and pepper. Set aside.
  6. Cook the Cakes: Heat 2-3 tablespoons of neutral oil in a heavy-bottomed frying pan over medium heat until shimmering. Place 3-4 cakes (do not overcrowd) into the hot oil. Cook for 4–5 minutes until deeply golden brown and crisp on the bottom. Carefully flip and cook for another 4–5 minutes until heated through.
  7. Serve: Transfer the cooked Chicken Cakes to a wire rack lined with kitchen paper to drain excess oil. Serve immediately with a generous dollop of the Zesty Lemon Aioli.