“Spicy chicken cakes, great with or without sauce!”
I’m an extra sauce kind of girl so I don’t know about going without… but I do know that they’re great!
Ingredients
1 cup bread crumbs
1 (1.5 ounce) package stackable potato chips (such as Pringles), crushed
1 tablespoon ground black pepper
1 tablespoon dried dill
1 teaspoon salt
1 teaspoon McCormick’s garlic powder
4 1/4 cups shredded cooked chicken
1/2 cup Hidden Valley ranch dressing
1/2 cup tartar sauce
1/4 cup Frank’s Red hot sauce
4 green onions, minced
3 tablespoons vegetable oil, or as needed
Dipping Sauce:
2 tablespoons honey
2 tablespoons hot sauce
Instructions
Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.