By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
284 cal · 25 min
Paleo Buffalo Chicken Cakes
Recipe GLPRf12b5169238b11
Crispy pan-fried cakes loaded with shredded chicken and tangy buffalo sauce, bound together with tapioca flour for a grain-free, dairy-free main course. These protein-packed patties are naturally gluten-free and perfect for a quick weeknight dinner or meal prep.
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Ingredients
3 cups cooked, shredded chicken
¾ cup hot sauce
½ teaspoon sea salt
2 cups tapioca flour
1 tablespoon oil for cooking, such as extra virgin olive oil
Directions
In a large mixing bowl, combine the shredded chicken, hot sauce, and sea salt. Mix thoroughly to evenly distribute the sauce throughout the chicken.
Add the tapioca flour to the chicken mixture, a little at a time, stirring well after each addition until a cohesive mixture forms that can be shaped into patties. The mixture should hold together without being too wet.
Divide the mixture into 6 equal portions and form each into a thick, compact cake or patty shape, roughly 2 to 3 inches wide.
Heat the oil in a large skillet over medium-high heat. Once hot, carefully place the chicken cakes into the pan in a single layer.
Cook for 4 to 5 minutes per side, until the exterior is golden brown and crispy. Avoid stirring or moving the cakes too much to allow a good crust to develop.
Transfer the cooked cakes to a serving plate and serve warm. The internal chicken has already been cooked during the initial shredding preparation, so the pan-frying step is solely to create a crispy exterior.
Comments
This is a genuine 25-minute dish if you start with rotisserie chicken from any major Charlotte grocer (Harris Teeter, Kroger, Walmart, Food Lion, ALDI, Publix all stock it), which cuts the real work to 10 minutes of shredding and frying. Tapioca flour is the wrinkle—most standard grocers carry it in the baking aisle, though availability varies; if your store doesn't have it, a second stop at ALDI or Harris Teeter's specialty section is likely necessary. At roughly $1.50 per serving (rotisserie chicken, eggs, flour, hot sauce, oil), it's budget-friendly and makes solid leftovers when reheated in a skillet. The main caveat is that tapioca flour has a less forgiving texture than all-purpose, so moisture control matters; these cakes are small, fussy pan-work rather than a forgiving sheet-pan meal.
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