Serves 6
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.
