These Aren’t The Cakes That You’re Used To

I’m pretty sure…. no I’m positive that I live with the pickiest eaters on the planet. Every night when I cook dinner, at least one of the people come up to the stove, crinkle their nose, and then ask me what they are going to eat. If I’m in a good mood, I don’t mind making a separate meal for them. It’s usually something small like grilled cheese sandwiches or buttered noodles. If they really don’t like what I am making, the are going to be happy that they have anything else.
Sometimes though, after crazy days at work or frustrating times in my day, the last thing I want to do is deal with a picky kid when I’m working so hard to get dinner on the table. Whenever I find a recipe that I know everyone is going to like, I feel like I’ve won the lottery.
That was the case with these chicken cakes. I knew as soon as I read the ingredients that everyone was going to eat these without complaining. Like most Moms that I know, I was of course right. All the people at my table gobbled these right down without ever saying anything besides “mmm” and “thank you.”

Related Post:
Salted Caramel Chocolate Cheesecake Cake

“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!

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

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.