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A close up of Cackalacky Chicken Cakes, with Lemon and Dill

Master Recipe Lemon & Dill Chicken Cakes

Master Recipe Lemon & Dill Chicken Cakes are super flavorful, can be air fried or pan fried, and are incredibly moist and juicy!
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Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Keyword: air fry, cake, chicken, chicken cake, chicken sandwich, fritter, leftover rotisserie, pan fry, patty, rotisserie
Servings: 8 servings
Calories: 233kcal
Cost: $1.62 per serving

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  • air fryer OR electric frying pan OR non-stick skillet


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    Ingredients for Master Recipe Lemon & Dill Chicken Cakes

    • 2 1/2 cups rotisserie chicken light and dark meat, **SEE NOTES BELOW
    • 1/4 cup panko breadcrumbs + additional for dredging the patties
    • 1/4 cup lite mayonnaise **SEE NOTES BELOW
    • 1 large egg lightly beaten, **SEE NOTES BELOW
    • 2 tablespoons dill + 1 teaspoon; fresh, chopped
    • 1 tablespoons Dijon + 1 teaspoon
    • zest of lemon
    • 1 lemon cut into wedges for serving
    • 1/2 teaspoon Kosher salt
    • 1/2 teaspoon black pepper

    if pan frying

    • 2 tablespoons olive oil
    • 2 tablespoons salted butter


    The Method

    • Prepare a baking sheet with parchment paper and set aside.
    • Add the rotisserie chicken meat to a food processor and pulse 3 to 5 times. Use a rubber spatula to scrape the chicken into a large mixing bowl.
    • To the chicken, add the panko, the lite mayonnaise, the beaten egg, the chopped dill, mustard, the lemon zest, and 1/2 teaspoon each salt and pepper. Use the tines of a fork to mix well. Mixture should be sticky and clumping together.
    • Turn the mixture out onto the prepared baking sheet. Halve and quarter the mixture so you have 4 roughly equal piles. Halve each quarter again. Gently form into eight patties approximately 3/4-inch-thick each. Freeze the patties until firm, about 10 minutes.
    • Add some panko to a plate. Coat each patty on both sides with the panko. You will need to apply gentle pressure to get the panko to adhere. **NOTE, if air frying, you must spray each side of the chicken cake with olive oil before coating with the panko.

    for pan frying

    • Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden brown, about 4 to 5 minutes per side. Transfer to paper towels to drain. Season with additional salt if desired.

    for air frying

    • Remove chicken cakes from freezer. Spray both sides with olive oil or cooking spray, and sprinkle with breadcrumbs. Preheat air fryer to 400°F. Place patties in basket and cook until crisp and heated through, about 6 to 7 minutes. Turn the chicken cakes halfway through the cook time.
    • Serve lemon wedges with the chicken cakes for additional lemony goodness!


    Measure the chicken AFTER you have pulsed it in the food processor.
    Add additional mayo by tablespoons if the chicken cakes appear too dry. Check that you have ONLY used 2 1/2 cups of chicken.
    Add an additional egg if you go over the 2 1/2 cups of chicken, as they will require extra to bind sufficiently for the cook.
    The nutritional information and the estimated cost per serving were calculated without factoring in sandwich rolls, condiments, or any other ingredients outside of those included in this method.
    If using raw ground chicken, the preference for cooking in an electric or stovetop skillet with a lid is desired. Cook each chicken cake for 6 to 8 minutes per side over medium heat, lid on between flipping. The chicken cakes MUST register 165 degrees F to be cooked through.


    Serving: 1serving | Calories: 233kcal | Carbohydrates: 4g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 511mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.