Chicken Mayo Fat Cake Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), warm milk, sugar and yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl combine flour and salt. Make a well and pour in the yeast mixture and melted butter. Mix with a wooden spoon until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–6 minutes). Shape into a ball. Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Divide and rest

Punch down the risen dough and transfer to a lightly floured surface. Divide the dough into 8 equal portions (about 90–100 g each). Shape each portion into a tight ball, then flatten slightly into discs about 4 inches (10 cm) across. Cover with a towel and let rest 15 minutes to relax the gluten and rise slightly.

Heat oil

Meanwhile, pour vegetable oil into a heavy-bottomed pot or deep pan to a depth of about 2 inches (5 cm). Heat oil over medium heat until it reaches 350°F (175°C) — or test by dropping a small piece of dough; it should sizzle and rise slowly without browning instantly.

Fry fat cakes

Fry the dough discs in batches, 1–2 at a time depending on pan size, gently stretching each disc as you place it into the oil so it puffs. Fry 1.5–2 minutes per side until golden-brown, flipping once. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let cool slightly.

Prepare chicken

If your chicken is not cooked, poach or roast breasts or thighs and let cool, then shred or finely chop to yield about 2 cups. For extra moisture, reserve a tablespoon of poaching liquid.

Mix filling

In a medium bowl combine shredded chicken, mayonnaise, finely diced red onion, diced celery, chopped parsley, lemon juice, mustard, sweet pickle relish (if using), salt and black pepper. Stir until thoroughly combined. Taste and adjust seasoning — add more lemon, salt or pepper as desired. Chill for 10–15 minutes to let flavors meld, or use immediately.

Split fat cakes

When the fat cakes are warm but not piping hot, use a sharp serrated knife to carefully slice each open horizontally like a bun, leaving one side attached if desired. Alternatively, gently tear open to create a pocket.

Fill and finish

Spread about 1 tablespoon of extra mayonnaise inside each fat cake base if you like. Spoon about 1/4 cup of chicken mayo filling into each fat cake, pressing gently so it holds. Optionally brush the outside with the egg wash and briefly warm in a skillet to set (optional). Serve immediately while slightly warm.

Storage

Store leftover filling covered in the refrigerator for up to 3 days. Keep unfried dough refrigerated for up to 24 hours or freeze. Fried fat cakes are best eaten the day they are made; to reheat, warm briefly in a 325°F (160°C) oven for 5–7 minutes.