Chicken croquettes are a delicious way to transform leftover chicken into crispy, creamy bites of joy. Though you can find frozen chicken croquettes in stores, homemade ones are worth the bit of extra effort. With a creamy interior encased in a crispy, golden breadcrumb coating, these croquettes make an easy, tasty meal or appetizer.
I’ll walk you through the simple process of making chicken croquettes from start to finish. Once you learn the basics you can customize them by adding different seasonings, vegetables, and cheeses. Let’s get cooking!
Ingredients Needed
To make about 8 croquettes, you’ll need:
- 2 cups cooked, shredded chicken
- 1 10-ounce can condensed cream of chicken soup
- 1⁄4 cup milk
- 1 6-ounce box seasoned stuffing mix (like Stovetop)
- 1 egg
- 2 tablespoons chopped onion
- 2 tablespoons chopped celery (optional)
- 1⁄4 cup breadcrumbs
- 1⁄4 cup vegetable oil for frying
For the sauce:
- 1 10-ounce can condensed cream of chicken soup
- 1 cup milk
Step 1: Make the Roux
The first step is to make a simple roux. A roux helps bind the croquette mixture together.
- In a large saucepan over medium heat, melt 2 tablespoons butter.
- Whisk in 3 tablespoons all-purpose flour, 2 teaspoons mustard, and salt and pepper. Cook for 2 minutes, stirring constantly, until thickened.
- Gradually whisk in 1 cup milk. Bring to a boil, then remove from heat.
Step 2: Combine Filling Ingredients
Next add the chicken and seasoning ingredients to the roux
- Add the cooked shredded chicken, onion, celery, lemon juice, paprika, and cayenne pepper.
- Refrigerate the mixture for at least 2 hours to allow flavors to meld.
Step 3: Shape the Croquettes
- Scoop about 1/3 cup of the chilled chicken mixture into your hands.
- Gently shape into a 3-4 inch log, cylinder, or oval shape.
- Place the shaped croquettes on a parchment-lined baking sheet.
Step 4: Bread and Fry the Croquettes
- Place breadcrumbs in a shallow dish. In a separate dish, beat 1 egg with 2 tablespoons water.
- Roll each croquette in breadcrumbs, then in the egg wash, then again in breadcrumbs.
- In a skillet, heat 1⁄4 inch vegetable oil to 350°F.
- Fry croquettes for 2-3 minutes per side until deeply golden.
- Drain on a paper towel-lined plate.
Step 5: Make the Sauce
As the croquettes fry make the sauce
- In a small saucepan, combine 1 can condensed cream of chicken soup and 1 cup milk.
- Warm over medium heat, stirring frequently, until hot and creamy.
Serving Suggestions
- Serve the crispy chicken croquettes warm, with the creamy soup sauce for dipping.
- Garnish with parsley and lemon wedges if desired.
- They pair perfectly with mashed potatoes or rice.
And that’s how easy it is to make chicken croquettes from scratch! The prep work can be done a day in advance. Simply fry them right before serving.
Tips for Perfect Chicken Croquettes
Follow these tips for the ideal texture and flavor:
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Use cooked chicken: Rotisserie chicken works great. Or dice and cook chicken breast in olive oil until no longer pink.
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Make the roux properly: Cook the butter-flour mixture for 2 minutes to prevent a pasty texture.
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Chill well: At least 2 hours, or overnight in the fridge allows flavors to meld.
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Shape evenly: So they fry and cook evenly. Aim for 3-4 inch oval or log shape.
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Bread thoroughly: Dunking in egg wash ensures a crispy, crunchy exterior.
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Fry at proper temperature: Between 350-375°F prevents greasy, soggy coating.
Get Creative with Add-Ins
The possibilities are endless when making chicken croquettes! Consider mixing in any of the following:
- Grated cheddar, Swiss, or mozzarella cheese
- Diced ham
- Cooked broccoli, mushrooms, or spinach
- Chopped parsley, chives, basil, or cilantro
- Spices like cayenne, paprika, Italian seasoning
- Sun-dried tomatoes
- Chopped olives or pickles
- Crumbled bacon
- Sautéed onions or shallots
Have fun designing your own signature chicken croquettes!
Storing and Reheating
Cooked croquettes can be refrigerated in an airtight container for up to 2 days. Reheat in a 350 degree F oven for 15-20 minutes until hot and crispy.
For longer storage, flash freeze cooked croquettes on a parchment-lined baking sheet until hard. Then transfer to freezer bags or containers. Frozen croquettes will keep for 2-3 months. Reheat frozen croquettes at 350°F for 20-25 minutes.
Chicken croquettes make fantastic leftovers. I like to cook up a big batch to have handy for quick snacks and meals throughout the week. They also work well for a crowd at parties or potlucks.
I hope you’ll give this easy homemade chicken croquette recipe a try soon. With a few simple steps, you can whip up this retro classic that everyone will love sinking their teeth into. Enjoy this tasty way to transform leftover chicken into crispy bites of comfort food perfection.
For the tomato chutney
- For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.
- Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.
- Add the leftover chicken and combine.
- Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.
- Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.
- For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)
- To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.
- Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.
- For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened.
- Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days.
By Romy Gillfloury potato recipes ( 156 )
By Simon Hopkinsonfloury potato recipes ( 156 )
By Rick Steinfloury potato recipes ( 156 )
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Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney.
The BEST Chicken Croquette Recipe EVER
FAQ
What is a chicken croquette made of?
Combine chicken, 1/3 cup of condensed soup, bread crumbs, celery, onion, and 1/4 teaspoon poultry seasoning in large bowl; mix well and shape into 6 croquettes (or patties). Chill in the refrigerator for about 1 hour. Roll croquettes in additional bread crumbs.
How to make your own croquettes?
- Tip the potatoes into a large pan, cover with cold water and bring to the boil. …
- Return the potatoes to the pan and add the cheese, some seasoning and the egg yolk. …
- When the mixture is cool enough to handle, form into 16 small logs using dampened hands. …
- The croquettes can be baked or fried.
How do you keep croquettes from falling apart?
If left in the fryer for too long, the filling will get too hot, expand, and cause the croquettes to split. To prevent this, only fry the croquettes for three to four minutes — just enough time for the outside to crisp and the filling to heat through.Dec 5, 2020
What do croquettes consist of?
| Cylindrical croquettes | |
|---|---|
| Region or state | France |
| Main ingredients | Ground meat, shellfish, fish, ham, cheese, mashed potatoes, vegetables, béchamel or brown sauce |
| Media: Croquette |
What is chicken croquette recipe?
Chicken Croquette Recipe is a fried creamy meat roll that is made from chicken, milk, onion, butter, and other herbs. This recipe is one of my favorite chicken appetizers since it is delicious and easy to make. Furthermore, this is a perfect appetizer for both Kids and Adults.
Can you make chicken croquette at home?
Our chicken croquette recipe includes onion, green pepper and parsley, but by making them at home, you can customize the ingredients to your liking. Whereas some fried foods start to stale almost as soon as they come out of the oil, croquettes are a welcome exception.
How do you cook chicken croquettes in a skillet?
Cook chicken croquettes mixture: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown. If you prefer to bake the chicken croquettes instead of fry them on a skillet over the stove, you will start with the first step in the recipe. Mixing all the ingredients together then forming small, round chicken patties.
Are chicken croquettes a retro recipe?
Whenever someone mentions “ retro recipes,” chicken croquettes are the first thing that comes to mind. I’m also sure this was on the menu for weekdays in a lot of homes during the 1950s and 1960s. And that was usually to use leftover chicken or turkey–turkey works equally as well–when either of those were dinner on the previous Sunday.
What are chicken croquettes made of?
Usually the main ingredient is a type of ground meat with various cheeses, vegetables and seasonings all incased in breadcrumbs that is fried in oil or baked in the oven at a high temperature. These chicken croquettes recipe ingredients are perfect for an easy meal or a quick lunch or snack during the day.
How do you cook croquettes in a crock pot?
Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.