Chicken croquettes are a beloved appetizer, snack, or light meal enjoyed around the world These crispy, golden nuggets of flavor typically consist of minced chicken combined with a creamy béchamel sauce, coated in breadcrumbs, and fried to perfection But what exactly are chicken croquettes, and what makes them so tasty and versatile? Let’s take a closer look at the history, ingredients, and prep tips behind this scrumptious dish.
A Brief History of Chicken Croquettes
The earliest versions of croquettes can be traced back to Ancient Roman times, where minced meat rissoles were popular snacks. Over the centuries, the concept evolved across Europe, with the term “croquette” first appearing in the early 18th century from the French verb “croquer” meaning “to crunch.” Recipes often featured minced veal or chicken, bound with a roux-thickened white sauce, shaped, breaded and fried.
Chicken croquettes became widely popular in the 19th century, appearing in cookbooks and served at catered events across Europe and America. The crunchy golden exterior surrounding the rich creamy filling made them an elegant yet approachable appetizer. Fun fact – the first published American chicken croquette recipe appeared in 1824!
Classic Ingredients in Chicken Croquettes
While recipes vary slightly around the world, most chicken croquettes contain a few core ingredients:
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Cooked chicken – Typically minced or shredded chicken breast, but thigh or mixed meat works too. Provides the base flavor.
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Onion – Sautéed onions add moisture and flavor.
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Béchamel sauce – A white sauce made of butter, flour, and milk that binds the ingredients.
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Breadcrumbs – Provide the crispy coating when fried. Panko gives extra crunch.
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Eggs – Help adhere the breadcrumb coating.
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Herbs and spices – Common seasonings include nutmeg, paprika, parsley, garlic, salt, and pepper.
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Cheese (optional) – Grated cheeses like cheddar or Parmesan lend more flavor.
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Ham (optional) – Diced ham can provide extra texture and savoriness.
The soft texture of the chicken and sauce contrasted with the crunchy exterior is what defines these tasty bites!
Shaping, Coating, and Cooking Chicken Croquettes
Once you’ve mixed up the creamy chicken filling, shaping croquettes takes a bit of practice. The mixture can be formed into cylinders, cones, or flat oval shapes. Refrigerating the mix first helps them hold their shape better.
After shaping, croquettes are dipped into flour, then egg wash, then covered thoroughly in breadcrumbs. Frying in hot oil until deeply golden brown (about 2-3 minutes per side) gives the signature crispy exterior. Alternatively, they can be baked for a healthier option.
Serving croquettes warm right out of the oil is ideal. They pair wonderfully with dipping sauces like aioli, honey mustard, or marinara sauce for added flavor.
Tips for Making Perfect Chicken Croquettes
Follow these tips for chicken croquettes with the ideal balance of crispiness and juicy flavor:
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Use very finely minced chicken for the smoothest texture
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Ensure the filling mixture is thoroughly chilled before shaping
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Apply breadcrumbs generously and press lightly to help them adhere
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Fry in small batches at 350-375°F oil to maintain temperature
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Let excess oil drain off on a wire rack or paper towels
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Serve warm immediately for optimum crispy texture
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Experiment with unique spices, cheeses, herbs, or other mix-in ingredients
Global Variations to Try
One of the great things about chicken croquettes is their adaptability to reflect various cultural influences:
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Spanish croquetas often contain ham and are smaller tapas-style bites.
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Dutch kroketten can feature veal and are sold as street food snacks.
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Japanese korokke croquettes are filled with potatoes or ground meat.
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Brazilian croquetes are baked rather than fried and served as appetizers.
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Indian chicken croquettes feature aromatic spices like cumin, coriander, and garam masala.
Make-Ahead and Freezing Tips
You can prepare chicken croquette mixture up to 2 days ahead and refrigerate until ready to cook. Shaped, breaded croquettes can be frozen solid on a baking sheet then stored in freezer bags. Fry frozen croquettes straight from the freezer, adding 1-2 minutes to the cook time.
Frozen cooked croquettes are an awesome make-ahead appetizer for quick weeknight dinners or parties. Thaw in the refrigerator then reheat briefly in a 400°F oven or air fryer to restore crispy texture.
Chicken Croquettes Make the Perfect Appetizer
From the satisfying crunch to the creamy, chicken-y flavor packed inside, it’s easy to see why chicken croquettes have been cherished for centuries. Their versatility as an appetizer, snack, or light meal makes them suitable for a range of occasions. Once you master the technique, experiment with fun additions like cheese, herbs, or spices to make these golden bites your own. Serve them alongside a refreshing salad or soup, and get ready for rave reviews! Chicken croquettes are a universally-loved dish worth adding to your repertoire.
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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.
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.
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FAQ
What are chicken croquettes made of?
A simple mixture of cooked chicken, eggs, bread crumbs, sautéed onion, parsley, and light seasoning results in crispy croquettes you’ll go crazy for!
What are croquettes made of?
In general, a croquette is a deep-fried ball or roll made with meat, wheat, and vegetables. Rich ingredients like bechamel or mashed potatoes act as binders, and the crisp coating is often made with breadcrumbs.
What’s the difference between chicken nuggets and croquettes?
It is not the same thing. A chicken croquette is mostly breading and filler, a chicken nugget is primarily some form of chicken meat and/or byproducts.
What do you serve with chicken croquettes?
Chicken Croquettes, creamy on the inside with a hint of Parmesan, crunchy on the outside, are a great way of turning leftover roast chicken into irresistible fried morsels. Serve with potatoes and salad or vegetables, or with similar little dishes in an Italian style fritto misto.