Chicken Croquettes Recipe

4.5 2 2
Chicken Croquettes Recipe
Chicken Croquettes Recipe photo by Taste of Home
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Chicken Croquettes Recipe

Read Reviews
4.5 2 2
Publisher Photo
Here's a different recipe to try with leftover chicken. It really has a good flavor. These croquettes are fun to serve as an appetizer or for a meal. —Carleen Mullins, Wise, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 5 min.

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 2 cups chopped cooked chicken
  • 1/4 cup chopped green pepper
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups dry bread crumbs
  • 1 egg
  • 2 tablespoons water
  • Oil for deep-fat frying

Directions

In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours.
Shape into six 4-in. x 1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs.
Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Yield: 6 croquettes.
Editor's Note: This recipe may easily be doubled.
Originally published as Chicken Croquettes in Country Extra January 1998, p51

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 2 cups chopped cooked chicken
  • 1/4 cup chopped green pepper
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups dry bread crumbs
  • 1 egg
  • 2 tablespoons water
  • Oil for deep-fat frying
  1. In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
  2. Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours.
  3. Shape into six 4-in. x 1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs.
  4. Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Yield: 6 croquettes.
Editor's Note: This recipe may easily be doubled.
Originally published as Chicken Croquettes in Country Extra January 1998, p51

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MY REVIEW
jmkasprak User ID: 2880256 218323
Reviewed Jan. 19, 2015

"I love to get chicken croquettes at local restaurants, and I was curious if I could make them myself. These were very good. I didn't like having my house smell like a fryer, but that's to be expected. :)"

MY REVIEW
Trilby Yost User ID: 5195621 78980
Reviewed Aug. 5, 2010

"I fry foods in deep-fat only once in a blue moon...my husband is the fry cook. But I do get a yen for these chicken croquettes sometimes, and when I do I never hear any complaints from my husband or family. This is a delicious recipe that I follow exactly."

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