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Chicken Croquettes

 Chicken Croquettes
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.
4 ServingsPrep: 25 min. + chilling Cook: 5 min.


  • 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


  • 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.

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Chicken Croquettes (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.