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Chicken Croquettes

Total Time

Prep: 25 min. + chilling Cook: 5 min.

Makes

6 croquettes

Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. —Carleen Mullins, Wise, Virginia

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 teaspoons ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup whole 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 large egg
  • 2 tablespoons water
  • Oil for deep-fat frying

Directions

  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 4x1-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.

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