If you've never made chicken croquettes before, you'll find that it's a great way to reinvent a small amount of chicken and vegetables into an entirely new meal.
Chicken Croquettes
Updated on Aug. 29, 2024
Homemade chicken croquettes are a classic dish that features a delightful combination of tender chicken, flavorful seasonings and a crispy exterior. 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. A roux—a cooked mixture of flour, butter and milk—binds the ingredients together and keeps the croquettes moist. There’s nothing quite like the satisfaction of biting into the creamy interior of a warm, freshly fried croquette, and making them is an easy way to stretch a small amount of cooked chicken into a completely new meal.
Ingredients for Chicken Croquettes
- Roux: Cooking a mixture of butter, all-purpose flour, ground mustard and whole milk forms a savory, thick and somewhat sticky sauce that binds the interior of the chicken croquettes together.
- Chicken: Chopped cooked chicken is the base for these croquettes. You can use leftover cooked chicken, cubed rotisserie chicken or even canned chicken, well drained.
- Vegetables: Adding chopped green pepper, minced fresh parsley and finely chopped onion adds flavor, color and dynamic texture to the soft croquettes.
- Lemon juice, paprika and cayenne pepper: Folding lemon juice into the croquette mixture adds a nice tang, and cayenne and paprika give the mixture a pleasant rusty color and mild smoky heat.
- Bread crumbs: Coating the chilled croquettes in bread crumbs gives them a crispy, crunchy exterior once fried.
- Egg: Dunking the croquettes in an egg beaten with a little bit of water helps the bread crumbs adhere.
- Oil for deep-fat frying: The oil provides a high-heat cooking medium that gives the croquettes their golden-brown color and crispy texture.
Directions
Step 1: Make the roux
In a large saucepan over medium heat, melt the butter. Add the flour, mustard, salt and pepper, stirring until smooth. Gradually add the milk, and bring the mixture to a boil. Cook and stir for two minutes or until thickened, then remove the pan from the heat.
Step 2: Add the chicken, vegetables and seasonings
Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne to the saucepan. Refrigerate for at least two hours.
Step 3: Shape the croquettes
Shape the chicken mixture into six 4×1-inch logs.
Step 4: Coat the croquettes
Place the bread crumbs in a shallow dish. In another dish, beat the egg and water. Roll the logs in the bread crumbs, then in the egg mixture, then again in the crumbs.
Step 5: Deep-fry the croquettes
Heat the oil in an electric skillet or deep-fat fryer to 350°F. Drop the logs into the hot oil, a few at a time. Fry them for one to two minutes on each side or until golden brown. Drain them on paper towels and serve immediately.
Chicken Croquette Variations
- Make them cheesy: Incorporate shredded cheese like cheddar, mozzarella or Swiss into the cooled croquette mixture to add a melty texture and a cheesy flavor once fried.
- Try a vegetarian version: Substitute the chicken with smoked tofu or additional vegetables like sauteed mushrooms, cooked spinach, beans or peas.
- Opt for a lower-fat version: Bake or air-fry the croquettes instead of deep-frying them to reduce the fat content.
- Make them mini: Shape the croquettes into bite-sized pieces for a party appetizer.
- Add a crunchy topping: Coat the cooked croquettes in crushed crackers or nuts instead of bread crumbs for extra flavor and crunch.
How to Store Chicken Croquettes
Once they’re cooled, store the chicken croquettes in the refrigerator, sealed in an airtight container, for up to two days.
How do you reheat chicken croquettes?
Reheat them in an air-fryer or in a 350° oven for 15 to 20 minutes to crisp them back up.
Can you make chicken croquettes ahead of time?
As with most fried foods, chicken croquettes taste best when they’re freshly fried, but the roux base helps prevent them from drying out when they’re reheated, unlike some other fried foods.
Can you freeze chicken croquettes?
Chicken croquettes will freeze well, and they make a handy quick meal for the future. Let your cooked croquettes cool completely, arrange them in a single layer on a baking sheet, then freeze them until solid. Transfer the frozen croquettes to a resealable bag, and store them in the freezer for up to three months. Reheat them in a 350° oven for 20 to 30 minutes (or until warmed through) to crisp them back up.
Chicken Croquette Tips
Can you cook chicken croquettes in the air fryer instead of deep-frying them?
Yes, you can make this chicken croquettes recipe in the air fryer. Set the temperature to 375° and spritz them with cooking spray to help them brown nicely.
What’s the best oil to use for deep-frying?
We suggest peanut or vegetable oil for frying chicken croquettes. They’re two of the best oils for frying in general, and they have a neutral flavor and, critically, a high smoke point, which means they can be safely heated to a higher temperature.
Why do my chicken croquettes fall apart?
If the croquette mixture is too wet or the oil is not quite hot enough, they may have less structural integrity and fall apart as they’re frying. Use a thermometer to ensure that the oil is hot enough (it should be between 365° and 375°). If it’s hot enough and you’re still having an issue, you can rescue the croquette mixture by adding some instant potato flakes to help absorb any extra moisture. Between batches of frying, periodically check the temperature to make sure it remains between 350° and 375°. Putting too many croquettes into the oil at once can make the oil temperature quickly drop, which will result in loose or pale croquettes.
Chicken Croquettes
Prep Time
25 min
Cook Time
5 min
Yield
6 croquettes
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
- 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 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.
- 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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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
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