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chicken croquettes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These traditional Chicken Croquettes are crispy on the outside and creamy on the inside with pieces of chicken, onion, celery, and bell peppers in a smooth white sauce. This easy recipe is as good as the one your grandma used to make.

yield 6 serving(s)
prep time 20 Min
cook time 5 Min
method Deep Fry

Ingredients For chicken croquettes

  • 3 Tbsp
    butter
  • 1/4 c
    flour
  • 1 c
    warm milk
  • salt and pepper to taste
  • 2 1/2 c
    finely chopped cooked chicken
  • 3 Tbsp
    finely chopped onion
  • 3 Tbsp
    finely chopped red pepper
  • 2 Tbsp
    finely chopped celery
  • 1 Tbsp
    chopped fresh parsley
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    fresh ground black pepper
  • 3
    eggs
  • 1 1/2 c
    panko breadcrumbs
  • vegetable oil for frying

How To Make chicken croquettes

  • 1
    Melt the butter in a saucepan over medium low heat. Whisk in the flour cooking for 2 minutes while whisking continuously. Slowly whisk in the milk. Cook for 2 minutes or until thickened. Season with salt and pepper to taste. Cool to room temperature. It will continue to thicken as it cools.
  • 2
    In a medium bowl combine the chicken, onion, red pepper, celery, parsley, onion powder, garlic powder, salt, pepper, and the cooled white sauce. Stir to combine, cover with wrap, and refrigerate for 30 minutes.
  • 3
    Beat the eggs in a shallow bowl and add the breadcrumbs to another shallow bowl. Using a 1 1/2 tablespoon scoop the chicken mixture out and roll into a ball. Dunk it in the eggs and then in breadcrumbs. Once again back in the eggs and into the breadcrumbs. Repeat until all the chicken mixture is rolled and breaded. Place each ball on a parchment covered baking sheet while you work.
  • 4
    Heat 2 inches vegetable oil in a Dutch oven or heavy pot to 325-350 degrees. Work in batches of 4-5 balls. Fry until golden brown; about 4-5 minutes, Drain on paper towels and for best results serve promptly.
  • 5
    NOTES Chop everything very fine so the balls are easy to roll and fry. You want a little bit of everything in each bite. The sauce will be quite thick. That is a good thing so the balls are easier to roll. You can prepare the mixture a day in advance. Just cover and refrigerate until you are ready to dunk, roll, and fry. Use a candy thermometer to help maintain the correct oil temperature. A heavy pot like a Dutch oven or stockpot will also help maintain the temperature well. Remove the fried balls from the oil using a spider strainer or slotted spoon. Remove to paper towels to drain any excess grease and keep them crispy and crunchy. These croquettes are delicious cooked in the air fryer. Preheat the air fryer to 350 degrees. Then spritz the balls with cooking oil. Add the croquettes in a single layer cooking for about 10 minutes or until golden brown. Gently shake the basket a couple of times while cooking. Store leftovers in an airtight container for up to 3 days. For best results reheat in the air fryer at 350 degrees for about 3-5 minutes. Or reheat on a baking sheet at 350 degrees for about 8 minutes.
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