The Ultimate Guide to Making Delicious Chicken Croquettes (That’ll Make Your Grandma Proud!)

Have you ever bit into a crispy, golden-brown chicken croquette with that perfectly creamy interior and thought “Man I wish I could make these at home!” Well, you’re in luck! Today I’m gonna share with you my favorite chicken croquette recipes and techniques that’ll have your family begging for seconds.

As someone who’s been cooking for years, I’ve perfected the art of making these little nuggets of heaven. They’re honestly one of my favorite ways to use up leftover chicken, and they’re SO much easier than they look!

What Are Chicken Croquettes Anyway?

Before we dive into the how-to let’s talk about what these tasty morsels actually are. Chicken croquettes are basically chopped or minced chicken mixed with binding ingredients shaped into logs or patties, coated in breadcrumbs, and fried until golden brown. They’re a classic dish that’s been around for generations, and they’re the perfect way to transform leftover chicken into a completely new meal.

Two Amazing Chicken Croquette Recipes

I’m sharing two different approaches to chicken croquettes – a super easy version that uses canned soup as a shortcut and a more traditional homemade version that starts with a roux. Both are delicious!

Recipe #1: Super Easy Chicken Croquettes

This is my go-to recipe when I’m short on time but still want something impressive.

Ingredients:

Step-by-Step Instructions:

1. Mix the croquette mixture: Combine your chicken, about ⅓ cup of the condensed soup, ¼ cup bread crumbs, celery, onion, and ¼ teaspoon poultry seasoning in a large bowl. Mix everything well until it sticks together.

2. Shape ’em up: Form the mixture into 6 croquettes or patties. I usually go with the patty shape cuz it’s easier to flip in the pan.

3. Chill time: Pop these babies in the fridge for about an hour. This helps them hold their shape when cooking. Trust me, don’t skip this step! I learned the hard way when mine once disintegrated in the pan.

4. Bread ’em: Roll the chilled croquettes in the remaining ½ cup of Italian bread crumbs, making sure they’re fully coated.

5. Get cookin’: Melt the butter in a large skillet over medium heat. Add your croquettes and cook until they’re beautifully golden brown, about 3-4 minutes per side.

6. Make the sauce: While the croquettes are cooking, combine the rest of the condensed soup, milk, and ⅛ tablespoon poultry seasoning in a small saucepan. Heat this over low heat until it’s warm and smooth, stirring occasionally.

7. Serve it up: Plate your croquettes and drizzle with the warm sauce!

Recipe #2: Traditional Homemade Chicken Croquettes

This version starts with a roux and has a more authentic, restaurant-quality taste.

Ingredients:

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 teaspoons ground mustard
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 cup whole milk
• 2 cups chopped cooked chicken
• ¼ cup chopped green pepper
• 1 tablespoon minced fresh parsley
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1½ cups dry bread crumbs
• 1 large egg
• 2 tablespoons water
• Oil for deep-fat frying

Step-by-Step Instructions:

1. Make the roux: In a large saucepan over medium heat, melt the butter. Add the flour, mustard, salt and pepper, stirring until smooth. This is what’s gonna make your croquettes creamy inside!

2. Create the base: Gradually add the milk to the roux, and bring the mixture to a boil. Cook and stir for about 2 minutes until it’s nice and thick. Then remove the pan from the heat.

3. Add the goodies: Mix in the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. This combo of veggies and seasonings is what makes these croquettes special!

4. Chill out: Refrigerate the mixture for at least 2 hours. Again, this chilling step is super important – don’t try to rush it!

5. Shape ’em: Shape the chilled chicken mixture into six 4×1-inch logs. I find it helps to wet your hands a little to prevent sticking.

6. Prep the coating: Place the bread crumbs in a shallow dish. In another dish, beat the egg with water.

7. Triple dip: Roll the logs in bread crumbs, then dip in the egg mixture, then roll in bread crumbs again. This double breading makes them extra crispy!

8. Fry time: Heat oil in an electric skillet or deep-fat fryer to 350°F. Drop the logs into the hot oil a few at a time and fry for 1-2 minutes on each side until they’re golden brown.

9. Drain and serve: Let the croquettes drain on paper towels and serve them immediately while they’re hot and crispy!

Tips for Perfect Chicken Croquettes Every Time

After making these about a zillion times, I’ve learned a few tricks:

Getting the Right Texture

The key to perfect croquettes is getting the right texture in your mixture. It should be:

• Firm enough to hold its shape
• Moist enough to not be dry when cooked
• Well-seasoned throughout

If your mixture seems too wet, add a bit more bread crumbs. Too dry? Add a little more of the binding liquid (soup or roux).

Alternative Cooking Methods

While traditional deep-frying gives the best crispy exterior, you’ve got options:

• Air fryer method: Set temperature to 375°F and spritz with cooking spray to help them brown. Way less oil but still crispy!
• Baking method: You can bake them at 350°F for about 20-25 minutes, turning halfway through. Less crispy but healthier.

Storage and Reheating

One of the best things about croquettes is you can make them ahead:

• Refrigerator: Store cooked croquettes in an airtight container for up to 2 days.
• Freezer: These freeze beautifully! Let them cool completely, then freeze on a baking sheet until solid. Transfer to freezer bags and store for up to 3 months.
• Reheating: Reheat in a 350°F oven for 15-20 minutes (or 20-30 minutes from frozen) to crisp them back up.

Delicious Variations to Try

Once you’ve mastered the basic recipe, get creative!

Cheesy Chicken Croquettes

Add about ½ cup shredded cheddar, mozzarella, or Swiss cheese to the mixture before chilling. OMG the melty interior is AMAZING!

Veggie-Loaded Croquettes

Boost the nutrition by adding more veggies like finely diced carrots, corn, or peas.

Spicy Kick Version

Double the cayenne and add a dash of hot sauce to the mixture for a bit of heat.

Mini Appetizer Croquettes

Shape them into bite-sized balls for a party appetizer that’ll impress your guests!

Common Problems (And How to Fix Them!)

Help! My croquettes fall apart when frying!

This usually happens when either:

1. The mixture is too wet – add more bread crumbs
2. They weren’t chilled enough – give them more time in the fridge
3. The oil isn’t hot enough – use a thermometer to ensure it’s at 350°F

My croquettes are greasy

If your oil temperature is too low, the croquettes absorb too much oil. Make sure it stays between 350°F and 375°F.

The bread crumb coating falls off

Make sure you’re doing the double-dip method: bread crumbs, then egg, then bread crumbs again. This creates a better seal.

Serving Suggestions

Chicken croquettes are versatile and pair well with lots of sides:

• Mashed potatoes and gravy (my personal fave!)
• Green salad with vinaigrette
• Steamed vegetables like broccoli or green beans
• Rice pilaf
• Creamed corn

Why I Love Making Chicken Croquettes

I gotta tell you, there’s something super satisfying about transforming leftover chicken into something completely new and delicious. Plus, everyone thinks you’re some kinda culinary genius when you serve these up!

My family requests these at least once a month, and they’re perfect for using up rotisserie chicken when I’ve got leftovers. The best part? My kids think they’re eating fancy restaurant food, but little do they know how easy these actually are to make!

Final Thoughts

Chicken croquettes might seem old-fashioned, but trust me, they’re making a comeback! They’re economical, versatile, and absolutely delicious. Whether you choose the quick and easy version or the traditional homemade recipe, they’re bound to become a favorite in your recipe rotation.

So next time you’re staring at leftover chicken in your fridge and thinking “not chicken sandwiches again,” remember this recipe! Your taste buds (and your wallet) will thank you.

Chicken croquette ingredients typically include cooked chicken (often rotisserie chicken), vegetables like onion, celery, or bell pepper, a creamy base made from butter, flour, and milk or broth, seasonings such as salt, pepper, nutmeg, and herbs, and an egg wash and breadcrumbs for coating before frying in oil.

To get breadcrumbs to stick to chicken, create a three-step breading station of flour, egg wash, and breadcrumbs, using a binder like egg to create a sticky surface for the crumbs. First, dry the chicken and dredge it in flour. Next, dip it into a binding agent like a beaten egg or buttermilk to moisten the flour. Finally, press the breadcrumbs firmly onto the egg-coated chicken.