Chicken Croquettes Recipe

Chicken: Cooked and shredded, this is the main protein component of the croquettes.

Bread crumbs: Used to bind the mixture and add a crispy coating when fried.

Milk: Adds moisture and helps to create a creamy texture.

Egg: Acts as a binder to hold the croquette mixture together.

Butter: Used to create the roux, adding richness to the mixture.

Flour: Combined with butter to make a roux, which thickens the mixture.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a touch of heat and depth of flavor.

Oil: Used for frying the croquettes to achieve a golden brown exterior.

When making croquettes, ensure the roux is smooth and lump-free before adding the chicken mixture. This will help achieve a creamy and cohesive texture. Additionally, when shaping the patties or balls, wet your hands slightly to prevent the mixture from sticking, allowing for more uniform shapes.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture and help bind the croquettes.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can act as a binder for those who are vegan.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, especially for those who are gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• oil for frying - Substitute with coconut oil: Coconut oil is a healthier alternative for frying and can add a subtle flavor to the croquettes.

• Allow the chicken croquettes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the croquettes in a single layer on a baking sheet lined with parchment paper. This helps to keep them from sticking together.
• Once the croquettes are fully cooled, transfer them to an airtight container. If you need to stack them, place a piece of parchment paper between each layer to maintain their shape and texture.
• Store the container in the refrigerator if you plan to consume the croquettes within 2-3 days. This keeps them fresh and ready for a quick reheat.
• For longer storage, place the baking sheet with the croquettes in the freezer for about 1-2 hours, or until they are firm. This initial freezing step, known as flash freezing, helps to preserve their shape.
• After the croquettes are firm, transfer them to a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
• When ready to enjoy, reheat the croquettes directly from the freezer. Preheat your oven to 375°F (190°C) and bake them on a baking sheet for 15-20 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in a frying pan with a little oil over medium heat until they are warmed and golden brown.
• Serve the reheated croquettes with your favorite dipping sauce or alongside a fresh salad for a delightful meal.

• Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through. This method helps maintain their crispy exterior.
• For a quicker option, use a microwave. Place the croquettes on a microwave-safe plate and cover with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through.
• If you have an air fryer, preheat it to 350°F (175°C). Arrange the croquettes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of oil or butter. Place the croquettes in the skillet and cook for 3-4 minutes on each side, or until they are warmed through and crispy.
• For a steam method, place the croquettes in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps them moist but may soften the exterior.

• Mixing bowl: A large bowl used to combine the shredded chicken, bread crumbs, milk, beaten egg, salt, and pepper.

• Frying pan: Used to melt the butter and stir in the flour to make a roux, and later to fry the croquettes.

• Spatula: Useful for stirring the roux and the chicken mixture, as well as flipping the croquettes while frying.

• Measuring cups: Essential for accurately measuring the cooked chicken, bread crumbs, and milk.

• Measuring spoons: Needed to measure the salt, pepper, butter, and flour.

• Whisk: Used to beat the egg before adding it to the chicken mixture.

• Paper towels: Used to drain the excess oil from the fried croquettes.

• Plate: To place the croquettes on after they have been fried and drained.

• Tongs: Handy for turning the croquettes while frying and for removing them from the hot oil.

• Knife: Useful for shredding the cooked chicken if it is not already shredded.

• Cutting board: A surface to shred the cooked chicken on.

Prepare ingredients in advance: Shred the chicken and measure out the bread crumbs, milk, and spices ahead of time.

Use a food processor: Quickly combine the chicken mixture using a food processor to save time on mixing.

Preheat oil: Start heating the oil while shaping the croquettes to streamline the frying process.

Make uniform shapes: Use a cookie scoop to ensure all croquettes are the same size for even cooking.

Double the recipe: Make a larger batch and freeze half for a quick meal later.