Chicken croquettes are one of those recipes that sound fancy but are actually easy and practical. They’re a good way to use leftover chicken, and they turn out crispy outside, tender inside. You can serve them as a snack, a side, or even a main with a salad. This guide walks you through the whole process, explains the steps, and gives real tips for success. No overpromising, just clear instructions.
Why Make Croquettes at Home?
Croquettes are found in many cuisines—Spanish, French, Japanese, and American, to name a few. The idea is the same: a creamy filling, coated in breadcrumbs, and fried. The filling can be meat, fish, or just vegetables. This recipe uses chicken, but you can adapt it. The key is the creamy roux inside—it binds everything and gives a soft texture. The outside gets golden and crisp. It’s a simple process, but a few details matter.
Ingredients Explained
Here’s what you need for about 12 croquettes:
- Cooked chicken, finely shredded: Use leftovers or roast a chicken breast. Shred it well so the texture is smooth, not chunky.
- Small onion, finely chopped: Onion adds flavor. Chop it small so it cooks soft and blends in.
- Butter and flour: These make the roux, which thickens the milk into a creamy sauce.
- Milk: Whole milk works best. It makes the filling rich and smooth.
- Salt, pepper, dried thyme: Basic seasonings. Adjust to taste.
- Egg and breadcrumbs: For coating. The egg helps the crumbs stick. You can use panko for extra crunch.
- Oil for frying: Use a neutral oil with a high smoke point—canola, vegetable, or peanut oil works.
Step-by-Step Instructions
1. Cook the Onion
Melt butter in a pan over medium heat. Add the chopped onion. Cook, stirring, until soft—about 3 minutes. Don’t let it brown too much.
2. Make the Roux
Sprinkle the flour over the onion. Stir and cook for a minute. This step thickens the sauce. Slowly add the milk, whisking constantly so no lumps form. Cook until the mixture is thick—it should coat the back of a spoon. This usually takes 2-3 minutes.
3. Season the Filling
Add salt, pepper, and thyme to the sauce. Take the pan off the heat. Stir in the shredded chicken. Mix well so the chicken is evenly coated. Let the mixture cool to room temperature. You can chill it in the fridge if you’re in a rush—cooling helps you shape the croquettes.
4. Shape the Croquettes
Take spoonfuls of the mixture. Shape into small logs or balls. Logs are traditional, but balls work too. If the mixture feels sticky, wet your hands with cold water. Place shaped croquettes on a plate.
5. Bread the Croquettes
Beat the egg in a bowl. Put breadcrumbs on a plate. Dip each croquette in egg, then roll in breadcrumbs. Press the crumbs on so they stick. You can do this twice for extra crunch if you like. Place breaded croquettes on a tray.
6. Fry the Croquettes
Heat about ¾ inch of oil in a deep pan. Test the oil with a breadcrumb—it should sizzle but not burn. Fry the croquettes in batches, about 3 minutes per side, until golden and crisp. Don’t crowd the pan, or they won’t brown well. Drain on paper towels.
Tips for Success
Cool the Mixture: If the filling is too warm when you shape it, it will fall apart. Let it cool completely before shaping.
Oil Temperature: If the oil isn’t hot enough, the croquettes will soak up oil and get greasy. If it’s too hot, they’ll burn outside before cooking through.
Shaping Tip: Wet your hands with cold water to prevent sticking when shaping.
Frying Safety: Never leave hot oil unattended. Keep a lid nearby in case of flare-ups.
Troubleshooting
Croquettes Falling Apart: The mixture might be too soft. Add a little mashed potato or breadcrumbs to thicken it.
Soggy Breadcrumbs: If breading falls off, you may have skipped the egg step. Egg helps crumbs stick.
Burnt Outside, Raw Inside: Your oil is too hot. Lower the heat and test again.
Too Greasy: Drain croquettes well on paper towels. Don’t overcrowd the pan when frying.
Variations
Add Cheese: Stir in grated cheddar or parmesan for extra flavor.
Herbs and Spices: Try fresh parsley, chives, dill, or a pinch of paprika or curry powder.
Vegetables: Finely chopped carrots, peas, or mushrooms work in the filling.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Panko: Try panko breadcrumbs for extra crunch.
Serving Ideas
Croquettes are best served hot. They go well with dipping sauces—ketchup, ranch, honey mustard, or a spicy mayo. You can also serve them with a green salad, mashed potatoes, or roasted vegetables. They’re good as a party snack, a side dish, or a light main course. Try them in a sandwich with lettuce and mayo for something different.
Storage and Reheating
Croquettes are best fresh but can be kept in the fridge for up to 2 days. Reheat in the oven at 350°F for about 10 minutes, or in a pan for a few minutes. They don’t freeze well after frying—the breadcrumbs get soggy. If you want to freeze, do it before frying, then fry straight from frozen, adding a couple of minutes to the cooking time.
Making Ahead
You can prepare the filling a day ahead and keep it in the fridge. Shape and bread the croquettes just before frying. If you’re hosting, you can fry them ahead and reheat in the oven before serving.
Tips for Leftovers
If you have leftover croquettes, reheat them in the oven to keep them crisp. Microwaving makes them soggy. They can be chopped and added to a salad or pasta for extra protein.
Allergy Notes
This recipe uses wheat flour, eggs, and milk. For gluten-free, use gluten-free flour and breadcrumbs. For dairy-free, use oil instead of butter and a non-dairy milk. For egg allergies, brush with milk instead of egg for breading.
Why This Recipe Works
This method uses basic ingredients and simple steps. The creamy roux keeps the filling moist, and the breadcrumbs give a satisfying crunch. You don’t need any special equipment—just a pan and a few bowls. The recipe is also forgiving—you can tweak the seasonings or add extras without worrying.
Final Thoughts
Croquettes are a good example of how a few simple ingredients can make something tasty and satisfying. You don’t need to be a pro to make them. If something goes wrong, you can usually fix it. Cooking should be practical, not stressful. This recipe is reliable and easy to adapt.
If you want to try a new version, swap the chicken for turkey or add some cheese. The basic idea is the same. Cook the filling, shape, bread, and fry. Serve with whatever you like. There’s no need to overthink it.
Easy Chicken Croquettes Recipe: Crispy And Tender
Course: MainCuisine: AmericanDifficulty: Easy12
servings20
minutes20
minutes150
kcal40
minutesSavory, golden chicken croquettes made with leftover chicken, onions, and a creamy roux. Crispy outside, soft and flavorful inside. Great as a snack, side, or light meal.
Ingredients
Cooked chicken, finely shredded: 2 cups
Small onion, finely chopped: 1
Butter: 2 tablespoons
All-purpose flour: 3 tablespoons
Milk: 1 cup
Salt: 1 teaspoon
Black pepper: ½ teaspoon
Dried thyme: ½ teaspoon
Egg: 1
Breadcrumbs: 1 cup
Oil for frying: As needed
Directions
- Sauté onion:
Melt butter in a pan. Add chopped onion. Cook on medium until soft, about 3 minutes. Stir often. - Make roux:
Add flour to the onions. Stir and cook 1 minute. Slowly add milk, whisking to prevent lumps. Cook until thick, about 2-3 minutes. - Season:
Mix in salt, pepper, and thyme. Take off heat. Stir in shredded chicken until well combined. Cool the mixture until you can handle it. - Shape:
Shape the mixture into small logs or balls. Set aside. - Bread:
Beat egg in a bowl. Put breadcrumbs on a plate. Dip each croquette in egg, then roll in breadcrumbs. Press crumbs to help them stick. - Fry:
Heat ¾ inch oil in a pan to medium. Fry croquettes in batches, about 3 minutes each side, until golden and crisp. Drain on paper towels.
Notes
- Notes
Chicken: Works with any cooked chicken. Rotisserie works well.
Customize: Try adding cheese, parsley, or garlic powder for extra flavor.
Bake option: Bake at 375°F for 20 minutes, flipping halfway for a less oily option.
Make ahead: Shape and freeze uncooked croquettes. Fry directly from frozen, adding a minute or two.
Dipping ideas: Serve with ketchup, ranch, honey mustard, or a spicy mayo.
