Chicken Croquettes

Name: Chicken Croquettes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 cups cooked chicken breast, shredded; 1/4 cup unsalted butter; 1/2 cup yellow onion, finely diced; 1/2 cup all-purpose flour; 2 cups whole milk, warmed; 1/4 tsp ground nutmeg; 1 tsp kosher salt; 1/4 tsp ground black pepper; 2 eggs, beaten; 1 cup fine breadcrumbs; 1 cup olive oil

Crispy on the outside and rich with creaminess on the inside, these classic Spanish chicken croquettes are made from a thick bechamel base mixed with tender shredded chicken.

55 minMediumServes 6280 cal/serving

SpanishAppetizerStovetopStandardNut-FreeSesame-FreeShellfish-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups cooked chicken breast, shredded
1/4 cup unsalted butter
1/2 cup yellow onion, finely diced
1/2 cup all-purpose flour
2 cups whole milk, warmed
1/4 tsp ground nutmeg
1 tsp kosher salt
1/4 tsp ground black pepper
2 eggs, beaten
1 cup fine breadcrumbs
1 cup olive oil

Instructions

1

Melt 1/4 cup unsalted butter in a saucepan over medium heat, then cook 1/2 cup finely diced yellow onion for 5 minutes until translucent.
2

Whisk in 1/2 cup all-purpose flour and cook for 2 minutes to form a roux.
3

Gradually pour in 2 cups warmed whole milk, whisking constantly until a thick bechamel sauce forms.
4

Stir in 2 cups shredded cooked chicken breast, 1/4 tsp ground nutmeg, 1 tsp kosher salt, and 1/4 tsp ground black pepper.
5

Ensure the chicken mixture reaches an internal temperature of 165F before removing from heat.
6

Transfer the thick mixture to a shallow dish, cover with plastic wrap touching the surface, and chill in the refrigerator for at least 2 hours until firm.
7

Shape the chilled mixture into small logs or cylinders.
8

Dip each log into 2 beaten eggs, then coat thoroughly in 1 cup fine breadcrumbs.
9

Heat 1 cup olive oil in a skillet over medium-high heat to 350F.
10

Fry croquettes in batches for 3-4 minutes until deep golden brown and crispy, then drain on paper towels.

Questions

Can I make Chicken Croquettes dairy-free?

Yes. The dairy in this entry is 1/4 cup unsalted butter, 2 cups whole milk, warmed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken Croquettes gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1 cup fine breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Chicken Croquettes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Croquettes?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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