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Chicken Croquettes

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

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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. 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. 2

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

  3. 3

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

  4. 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. 5

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

  6. 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. 7

    Shape the chilled mixture into small logs or cylinders.

  8. 8

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

  9. 9

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

  10. 10

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

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Questions

How hot should the oil be for Chicken Croquettes?

For Chicken Croquettes, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork. The frying oil is held at 350 F (about 175 C) in step 9. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Can I skip the searing in Chicken Croquettes?

Step 10 reads: "Fry croquettes in batches for 3-4 minutes until deep golden brown and crispy, then drain on paper towels." You can, but you give up flavor. The browning in step 10 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken thighs instead of chicken breasts in Chicken Croquettes?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Croquettes uses 2 cups cooked chicken breast, shredded.

Can I make Chicken Croquettes gluten-free?

Yes. The gluten in Chicken Croquettes 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.

Which part of Chicken Croquettes can be done ahead?

Everything up to step 6. Step 6 is a built-in pause of 2 hours: "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." Do everything up to that point ahead of time and pick up at step 7 when you are ready to finish.

Serve it with

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