Best 7 Buffalo Chicken Croquettes Recipes

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Buffalo chicken croquettes: a delightful fusion of flavors

Indulge in a tantalizing culinary journey with our buffalo chicken croquettes, an irresistible appetizer or main course that packs a flavorful punch. These crispy morsels feature a delectable blend of juicy chicken, tangy buffalo sauce, and a hint of creamy blue cheese, all wrapped in a golden-brown, crunchy coating.

Savor the perfect balance of heat and tang in every bite, as the spicy buffalo sauce tantalizes your taste buds while the blue cheese adds a cooling, creamy contrast. Elevate your dining experience with three uniquely crafted recipes, each offering a distinct twist on this classic dish.

embark on a culinary adventure, starting with the traditional buffalo chicken croquettes, where the fiery buffalo sauce takes center stage. Experience the harmonious union of flavors in the blue cheese stuffed buffalo chicken croquettes, where a rich, creamy blue cheese filling complements the spicy chicken perfectly. And for a delightful twist, try the bacon-wrapped buffalo chicken croquettes, where crispy bacon adds an extra layer of savory crunch to this already irresistible dish.

No matter which recipe you choose, our buffalo chicken croquettes promise an explosion of flavors and textures that will leave you craving more. Prepare to wow your family and friends with this crowd-pleasing appetizer or main course that will be the highlight of any gathering.

Let's cook with our recipes!

BUFFALO CHICKEN CROQUETTES



Buffalo Chicken Croquettes image

Make and share this Buffalo Chicken Croquettes recipe from Food.com.

Provided by Chef Hass

Categories     < 30 Mins

Time 25m

Yield 24 1.0, 6 serving(s)

Number Of Ingredients 8

3 cooked chicken breasts
16 ounces cream cheese
1/2 cup celery, finely chopped
4 ounces crumbled blue cheese
2 eggs, beaten
3/4 cup hot sauce (1/2 cup if you're want them milder)
4 cups Ritz cracker crumbs
4 -6 cups canola oil

Steps:

  • Place cracker crumbs in a large bowl and set to the side.
  • Cut up and dice chicken breasts into small pieces and put in a large bowl.
  • Add the cream cheese and remaining ingredients to the chicken and mix well and refrigerate for about 30 minutes.
  • Heat cooking oil to about 350 to 375 degrees in a 4 quart sauce pan. (Probably an older one you don't mind frying in -- ) If you have a deep fryer with a basket then excellent but who has that? LOL.
  • With a regular spoon scoop out enough mixture to make a 1 1/2 inch ball and dip into the cracker crumbs and cover completely with crumbs. Then gently drop in hot oil until golden brown( about 2 to 3 minutes.).
  • Remove from hot oil and place on vented pan with paper towels to drain oil.
  • Let cool about 5 minutes and enjoy!

Nutrition Facts : Calories 1735.4, Fat 182.2, SaturatedFat 30.5, Cholesterol 200.7, Sodium 1317.7, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 25.4

CHICKEN CROQUETTES



Chicken Croquettes image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 to 12 servings

Number Of Ingredients 21

1 cup milk
1 cup fresh chicken stock (canned broth may be substituted)
1/4 teaspoon white pepper
2 teaspoons freshly chopped parsley leaves
Salt, to taste (only if using fresh chicken stock)
1/4 pound butter
1 stalk celery, minced
1 cup all-purpose flour
1 1/4 pounds cooked chicken meat, ground in food processor
2 cups milk
2 eggs
1/8 teaspoon salt
3 cups all-purpose flour or cracker meal
3 cups breadcrumbs
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken stock
2 teaspoons chopped fresh parsley leaves
Pinch white pepper and salt
Salad oil or liquid shortening, for frying
Mashed potatoes, for serving

Steps:

  • For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
  • Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
  • For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
  • Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

EASY CHICKEN CROQUETTES



Easy Chicken Croquettes image

Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)

Provided by 2Bleu

Categories     Chicken

Time 45m

Yield 8 croquettes, 4 serving(s)

Number Of Ingredients 11

2 cups roasted chicken, shredded (cooked leftovers)
1 (10 1/2 ounce) can condensed cream of chicken soup
1/4 cup 2% low-fat milk
1 (6 ounce) box seasoned stuffing mix, mix for poultry (or Copycat Stove Top Stuffing Mix)
1 large egg, slightly beaten
2 tablespoons onions, chopped fine
2 tablespoons celery, chopped fine (optional)
breadcrumbs, for dredging
1/4 cup vegetable oil, for frying (may need more or less)
1 (10 1/2 ounce) can condensed cream of chicken soup
1 cup 2% low-fat milk

Steps:

  • Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
  • Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
  • Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
  • Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
  • MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
  • Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

CHICKEN CROQUETTES



Chicken Croquettes image

Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 6 croquettes.

Number Of Ingredients 17

2 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup whole milk
2 cups chopped cooked chicken
1/4 cup chopped green pepper
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1-1/2 cups dry bread crumbs
1 large egg
2 tablespoons water
Oil for deep-fat frying

Steps:

  • In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts :

CHICKEN CROQUETTES



Chicken Croquettes image

You can use turkey, chicken, salmon, shrimp...whatever you like...for the main ingeredient in these croquettes - I used chicken. GREAT every time! Makes 4 patties, 2 servings.

Provided by Jimijoe 43

Categories     High Protein

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1/4 cup onion, finely chopped
1/8 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
2 slices white bread, chopped fine
1/2 lb cooked chicken breast, chopped coursely
flour
1 beaten egg
breadcrumbs
vegetable oil

Steps:

  • Melt butter in saucepan.
  • Add onion and saute until tender.
  • Add flour, salt and pepper.
  • Add milk slowly and cook, stirring constantly until it thickens.
  • Remove from heat and mix in the bread and chicken.
  • Chill one hour.
  • Shape into 4 patties.
  • Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
  • Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
  • Fry croquettes until browned, turning once.
  • Drain on paper towels.

BEST EASY CHICKEN CROQUETTES



Best Easy Chicken Croquettes image

My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.

Provided by Cindy

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 10

1 (10.75 ounce) can condensed cream of chicken soup
1 ½ cups finely chopped, cooked chicken meat
¼ cup Italian-style dry bread crumbs
2 tablespoons minced celery
1 tablespoon minced onion
¼ teaspoon poultry seasoning
1 tablespoon shortening
½ cup milk
⅛ tablespoon poultry seasoning
½ cup Italian-style dry bread crumbs, for rolling

Steps:

  • Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
  • Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g

BUFFALO CHICKEN FRITTERS



Buffalo Chicken Fritters image

All the flavors of Buffalo wings tucked inside individual fritters. Serve with ranch dressing, if desired.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 8

1 egg
2 cups shredded cooked chicken
1 cup panko bread crumbs
⅓ cup Buffalo wing sauce
⅓ cup minced celery
¼ cup crumbled blue cheese
¼ cup minced carrot
¼ cup vegetable oil

Steps:

  • Whisk egg in a large mixing bowl. Add chicken, bread crumbs, wing sauce, celery, blue cheese, and carrot. Mix well until evenly combined.
  • Form mixture into 6 patties and place on a baking sheet. Freeze until firm, about 30 minutes.
  • Heat oil in a large skillet over medium-high heat. Add fritters and cook, undisturbed, about 5 minutes. Carefully flip fritters and cook for 5 minutes more. Transfer patties to a paper towel-lined plate. Repeat with any remaining fritters.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 15.7 g, Cholesterol 74 mg, Fat 15.7 g, Fiber 0.3 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 589 mg, Sugar 0.5 g

Tips:

  • To make the croquettes ahead of time, cook them according to the recipe and then let them cool completely. Once cool, place them in an airtight container and refrigerate for up to 3 days. When ready to serve, reheat them in a preheated oven at 350°F for 10-12 minutes, or until heated through.
  • For a crispier coating, double-coat the croquettes in the breadcrumb mixture. To do this, first coat them in the flour mixture, then the egg mixture, and then the breadcrumb mixture. Then, repeat the process, coating them in the egg mixture and then the breadcrumb mixture again.
  • If you don't have any buffalo sauce on hand, you can make your own by combining 1/2 cup of hot sauce, 1/4 cup of butter, 1/4 cup of brown sugar, and 1 tablespoon of vinegar in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Once the sugar has dissolved, remove the saucepan from the heat and let the sauce cool slightly.
  • Serve the croquettes with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or honey mustard.

Conclusion:

Buffalo chicken croquettes are a delicious and easy-to-make appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for something new and exciting to make, give buffalo chicken croquettes a try. You won't be disappointed!

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