Best 4 Creamy Chicken Croquettes Recipes

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Chicken Croquettes are a versatile dish that can be served as an appetizer, main course, or party food. They are made with a creamy chicken filling that is coated in breadcrumbs and fried until golden brown. The chicken croquettes in this article come in three delicious flavors: classic, cheesy, and spicy. The classic croquettes are made with a simple chicken filling, while the cheesy croquettes are filled with a blend of chicken, cheese, and herbs. The spicy croquettes are made with a blend of chicken, spices, and peppers. All three croquettes are coated in breadcrumbs and fried until crispy on the outside and tender on the inside. Serve them with your favorite dipping sauce for a complete meal or snack.

Let's cook with our recipes!

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.

CREAMY CHICKEN CROQUETTES



Creamy Chicken Croquettes image

This recipe is a great way to use leftover chicken (or turkey). They are delicate and creamy, yet loaded with chicken flavor. Served with mashed potatoes and gravy and another vegetable of your choice ..... this is comfort food at its best!

Provided by Susan Bickta

Categories     Chicken

Time 40m

Number Of Ingredients 16

CROQUETTES
5 Tbsp butter
5 Tbsp flour
1 1/4 c whole milk
3/4 tsp ground mustard
1/4 c panko bread crumbs
2 tsp chicken base
2 tsp dried minced onion flakes
1 tsp salt
1/2 tsp fresh ground black pepper
2 1/2 to 3 c finely chopped cooked chicken
1 tsp dried parsley flakes
CRUMB COATING
2 c panko bread crumbs
1/2 tsp smoked paprika
oil for frying

Steps:

  • 1. Place a 2-3 quart saucepan over medium high heat. Add the butter and cook until melted. Add the flour and continue to cook, stirring often, for 2-3 minutes.
  • 2. Add the milk and ground mustard. Cook, stirring constantly, until a thick cream sauce forms.
  • 3. Add the next 7 ingredients (the remaining croquette ingredients). Cook an additional 1-2 minutes, stirring constantly, until mixture is well combined.
  • 4. Transfer to a bowl. Cover and refrigerate 1-2 hours or until mixture becomes firm.
  • 5. Meanwhile, in a shallow dish, combine the Panko breadcrumbs and the paprika.
  • 6. Remove chicken mixture from refrigerator and form into 6 "patties".
  • 7. Dredge each in seasoned breadcrumbs and place on a plate. Cover and refrigerate for 1 hour.
  • 8. Place 1 12-inch non-stick skillet over medium high heat. Add enough oil to coat bottom of pan. Add the croquettes and cook until browned on each side, about 10 - 15 minutes, adding oil if needed.

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 :

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your croquettes taste their best. Look for free-range chicken, organic vegetables, and creamy full-fat milk.
  • Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it is cooked through, about 10 minutes per side.
  • Make sure the béchamel sauce is thick enough: The béchamel sauce should be thick enough to coat the back of a spoon. If it is too thin, your croquettes will not hold their shape.
  • Chill the croquette mixture before frying: Chilling the croquette mixture will help them hold their shape better when frying.
  • Fry the croquettes in hot oil: The oil should be hot enough to sizzle when you drop the croquettes in. This will help them cook evenly and prevent them from sticking to the pan.

Conclusion:

Creamy Chicken Croquettes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. With a few simple tips, you can easily make these croquettes at home and impress your family and friends.

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