Name: Croquetas de Pollo
Total time: 390 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 2 cups minced roasted chicken; 1/2 cup finely chopped Serrano ham or prosciutto (2 ounces); 1/2 teaspoon freshly grated nutmeg; Salt and freshly ground pepper; black pepper; 1/4 cup all-purpose flour, plus more for dredging; 3/4 cup plus 2 tablespoons whole milk; 2 large eggs; 1 cup fine, dry bread crumbs; Lemon wedges, for serving; Vegetable oil, for frying; 2 cups panko breadcrumbs; 2 large eggs; 1 tablespoon water

Frequently asked questions

What is the difference between French croquettes and Spanish croquetas?

While both French and Spanish croquettes consist of breaded and fried balls of filling, the base of that filling differs between the two countries. French croquettes are held together by potatoes. Croquetas de pollo are fried savory patties enjoyed in Spain and Latin America. This recipe is a Spanish version, featuring lightly seasoned chicken in a creamy bechamel sauce, formed into patties, coated in panko breadcrumbs and fried until crispy.

What do you eat with croquetas?

In Spain, croquetas are served as tapas: small, savory dishes to be shared and enjoyed as part of a snack spread. Traditional tapas include all sorts of hot and cold dishes, from olives and sautéed shrimp to fried squid and chorizo. Tapas are a great way to sample lots of different flavors back to back.

Notes from the Food & Wine Test Kitchen

We found it easiest to start with a whole chicken and use half for this recipe, but you can start with bone-in, skin-on chicken as well. Be sure to freeze the croquetas before frying them so they hold their shape while fried.

Make ahead

The croquetas may be made up to one week in advance and stored frozen.

Suggested pairing

The delicate chicken croquetas match nicely with a rich but not too assertive Rioja white.

Ingredients

1 (4- to 5-pound) whole chicken, backbone removed, split through breastbone
5 medium garlic cloves, divided
4 cups whole milk
2 tablespoons toasted black peppercorns
2 tablespoons toasted white peppercorns
5 (5-inch) thyme sprigs, plus 1 tablespoon fresh thyme leaves, divided
3 fresh bay leaves
1 1/2 teaspoons fine sea salt, divided, plus more for sprinkling
1/4 cup unsalted butter
2/3 cup finely chopped yellow onion (from 1 small onion)
1/2 cup, plus 1/3 cup all-purpose flour, divided
3/4 teaspoon espelette pepper
Vegetable oil, for frying
2 cups panko breadcrumbs
2 large eggs
1 tablespoon water

Directions

Cut 1 chicken half into 3 pieces: leg, thigh, and chicken breast (bone-in, skin-on). Place chicken pieces, skin side down, in a large saucepan; set aside. Reserve the remaining chicken half for another use.
Peel and smash 3 of the garlic cloves. Add smashed garlic, milk, black and white peppercorns, thyme sprigs, bay leaves, and 1 teaspoon of the salt to chicken in saucepan. Bring to a vigorous simmer over medium-high. Reduce heat to low, and gently simmer, stirring occasionally to prevent scorching, until a thermometer inserted into thickest portion of chicken breast registers 165°F, about 20 minutes. Remove from heat. Transfer chicken to a large plate, and let chill, uncovered, until cold, about 1 hour. Pour milk mixture through a fine mesh strainer into a medium heatproof bowl. Reserve 2 cups strained milk mixture; discard remaining milk mixture.
Finely chop remaining 2 garlic cloves. Melt butter in a medium saucepan over medium. Add onion and chopped garlic; cook, stirring often, until softened, about 4 minutes, stirring in 1 tablespoon thyme leaves during the final minute of cooking. Stir in 1/2 cup of the flour. (Mixture will form a thick and crumbly paste.) Cook, stirring constantly, 30 seconds. Gradually add reserved milk mixture, whisking constantly; continue cooking over medium, whisking constantly, until a thick and creamy paste forms, about 3 minutes. Whisk in espelette pepper and remaining 1/2 teaspoon salt. Scrape mixture into a medium bowl. Cover with plastic wrap, and refrigerate until completely cold, about 2 hours.
Remove and discard skin from chicken. Pull off meat from bones; discard bones. Cut meat into 1/4-inch pieces. Stir into chilled milk mixture.
Line a large rimmed baking sheet with parchment paper. Scoop chicken mixture into 22 portions (about 2 tablespoons each), and place on prepared baking sheet. Shape each portion into small footballs. Freeze, uncovered, until firm, about 2 hours.
Place panko, eggs, and remaining 1/3 cup flour in each of 3 separate wide shallow bowls. Add water to eggs, and whisk until thoroughly combined. Dredge each croqueta in flour. Dip in egg; allow excess egg to drip off. Dredge in panko, and turn to coat. Return coated croquetas to baking sheet. Freeze, uncovered, 15 minutes.
Preheat oven to 225°F and pour oil into a medium Dutch oven to a depth of 2 inches; heat over medium-high until oil reaches 350°F. Working in 3 batches, fry croquetas, turning occasionally using a slotted spoon, until deep golden brown, 3 to 4 minutes. (Keep uncooked croquetas in freezer while frying each batch.) Transfer fried croquetas to a baking sheet lined with paper towels, and lightly sprinkle with additional salt. Place in preheated oven to keep warm while frying additional batches.