These AMAZING Chicken Croquettes are crispy breaded deep fried balls of chicken, onion, celery, and bell peppers in a smooth white cream sauce. They are crispy on the outside yet juicy and luscious on the inside. You will be so pleasantly surprised at how easy this recipe is and how delicious they turn out.
How to make Chicken Croquettes
Start by making the white sauce which is very similar to a béchamel sauce only thicker. Melt the butter in a saucepan over medium low heat. Then whisk in the flour cooking for about 2 minutes while whisking continuously. Slowly whisk in the milk cooking for just a couple of minutes to thicken it. Then whisk in the salt and pepper to taste and let the sauce cool to room temperature. It will continue to thicken as it cools.
Now in a medium bowl combine the cooked chicken, onion, red pepper, celery, parsley, onion powder, garlic powder, salt, pepper, and the cooled white sauce. Then stir to combine, cover with wrap, and refrigerate for 30 minutes. Beat the eggs in a shallow bowl and add the breadcrumbs to another shallow bowl. Using a 1 1/2 tablespoon scoop the mixture out and roll each ball. Then dunk it in the eggs and then in breadcrumbs. Now back into the eggs and then into the breadcrumbs. Place each ball on a parchment covered sheet while you work.
Heat about 2 inches of oil in a Dutch Oven or heavy pot. Using a candy thermometer heat the oil to 325-350 degrees. Work in batches of 4-5 balls, frying until golden brown. Drain on paper towels and for best results serve promptly.
Recipe notes and helpful tips
- Chop everything very fine so the balls are easy to roll and fry. You want a little bit of everything in each bite.
- The sauce will be quite thick. That is a good thing so the balls are easier to roll.
- You can prepare the mixture a day in advance. Just cover and refrigerate until you are ready to dunk, roll, and fry.
- Use a candy thermometer to help maintain the correct oil temperature. A heavy pot like a Dutch oven or stockpot will also help maintain the temperature well.
- Remove the fried balls from the oil using a spider strainer or slotted spoon. Remove to paper towels to drain any excess grease and keep them crispy and crunchy.
- These croquettes are delicious cooked in the air fryer. Preheat the air fryer to 350 degrees. Then spritz the balls with cooking oil. Add the croquettes in a single layer cooking for about 10 minutes or until golden brown. Gently shake the basket a couple of times while cooking.
- Store leftovers in an airtight container for up to 3 days. For best results reheat in the air fryer at 350 degrees for about 3-5 minutes. Or reheat on a baking sheet at 350 degrees for about 8 minutes.
What to serve with Chicken Croquettes
- Mashed Potatoes
- Chicken Gravy
- Cheesy Scalloped Potatoes
- Buttered Egg Noodles
- Southern Green Beans
- French Fries
- Coleslaw
- Garden Salad
How to freeze Chicken Croquettes
Prior to frying – make the croquettes according to the recipe instructions placing on a parchment covered baking sheet with space between each ball. Then place the baking sheet in the freezer on a flat surface. Once frozen transfer the balls to a heavy duty freezer bag. This process is known as flash freezing. Now you can fry off a portion of the batch at a time. Remove the number of balls from the freezer that you would like to fry and let them thaw while the oil is reaching temperature. Fry according to recipe directions.
After frying – let the balls fully cool before packing in a sturdy freezer container. Freeze for up to 2 months. Thaw in the fridge overnight. For best results reheat in the air fryer at 350 degrees for about 3-5 minutes. Or reheat on a baking sheet at 350 degrees for about 8 minutes. If you want to store them in a heavy duty freezer bag flash freeze them first.
Chicken Croquettes
Ingredients
- 3 tablespoons butter
- ¼ cup flour
- 1 cup warm milk
- salt and pepper to taste
- 2 1/2 cups finely chopped cooked chicken
- 3 tablespoon finely chopped onion
- 3 tablespoon finely chopped red pepper
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped fresh parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 3 eggs
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
Instructions
- Melt the butter in a saucepan over medium low heat. Whisk in the flour cooking for 2 minutes while whisking continuously. Slowly whisk in the milk. Cook for 2 minutes or until thickened. Season with salt and pepper to taste. Cool to room temperature. It will continue to thicken as it cools.
- In a medium bowl combine the chicken, onion, red pepper, celery, parsley, onion powder, garlic powder, salt, pepper, and the cooled white sauce. Stir to combine, cover with wrap, and refrigerate for 30 minutes.
- Beat the eggs in a shallow bowl and add the breadcrumbs to another shallow bowl. Using a 1 1/2 tablespoon scoop the chicken mixture out and roll into a ball. Dunk it in the eggs and then in breadcrumbs. Once again back in the eggs and into the breadcrumbs. Repeat until all the chicken mixture is rolled and breaded. Place each ball on a parchment covered baking sheet while you work.
- Heat 2 inches vegetable oil in a Dutch oven or heavy pot to 325-350 degrees. Work in batches of 4-5 balls. Fry until golden brown; about 4-5 minutes, Drain on paper towels and for best results serve promptly.
Notes
- Chop everything very fine so the balls are easy to roll and fry. You want a little bit of everything in each bite.
- The sauce will be quite thick. That is a good thing so the balls are easier to roll.
- You can prepare the mixture a day in advance. Just cover and refrigerate until you are ready to dunk, roll, and fry.
- Use a candy thermometer to help maintain the correct oil temperature. A heavy pot like a Dutch oven or stockpot will also help maintain the temperature well.
- Remove the fried balls from the oil using a spider strainer or slotted spoon. Remove to paper towels to drain any excess grease and keep them crispy and crunchy.
- These croquettes are delicious cooked in the air fryer. Preheat the air fryer to 350 degrees. Then spritz the balls with cooking oil. Add the croquettes in a single layer cooking for about 10 minutes or until golden brown. Gently shake the basket a couple of times while cooking.
- Store leftovers in an airtight container for up to 3 days. For best results reheat in the air fryer at 350 degrees for about 3-5 minutes. Or reheat on a baking sheet at 350 degrees for about 8 minutes.
Nutrition
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Carol B54
These were soooo good! A big hit with my family. A few notes though:chicken mixture needs to be refrigerated longer than 30 minutes. The mixture was way too soft to roll & dip. I chilled it for almost an hour & that worked much better. I also chilled the formed & dipped croquettes while oil heated up & they held together very well. I don’t recommend leaving them on paper towels for an extended period of time as some stuck. Drain & then move them onto serving platter. I will be making them again soon!
Beth Pierce
Thanks for the tips, Carol! So glad that you liked the croquettes.