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Halved Chicken Croquette
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Chicken Croquettes

Chicken croquettes are crispy on the outside, soft on the inside, and jam-packed with flavor. So move over chicken nuggets! There's a new family favorite in town.
Course Appetizers, Main, Snacks
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Servings 13 - 15 croquettes
Calories 146kcal
Author Imma

Ingredients

  • 2-3 tablespoons oil or butter
  • 1 small onion, ½ cup diced
  • 1 green onions, diced
  • 2 teaspoons minced garlic
  • 2 teaspoons minced thyme
  • ¼ cup flour
  • 1 ½ cup hot milk
  • 2 teaspoons Creole seasoning
  • 2 cups chopped cooked chicken
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 eggs, whisked
  • 1 ½ cups breadcrumbs
  • 2-3 tablespoon s parsley for garnish
  • oil for frying
  • homemade remoulade sauce , click to view the recipe

Instructions

Make the Remoulade

  • Add all the ingredients for the remoulade sauce to a small bowl. Whisk until combined and set aside.

Make the Chicken Mixture

  • Heat oil or butter in a skillet over medium heat.
  • Add the onions, garlic, and thyme to the pan and frequently stir, cooking for 3-4 minutes or just until the onions are soft.
  • Whisk in the flour and cook for 3-4 more minutes, frequently stirring, until the mixture is golden brown.
  • Reduce the heat to low and begin adding the hot milk a little at a time, followed by the Creole seasoning. Continue to mix until the liquid thickens and is smooth and creamy.
  • Remove from heat and stir in the chicken, salt, and pepper. Let the chicken mixture cool in the fridge for about 30 minutes.

Fry the Croquettes

  • Heat the oil to 350F/177℃. Place the eggs in a shallow bowl and whisk them. Then place the breadcrumbs in a separate shallow bowl.
  • Scoop out about two tablespoons of chicken mixture for each croquette and roll it into a ball.
  • Dip the croquette into the breadcrumbs, followed by the egg wash, and then into the breadcrumbs again.
  • Fry the croquette until golden brown. Place on a plate lined with paper towels until cool enough to consume and enjoy with homemade remoulade sauce.

Notes

  • Whisk away! Feel free to give your chicken mixture and the eggs for the outer layer a hearty whisk. Use a whisk rather than a fork if possible, too. The more air you incorporate, the lighter the mixture and outer coating will be and the crispier the crust.
  • Watch your oil. Try to keep its temp right around 350℉/177℃ the whole time you are frying. Any cooler and the batter will be less crispy and taste oily. Any hotter and the batter will burn before the croquette is thoroughly cooked.
  • Don't overcrowd your frying pan. Adding too many croquettes at a time will lower the oil's temperature and make it harder to maneuver the croquettes in and out of the pan.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1croquette | Calories: 146kcal | Carbohydrates: 14g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 309mg | Potassium: 149mg | Fiber: 1g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg