Best 20 Chicken Croquettes Recipes

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Chicken croquettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are made with a mixture of cooked chicken, vegetables, and seasonings, which is then coated in breadcrumbs and fried until golden brown. Chicken croquettes can be made with a variety of different ingredients, so there is sure to be a recipe that everyone will enjoy. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, you are sure to find the perfect chicken croquette recipe in this article.

Let's cook with our recipes!

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

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 :

LEFTOVER CHICKEN CROQUETTES



Leftover Chicken Croquettes image

A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.

Provided by Jeanne Gold

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 6

Number Of Ingredients 7

3 cups cooked, finely chopped chicken meat
1 ½ cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 24.7 g, Cholesterol 120.1 mg, Fat 7.8 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 2.2 g, Sodium 660.1 mg, Sugar 4.1 g

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.

PAN FRIED CHICKEN CROQUETTES



Pan Fried Chicken Croquettes image

This recipe makes flavorful chicken or turkey croquettes that are crisp on the outside but moist on the inside. The way to keep the croquettes moist is by adding a homemade white sauce to the chicken mixture.

Provided by CookingCutie

Categories     Meat and Poultry Recipes     Chicken

Time 2h55m

Yield 6

Number Of Ingredients 14

¼ cup butter
¼ cup flour
½ cup milk
½ cup chicken broth
3 cups finely chopped cooked chicken
1 ½ cups seasoned bread crumbs, divided
2 eggs, beaten
¼ cup minced onion
1 tablespoon dried parsley
¼ teaspoon garlic powder
⅛ teaspoon celery seed
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
¼ cup oil, or as needed

Steps:

  • Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
  • Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
  • Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
  • Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 375.9 calories, Carbohydrate 26.5 g, Cholesterol 136.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.6 g, Sodium 684.6 mg, Sugar 3.2 g

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY



Brazilian Chicken Croquettes (Coxinha) Recipe by Tasty image

Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil

Provided by Robin Broadfoot

Categories     Appetizers

Yield 9 servings

Number Of Ingredients 15

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
egg
2 cups panko breadcrumbs
oil, for frying

Steps:

  • In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
  • Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  • In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  • Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  • Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
  • While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
  • Drain on a towel, or wire rack and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams

CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE



Crispy Chicken Croquettes with Garlic Butter Sauce image

Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 4h25m

Yield 10

Number Of Ingredients 19

1 tablespoon LAND O LAKES® Butter
¼ cup finely chopped onion
1 tablespoon all-purpose flour
¾ cup chicken broth, divided
½ teaspoon dry mustard
½ teaspoon salt
4 cups finely chopped cooked chicken
2 egg yolks, beaten
¼ teaspoon hot pepper paste
1 cup cracker crumbs
Canola oil for frying
⅓ cup LAND O LAKES® Butter
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 cup milk
1 pinch fresh thyme
1 pinch fresh oregano
1 pinch fresh basil
¼ teaspoon salt

Steps:

  • Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
  • Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
  • Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
  • Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
  • Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
  • Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
  • Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
  • Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

Nutrition Facts : Calories 326.3 calories, Carbohydrate 16.4 g, Cholesterol 105 mg, Fat 20.3 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 7.7 g, Sodium 573.5 mg, Sugar 2.8 g

CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE)



Chicken croquettes (Croquettes de volaille) image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer, main course

Time 50m

Yield 16 croquettes

Number Of Ingredients 17

1 cooked three-pound chicken (see recipe)
4 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
6 tablespoons plus 1/4 cup flour
2 cups fresh or canned chicken broth
1/4 cup heavy cream
4 egg yolks
A pinch to 1/16 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
Salt, if desired
Freshly ground pepper
1 cup fine, fresh bread crumbs
1 egg
3 tablespoons water
Oil for deep frying
Mushroom sauce (see recipe), optional

Steps:

  • Remove the meat from the chicken. Discard the skin and bones.
  • Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
  • Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
  • Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
  • Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
  • Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
  • Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 288 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN CROQUETTES



Chicken Croquettes image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h5m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1 large shallot, minced
2 tablespoons all-purpose flour, plus more for dredging
1 cup heavy cream
2 teaspoons kosher salt, plus more
Freshly ground black pepper
Pinch freshly grated nutmeg
4 cups finely chopped poached chicken breasts, recipe follows
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon thinly sliced fresh chives
2 large eggs
1 1/4 cups fresh breadcrumbs
Vegetable oil for shallow frying
Serving Suggestions: Dijon mustard
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds split chicken breasts, on the bone and fat trimmed
3 pounds split chicken breasts, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium

Steps:

  • Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
  • Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
  • Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
  • Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
  • Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
  • Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
  • Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
  • Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

LEFTOVER CHICKEN CROQUETTES



Leftover Chicken Croquettes image

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

Provided by kineline

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, finely chopped
1 1/2 cups seasoned dry bread crumbs
2 -3 eggs, lightly beaten
2 cups onions, chopped and sauteed
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

CHICKEN CROQUETTES AND MUSHROOM SAUCE



Chicken Croquettes and Mushroom Sauce image

Baked in the oven so it doesn't have all the fat, Chicken croquettes has a crispy outside similar to deep-fried croquettes. And the mushroom sauce served with them is almost like gravy.

Provided by Sharon123

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

6 (4 ounce) boneless skinless chicken breast halves
1 stalk celery, cut into 1 inch pieces
1 medium carrot, cut into 1 inch pieces
1 small onion, cut into 1/2 inch slices
2 cups water
1/2 cup diced celery
1/2 cup diced onion
vegetable oil cooking spray
1/2 cup egg substitute (2-3 eggs)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/2 cup skim milk
1/2 cup cracker crumb
1/4 teaspoon paprika
2 cups sliced mushrooms
2 tablespoons margarine, melted
2 tablespoons flour
1 cup reserved chicken broth
1/8 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine first 5 ingredients in a large saucepan; bring to a boil.
  • Cover, reduce heat, and cook 15 minutes or until chicken is tender.
  • Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
  • Position knife blade in food processor bowl.
  • Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
  • Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
  • Remove from heat.
  • Stir in chicken, egg substitute, salt, and pepper.
  • Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
  • Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
  • Stir sauce into chicken mixture; shape into 6 croquettes.
  • Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
  • Bake at 375°F for 30 minutes or until thoroughly heated.
  • Serve with Mushroom Sauce.
  • Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
  • Add flour, stirring until smooth.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in salt and pepper.
  • Yield: 1 1/2 cups.

CHICKEN CORNBREAD CROQUETTES



Chicken Cornbread Croquettes image

This is a great recipe to use with leftover chicken. I've made this with plain bread crumbs but cornbread stuffing has become my children's favorite! Serve with chicken gravy.

Provided by Mark P

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 6

Number Of Ingredients 10

½ cup milk
½ cup chicken broth
5 tablespoons butter
5 tablespoons all-purpose flour
2 eggs
2 cups chopped cooked chicken
2 cups corn bread stuffing, divided
5 tablespoons chopped fresh parsley
cooking spray
2 tablespoons grated Parmesan cheese

Steps:

  • Mix milk and chicken broth together in a bowl.
  • Melt butter in a small saucepan over medium heat. Whisk in flour until a thick, creamy paste forms. Whisk in milk mixture until sauce is thick and smooth, about 5 minutes. Remove from heat and let cool.
  • Whisk eggs in a large bowl. Add chicken; mix until coated with eggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce until thoroughly combined. Cover bowl with plastic wrap.
  • Freeze chicken mixture until firm enough to form into balls, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Mix remaining 1 cup corn bread stuffing and Parmesan cheese together in a bowl.
  • Scoop up a tablespoonful of chicken mixture; roll in corn bread-Parmesan mixture and form into a ball. Place on the greased baking dish. Repeat with chicken mixture.
  • Bake in the preheated oven until golden and crisp, about 30 minutes.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 40.9 g, Cholesterol 126.3 mg, Fat 17.2 g, Fiber 2.3 g, Protein 22.7 g, SaturatedFat 8.5 g, Sodium 1110.7 mg, Sugar 2.6 g

WEEKNIGHT CHICKEN CROQUETTES



Weeknight Chicken Croquettes image

These croquettes are so tasty and since they used canned chicken, are a snap to prepare. And the kids love them. This is a "base" recipe...you can add your own spices and seasonings as desired.

Provided by AngelaTN

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 (10 ounce) cans chicken
1 medium onion, shredded
1 1/2 cups seasoned bread crumbs
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
vegetable oil or canola oil

Steps:

  • Heat oil in skillet over medium heat.
  • Mix together all ingredients.
  • Form into patties.
  • Fry over medium heat until lightly browned on both sides.
  • Drain and pat with paper towels before serving.

CHICKEN AND SWEET POTATO CROQUETTES



Chicken and Sweet Potato Croquettes image

Make and share this Chicken and Sweet Potato Croquettes recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 1h10m

Yield 18 croquettes

Number Of Ingredients 11

2 sweet potatoes, chopped
2 potatoes, chopped
3 green onions, chopped
1 teaspoon cajun seasoning
3/4 cup grated parmesan cheese
40 g butter, chopped
1 cup finely chopped cooked chicken
plain flour
2 eggs, lightly beaten
3/4 cup packaged dry breadcrumbs
vegetable oil, for shallow-frying

Steps:

  • Boil both potatoes together until tender, drain into large bowl and mash.
  • Stir in onions, seasoning, cheese, butter and chicken; mix well.
  • Shape mixture into 18 croquettes.
  • Cover; refrigerate 30 minutes.
  • Toss croquettes in flour, shake away excess.
  • Dip croquettes in eggs, then crumbs.
  • Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.

CHICKEN-HAM CROQUETTES



Chicken-Ham Croquettes image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h10m

Yield about 20 croquettes

Number Of Ingredients 17

1/2 cup finely diced country ham
1 1/2 cups whole milk
4 tablespoons unsalted butter
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1 clove garlic, minced
1 sprig thyme
Large pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
1/4 cup chopped fresh parsley
Vegetable oil, for brushing and frying
1 1/2 cups breadcrumbs
3 large eggs
Honey mustard, for dipping

Steps:

  • Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour.
  • Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
  • Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
  • Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
  • Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard.

BEST EASY CHICKEN CROQUETTES RECIPE - (4/5)



Best Easy Chicken Croquettes Recipe - (4/5) image

Provided by nanasally4

Number Of Ingredients 11

1 can condensed cream of chicken soup
1 1/2 cups finely chopped, cooked chicken meat (can use canned chicken)
1/4 cup Italian-style dry bread crumbs
2 tbsp minced celery
1 tbsp minced onion
(pre cook celery and onion)
1/4 tsp poultry seasoning
1 tbsp shortening
1/2 cup milk
1/8 tsp poultry seasoning
1/2 cup Italian-style dry bread crumbs for rolling

Steps:

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

LEFTOVER CHICKEN CROQUETTES



LEFTOVER CHICKEN CROQUETTES image

Categories     Chicken     Leafy Green

Number Of Ingredients 7

3 cups cooked chicken meat, finely chopped
1 1/2 cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups chopped onion, sauteed
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

CHICKEN CROQUETTES



Chicken Croquettes image

Dark or white skinless cooked chicken will work for this. You will love these! Plan ahead the chicken mixture needs to chill for a minimum of 2 hours before shaping and frying. Make certain to finely chop the cooked chicken, if possible use a herb-flavored crouton, make your own or use purchased, you can process the croutons on a food processor if desired, I have made this recipe many times, they are *very* good! :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 2h4m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium onions, finely chopped
1 tablespoon fresh minced garlic
1 stalk celery, finely diced (optional)
3 tablespoons butter
3 1/4 cups finely chopped cooked chicken
2 large eggs, slightly beaten (might need one more egg)
1 1/2 cups finely crushed flavored croutons (more if needed, or use seasoned dry breadcrumbs)
1 -2 tablespoon minced fresh parsley
1 teaspoon seasoning salt (or to taste)
3 tablespoons grated parmesan cheese
black pepper
cayenne pepper (optional)
oil (for frying)

Steps:

  • In a medium or small skillet melt butter over medium heat; add in onion, garlic and celery (if using) sauté for about 3 minutes or until soft; transfer to a large bowl.
  • To the bowl add in cooked chicken, 2 eggs, crushed croutons or breadcrumbs, parsley, seasoned salt and Parmesan cheese; mix to combine (if the mixture is too dry then add in one more egg if too moist add in a small amount more of croutons and mix again).
  • Season with black pepper to taste and cayenne (if using).
  • Cover and refrigerate for 2 hours.
  • Heat oil in a large skillet over medium heat.
  • Shape into small thin patties and add to oil.
  • Fry until golden brown.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your croquettes.
  • Make sure your chicken is cooked all the way through. Undercooked chicken can be dangerous, so make sure it reaches an internal temperature of 165 degrees Fahrenheit before you remove it from the heat.
  • Don't overmix the croquette mixture. Overmixing can make the croquettes tough.
  • Be careful not to overcrowd the pan when frying the croquettes. This will cause them to stick together and not cook evenly.
  • Serve the croquettes hot with your favorite dipping sauce.

Conclusion:

Chicken croquettes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They're easy to make and can be customized to your liking. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a quick and easy meal, give chicken croquettes a try. You won't be disappointed.

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