Best 9 Chicken Croquettes Croquettes De Volaille Recipes

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Chicken croquettes are a delectable French dish that combines the flavors of tender chicken, creamy sauce, and crispy breadcrumbs. They are a versatile appetizer or main course, perfect for various occasions. Whether you prefer a classic recipe or a more modern interpretation, there's a chicken croquette recipe to suit your taste. With just a few simple ingredients and some basic cooking techniques, you can create these delicious morsels at home and impress your family and friends.

Here are our top 9 tried and tested 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

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

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 :

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

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.

CHICKEN CROQUETTES



Chicken Croquettes image

Provided by Food Network Kitchen

Categories     appetizer

Time 3h5m

Yield 4 servings

Number Of Ingredients 21

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
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
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.

CRISPY CHICKEN AND VEGETABLE CROQUETTES (CROQUETES DE ROSTIT)



Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit) image

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+.

Provided by Manami

Categories     Lunch/Snacks

Time 1h30m

Yield 35 croquettes

Number Of Ingredients 14

4 boneless skinless chicken thighs
1 small onion, coarsely chopped
1 leek, white and light green parts only, cut into 1-inch lengths
1 carrot, cut into 1-inch chunks
1 garlic clove
1 tablespoon olive oil
1 tablespoon Madras curry powder
salt & freshly ground black pepper
2 cups whole milk
1/2 cup unsalted butter
3/4 cup all-purpose flour, plus more for dusting
about 1 quart vegetable oil, for deep frying
2 eggs
1 cup dry breadcrumbs

Steps:

  • Preheat the oven to 375°F
  • In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
  • Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
  • Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
  • Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
  • Remove from the heat and let cool.
  • In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
  • Season the puree generously with salt and pepper.
  • Melt the butter in a large skillet.
  • Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
  • Stir in the chicken puree.
  • Gradually add the milk, little by little at first and whisking constantly until it has all been added.
  • Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
  • Season with salt and pepper and let cool to room temperature, about 1 hour.
  • In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
  • On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
  • Cut the ropes into 1 1/2-inch pieces.
  • In a shallow bowl, beat the eggs.
  • Spread the bread crumbs in another shallow bowl.
  • Dip the croquettes in the egg, then coat all over with the bread crumbs.
  • Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
  • Transfer the croquettes to paper towels to drain and serve piping hot.

Nutrition Facts : Calories 74.4, Fat 4.3, SaturatedFat 2.2, Cholesterol 27, Sodium 41.2, Carbohydrate 5.8, Fiber 0.4, Sugar 1.2, Protein 3.2

CHICKEN CROQUETTES



Chicken Croquettes image

I found this recipe in a cookbook from the library. It turned out to be fast and delicious! My family really enjoyed it. I didn't make the sauce because I didn't have the red pepper or the relish. I just served it with spicy mayo on the side. It tasted good without any sauce...so don't think you have to have any but its a nice addition. This works great with the rotisserie chicken you get at the store and also would be good with leftover cooked turkey. Its something different to make after the holidays that is not a casserole. NOTE: If you just have salted saltines,just omit the salt with the egg.

Provided by beckerd

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
1/4 cup chopped roasted red pepper
1 tablespoon sweet pickle relish, drained
2 teaspoons sweet paprika
1 dash fresh lemon juice
1 pinch cayenne (optional)
2 1/2 cups cooked chicken
1/2 cup green onion
1/2 cup red bell pepper
3 tablespoons mayonnaise
2 tablespoons freshly chopped fresh parsley
1 tablespoon Old Bay Seasoning
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
20 unsalted saltine crackers
1 egg, beaten with
1 pinch salt

Steps:

  • Make the sauce: Stir together in a small bowl and set aside.
  • Make the croquettes: Toss together all the ingredients except crackers and egg.
  • Crumble the crackers over the mixture making fine crumbs.
  • Pour egg over all and toss well to combine.
  • Use 1/3 cup measuring cup to scoop up mixture.
  • Form oval croquettes about 3" long by 3/4" high by putting mixture between palms of hands and pressing down firmly, but gently.
  • Heat 1 Tbsp of vegetable oil in a 12" nonstick skillet over medium heat.
  • Add croquettes and cook until golden brown on one side,about 4 minutes.
  • Turn and cook until the other side turns a light brown and tops are firm, about 2 minutes.
  • Press down gently with a spatula and add more oil as needed.
  • Serve immediately with a dollop of sauce.
  • NOTE: I crushed my crackers in a small ziplock bag before mixing them inches It seemed easier that way. I also got 8 croquettes out of this.

Nutrition Facts : Calories 409.8, Fat 22.6, SaturatedFat 4.4, Cholesterol 129, Sodium 705.9, Carbohydrate 25.9, Fiber 1.8, Sugar 4.8, Protein 26

KEFTIKES DE POYO (CHICKEN CROQUETTES)



Keftikes de Poyo (Chicken Croquettes) image

Provided by Henry Kamm

Categories     dinner, main course

Time 45m

Yield 15 to 20 croquettes

Number Of Ingredients 8

4 large chicken breasts
1 medium onion, finely chopped
1/2 pound ground beef
1/2 cup matzoh meal
3 eggs
2 tablespoons finely chopped fresh dill
Salt and pepper to taste
2 tablespoons olive oil

Steps:

  • Poach the chicken breasts in very little water until the meat is very tender and can be easily removed from the bones.
  • Pass chicken and onion through a coarse grinder and mix with beef, matzoh meal, eggs, dill, salt and pepper in a large bowl.
  • Break off egg-sized pieces of the mixture and shape into round, slightly flattened croquettes. Saute gently in olive oil until well browned on both sides. Serve hot or cold.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 181 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • For a crispy coating, double-coat the chicken croquettes in breadcrumbs.
  • To save time, use a food processor to grind the chicken.
  • If you don't have a deep fryer, you can shallow-fry the chicken croquettes in a large skillet.
  • Serve the chicken croquettes with your favorite dipping sauce, such as ketchup, mayonnaise, or honey mustard.

Conclusion:

Chicken croquettes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. Whether you like them crispy or soft, spicy or mild, there is a chicken croquette recipe out there for you. So next time you're looking for a quick and easy meal, give chicken croquettes a try!

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