Whenever I serve Chicken Croquettes, my family always fights over the last few. They’re golden and crackling crispy on the outside with a smooth, creamy filling studded with tender chicken inside. That crunchy-creamy combo hits every comfort food note. You’ll be making these for every party from now on.
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I make them for weeknight dinners, potlucks, and family gatherings because they’re easy to transport and everyone loves them. They’re also great for using up leftover cooked chicken from a rotisserie or roast. They stay fresh in the fridge for 2 to 3 days or in the freezer for up to 2 months and remain perfectly crisp when reheated in the air fryer or oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Croquettes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll start by making a thick bechamel base that holds everything together, then chill it overnight so the croquettes are firm enough to shape and fry, and the rest is just pure bliss.
Make the Bechamel Base
Melt butter in a small saucepan, ideally a heavy-bottomed saucepan for even cooking, over medium heat. Add the flour and cook for 2 minutes, stirring constantly, until it forms a smooth paste. Slowly whisk in the milk and add a pinch of nutmeg.
Keep whisking until the mixture becomes smooth and thick, about 5 to 7 minutes. The bechamel should coat the back of a spoon and pull away from the sides of the pan when it’s ready.
Add the Chicken and Seasonings
Stir in the finely chopped chicken, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix everything together until the chicken is evenly coated in the bechamel. The mixture will be thick and sticky, which is exactly what you want for shaping later.
Chill the Mixture
Transfer the mixture to a shallow container or a dish and spread it out evenly. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Refrigerate for at least 12 hours, or overnight until the mixture is firm enough to shape. This step is important because it makes the croquettes hold together when you fry them.
Coat the Croquettes
Prepare two shallow bowls (one with beaten large eggs and one with breadcrumbs). Scoop the chilled mixture with a cookie scoop for even portions, then shape it into logs or oval croquettes by hand, about the thickness of uncooked patties.
Dip and roll croquettes into the eggs, letting any excess drip off, then into the bread crumbs until fully coated. Place the coated croquettes in a single layer on a nonstick baking sheet while you prepare the rest.
Fry Until Golden
Heat the oil to 350°F (180°C) in a heavy skillet or heavy pot. A cast iron skillet is my go-to pan for this recipe because it retains heat very well. I also like using a clip-on thermometer to monitor the temperature so the croquettes fry evenly without burning.
Fry the croquettes in batches for 3 to 4 minutes, turning them halfway through, until they’re golden brown all over. Don’t overcrowd the pan, or the oil temperature will drop, and the coating will get greasy.
Serve and Enjoy
Drain the fried croquettes on paper towels and serve them hot with your favorite dipping sauce. Enjoy!
Chicken Croquettes travel well to potlucks, picnics, and parties as long as you keep them warm and crispy. Fry them just before you leave and place them in a single layer in an airtight container lined with paper towels to absorb any excess oil.
If you’re traveling more than 30 minutes, wrap the container in a towel to help retain heat, or tuck it inside an insulated food carrier.
Chicken Croquettes
Add Preferred SourceIngredients
- 4 tablespoons butter
- ½ cup flour
- 2 cups milk
- Pinch of ground nutmeg
- 4 cups cooked chicken finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 eggs beaten
- Bread crumbs
- Oil for frying
Instructions
- Melt the butter in a saucepan. Add the flour and cook for 2 minutes, stirring constantly.4 tablespoons butter, ½ cup flour
- Slowly whisk in the milk and add a pinch of nutmeg. Cook until the mixture becomes smooth and thick.2 cups milk, Pinch of ground nutmeg
- Stir in the chopped chicken, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper.4 cups cooked chicken, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper
- Transfer the mixture to a container. Refrigerate for at least 12 hours, or until firm.
- Prepare two bowls—one with beaten eggs and one with bread crumbs.2 eggs, Bread crumbs
- Shape the chilled mixture into croquettes. Dip each croquette into the eggs, then coat with bread crumbs.
- Heat the oil to 350°F (180°C). Fry the croquettes in batches for 3 to 4 minutes, or until golden brown. Drain on paper towels.Oil for frying
- Serve hot with your favorite dipping sauce.
Video
Notes
Nutrition
How to Store Leftovers
Store leftover croquettes in stackable airtight containers in a single layer in the fridge for 2 to 3 days. Reheat in the air fryer so they stay perfectly crisp, or in the oven by arranging them on a baking sheet until warmed through.
For freezing, arrange the fried croquettes in a single layer on a freezer-safe sheet pan and flash-freeze for 1 hour, then transfer them to a freezer-safe container with parchment paper between the layers so they don’t stick together.
They’ll keep in the freezer for up to 2 months. Thaw them in the fridge overnight before reheating, or bake or air-fry them from frozen, adding a few minutes to the cook time.
What to Serve With Chicken Croquettes
Serve them with marinara sauce, garlic aioli, or ranch dressing for dipping. They’re great alongside a fresh green salad, roasted vegetables, or fries for a full meal. Pair them with coleslaw or pickled vegetables to balance the richness of the fried coating.
For a tapas-style spread, arrange them with other finger foods like stuffed mushrooms, mozzarella sticks, or bruschetta. They’re hearty enough to be a main course when accompanied by mashed potatoes and steamed broccoli. A simple cucumber salad or fruit provides a light contrast to these rich, golden croquettes.
More Easy Recipes for You to Try at Home
Check out these other easy chicken appetizers perfect for potlucks and parties.
