Chicken Croquettes
Chicken Croquettes are my go-to for turning leftover chicken into something fancy enough for company but easy enough for any day of the week. They're golden and crispy on the outside with a creamy, savory center loaded with tender chicken, smoked paprika, and warm spices. I make them for weeknight dinners, potlucks, and family gatherings because they travel well and disappear fast. Leftovers keep in the fridge for 2 to 3 days or in the freezer for up to 2 months and reheat beautifully in the air fryer or oven.
Ingredients
- 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
I've got a few tips to help you get the best results for your chicken croquettes that come out perfectly crisp and golden every time:
Chill overnight for easy shaping: The mixture needs at least 12 hours in the fridge to firm up. If you try to shape it too soon, the croquettes will fall apart when you fry them.
Keep the portions even: A cookie scoop keeps the croquettes the same size, which helps them cook evenly and look uniform on the platter.
Use panko for more texture: Swap regular bread crumbs for panko if you want an extra crispy crust with more crunch.
Double coat for extra crunch: Dip the croquettes in egg and bread crumbs twice for a thicker, crispier coating.
Keep the oil temperature steady: If the oil is too hot, the coating will burn before the inside heats through. If it's too cool, the croquettes will absorb too much oil and get greasy.
Flash-freeze before storing: Freeze the fried croquettes on a baking sheet for 1 hour before transferring them to a container so they don't stick together, then refrigerate for 2 to 3 days or freeze for up to 2 months. Reheat in the oven or air fryer to maintain their crispy texture.
Nutrition
Calories: 168kcalCarbohydrates: 6gProtein: 15gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 77mgSodium: 91mgPotassium: 195mgFiber: 0.3gSugar: 2gVitamin A: 326IUVitamin C: 0.05mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!