Maple Chicken Croquettes Recipe

Preheat and prepare chicken

Preheat oven to 400°F (200°C). Pat the chicken breasts dry and place in a small bowl or baking dish.

Whisk together 2 tbsp maple syrup, 1 tbsp olive oil, 1 tsp apple cider vinegar, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush or toss the chicken in the glaze to coat evenly.

Roast chicken on a rimmed baking sheet or in the dish for 18–22 minutes, until internal temperature reaches 165°F (74°C). Remove from oven and let rest 8–10 minutes, then shred or finely chop into small bite-size pieces. Reserve any pan juices and set chicken aside.

While chicken roasts, thinly slice the onion and dice the peppers into small pieces. Mince garlic.

In a skillet over medium heat, melt 2 tbsp butter. Add sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 12–15 minutes. If onions begin to brown too quickly, reduce heat to medium-low.

Add diced bell peppers and cook 4–6 minutes until softened. Stir in minced garlic and 1 tsp fresh thyme; cook 30–60 seconds until fragrant. Season with 3/4 tsp salt and 1/4 tsp black pepper. Remove from heat and transfer to a bowl to cool slightly.

Stir in shredded cheddar into the warm vegetables so it melts slightly and combines. Add the shredded maple-roasted chicken to the vegetable-cheese mixture and mix to combine. Set aside.

In a small saucepan over medium heat, melt 2 tbsp butter for the roux. Once melted, sprinkle in 3 tbsp flour and whisk continuously for 1–2 minutes to make a blond roux (do not let it brown).

Slowly whisk in 1/2 cup chicken stock and 1/2 cup cold milk. Continue whisking until mixture thickens to a smooth, slightly thick sauce (about 2–3 minutes). Remove from heat and whisk in 1 tsp Dijon mustard and 1 tsp maple syrup. Taste and adjust seasoning with a pinch of salt and pepper.

Fold the warm binder into the chicken-vegetable-cheddar mixture until evenly coated. The mixture should be moist but thick enough to hold shape; if too loose, chill in the refrigerator for 20–30 minutes to firm up.

Portion the mixture into 10–12 equal pieces (about 2 tbsp each for 12 croquettes). Shape each portion into an oval croquette or small log, compacting well so they hold together. Place shaped croquettes on a tray and chill for at least 15 minutes to set.

Arrange dredging station: one shallow bowl with 3/4 cup flour seasoned with a pinch of salt, one with 2 beaten eggs, and one with 1.5 cups panko breadcrumbs. Lightly press each chilled croquette first into flour, tapping off excess, then into beaten eggs, then roll evenly in panko to coat completely. For a thicker crust repeat egg and panko step once more.

In a deep, heavy skillet or saucepan, pour in about 1 to 1.5 inches of vegetable oil (about 2 cups) and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil—if it sizzles and browns steadily, oil is ready.

Fry croquettes in batches (do not overcrowd) for 2–3 minutes per side, turning gently, until golden brown and crisp. Use a slotted spoon or tongs to transfer to a paper towel-lined tray to drain. Fry remaining croquettes, maintaining oil temperature around 325–350°F; adjust heat as needed.

When all croquettes are fried, let rest 2–3 minutes. If desired, keep warm in a 200°F (95°C) oven on a wire rack while finishing batches.

While croquettes chill or fry, whisk together 1/2 cup mayonnaise, 1 tsp chopped chipotle in adobo, 1 tbsp maple syrup, 1 tsp lime juice, 1/4 tsp garlic powder, 1/8 tsp salt, and 1/8 tsp black pepper until smooth. Taste and adjust heat or sweetness to preference (add more chipotle for heat or more maple for sweetness).

To serve, arrange croquettes on a platter or plates, garnish with chopped parsley and lemon wedges if desired. Serve warm croquettes with maple chipotle aioli on the side for dipping.