Chicken Croquettes Recipe

Prepare shredded chicken

If not already cooked, poach or roast 1.25–1.5 lb (about 3 cups shredded) boneless skinless chicken breasts or thighs until cooked through. Let cool slightly and shred finely with two forks or chop very small.

Cook aromatics

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1/2 cup finely minced yellow onion and a pinch of salt. Sauté until translucent and soft, about 4–6 minutes, stirring occasionally to avoid browning.

Make roux and béchamel

Push the softened onion to one side, add 3 tablespoons flour to the pan and stir into the butter/onion to form a paste. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly. Slowly whisk in 1.5 cups whole milk and 1/2 cup chicken stock, a little at a time, until smooth. Bring to a gentle simmer and cook until the mixture thickens to a thick sauce that coats the back of a spoon, about 4–6 minutes.

Combine filling

Stir in the shredded chicken, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh parsley, and 1 teaspoon lemon juice into the thickened sauce. Taste and adjust seasoning. Cook together 1–2 minutes to marry flavors. The mixture should be thick, cohesive, and not watery; if too loose, cook another minute to reduce. Transfer the filling to a shallow bowl or baking sheet, cover with plastic wrap (pressing it directly on the surface to prevent a skin) and refrigerate until completely chilled and firm, at least 1 hour (overnight is fine).

Set up breading station

Place 3/4 cup all-purpose flour in a shallow bowl. In a second bowl whisk together 2 large eggs and 2 tablespoons milk until smooth. In a third shallow bowl combine 1.5 cups breadcrumbs with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Shape croquettes

With chilled filling, scoop about 2 tablespoons of filling (or use a small ice cream scoop) and shape into ovals or slightly flattened cylinders about 2–2.5 inches long. Wet your hands slightly if needed to prevent sticking. Place formed croquettes on a tray and chill 10–15 minutes to firm before breading (this helps them hold shape).

Dredge and bread

Working in batches, dredge each croquette in flour, tapping off excess, dip into the egg wash until coated, then roll in breadcrumbs to fully cover. For an extra-crispy double coating, repeat the egg and breadcrumb step. Place breaded croquettes on a baking sheet and refrigerate 15–20 minutes while heating the oil—this reduces slumping during frying.

Heat oil

Pour about 1/2–1 inch of oil into a heavy skillet or use a deep pot; you will need roughly 2 cups depending on pan size. Heat oil over medium-high heat to 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 in about 45–60 seconds, the oil is ready.

Fry croquettes

Fry croquettes in batches without overcrowding, 3–4 minutes per side or until golden brown and crisp, turning carefully with tongs or a slotted spoon. Adjust heat to maintain 325–350°F so they cook through without burning the exterior. If croquettes are large, total fry time may be 5–6 minutes. Remove to a wire rack set over a baking sheet or paper towels to drain briefly.

Finish and serve

Let croquettes rest 2–3 minutes (they will be hot inside). Serve hot with lemon wedges and your choice of sauce (aioli, mustard, or a simple remoulade). Leftovers can be kept refrigerated for up to 3 days; re-fry or bake at 375°F (190°C) until reheated and crisp.