Croquetas De Pollo Recipe

Cook aromatics and make roux

In a medium saucepan over medium heat, melt the butter with the olive oil. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Sprinkle in 3/4 cup all-purpose flour and stir continuously for 2–3 minutes to cook the raw flour and form a roux; it should be pale and slightly nutty but not browned.

Add liquids and thicken

Gradually whisk in the warm milk, about 1/4 cup at a time, then the 1/2 cup chicken stock, whisking constantly to avoid lumps. Bring to a gentle simmer and cook, stirring frequently, until the mixture thickens to a thick béchamel-like paste that pulls away from the sides of the pan, about 6–8 minutes. If it becomes too stiff, add up to 2–4 tablespoons more milk or stock to reach a spreadable, pipeable consistency.

Incorporate chicken & season

Stir in the shredded cooked chicken, chopped parsley, grated nutmeg (if using), 1 tsp salt and 1/2 tsp freshly ground black pepper. Cook together 1–2 minutes to warm the chicken through and distribute flavors. Taste and adjust seasoning.

Cool the masa

Transfer the thick chicken mixture (masa) to a shallow container and spread it into an even layer. Cover the surface directly with plastic wrap to prevent a skin forming and refrigerate until firm, at least 2 hours or up to overnight. Chilling makes shaping much easier.

Prepare breading station

Set out three shallow dishes: one with 3/4 cup flour, one with the 2 beaten eggs, and one with 2 cups breadcrumbs. Line a baking sheet with parchment and place a wire rack over it if available for holding finished croquetas.

Shape croquetas

When the masa is chilled and firm, use a spoon or small scoop (about 1.5 tablespoons) to portion. With lightly oiled or floured hands, shape each portion into an oblong cylinder (about 1 x 2.5 inches) or small round patties. Place each shaped croqueta on the prepared tray. You should get roughly 18–22 croquetas depending on size.

Bread the croquetas

Working in batches, dredge each croqueta first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip, and finally roll in breadcrumbs until evenly coated. For an extra-crisp shell, you may double-dip: egg again and recoat with breadcrumbs. Place breaded croquetas on the lined tray and chill 15 minutes before frying to help set the crust.

Heat oil and fry

Pour vegetable oil into a deep skillet to a depth of about 1 inch (or use a deep fryer) and heat to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown slowly. Fry croquetas in batches, careful not to overcrowd, turning occasionally, until golden brown all over, about 2.5–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined plate or the wire rack to drain. Sprinkle with a little sea salt while hot.

Keep warm and serve

If cooking many croquetas, keep them warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining batches. Serve hot with alioli.

Make the alioli

In a small bowl, combine 1/2 cup mayonnaise with the grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Stir thoroughly and taste; adjust lemon or salt as desired. For a smoother, lighter alioli, you can whisk in a tablespoon of water or a little more lemon juice.

Chill and serve

Cover and refrigerate the alioli for at least 15 minutes to allow flavors to marry. Serve alongside the hot croquetas for dipping.