Homemade Chicken Croquettes Recipe

Prepare chicken

If you don’t already have cooked chicken, poach or roast two medium chicken breasts (about 1–1.25 lb raw) until internal temperature reaches 165°F (74°C). Let cool, then shred or finely chop to yield about 3 cups.

Melt 4 tbs unsalted butter in a large skillet over medium heat. Add the finely diced onion and grated carrot and sauté until soft and translucent, about 4–5 minutes.

Stir in 1/2 cup flour and cook, stirring constantly, for 1–2 minutes to eliminate the raw flour taste (this forms the base roux for the filling).

Gradually whisk in 2 cups whole milk and 1/2 cup chicken stock. Reduce heat to low and cook, stirring frequently, until the mixture thickens to a thick, sticky consistency (about 5–7 minutes). If too thick, add up to 2–4 tbs more stock or milk.

Add the shredded chicken, 2 tbs chopped parsley, 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp nutmeg. Stir thoroughly to combine. Cook 1–2 minutes to warm through and let the mixture cool slightly, then transfer to a shallow dish. Cover and refrigerate until firm, at least 1 hour (or 20–30 minutes in the freezer) — this makes shaping much easier.

Set up a breading station: place 1 cup flour in a shallow dish, beat 2 eggs in a second dish, and combine 2 cups breadcrumbs (and optional 1/2 cup fine crumbs) in a third dish.

Remove chilled filling from the refrigerator. Using a 1/3-cup measure or your hands, shape the filling into logs or oval patties about 2.5–3 inches long and 1–1.5 inches thick. You should get about 12–14 croquettes.

Dredge each croquette in flour, shaking off excess, then dip into beaten eggs, letting excess drip, and finally coat evenly with breadcrumbs. For an extra-crisp crust, press breadcrumbs gently to adhere and repeat the egg and breadcrumb step once more.

Place coated croquettes on a baking sheet and refrigerate 15–20 minutes to help coatings set (optional but recommended).

Heat a heavy skillet over medium heat and add about 1 cup vegetable oil (enough for shallow frying to come about 1/3–1/2 inch up the sides). Heat oil until it reaches 350°F (175°C) or until a pinch of breadcrumbs sizzles on contact.

Fry croquettes in batches, 3–5 minutes per side, until golden brown and crisp, turning carefully with tongs or a slotted spoon. Maintain oil temperature between 325–350°F to avoid burning. Remove croquettes to a paper towel–lined rack or plate and keep warm in a low oven (200°F/95°C) while finishing the rest.

In a medium saucepan over medium heat melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes until the roux smells nutty and just begins to color.

Gradually whisk in 2 cups chicken stock, ensuring there are no lumps. Bring to a gentle simmer and cook until slightly thickened, about 4–6 minutes.

Stir in 1/4 cup heavy cream (or milk) and 1 tsp soy sauce or Worcestershire to add depth. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning. If gravy is too thick, thin with a tablespoon or two of stock.

Keep gravy warm over the lowest heat, stirring occasionally, until ready to serve. Spoon the gravy over the warm croquettes or serve on the side for dipping.