Ultimate Homemade Chicken Croquettes | Crispy & Creamy Delight

Welcome to Kelvin's Kitchen! Today, we're whipping up the ultimate homemade chicken croquettes that are crispy on the outside and creamy on the inside. Follow along as we take you step-by-step through this delicious recipe, perfect for any occasion. From baking the perfectly seasoned chicken breasts to crafting a smooth white sauce and achieving that golden-brown crunch, these croquettes will become a family favorite. Don't forget to check out KelvinsKitchen.com for the full written recipe and more amazing dishes!

Perfect Make-Ahead Meal: These chicken croquettes can be prepared in advance and frozen, making them a convenient option for busy weeknights or entertaining guests. Simply fry them from frozen for a quick and delicious meal.

Versatile and Customizable: This recipe is highly adaptable to various dietary preferences. You can easily swap out the chicken for turkey, beef, or a vegetarian meat substitute, and add your favorite vegetables or spices to create a unique flavor profile that suits your taste.

FAQs

Can I use leftover chicken for this recipe?
- Yes, leftover cooked chicken can be used. Just make sure to shred or finely chop it before combining it with the white sauce.
What type of oil is best for frying croquettes?
- Vegetable oil or canola oil are great choices for frying croquettes because they have a high smoke point.
Can I bake the croquettes instead of frying them?
- Yes, you can bake the croquettes at 400°F (200°C) for about 20-25 minutes or until golden brown, flipping halfway through.
Can I make the chicken mixture ahead of time?
- Absolutely! The chicken mixture can be prepared and refrigerated for up to 24 hours before shaping and frying.
What’s the best way to reheat croquettes?
- Reheat croquettes in an oven preheated to 350°F (175°C) for about 10 minutes, or until heated through. This helps maintain their crispiness.
Can I freeze the croquettes?
- Yes, you can freeze uncooked croquettes. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the frying time.
What’s a good substitute for the chicken bouillon cube?
- You can use chicken stock or broth instead of milk, or add a teaspoon of chicken base paste.
Can I use a different meat for this recipe?
- Yes, ground turkey, beef, or even a vegetarian meat substitute can be used. Adjust seasoning as needed.
How can I make the croquettes gluten-free?
- Use gluten-free flour for the roux and gluten-free breadcrumbs for breading. Ensure all other ingredients are certified gluten-free.
What if my white sauce is lumpy?
- If the white sauce becomes lumpy, you can use an immersion blender or regular blender to smooth it out.
Can I add vegetables to the croquettes?
- Yes, finely diced and cooked vegetables like carrots, peas, or bell peppers can be added to the chicken mixture.
What’s a good dipping sauce for croquettes?
- Aside from the mayo and ketchup or ranch and ketchup mixes, you can try aioli, honey mustard, or spicy sriracha mayo.
How do I know when the oil is hot enough for frying?
- Use a thermometer to ensure the oil is at 350°F (175°C). Alternatively, drop a small piece of bread into the oil; if it sizzles and turns golden brown in about 60 seconds, the oil is ready.
Can I make smaller or larger croquettes?
- Yes, you can adjust the size of the croquettes to your preference. Just be aware that cooking times may vary.
Why do the croquettes need to be chilled before frying?
- Chilling the mixture helps it firm up, making it easier to shape and bread the croquettes, and helps them hold their shape during frying.

Make it

Ultimate Homemade Chicken Croquettes

Ingredients

4 boneless chicken breasts (approximately 4 cups cooked and finely chopped)
Olive oil
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 tablespoons butter (1/2 stick)
1/2 cup flour (plus extra for dredging)
2 cups milk
1 chicken bouillon cube
Pinch of ground nutmeg
2 eggs
Italian-style bread crumbs
Oil for frying

Dipping Sauce Options

Mayonnaise & ketchup mix (equal parts)
Ranch & ketchup mix (equal parts)

Instructions

Cook the Chicken

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Chicken: Pat the chicken breasts dry with paper towels. Drizzle olive oil over both sides of the chicken breasts and rub to coat evenly.
Season the Chicken: Season both sides generously with smoked paprika, Italian seasoning, salt, pepper, garlic powder, and onion powder.
Bake the Chicken: Place the seasoned chicken breasts in a 9x13 baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear.
Shred the Chicken: Let the chicken rest for a few minutes to allow the juices to redistribute. Then, shred the cooked chicken in a food processor to achieve a fine texture.

Prepare the Chicken Mixture

Season the Chicken: Transfer the shredded chicken to a mixing bowl. Sprinkle with salt, pepper, garlic powder, and onion powder. Mix well until the seasonings are evenly distributed.

Make the White Sauce

Prepare the Roux: In a saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add 1/2 cup of flour and stir constantly to create a roux. Cook for a couple of minutes until the flour is lightly toasted.
Add the Milk: Slowly pour in 2 cups of milk while stirring continuously with a whisk to prevent lumps from forming.
Season the Sauce: Dissolve 1 chicken bouillon cube into the milk mixture and add a pinch of ground nutmeg. Keep stirring until the mixture thickens into a smooth white sauce.

Combine and Chill

Combine the Mixture: Add the seasoned chicken mixture to the white sauce. Stir well to combine and cook for a few minutes until the mixture thickens.
Chill the Mixture: Transfer the mixture to a container and let it cool. Cover the container and refrigerate for at least 12 hours until the mixture hardens.

Bread the Croquettes

Set Up Breading Station: Prepare three shallow dishes—one with flour seasoned with salt and pepper, one with beaten eggs (mixed with a little water, salt, and pepper), and one with Italian-style bread crumbs.
Shape the Croquettes: Take spoonfuls of the chilled chicken mixture and shape them into croquettes.
Bread the Croquettes: Dredge each croquette first in the seasoned flour, then dip in the seasoned egg wash, and finally roll in the Italian-style bread crumbs. Ensure they are evenly coated.

Fry the Croquettes

Heat the Oil: Heat oil in a deep fryer or pan to 350°F (175°C).
Fry the Croquettes: Carefully fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes per batch.
Drain the Croquettes: Transfer the fried croquettes to a plate lined with paper towels to absorb excess oil.

Serve

Arrange and Serve: Arrange the chicken croquettes on a serving platter.
Dipping Sauces: Serve hot with your choice of dipping sauce—either a mayo and ketchup mix or a ranch and ketchup mix.
Enjoy: Enjoy the creamy, flavorful interior and crispy exterior of your homemade chicken croquettes!

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