Chicken Croquettes
A bright and herbaceous croquette filled with a white sauce, sautéed onions and chicken breast. Perfect as both an appetizer or an entree, and a great addition to holiday feasts.
Servings
16croquettes
Cook Time Passive Time
1hour 15minutes
Servings
16croquettes
Cook Time Passive Time
1hour 15minutes
Ingredients
Instructions
  1. Boil chicken in a large pot of water until cooked through. Let cool, then dice into 1/2 inch pieces.
  2. Melt butter in a large skillet or saucepan. Add onion, and cook until soft and translucent.
  3. Add flour and cook for about 30 seconds to create a roux. Add milk and chicken stock, stirring constantly until it begins to thicken and bubble.
  4. Remove from heat and stir in lemon juice, parsley, paprika, nutmeg, salt & pepper, adding all spices to taste. Stir in diced chicken, and chill mixture for 10-15 minutes. Once chilled, you should be able to form a ball with the mixture.
  5. Begin heating your oil for frying, either in a large pot or a deep fryer.
  6. In a small bowl, beat together eggs and a couple of Tbsp of water. Add crushed crackers to a separate large bowl.
  7. Spoon out chicken mixture and shape into balls. I prefer mine about the size of an egg. Dip the mixture into the eggs, then the crackers, and repeat to double coat the croquette.
  8. Deep fry croquettes until golden brown.
Recipe Notes

Croquettes can be made a day in advance.  Make as directed through the breading step, cover and refrigerate overnight.  Remove croquettes 30 minutes to an hour before frying to ensure they will reheat all the way through.