People all over the world love chicken croquettes as an appetizer, snack, or light meal. These golden, crispy nuggets of flavor are usually made with ground chicken mixed with a creamy béchamel sauce, then covered in breadcrumbs and fried to perfection. But what are chicken croquettes exactly, and what makes them so tasty and versatile? Let’s look at their history, ingredients, and how to make them.
A Brief History of Chicken Croquettes
Ancient Romans liked to snack on minced meat rissoles, which are thought to be the ancestors of croquettes. The idea changed over time in Europe. The word “croquette” comes from the French verb “croquer,” which means “to crunch.” It was first used in the early 18th century. “Mixed veal or chicken, held together with a roux-thickened white sauce, was shaped, breaded, and fried in many recipes.”
Chicken croquettes became widely popular in the 19th century, appearing in cookbooks and served at catered events across Europe and America. The crunchy golden exterior surrounding the rich creamy filling made them an elegant yet approachable appetizer. Fun fact – the first published American chicken croquette recipe appeared in 1824!
Classic Ingredients in Chicken Croquettes
While recipes vary slightly around the world, most chicken croquettes contain a few core ingredients:
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Cooked chicken—thigh or mixed meat works just as well as minced or shredded chicken breast. Provides the base flavor.
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Onion – Sautéed onions add moisture and flavor.
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Béchamel sauce is a white sauce that holds everything together. It is made of butter, flour, and milk.
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Breadcrumbs – Provide the crispy coating when fried. Panko gives extra crunch.
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Eggs – Help adhere the breadcrumb coating.
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Herbs and spices – Common seasonings include nutmeg, paprika, parsley, garlic, salt, and pepper.
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Cheese (optional) – Grated cheeses like cheddar or Parmesan lend more flavor.
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Ham (optional) – Diced ham can provide extra texture and savoriness.
The soft texture of the chicken and sauce contrasted with the crunchy exterior is what defines these tasty bites!
Shaping, Coating, and Cooking Chicken Croquettes
Once you’ve mixed up the creamy chicken filling, shaping croquettes takes a bit of practice. The mixture can be formed into cylinders, cones, or flat oval shapes. Refrigerating the mix first helps them hold their shape better.
After shaping, croquettes are dipped into flour, then egg wash, then covered thoroughly in breadcrumbs. Frying in hot oil until deeply golden brown (about 2-3 minutes per side) gives the signature crispy exterior. Alternatively, they can be baked for a healthier option.
Serving croquettes warm right out of the oil is ideal. They pair wonderfully with dipping sauces like aioli, honey mustard, or marinara sauce for added flavor.
Tips for Making Perfect Chicken Croquettes
Follow these tips for chicken croquettes with the ideal balance of crispiness and juicy flavor:
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Use very finely minced chicken for the smoothest texture
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Ensure the filling mixture is thoroughly chilled before shaping
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Apply breadcrumbs generously and press lightly to help them adhere
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Fry in small batches at 350-375°F oil to maintain temperature
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Let excess oil drain off on a wire rack or paper towels
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Serve warm immediately for optimum crispy texture
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Experiment with unique spices, cheeses, herbs, or other mix-in ingredients
Global Variations to Try
One of the great things about chicken croquettes is their adaptability to reflect various cultural influences:
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Spanish croquetas often contain ham and are smaller tapas-style bites.
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Dutch kroketten can feature veal and are sold as street food snacks.
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Japanese korokke croquettes are filled with potatoes or ground meat.
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Brazilian croquetes are baked rather than fried and served as appetizers.
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Indian chicken croquettes feature aromatic spices like cumin, coriander, and garam masala.
Make-Ahead and Freezing Tips
You can prepare chicken croquette mixture up to 2 days ahead and refrigerate until ready to cook. Shaped, breaded croquettes can be frozen solid on a baking sheet then stored in freezer bags. Fry frozen croquettes straight from the freezer, adding 1-2 minutes to the cook time.
Frozen cooked croquettes are an awesome make-ahead appetizer for quick weeknight dinners or parties. Thaw in the refrigerator then reheat briefly in a 400°F oven or air fryer to restore crispy texture.
Chicken Croquettes Make the Perfect Appetizer
From the satisfying crunch to the creamy, chicken-y flavor packed inside, it’s easy to see why chicken croquettes have been cherished for centuries. Their versatility as an appetizer, snack, or light meal makes them suitable for a range of occasions. Once you master the technique, experiment with fun additions like cheese, herbs, or spices to make these golden bites your own. Serve them alongside a refreshing salad or soup, and get ready for rave reviews! Chicken croquettes are a universally-loved dish worth adding to your repertoire.
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Making crunchy croquettes is a great way to use up leftover chicken. They can chill in the fridge before being fried, so you can make your own spicy tomato chutney at the same time.
For the tomato chutney
- To make the croquettes, boil the potatoes until they are soft. Then, mash them as finely as you can with a ricer if you have one. Set aside to cool slightly.
- Separate one of the eggs and add it to the mashed potatoes after they have cooled down. Also add the butter, tarragon, lemon zest, salt, and pepper. Mix well.
- Add the leftover chicken and combine.
- Put the flour and breadcrumbs in two different bowls. In a third bowl, beat the last two eggs.
- Shape small amounts of the potato mix into logs that are about 5 cm (2 in) long. Roll each one in flour, then egg, and finally bread crumbs. Place in the fridge to chill for 30 minutes.
- Put about 8 cm/3 in of vegetable oil in a heavy-bottomed saucepan and set it over medium heat. (Caution: hot oil can be dangerous. Do not leave unattended. ).
- Put a few breadcrumbs into the oil to see if it’s ready. They should immediately sizzle and rise to the surface.
- Fry the croquettes in batches, turning them over every so often, until they are golden brown all over. They should only take 2-3 minutes per batch. Move them to a plate lined with paper towels and keep them warm while you fry the rest.
- To make the tomato chutney, heat the olive oil in a pan and add the shallots and garlic. Fry them slowly until they are soft without changing color. Put in the vinegar, then the sugar, fennel seeds, chili flakes, salt, and pepper. Bring to a boil and then add the tomatoes. Add the tomatoes and cook for another 10 to 15 minutes, until they get soft.
- Serve the croquettes with the chutney. If you have any extra chutney, you can keep it in the fridge for a few days in an airtight container.
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FAQ
What are chicken croquettes made of?
A simple mixture of cooked chicken, eggs, bread crumbs, sautéed onion, parsley, and light seasoning results in crispy croquettes you’ll go crazy for!.
What are croquettes made of?
In general, a croquette is a deep-fried ball or roll made with meat, wheat, and vegetables. Rich ingredients like bechamel or mashed potatoes act as binders, and the crisp coating is often made with breadcrumbs.
What’s the difference between chicken nuggets and croquettes?
It is not the same thing. A chicken croquette is mostly breading and filler, a chicken nugget is primarily some form of chicken meat and/or byproducts.
What do you serve with chicken croquettes?
Chicken croquettes are a great way to use up leftover roast chicken. They are crunchy on the outside and creamy on the inside with a hint of Parmesan. Serve with potatoes and salad or vegetables, or with similar little dishes in an Italian style fritto misto.