Salads with chicken or shrimp work particularly well with this balsamic and maple vinaigrette dressing. Also great for marinating pork tenderloin!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 croquettes |
Ingredients
- ¼ cup butter
- ¼ cup flour
- ½ cup milk
- ½ cup chicken broth
- 3 cups finely chopped cooked chicken
- 1 ½ cups seasoned bread crumbs, divided
- 2 eggs, beaten
- ¼ cup minced onion
- 1 tablespoon dried parsley
- ¼ teaspoon garlic powder
- ⅛ teaspoon celery seed
- ⅛ teaspoon cayenne pepper
- salt and ground black pepper to taste
- ¼ cup oil, or as needed
Instructions
- Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until flour is cooked and a paste forms, about 1 minute. Slowly add milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
- Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
- Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
- Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 685 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! A definite 5 stars from my family, including too fussy kids. Followed recipe exactly (minus some of the herbs because we didn’t have them), also added a blended up broccoli so it didn’t go to waste. Cooked them on the bbq with a bit of oil (we made this while camping). These worked it perfectly. Thank you for sharing an amazing recipe.
Family loved them.
Thank you SO much for a chicken croquette recipe without canned condensed soup! I had a Costco rotisserie chicken in my fridge so I made this recipe and it was divine. The only departure I made was to use panko crumbs (plus a little extra seasoned salt) inside the croquettes and panko+grated pecorino for the coating. So delicious.
These turn out great every time I make them. Except for the first time, I make just half the recipe and I make gravy for them with some of the remaining chicken broth. I do use slightly less bread crumbs in the mixture. I don’t use cayenne pepper either.
This was excellent and will become a regular recipe in our house to use up cooked turkey and chicken I keep in the freezer. A big hit! I also used 4 cups chicken instead of 3 because of the way I freeze my packages. I misread the recipe and accidentally added all 1-1/2 cups bread crumbs to the mix, but it was still good. I didn’t have seasoned bread crumbs, so I just doubled all the seasonings. Very tasty!
I really enjoyed this recipe. I have made it several times, and have had good results each time. Works great solo or with gravy, and goes well with a side of mashed potatoes. In experimenting with this a few times, I found that I liked using garlic & herb seasoned breadcrumbs (rather than plain or Italian seasoned). The first time I made this, I also found that the onion was a very dominant flavor, a bit too much for my taste. The onion still seemed somewhat raw, even after pan cooking them. I found that to improve their flavor and texture , instead of putting the onions into the mixture raw and just letting them cook as you pan-cook the croquettes, you can saute them in the butter for 3-4 minutes before adding in the flour and other sauce ingredients. This softens them and gives them a more mellow, complementary flavor.
HELP!! The croqettes were delicious, but they broke apart in the pan. I used GF panko crumbs.
Omg. This was awesome. I didn’t change a thing
This was easy to make. I did add saffron when I cooked the chicken. I love saffron. I might add some chopped celery next time. Other then that, they were so yummy!
Was using up ground turkey (instead of chopped) and found some panko bread crumbs, plus ramped up the cayenne to suit our tastes, but otherwise stuck to the recipe and it turned out great.
Husband loved these. Made with leftover roasted store bought chicken. Delicious!!! Will certainly make again and may even serve to company.
Not often you find chicken croquettes in a restaurant these days but as a young person I always loved them. I tried this recipe and thought they were great with very little change. I don’t care for celery seed so I finely chopped one celery stalk and found that to be a great improvement. Also didn’t have seasoned bread crumbs so I made my own from Italian bakery bread I had on hand. They used to be shaped cone like but I made the patties because it is easier. Also they always had a white gravy over them so I took a short cut and prepared together a chicken gravy and country gravy packette and poured about a tablespoon of that on each croquette. Oh, yum……so very good !
This turned out really tasty. I used Italian breadcrumbs for the inside and panko on the outside. I also used a small scoop so that they were mini. They had a great crunch on the outside and were flavorful on the inside. I’d like to try baking them as well as cooking them in an air fryer to make them a little healthier and less fry mess. Definitely saving this recipe.
Whole family loves this comfort food!
It was delicious
Great. I used leftover fried chicken. Definitely a keeper
When I served this to the BF he said, “Crispy on the outside and juicy in the middle, just like it should be.” I cut the recipe in half because I don’t eat meat. I added more milk but simmered twice as long for a better Béchamel sauce….adding nutmeg and garlic powder at the end. I chopped fresh parsley and a bit of celery heart( BF loves celery) with all the other stuff. I added more bread crumbs (Italian, that’s what I had ) because it seemed too wet. Chilled for two hours, and made eight patties for a half batch. I browned for maybe 3 minutes per side in a skillet then took advise from reviews to finish in the oven…which was fine with me because I had au gratin potatoes going too. So 350* for 10 min and served everything hot and delicious! Going to have to do again because this is an incredible way to use leftover poultry! Thank You CookingCutie!!!!
They were very good! BUT mine fell apart? I even and one more egg, and froze them I don’t know why. Served them with jarred roasted chicken gravy I had in the cabinet.
Of all the recipes I have tried for croquettes this is by far the best! Great flavor
Made recipe as written. Boiled chicken in chicken broth with poultry season and buillion added for flavor and yet the finished dish was sorely lacking flavor. I’ll give it one more try, possibly adding poultry season and buillion to the mix before refrigerating. This just totally missed the mark as far as flavor for the chicken mixture.
Delicious! I use our leftover Christmas turkey, and since I didn’t plan far enough ahead, I decided to freeze the mixture for 30 minutes instead of chilling in the fridge for 2 hours. Will definitely make again!