These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Chef John
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Breading:

Directions

Instructions Checklist
  • Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.

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  • Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.

  • Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.

  • Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

  • Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.

  • Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.

  • Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

248 calories; 13.3 g total fat; 58 mg cholesterol; 335 mg sodium. 20.8 g carbohydrates; 10.7 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/11/2015
I had searched for a recipe for chicken croquettes. I remember Them from my childhood. This was pretty close tastewise. Made the white sauce thick added the minced cooked chicken and some of the spices. No cayenne. Rolled into cylinders bread crumbs and fried up. Served with mashed potatoes and homemade chicken gravy with homemade peasant bread. That will do. Read More
(4)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/11/2015
I had searched for a recipe for chicken croquettes. I remember Them from my childhood. This was pretty close tastewise. Made the white sauce thick added the minced cooked chicken and some of the spices. No cayenne. Rolled into cylinders bread crumbs and fried up. Served with mashed potatoes and homemade chicken gravy with homemade peasant bread. That will do. Read More
(4)
Rating: 4 stars
10/11/2015
I had searched for a recipe for chicken croquettes. I remember Them from my childhood. This was pretty close tastewise. Made the white sauce thick added the minced cooked chicken and some of the spices. No cayenne. Rolled into cylinders bread crumbs and fried up. Served with mashed potatoes and homemade chicken gravy with homemade peasant bread. That will do. Read More
(4)
Rating: 5 stars
10/09/2016
OK I did make a couple changes to this. I didn't add the nutmeg or cayenne and added 2 cups of milk instead of 2.5. I silly enough didn't take his advice on the food processor...I DID use one for the chicken and while it made it SOOOO much easier I should've gone for the chopped chicken. Regardless of what I did to the recipe everyone LOVED it! I will be making it again and probably will keep changing it as I go but this is a great base recipe. Read More
(2)
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Rating: 5 stars
01/25/2017
I had never heard of these before let alone made or ate them. They are delicious! I did reduce the butter to 6T and 1 2/3 milk (buttermilk) as Chef John suggested. Read More
Rating: 5 stars
11/17/2018
I was very pleased with the recipe. I made them slightly less creamy. Very tasty. Thanks Chef John. You inform and entertain. Kudos!!! Read More
Rating: 5 stars
01/14/2019
I have made the recipe. This is my third time but with turkey. Confirming that yes Chef John this recipe is a thing. Read More
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Rating: 5 stars
10/01/2018
Muy delicioso pero a little fussy. Read More
Rating: 4 stars
06/08/2017
Very nice Read More
Rating: 4 stars
07/02/2019
Gave them a four because I haven't tried them yet. They look great! I'm going to try them in the air-fryer. I think they would be better this way creamy instead of dry. It is better to have more gravy in chicken pie than have it dry so why not the same with croquettes? Read More
Rating: 5 stars
11/21/2019
More time and work that you'd think, but they are impressive. I fried in an inch or so of oil in a pot, using an infrared thermometer to make sure the temp was right. They are just as good put in the fridge and fried the next day. It makes enough for 4 people, so 1/2 the batch are getting frozen. Chef John's 'real aoili' was great with these, but super difficult to make. See his recipe for Crispy Pork Cutlets for some breading tips that could apply to this recipe. Read More