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Crispy Chicken Croquettes with Garlic Butter Sauce

Rated as 3.5 out of 5 Stars
42

"Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce."
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Ingredients

4 h 25 m servings 326
Original recipe yields 10 servings (10 croquettes)

Directions

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  1. Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
  2. Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
  3. Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
  4. Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
  5. Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
  6. Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
  7. Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
  8. Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

Footnotes

  • Cook's Note:
  • When frying the croquettes allow them to brown/cook thoroughly on one side before turning, at least 4 to 5 minutes. If you turn them too quick and they are likely to fall apart.
  • 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.

Nutrition Facts


Per Serving: 326 calories; 20.3 16.4 18.5 105 574 Full nutrition

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Reviews

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4-5-2017 ~The description of these in the recipe indicates the chicken is held together with a béchamel sauce (aka white sauce). The ingredients list, however, calls for chicken broth in the s...

I thought these were very good. Next time I will add a bit of chopped celery. Other than that, they were great!

Don't make it. Followed directions exactly. Including overnight in fridge. Bland and fell apart. Looked like cat food. I even used fresh herbs in the sauce. Yuck. I'm sorry, this is my first...

This was absolutely delicious! I only made two minor changes. I did add one rib of diced celery, and for the sauce, I used dried herbs (didn't want to purchase fresh for just a pinch of each)....