Baked Chicken Croquettes Recipes

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

CRISPY BAKED CHICKEN CROQUETTES

Steps:

• In a bowl place the potatoes, butter, milk, salt, pepper, and 1 teaspoon parsley. Mash to desired consistency - I left some chunks. I would not make it super creamy as you want to texture. To the potatoes add the chicken and shallots; stir to combine. Next, add in 1 egg and 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
• Cover and chill for at least 1-2 hours. You want it to be cold so you can form it.
• When you're ready to bake, preheat the oven to 450F with a rack in the middle. Line a baking pan with parchment paper and lightly spray.
• In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko and remaining unseasoned bread crumbs and 1 teaspoon parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg and then breadcrumbs with the baking sheet at the end.
• Measure 1/4 cup of the mixture and form into croquettes (long cylinders about 2" or you can make into balls).
• Dip, coating all sides, in the egg mixture. Place in the breadcrumbs and coat evenly. Place on the baking sheet and repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
• Place the oven to broil and broil for 2-3 minutes on each side to get super crunchy. *To flip gently use tongs along the long side of the croquettes and flip. Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce.

BAKED CHICKEN CROQUETTES

Steps:

• Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
• Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
• Roast the chicken for 1 1/2 hours until golden.
• Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
• Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
• Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
• Remove the meat from your chicken and shred it then mix it with the potatoes.
• Using your measuring cup, scoop out your croquette filling and form them into ovals.
• Beat the eggs in a bowl, and pour the breadcrumbs into another.
• Roll each croquette in egg then breadcrumbs.
• Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.