CRISPY BAKED CHICKEN CROQUETTES
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Provided by The Kitchen Whisperer
Number Of Ingredients 14
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.
CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
LEFTOVER CHICKEN CROQUETTES
A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.
Provided by Jeanne Gold
Categories Meat and Poultry Recipes Chicken
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
- Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
Nutrition Facts : Calories 276.4 calories, Carbohydrate 24.7 g, Cholesterol 120.1 mg, Fat 7.8 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 2.2 g, Sodium 660.1 mg, Sugar 4.1 g
CHICKEN CROQUETTES
Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 croquettes.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
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CRISPY CHICKEN CROQUETTES RECIPE - JONATHAN WAXMAN
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Author Jonathan WaxmanTotal Time 3 hrs 30 mins
- In a large bowl, combine the mashed potatoes with the chicken, shallots, egg, chives, salt, pepper and the 2 tablespoons of bread crumbs; mix well. Cover and refrigerate for 2 hours.
- Line a baking sheet with wax paper. Form the chicken mixture into six 1/2-inch-thick patties. Dredge the patties in bread crumbs and transfer them to the baking sheet. Cover and refrigerate until firm, about 1 hour.
- In a large skillet, heat 1/4 inch of oil until shimmering. Fry the croquettes over moderately high heat, turning once, until golden and hot throughout, 4 to 6 minutes total. Transfer to paper towels to drain; serve hot.
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