Chicken Croquettes
These easy Chicken Croquettes are crisp and golden with a creamy chicken filling. This chill-and-freeze method keeps them from falling apart when frying!
Servings: 4 servings (3 each, will have some leftover)
Calories: 156kcal
Equipment
- Medium Skillet
- 4 Bowls
- Plate
- Medium Pot
Ingredients
Ingredients for Chicken
- 1 Tbsp vegetable oil $0.04
- 1 lb. ground chicken $3.72*
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.04
- ½ tsp garlic powder $0.02
Remaining Ingredients
- 2 Tbsp butter $0.23
- 3 Tbsp all-purpose flour 30g, $0.03
- 1 cup milk 8oz., $0.23
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.04
- ½ tsp garlic powder $0.02
- ¼ tsp onion powder $0.01
- ¼ tsp dried parsley $0.01
- 2 cups vegetable oil 16oz., $1.19**
- ¼ cup all-purpose flour 40g, $0.04
- 1 egg $0.16
- 2 Tbsp water $0.00
- 1 cup panko breadcrumbs 80g, $0.66***
Instructions
- Gather and prepare all ingredients.
- Heat the vegetable oil in a medium skillet over medium heat. Once hot, add the ground chicken, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder.
- Cook the chicken for about 8 minutes, breaking it up as you go, until fully cooked and no longer pink. Using a slotted spoon, remove the cooked chicken to a medium bowl and set aside.
- Wipe out the skillet. Melt the butter in the skillet over medium heat. Once melted, add 3 tablespoons flour and cook for 1 minute.
- Slowly add the milk, whisking as you go. Continue whisking for about 2 minutes until thick and smooth.
- Turn off the heat and whisk in the remaining ½ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, onion powder, and dried parsley.
- Pour the sauce on top of the ground chicken and fold to combine. Place the bowl in the refrigerator to cool for at least 30 minutes.
- Once the croquette mixture is cold, pull the bowl from the refrigerator. Using a 1/8 cup (or 2 tablespoons), evenly divide and shape the croquettes into 14 ovals. Place them on a parchment-lined plate. Place the plate in the freezer for at least 2 hours.
- After two hours, start preheating the vegetable oil in a medium pot over medium-low heat. Grab 4 medium bowls or shallow dishes. In the first bowl, add the flour. In the second bowl, whisk together the egg and 2 tablespoons of water. In the third bowl, add the panko. Leave the last bowl/plate empty.
- Pull the croquettes from the freezer. Roll each oval in flour, covering all sides, and transfer it to the egg bowl. Roll it in the egg wash, letting any extra drip off, then transfer to the panko. Roll the croquettes and press them to ensure full coverage. Place them on the empty plate until all are breaded.
- Heat the oil to 350°F-365°F, turning it up to medium if needed. Once the oil is hot, carefully place the croquettes into the oil. Do not overcrowd the pot, and work in batches. I was able to fit five into my pot at a time.
- Fry, undisturbed for about 2 minutes, until golden brown. Using tongs, gently flip and continue cooking for another 2 minutes.
- Once the croquettes are done, place them on paper towels to drain. Make sure to maintain the oil temperature at 350°F and continue frying until all the ovals are done, then enjoy.
See how we calculate recipe costs here.
Notes
*I use 8% fat lean ground chicken, but I know this recipe can seem overwhelming at first! To make your life easy, you can swap the ground chicken for finely chopped leftover roasted chicken or rotisserie chicken, and mix it with the sauce. You'll need about 2 cups (250g).
**I use vegetable oil, canola oil, or peanut oil when frying because they have a high smoke point, and they can reach 350°F easily without burning the oil.
***I chose panko for the added crunch. You can also use plain, seasoned, or homemade breadcrumbs.
Nutrition
Serving: 1chicken croquette (NOT per serving) | Calories: 156kcal | Carbohydrates: 7g | Protein: 8g | Fat: 11g | Sodium: 241mg | Fiber: 0.3g