Old-School Chicken Croquettes

by DinerStyleDave
Prep: 25m
Cook: 5m
poultry
Old-School Chicken Croquettes - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
2tbspbutter
3tbspall-purpose flour
2tspground mustard
1/4tspsalt
1/8tsppepper
1cupwhole milk
2cupcooked chicken
1/4cupgreen pepper
1tbspfresh parsley
1tbsponion
1tsplemon juice
1/4tsppaprika
1/8tspcayenne pepper
1 1/2cupdry bread crumbs
1egg
2tbspwater
vegetable oil for frying
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Build the white sauce

    Melt the butter in a large saucepan over medium heat. Stir in the flour, ground mustard, salt, and pepper until smooth. Gradually pour in the milk and bring it up to a boil, then cook and stir about 2 minutes until it's good and thick. Pull it off the heat. This is the glue that holds the whole thing together, so don't rush it.

  1. 2

    Fold in the chicken and chill

    Stir in the chopped cooked chicken, finely chopped green pepper, minced parsley, finely chopped onion, lemon juice, paprika, and cayenne. Cover it and park it in the fridge at least 2 hours. Cold mix shapes clean; warm mix falls apart in the oil.

  2. 3

    Shape and bread them

    Shape the mix into six logs, roughly 4 inches long and an inch thick. Put the bread crumbs in a shallow dish and beat the egg with the water in another. Roll each log in crumbs, then the egg wash, then back through the crumbs. That double coat is what gives you the crunch.

  3. 4

    Fry till golden

    Heat oil to 350 degrees in a deep skillet or fryer. Fry the croquettes in batches, 1 to 2 minutes a side, until they're deep golden brown. Drain on paper towels and get them to the plate hot.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Old-School Chicken Croquettes

Created by: DinerStyleDave

Prep Time: 25m
Cook Time: 5m
Servings: 4

Ingredients

  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 tsp ground mustard
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 cup whole milk
  • 2 cup cooked chicken
  • 1/4 cup green pepper
  • 1 tbsp fresh parsley
  • 1 tbsp onion
  • 1 tsp lemon juice
  • 1/4 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 1/2 cup dry bread crumbs
  • 1 egg
  • 2 tbsp water
  • vegetable oil for frying

Instructions

  1. Build the white sauceMelt the butter in a large saucepan over medium heat. Stir in the flour, ground mustard, salt, and pepper until smooth. Gradually pour in the milk and bring it up to a boil, then cook and stir about 2 minutes until it's good and thick. Pull it off the heat. This is the glue that holds the whole thing together, so don't rush it.
  2. Fold in the chicken and chillStir in the chopped cooked chicken, finely chopped green pepper, minced parsley, finely chopped onion, lemon juice, paprika, and cayenne. Cover it and park it in the fridge at least 2 hours. Cold mix shapes clean; warm mix falls apart in the oil.
  3. Shape and bread themShape the mix into six logs, roughly 4 inches long and an inch thick. Put the bread crumbs in a shallow dish and beat the egg with the water in another. Roll each log in crumbs, then the egg wash, then back through the crumbs. That double coat is what gives you the crunch.
  4. Fry till goldenHeat oil to 350 degrees in a deep skillet or fryer. Fry the croquettes in batches, 1 to 2 minutes a side, until they're deep golden brown. Drain on paper towels and get them to the plate hot.

Notes & Tips

Croquettes were how every diner cook in the country stretched yesterday's chicken into today's blue plate, and nobody ever complained. The trick is the chill: skip it and you'll be scraping chicken off the bottom of the fryer. I serve mine with a little gravy or a squeeze more lemon, some mashed potatoes on the side, and that's a supper. Rotisserie bird from the store works just fine if you're short on time.