Seasonal Recipes

Chicken Croquette Recipe

Chicken Croquette

Chicken Croquette Recipe


  •     5 tbsp butter
  •     1/3 cup all purpose flour
  •     1¾ cups whole milk
  •     1 cup finely chopped cooked chicken
  •     1 tsp tomato paste
  •     Salt and freshly ground black pepper
  •     ¾ cup dried bread crumbs
  •     3 large eggs
  •     Vegetable oil, for deep-frying


Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour. Let bubble without browning for 2 minutes. Whisk in the milk and increase the heat to medium. Bring to a boil, whisking often. Reduce the heat to low and cook, whisking often, until the sauce is very thick, about 5 minutes.
Stir in the chicken and tomato paste and season with salt and pepper. Transfer the mixture to a bowl. Press a piece of plastic wrap directly on the surface and pierce a few holes in the wrap. Let stand about 2 hours, until completely cooled.
Line a baking sheet with wax paper. Spread the bread crumbs in a shallow dish. Beat the eggs in another shallow dish. Use two soup spoons to form 12 thick ovals about 1½–2in (3-4cm) long. Roll in the bread crumbs, coat with the eggs, roll again in the bread crumbs, and place on the baking sheet.
Preheat the oven to 200°F (100°C). Line another baking sheet with paper towels. Add enough oil to a large, heavy frying pan to come halfway up the sides and heat until the oil is 350°F (170°C). In two batches, add the croquettes and deep-fry, turning frequently, about 3 minutes, or until deep golden brown. Transfer to the paper towels, and keep warm in the oven.
Serve the croquettes on a heated serving platter.

Chicken Croquette Recipe 1

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