Dinner

Chicken Croquettes

Chicken Croquettes

These golden, crispy chicken croquettes are basically the ultimate comfort food disguised as something fancy enough to serve at your next dinner party.

One bite delivers that perfect contrast of crunchy breadcrumb coating giving way to creamy, herb-infused chicken filling that’ll make you question why you ever ordered these at restaurants.

The secret lies in creating a rich béchamel base that transforms leftover chicken into something so luxurious, your guests will think you attended culinary school.

Each croquette packs serious flavor with aromatic thyme, garlic, and green onions, all bound together in a silky sauce that’s pure comfort in every bite.

Paired with that tangy homemade remoulade sauce, these little golden orbs become absolutely irresistible – the kind of appetizer that disappears before you can even announce dinner is ready.

This recipe proves that with just a few simple techniques and quality ingredients, you can create restaurant-worthy results right in your own kitchen, no fancy equipment required.

Ingredients

For the Remoulade Sauce:

  • ½ cup mayonnaise, or vegan mayo
  • 1 tablespoon mustard
  • 1 teaspoon hot sauce
  • ½ teaspoon paprika
  • 2 garlic cloves, grated
  • 1 scallion, finely chopped
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon onion powder
  • Pinch of cayenne
  • Chives for sprinkling, optional

For the Chicken Mixture:

  • 2-3 tablespoons oil or butter
  • 1 small onion, ½ cup diced
  • 1 green onion, diced
  • 2 teaspoons minced garlic
  • 2 teaspoons minced thyme
  • ¼ cup all-purpose flour
  • 1½ cups hot milk
  • 2 teaspoons Creole seasoning
  • 2 cups chopped cooked chicken
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Breading and Frying:

  • 2 large eggs, whisked
  • 1½ cups fine breadcrumbs
  • 2-3 tablespoons fresh parsley for garnish
  • Vegetable oil for deep frying

Instructions

Make the Remoulade:

  1. In a small bowl, stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.

Prepare the Chicken Base:

  1. Heat 2-3 tablespoons oil or butter in a large cast iron skillet or heavy-bottomed pan over medium heat until shimmering. The key here is maintaining steady, even heat to prevent the roux from burning.
  2. Add the diced onions, green onions, minced garlic, and fresh thyme to the pan. Stir frequently and cook for 3-4 minutes until the onions become translucent and fragrant – you’ll know it’s ready when the mixture releases that amazing aromatic blend.
  3. Whisk in the flour using a sturdy whisk, stirring constantly to prevent lumps. Cook this roux for 3-4 minutes, stirring frequently, until the mixture turns a beautiful golden brown color and develops a nutty aroma.
  4. Reduce heat to low and begin adding the hot milk gradually, about ¼ cup at a time, whisking continuously to maintain a smooth consistency. Add the 2 teaspoons Creole seasoning and continue mixing until the sauce thickens to a creamy, velvety texture that coats the back of a spoon.
  5. Remove from heat and fold in the chopped cooked chicken, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly to ensure every piece of chicken is coated in that luxurious sauce. Transfer to the refrigerator and let cool for 30 minutes – this chilling step is crucial for easy handling during shaping.

Shape and Bread the Croquettes:

  1. Heat frying oil to 350°F (177°C) in a heavy pot or deep fryer, using an instant-read thermometer to monitor temperature accurately. Set up your breading station with whisked eggs in one shallow bowl and breadcrumbs in another.
  2. Using a large spoon or small ice cream scoop, portion out about 2 tablespoons of the chilled chicken mixture for each croquette. Roll each portion between your palms to form smooth, compact balls – wet hands slightly if the mixture sticks.
  3. Working with one croquette at a time, roll first in breadcrumbs, then dip in the whisked egg wash, and finally roll in breadcrumbs again for that extra-crispy double coating. Place breaded croquettes on a parchment paper-lined baking sheet.

Fry to Golden Perfection:

  1. Carefully lower 3-4 croquettes at a time into the hot oil using a slotted spoon, being careful not to overcrowd the pan. Fry for 2-3 minutes until deep golden brown all over, turning gently with tongs to ensure even browning.
  2. Remove finished croquettes to a paper towel-lined plate to drain excess oil. Garnish immediately with fresh chopped parsley and serve hot alongside the chilled remoulade sauce for the perfect temperature contrast.

Essential Tools (for best results):

  • Cast iron skillet or heavy-bottomed saucepan – provides even heat distribution crucial for creating a smooth roux without hot spots that could cause burning
  • Sturdy whisk – essential for incorporating flour smoothly and preventing lumps in your béchamel base
  • Instant-read thermometer – maintains precise oil temperature at 350°F (177°C) for perfectly crispy results every time
  • Slotted spoon or spider strainer – safely transfers croquettes in and out of hot oil while allowing excess oil to drain

Helpful Upgrades:

  • Kitchen scale – ensures consistent portion sizes for evenly shaped croquettes that cook uniformly
  • Deep fryer or heavy Dutch oven – maintains steady oil temperature better than shallow pans, resulting in more consistent browning
  • Fine-mesh strainer – helps achieve silky-smooth sauce by catching any lumps before they affect the final texture

Nice-to-Have Options:

  • Small ice cream scoop – creates perfectly uniform croquette portions for professional presentation
  • Digital probe thermometer – monitors oil temperature continuously without having to check manually
  • Parchment paper – prevents breaded croquettes from sticking to surfaces during the breading process

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

  • Replace all-purpose flour with ¼ cup gluten-free flour blend (1:1 ratio works perfectly)
  • Substitute regular breadcrumbs with gluten-free panko breadcrumbs for extra crunch
  • Ensure Creole seasoning blend is certified gluten-free, as some commercial blends contain wheat fillers
  • Cooking time remains the same, though gluten-free flour may create a slightly denser texture

Dairy-Free Modifications:

  • Swap butter for olive oil or vegan butter substitute
  • Replace hot milk with unsweetened oat milk or full-fat coconut milk for richness
  • Coconut milk creates a slightly sweeter flavor profile that pairs beautifully with the Creole seasoning

Protein Variations:

  • Crab croquettes: Replace chicken with 2 cups fresh lump crabmeat, gently folded in to preserve texture
  • Turkey version: Use leftover roasted turkey for a holiday twist with the same measurements
  • Seafood blend: Combine 1 cup cooked shrimp with 1 cup flaked white fish for coastal flavors

Flavor Variations:

  • Mediterranean style: Add sun-dried tomatoes, fresh basil, and a touch of lemon zest to the chicken mixture
  • Spicy kick: Increase Creole seasoning to 1 tablespoon and add minced jalapeños to the base
  • Herb-forward: Double the thyme and add fresh sage or rosemary for earthier flavors

Nutritional Information and Health Benefits

Key Nutritional Highlights:
Each croquette contains approximately 180-200 calories, with the majority coming from high-quality protein and complex carbohydrates. The chicken provides about 15 grams of complete protein per serving, supporting muscle maintenance and satiety. The milk-based béchamel contributes calcium and vitamin D, while the herbs add antioxidants without extra calories.

Health Benefits of Main Ingredients:
Fresh thyme contains powerful antioxidants like thymol and carvacrol, which have natural antimicrobial properties and may support immune function. Garlic provides allicin, known for its cardiovascular benefits and anti-inflammatory effects. The onions contribute quercetin, a flavonoid that supports heart health and has natural anti-inflammatory properties. Cooking these aromatics in the roux actually helps release and concentrate these beneficial compounds.

Dietary Considerations:
This recipe contains gluten (flour, breadcrumbs), dairy (milk, butter), and eggs, making it unsuitable for those with these allergies without modifications. Each serving provides a good balance of macronutrients, with moderate healthy fats from the cooking oil and complex carbohydrates from the flour and breadcrumbs. The high protein content makes these croquettes quite satisfying, helping to control portion sizes naturally.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

  • All-purpose flour → Substitute with equal amounts of rice flour or cornstarch for gluten-free option, though texture will be slightly different
  • Whole milk → Use half-and-half for richer results, or substitute with unsweetened almond milk for lighter version (reduce by ¼ cup as it’s thinner)
  • Fresh thyme → Replace with 1 teaspoon dried thyme, adding it earlier in the cooking process to bloom the flavors
  • Creole seasoning → Mix 1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon cayenne, and ¼ teaspoon oregano

Budget-Friendly Swaps:

  • Fresh herbs → Use dried herbs at half the quantity – 1 teaspoon dried thyme instead of 2 teaspoons fresh
  • Leftover rotisserie chicken → Perfect economical option that’s already seasoned and tender
  • Store-bought breadcrumbs → Make your own by processing day-old bread in a food processor for fresher flavor

Pantry Emergency Substitutions:

  • Green onions → Replace with 2 tablespoons finely minced chives or the green parts of regular onions
  • Hot milk → Room temperature milk works fine, just whisk more vigorously to prevent lumps
  • Vegetable oil for frying → Canola oil or peanut oil work equally well for their high smoke points

Make It Diabetes-Friendly

Carb Reduction Strategies:

  • Replace regular breadcrumbs with crushed pork rinds or almond flour mixed with parmesan cheese for coating – reduces carbs by approximately 15 grams per serving
  • Use 2 tablespoons coconut flour instead of all-purpose flour in the roux, cutting carbs in half while maintaining thickening power
  • Consider baking instead of frying to eliminate oil absorption and reduce overall calories

Portion Control Tips:

  • Make smaller croquettes using 1 tablespoon portions instead of 2 tablespoons – creates 26-30 mini croquettes with approximately 8-10 grams carbs each
  • Serve 2-3 pieces as an appetizer rather than a main course, paired with a large salad to increase fiber and slow glucose absorption
  • The high protein content (15g per serving) helps stabilize blood sugar when eaten as part of a balanced meal

Smart Pairing Suggestions:

  • Serve alongside roasted non-starchy vegetables like asparagus, Brussels sprouts, or cauliflower
  • Replace traditional remoulade with Greek yogurt-based sauce to reduce sugar and add probiotics
  • Pair with a small portion of quinoa or brown rice for sustained energy release

Total Carb Reduction: Modified version contains approximately 12-15 grams carbs per serving versus 22-25 grams in the original recipe.

Perfect Pairing Suggestions

Beverage Pairings:
A crisp Sauvignon Blanc or Pinot Grigio complements the rich, creamy texture while cutting through the fried coating beautifully. For beer lovers, a light Belgian wheat beer or pilsner provides the perfect effervescent contrast to these indulgent croquettes. Non-alcoholic options include sparkling water with lemon or a crisp white grape juice mixed with club soda for that same palate-cleansing effect.

Side Dish Recommendations:
These croquettes shine alongside a fresh arugula salad dressed with lemon vinaigrette – the peppery greens and bright acidity balance the rich, creamy interior perfectly. Roasted asparagus with garlic provides a elegant vegetable component that doesn’t compete with the delicate chicken flavors. For a Southern-inspired meal, serve with creamy coleslaw and pickled vegetables to echo the Creole seasoning theme. A simple tomato and cucumber salad with fresh herbs creates a refreshing contrast to the warm, crispy croquettes.

Complete Meal Ideas:
Start with a light soup like gazpacho or cucumber bisque, follow with these croquettes as the main course alongside roasted vegetables, and finish with a citrus sorbet to cleanse the palate. For entertaining, serve as elegant appetizers before grilled fish or roasted chicken, allowing the croquettes to shine without overwhelming the meal progression.

Occasion Suggestions:
These croquettes are perfect for cocktail parties, holiday appetizer spreads, or as a sophisticated starter for dinner parties. They’re also excellent for using up holiday turkey or chicken leftovers in an elevated way that feels special rather than like reheated leftovers.

Pro Tips and Troubleshooting

Professional Techniques:
The key to silky-smooth croquettes lies in your roux technique – cook the flour mixture until it smells nutty and turns golden, which eliminates any raw flour taste and creates better thickening power. When adding milk, ensure it’s hot to prevent the mixture from seizing up and creating lumps. If lumps do form, strain the mixture through a fine-mesh sieve before adding the chicken. For extra flavor depth, use chicken stock in place of half the milk for a more intense chicken flavor throughout.

Common Mistakes and Solutions:
If your croquettes fall apart during frying, the mixture wasn’t chilled long enough – refrigerate for at least 45 minutes or even overnight for easier handling. Oil temperature is critical: too low and they’ll absorb oil and become greasy; too hot and the outside burns before the inside heats through. Always test one croquette first to dial in your timing. If the coating slides off during frying, ensure each piece is thoroughly coated and let them rest 5 minutes after breading to help the coating adhere.

Storage and Make-Ahead:
Shaped, uncooked croquettes can be frozen for up to 3 months – freeze on a baking sheet first, then transfer to bags. Fry directly from frozen, adding 1-2 minutes to cooking time. Leftover cooked croquettes reheat beautifully in a 350°F (175°C) oven for 8-10 minutes, maintaining their crispy exterior much better than microwave reheating.

This recipe transforms simple leftover chicken into something absolutely spectacular – the kind of dish that makes people ask for your secret and wonder when you became such an amazing cook. The combination of creamy, herb-infused filling and that perfectly crispy golden coating creates pure comfort food magic that works equally well for casual family dinners or impressive entertaining. Once you master this technique, you’ll find yourself looking forward to having leftover chicken just so you can make these incredible croquettes again.

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