Easy Chicken Croquettes

Crispy on the outside, creamy on the inside – these chicken croquettes are about to become your new obsession.
Trust me, once you bite through that golden, crunchy exterior into the velvety chicken filling, you’ll wonder why you haven’t been making these all along.
They’re the perfect way to transform leftover chicken into something spectacular that’ll have everyone asking for seconds!

What makes these croquettes truly special is their versatility. Serve them as an impressive appetizer at your next gathering, pack them in lunch boxes, or make them the star of dinner alongside a simple salad.
The creamy béchamel base mixed with tender chicken creates this magical texture contrast with the crispy coating that’s absolutely addictive.
And that homemade remoulade sauce? It takes these already delicious bites straight to flavor heaven.

Ingredients

For the Croquettes:
- 2-3 tablespoons oil or butter
- 1 small onion (about ½ cup diced)
- 1 green onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons minced thyme
- ¼ cup flour
- 1½ cups hot milk
- 2 teaspoons Creole seasoning
- 2 cups chopped cooked chicken
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 eggs, whisked
- 1½ cups breadcrumbs
- 2-3 tablespoons parsley for garnish
- Oil for frying
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- 1 tablespoon chopped capers
- 1 tablespoon chopped pickles
- 1 teaspoon paprika
- 1 clove garlic, minced

Steps

- Make the Remoulade Sauce: Combine ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 tablespoon chopped capers, 1 tablespoon chopped pickles, 1 teaspoon paprika, and 1 clove minced garlic in a small bowl. Whisk until thoroughly combined and set aside to let the flavors meld while you prepare the croquettes. The sauce can be made up to 24 hours in advance and refrigerated for even better flavor development.
- Prepare the Base: Heat 2-3 tablespoons oil or butter in a skillet over medium heat until shimmering but not smoking. This temperature is crucial – too hot and your aromatics will burn, too cool and they’ll steam rather than sauté.
- Sauté the Aromatics: Add the diced onions, green onions, garlic, and thyme to the pan. Stir frequently for 3-4 minutes until the onions become translucent and soft but not browned. You’ll know they’re ready when they become fragrant and slightly translucent.
- Create the Roux: Sprinkle in the ¼ cup flour and cook for 3-4 minutes, stirring constantly with a wooden spoon or heat-resistant spatula. The mixture should turn a light golden brown color and smell slightly nutty. This cooking step is essential to remove the raw flour taste from your final croquettes.
- Make the Béchamel: Reduce heat to low and gradually add the 1½ cups hot milk, about ¼ cup at a time, whisking continuously between additions to prevent lumps. After each addition, the mixture should fully incorporate and smooth out before adding more. Stir in the 2 teaspoons Creole seasoning. Continue whisking until the sauce thickens enough to coat the back of a spoon and when you run your finger through it, the line holds – about 3-5 minutes.
- Add Chicken: Remove from heat and fold in the 2 cups chopped chicken, 1 teaspoon salt, and ½ teaspoon pepper until evenly distributed. The mixture should be thick and cohesive but not dry. Transfer to a shallow dish and cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming). Refrigerate for 30 minutes until firm enough to shape. This cooling step is non-negotiable – warm mixture will fall apart when forming.
- Prepare for Frying: While the mixture chills, heat 2-3 inches of oil in a heavy-bottomed pot or deep skillet to exactly 350°F (177°C). Use a thermometer for accuracy – this temperature is crucial for proper cooking. Set up your breading station: place whisked eggs in one shallow bowl and breadcrumbs in another. Line a baking sheet with paper towels and set a wire rack on top.
- Shape the Croquettes: Using a cookie scoop or measuring spoon, portion about 2 tablespoons of the chilled mixture for each croquette. With slightly damp hands (to prevent sticking), gently roll into balls or cylinder shapes. The mixture should hold together well; if it’s too sticky, refrigerate for 10 more minutes.
- Bread the Croquettes: Roll each croquette in breadcrumbs first (this helps the egg adhere better), then dip in egg wash, allowing excess to drip off, and finally coat again in breadcrumbs, pressing gently to ensure even coverage. For extra crispiness, you can double-coat by repeating the egg and breadcrumb steps.
- Fry to Perfection: Carefully lower 3-4 croquettes at a time into the hot oil (overcrowding will drop the oil temperature). Fry for 2-3 minutes until deep golden brown, turning occasionally with a slotted spoon for even cooking. If they’re browning too quickly, your oil is too hot; if they’re taking longer than 3 minutes, your oil has cooled too much.
- Drain and Serve: Transfer cooked croquettes to the prepared rack to drain excess oil. Sprinkle with fresh parsley while still hot. Let cool for 3-5 minutes before serving (the interior will be extremely hot). Serve with the prepared remoulade sauce for dipping.
Pro Tips:
- Whisk vigorously when making both the chicken mixture and egg wash. The more air you incorporate, the lighter the texture and crispier the crust.
- Maintain oil temperature at 350°F (177°C) throughout frying. Lower temperatures result in greasy croquettes; higher temperatures cause burning before the center heats through.
- Don’t overcrowd your frying pan – this drops oil temperature dramatically and makes croquettes absorb more oil.

Smart Swaps
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch
- Substitute rotisserie chicken for a time-saving shortcut (just be sure to adjust salt accordingly)
- Try ½ cup cooked mushrooms mixed with the chicken for an earthy flavor variation
- Replace the Creole seasoning with 2 teaspoons Italian herb blend for a Mediterranean twist
Make It Diabetes-Friendly
- Use almond flour for breading instead of breadcrumbs to reduce carbs by approximately 15g per serving
- Replace regular milk with unsweetened almond milk (use same amount) to lower the glycemic impact
- Add 1 tablespoon ground flaxseed to the mixture for extra fiber, which helps slow carbohydrate absorption
- Serve with a Greek yogurt-based sauce (mix ½ cup Greek yogurt with 1 tablespoon each of mustard, lemon juice, and herbs) instead of traditional remoulade to reduce fat content
- Portion control is key – stick to 2-3 croquettes per serving alongside non-starchy vegetables
Pro Tips
- Refrigerate the mixture for a full hour instead of 30 minutes if you have time – the firmer it gets, the easier it is to shape
- For make-ahead convenience, form and bread the croquettes, then freeze on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months and can be fried directly from frozen (add 1-2 minutes to frying time)
- The perfect croquette should sizzle immediately when it hits the oil – if it doesn’t, your oil isn’t hot enough
- For baked croquettes, spray generously with cooking oil and bake at 425°F (220°C) for 15-18 minutes, turning halfway through
- Leftover croquettes reheat beautifully in an air fryer at 350°F (177°C) for 3-4 minutes