Baked Chicken Croquettes Recipes

BAKED CROQUETTE

Steps:

• Gather all the ingredients.

EASY CHICKEN CROQUETTES

Steps:

• Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
• Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
• Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
• Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
• MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
• Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.

LEFTOVER CHICKEN CROQUETTES

Steps:

• In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
• Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

CRISPY BAKED CHICKEN CROQUETTES

Steps:

• In a bowl place the potatoes, butter, milk, salt, pepper, and 1 teaspoon parsley. Mash to desired consistency - I left some chunks. I would not make it super creamy as you want to texture. To the potatoes add the chicken and shallots; stir to combine. Next, add in 1 egg and 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
• Cover and chill for at least 1-2 hours. You want it to be cold so you can form it.
• When you're ready to bake, preheat the oven to 450F with a rack in the middle. Line a baking pan with parchment paper and lightly spray.
• In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko and remaining unseasoned bread crumbs and 1 teaspoon parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg and then breadcrumbs with the baking sheet at the end.
• Measure 1/4 cup of the mixture and form into croquettes (long cylinders about 2" or you can make into balls).
• Dip, coating all sides, in the egg mixture. Place in the breadcrumbs and coat evenly. Place on the baking sheet and repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
• Place the oven to broil and broil for 2-3 minutes on each side to get super crunchy. *To flip gently use tongs along the long side of the croquettes and flip. Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce.

CHICKEN CROQUETTES

Steps:

• Place the chicken breasts in a saucepan with water seasoned with salt, a little olive oil and a small peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium heat and cook about 5 minutes. Turn off the heat, drain the chicken breasts with a skimmer and let cool slightly.
• Cut the chicken breasts into pieces. Place the chicken pieces together with parsley, the onion cut into pieces, peeled garlic, pepper, Worcestershire sauce and some salt in a food processor and pulse until well chopped. Mold this mixture with your hands in the shape of croquettes.
• In a bowl, whisk the eggs with a fork. Coat the croquettes in breadcrumbs, then dip in the eggs mixture and finally, coat once more in breadcrumbs.
• Heat the oil in a skillet. When the oil is hot, add the croquettes and fry them until golden. When the croquettes are fried, place them on a plate with absorbent paper.
• Serve the croquetes with lettuce salad.

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

BAKED CHEESY POTATO CROQUETTES

Steps:

• Preheat the oven to 200c/400f and put a flat baking tray to one side.
• Place the flour, salt and pepper in one bowl and mix together
• Place the egg in a second bowl and lightly whisk.
• Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
• Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
• Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
• Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
• Take out of the oven and leave to cool for a few minutes before serving.

BAKED TURKEY CROQUETTES

Steps:

• In a large bowl, mash potatoes with 1/4 cup broth, salt and pepper. Set aside.
• Saute garlic, and onions in oil over low heat. Add parsley, salt and pepper and cook until soft, about 2-3 minutes.
• Add turkey, and remaining broth, mix well and shut heat off.
• Add turkey to mashed potatoes and using your clean hands mix well. Taste for salt and adjust if needed.
• Preheat oven to 450°F.
• Measure 1/4 cup of mixture then form into croquettes. Place on waxed paper. Repeat with remaining mixture.
• Dip each croquette in egg mixture, then breadcrumbs and place on a parchment lined cookie sheet for easy cleanup. Spray generously with olive oil (about 1 tbsp worth). Bake in the oven about 15 minutes, or until golden.
• Optional, serve with leftover turkey gravy.

BAKED CHICKEN CROQUETTES

Steps:

• Cook 3 whole chicken breasts. Remove meat and when cool, grind sufficient to make 2 cups grnd chicken.Put together first 6 ingredients. Form into 6 (3-inch) round croquettes. Mix evaporated lowfat milk, catsup, and basil; dip croquettes in mix and coat all sides. Roll in corn flakes. Put in greased baking dish and bake at 350 degrees for 20 min till crisp and golden brown. Serve with mushroom or possibly wine sauce. Can be made a day ahead. Double recipe for 12, but 1 can evaporated lowfat milk is sufficient.