EASY CHICKEN CROQUETTES
Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)
Provided by 2Bleu
Categories Chicken
Time 45m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 11
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.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
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.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
CRISPY BAKED CHICKEN CROQUETTES
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Provided by The Kitchen Whisperer
Number Of Ingredients 14
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
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
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.
LEFTOVER CHICKEN AIR FRYER CROQUETTES RECIPE
Need new ideas for leftover chicken? Turn them into these easy-to-make but lipsmacking leftover chicken air fryer croquettes!
Provided by ET Food Voyage
Categories Appetizer
Number Of Ingredients 16
Steps:
- Melted butter in a pot over medium heat. Stir in flour and mix into a roux.
- Whisk in milk and keep stirring for about 5 minutes until it starts to thicken.
- Stir in grated cheese and season with salt, black pepper, paprika, chilli powder, garlic powder, and the crumbled bouillon cube.
- Once thickened, remove from heat and add in the shredded chicken, chopped onions and coriander. Toss to combine. Set aside to allow to cool down.
- Mix together both Panko and golden breadcrumbs in a shallow bowl. Place beaten egg in a separate bowl.
- Scoop a tablespoon of the chicken mixture and shape it into a ball. Dip into beaten egg and then coat with breadcrumbs. Repeat with the remaining chicken mixture.
- Preheat air fryer to 200°C. Brush the air fryer basket with a layer of oil.
- Place the chicken croquettes into the basket. Brush them with oil and cook for 5 minutes.
- Roll the croquettes to the other side, brush with more oil, and cook for another 5 minutes until golden in colour.
- Allow to cool down for a few minutes before serving.
Nutrition Facts : Calories 212 kcal, ServingSize 1 serving
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- Make the Thick Cream Sauce: Melt the butter in a small saucepan over low heat. Stir in the flour and cook, stirring constantly until it forms a thick paste, 1-2 minutes. Add the HOT milk (heat it in the microwave in a microwave safe liquid measuring cup) and pepper, continue to stir, and bring to a boil. Reduce heat and cook for 2-3 minutes more, stirring, until thickened. Remove from heat and pour a thin layer of milk over it to prevent a skin from forming. Set aside.
- In a large mixing bowl, combine the chicken, celery, onion, lemon juice, parsley, cayenne pepper, and cream sauce. Stir until well blended. Cover with plastic wrap and refrigerate until chilled (at least 45 minutes).
- Preheat oven to 450 degrees F. Form the chicken mixture into 8 balls or cones about 2 inches round. Dip each ball in the beaten eggs, then roll in the panko breadcrumbs. Place on a large baking sheet sprayed lightly with cooking spray. Brush lightly (or spray) with the canola oil. Bake in the preheated oven for 20 minutes, turning carefully after 10 minutes.
- Meanwhile, make the gravy: Melt the butter in a small saucepan, stir in the flour, cook for one minute, pour in the chicken broth and bring to a boil. Cook, stirring for 1 minute. Add in the milk, chicken, parsley,and black pepper, reduce heat to low, and simmer, stirring often until thicken.
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- In a medium size saucepan, melt 3 Tbsp of the butter over medium heat. Add flour and cook, stirring for 1 to 2 minutes without browning. Gradually whisk in milk and broth and cook, stirring constantly until smooth and thickened. Remove from heat, let cool 5 minutes
- In a large bowl, combine chicken, 1 cup of the bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend and cover. Chill 2 hours, until set
- Preheat oven to 350. Combine Parmesan cheese and remaining 1/4 cup bread crumbs in a shallow dish. Shape chicken mixture into 2 1/2-3 inch balls then roll into ovals (make 8). Roll croquettes in bread crumb mixture.
- Arrange croquettes in a greased 12x8x2 inch baking dish. Melt remaining 2 Tbsp butter and drizzle over croquettes. Bake 20 minutes, until golden brown.
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