Easy Baked Chicken Croquettes Recipes

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:

• 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.

CHICKEN CROQUETTES

Steps:

• In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

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.

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.

CHICKEN CROQUETTES

Steps:

• Melt butter in saucepan.
• Add onion and saute until tender.
• Add flour, salt and pepper.
• Add milk slowly and cook, stirring constantly until it thickens.
• Remove from heat and mix in the bread and chicken.
• Chill one hour.
• Shape into 4 patties.
• Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
• Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
• Fry croquettes until browned, turning once.
• Drain on paper towels.

CHICKEN CROQUETTES

Steps:

• Preheat the oven to 400 degrees F. Rinse and dry chicken breasts. Place on a baking sheet and season with salt, black pepper, cayenne, and dry thyme leaves. Roast until just cooked through, about 15 minutes. Set aside to cool.
• Melt butter in a saute pan on top of the stove. Add celery and onion, with a pinch of salt and pepper, and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to coat vegetables well. Cook, stirring often, for about 3 more minutes. Slowly pour in milk, while stirring or whisking. After milk is incorporated, simmer at least 10 minutes.
• Cut reserved chicken in large pieces, place in the food processor and pulse until finely chopped. Place in a bowl and pour sauce with vegetables over chicken. Add parsley and mix thoroughly. Make a test croquette by rolling a small amount in bread crumbs, then deep-frying. Adjust seasoning, to taste, with white pepper.
• Form chicken mixture into balls, then roll in bread crumbs. Refrigerate and let the croquettes set for at least 1 hour before deep-frying in 325 degree F oil until golden brown. Drain and serve with Creamed Mushrooms.
• Heat butter in a saute pan on top of the stove. Add onion with a pinch of salt, pepper, and dry thyme leaves and cook until transparent, about 3 minutes. Add garlic and scallions and cook 1 minute more. Splash with a bit of sherry and cook until evaporated. Stir in flour and cook 1 minute. Slowly stir in milk. Add mushrooms and cook about 20 minutes. Remove from heat and add parsley. Season, to taste, with salt and pepper.

BAKED CHICKEN CROQUETTES

Steps:

• Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
• Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
• Roast the chicken for 1 1/2 hours until golden.
• Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
• Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
• Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
• Remove the meat from your chicken and shred it then mix it with the potatoes.
• Using your measuring cup, scoop out your croquette filling and form them into ovals.
• Beat the eggs in a bowl, and pour the breadcrumbs into another.
• Roll each croquette in egg then breadcrumbs.
• Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.