Chicken croquettes are golden, crispy on the outside and rich and creamy on the inside, made from a thick chicken and béchamel mixture that’s chilled, shaped, breaded, and fried. They’re a great way to use up leftover cooked chicken, and they make a satisfying appetizer or main dish, especially served with a simple dipping sauce.
Why This Recipe Works
The key to a good croquette is a thick, well-chilled filling — thin fillings won’t hold their shape when breaded and fried. Making a proper béchamel-style base binds the shredded chicken together, and a good chill in the fridge firms everything up enough to shape and coat without falling apart.
Ingredients
For the filling
- 3 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 1 cup milk
- ½ cup chicken broth
- 2 cups cooked chicken, finely chopped or shredded
- ½ small onion, finely diced and sautéed
- ¼ teaspoon nutmeg
- Salt and black pepper, to taste
For breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
For frying
- Vegetable or canola oil, for frying
Equipment
- A medium saucepan
- A baking sheet or dish
- Plastic wrap
- Three shallow bowls (for breading)
- A deep, heavy-bottomed pot or Dutch oven
- A slotted spoon or spider strainer
Instructions
Step 1: Make the béchamel base
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste. Gradually whisk in the milk and chicken broth, continuing to whisk until smooth. Cook for 4-5 minutes, until very thick, almost like a paste.
Step 2: Add the chicken
Stir in the finely chopped chicken, sautéed onion, nutmeg, salt, and pepper, mixing until well combined and evenly coated in the thick sauce.
Step 3: Chill the mixture
Spread the mixture onto a baking sheet or shallow dish in an even layer. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm and cold.
Step 4: Shape the croquettes
Once chilled, scoop out portions of the mixture (about 2 tablespoons each) and shape into small logs or ovals using your hands.
Step 5: Set up the breading station
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.
Step 6: Bread the croquettes
Roll each shaped croquette in the flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then roll in the panko breadcrumbs, pressing gently to coat evenly.
Step 7: Chill again before frying
Place the breaded croquettes on a tray and refrigerate for another 20-30 minutes — this helps the coating set and prevents it from falling apart during frying.
Step 8: Fry
Heat about 2-3 inches of oil in a deep pot to 350°F (175°C). Fry the croquettes in small batches for 2-3 minutes, turning occasionally, until golden brown and crisp on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Step 9: Serve
Serve warm, with a dipping sauce like garlic aioli, honey mustard, or marinara.
Tips for the Best Chicken Croquettes
- Don’t skip the chilling steps — both chilling the filling and the breaded croquettes are essential for keeping their shape during frying.
- Chop the chicken finely rather than leaving large chunks, so the croquettes hold together well.
- Don’t overcrowd the pot when frying, which can lower the oil temperature and lead to greasy, unevenly cooked croquettes.
- Bake instead of fry for a lighter version — arrange breaded croquettes on a wire rack over a baking sheet and bake at 425°F for about 20 minutes, flipping halfway.
- Use a thermometer to keep the oil at a consistent frying temperature.
Storage
Store leftover fried croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for several minutes to help restore crispness. The unbaked, breaded croquettes also freeze well — freeze on a tray until solid, then transfer to a freezer bag, and fry straight from frozen, adding a couple of extra minutes.
Final Thoughts
Chicken croquettes take a bit of prep with the chilling steps, but the payoff is a crispy, golden shell around a rich, creamy chicken filling. They’re a great way to repurpose leftover chicken into something that feels like a whole new dish.
