Chicken Croquettes Recipe

Chicken: Cooked and shredded, this is the main protein component of the croquettes.

Breadcrumbs: Used to bind the mixture and provide a crispy coating.

Milk: Adds moisture to the mixture, making it easier to shape.

Egg: Acts as a binder to hold the ingredients together.

Onion: Finely chopped to add flavor and texture.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a hint of spice and depth to the flavor.

Flour: Used for dredging the croquettes before frying.

Oil: Necessary for frying the croquettes to a golden brown.

When shaping the croquettes, make sure to press the mixture firmly to ensure they hold together well during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, when frying, avoid overcrowding the pan to maintain the oil temperature and achieve an even, golden brown crust on each croquette.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in croquettes.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a gluten-free alternative.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 2.5 tablespoons water can act as a binding agent for those who are vegan.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used as a direct substitute for onions.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor while also providing a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free thickening agent in place of flour.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor, making it an excellent alternative for frying.

• Allow the chicken croquettes to cool completely before storing. This helps maintain their texture and prevents condensation from making them soggy.
• Place the cooled croquettes in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Transfer the baking sheet to the freezer and freeze the croquettes for about 1-2 hours, or until they are firm to the touch. This step is known as flash freezing.
• Once the croquettes are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen croquettes on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are heated through and crispy on the outside.
• Alternatively, you can reheat the croquettes in a frying pan. Heat a small amount of oil over medium heat and fry the croquettes for 3-4 minutes per side, or until they are heated through and golden brown.
• For storing in the refrigerator, place the cooled croquettes in an airtight container. They can be stored in the fridge for up to 3 days.
• To reheat refrigerated croquettes, preheat your oven to 350°F (175°C). Place the croquettes on a baking sheet and bake for 10-15 minutes, or until they are heated through.
• If you prefer, you can also reheat the croquettes in the microwave. Place them on a microwave-safe plate and heat on high for 1-2 minutes, or until they are heated through. Note that this method may result in a less crispy texture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Lightly brush them with a bit of oil to keep them moist. Bake for about 10-15 minutes or until heated through, flipping them halfway to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of oil. Place the croquettes in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until they are heated through and have regained their crispy exterior.

• Microwave Method: Place the croquettes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the croquettes in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the croquettes on the toaster oven tray. Heat for about 10 minutes, flipping them halfway through to ensure they are evenly reheated and crispy.

• Mixing bowl: A large bowl used to combine the shredded chicken, breadcrumbs, milk, beaten egg, chopped onion, salt, and black pepper.

• Measuring cups: Used to measure out the exact quantities of ingredients like milk and breadcrumbs.

• Measuring spoons: Used to measure smaller quantities of ingredients such as salt and black pepper.

• Knife: Essential for finely chopping the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Fork: Useful for shredding the cooked chicken if it isn't already shredded.

• Plate: Used to hold the flour for dredging the croquettes.

• Frying pan: Used to heat the oil and fry the croquettes until golden brown.

• Spatula: Helps to flip the croquettes in the frying pan to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried croquettes.

• Tongs: Useful for removing the croquettes from the frying pan without breaking them.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-chop ingredients: Chop the onion and measure out the breadcrumbs and milk in advance to streamline the process.

Batch process: Form all the croquettes at once and place them on a tray before you start frying.

Use a food processor: Quickly mix the chicken mixture in a food processor to save time on manual mixing.

Freeze extras: Make a double batch and freeze the uncooked croquettes for a quick meal later.