Description
Crispy chicken croquettes with savory filling brings together tender shredded chicken mixed with aromatic seasonings, all wrapped in a golden, crunchy coating that shatters when you bite into it. Your guests will appreciate how these handheld bites deliver comfort food flavors in an elegant package that works for appetizers, snacks, or light meals.
Ingredients
Scale
Base Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
Filling:
- 2 cups cooked chicken
- 1/4 cup finely chopped yellow onions
- 1/4 cup chopped Serrano ham
- 1 tablespoon fresh parsley
- 1 pinch paprika
Coating and Frying:
- 2 large eggs
- 1 cup Italian-seasoned dry breadcrumbs
- 1 inch vegetable or corn oil
Instructions
- Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat at 350°F, then add your 1/4 cup of finely chopped yellow onions along with 1 tablespoon of minced fresh parsley and 1 pinch of paprika.
- Cook your onion mixture for about 5 minutes until the onions turn soft and translucent.
- Stir in your 2 cups of cooked chicken chunks and 1/4 cup of chopped Serrano ham, combining everything together.
- Sprinkle 1/4 cup of all-purpose flour over your chicken mixture and stir thoroughly to coat all the pieces.
- Gradually pour in your 2 cups of whole milk while whisking constantly, then continue cooking for about 10 minutes at medium heat until the mixture thickens into a creamy consistency.
- Pour your thickened mixture into a baking dish, spread it evenly, and place it in the refrigerator for at least 2 hours so your filling becomes firm and solid.
- Remove the chilled mixture from the refrigerator and cut it into 1 1/2-inch thick rectangular pieces that you can then shape by hand into croquette forms about the size of a mozzarella stick.
- Whisk 2 large eggs in one bowl and pour your 1 cup of Italian-seasoned dry breadcrumbs into another bowl beside it.
- Dip each of your shaped croquettes into the egg mixture until fully coated, then immediately roll it in the breadcrumbs so it gets completely covered on all sides.
- Arrange your breaded croquettes on a baking sheet and refrigerate them for another 2 hours before frying.
- Heat about 1 inch of vegetable or corn oil in a deep skillet to 350°F over medium-low heat.
- Carefully place your croquettes into the hot oil in small batches and fry them for about 4 to 5 minutes total, turning them frequently so each side turns golden brown evenly.
- Transfer your finished croquettes to a paper towel-lined plate and serve them while they’re still warm.
Notes
- Chill the mixture for at least 2 hours so it firms up enough to shape – rushing this step makes the filling too soft to handle and cuts won’t hold their form.
- Freeze your croquettes after breading them for easier frying, since the cold coating helps them stay intact in hot oil without the filling leaking out.
- Keep your oil at a gentle medium-low heat rather than high, as this prevents the outside from burning before the inside gets warm and the ham and chicken flavors fully develop.
- Use a meat thermometer to check that the center reaches 160°F internally, which ensures everything is cooked through while keeping the coating from getting too dark.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: More Fried Chicken
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 145 mg