Homemade Chicken Croquettes
Enjoy the perfect combination of savory and juicy flavors with our homemade chicken croquettes. Perfect for any appetizers or side dishes, these croquettes offer the perfect balance of crunch and flavor your guests will love. Give it a try today and experience the amazing taste of chicken croquettes!
Croquettes are also called chicken balls or chicken fingers. Though I think they are too fat to be called fingers. Don’t you?
As a child, my mom made many croquette recipes. But they were always from scratch, never with leftover ingredients. Over the years, living abroad, I’ve mostly seen people use leftover meat to make croquettes, shepherd’s pie, or meat pies.
Today, I will show you how I make these from scratch, and you can also use leftovers in the fridge, as stated below. You can also stuff these with cheese to make cheese-stuffed croquettes.
Why make these croquettes?
- They are simple and easy to make, and yet very impressive to serve.
- No hassle. You can make these ahead of time and fry them just before serving. Or, you can make all the components and assemble them an hour before you are ready to serve.
- I like to shallow fry these in oil in a skillet. But you can also deep fry them in a small saucepan with a combination of oil and butter.
Ingredients and substitutes
- Chicken – I am making the chicken from scratch, so I’m using skinless chicken breast. And yet, you can also use 4 cups of shredded cooked chicken.
- Potatoes – Have leftover mashed potatoes? Use it. I boiled potatoes for this dish.
- Ginger and garlic – Give a nice zing to the chicken. And yet, do not add more than mentioned in the recipe.
- Mustard – A perfect combination for chicken. But you can use less or omit it entirely.
- Herbs – I use fresh parsley, but any herbs, even cilantro, would work great for these croquettes.
- Lemon juice – Helps round up all the flavors. You can also use 1/2 tsp vinegar for this dish.
- Cheese – I like the nutty flavor of Parmesan and the sharpness of the cheddar.
- Stuffed cheese – Again, I like to use sharp cheddar. And yet, you can also use mozzarella or string cheese. Mozzarella gives that stringy, melted cheese that kids love.
Step-by-step: How to make chicken croquettes
Ground chicken
- In a large skillet, on medium heat, add the oil and sauté the onions until translucent. Then, add the ginger and garlic. Followed by the ground chicken.
- Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don’t have big lumps.
Pro tip – Large lumps will make shaping the croquettes difficult, so break as many lumps as possible. - Season with salt and pepper. Add the chopped parsley and lemon juice. And stir to combine. Cook on medium-low heat until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.
Pro tip – Excess liquid will make soggy croquettes and make it very difficult to hold their shape. So make sure all the liquid is evaporated. - Remove from heat and set aside to cool completely. It is better to work with the mixture when cooled.
Pro tip – Ensure the chicken mixture does not have large chunks of meat. If necessary, use a fork to break it all into small pieces or give it a quick pulse in the food processor.
Potatoes
- Mashed potatoes – Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork-tender. Peel and grate it – then cool it completely.
Shape
- Classic croquettes
- Take a small golf-sized croquette mixture in your hands. Shape into a ball, then roll into a sausage. Set aside while you make the remaining.
Pro tip – Using moist hands dipped in water prevents the mixture from sticking to your hands.
- Take a small golf-sized croquette mixture in your hands. Shape into a ball, then roll into a sausage. Set aside while you make the remaining.
- Or Cheese-stuffed croquettes
- Cut the block of cheese into small 2 x 4 cm pieces. You can make them smaller if you prefer to make small croquettes.
- Take a small golf-sized croquette mixture in your hands. Shape it into a ball and flatten it on the palm of your hand. Place a piece of cheese, then bring the sides over the cheese and shape it into a sausage. Set aside while you make the remaining.
Pro tip – Using moist hands dipped in water prevents the mixture from sticking to your hands.
Coat and fry
- Coating mixture – Have three bowls or trays ready.
- In bowl one, add the flour and season with salt and pepper.
- Bowl two – beat the large eggs and season with salt and pepper.
- Finally, in bowl three, add the bread crumbs and season with salt and pepper.
- Coat each croquette with the flour mixture. Then, coat with the egg mixture. Finally, generously coat it with breadcrumbs.
Pro tip – I use one hand for the flour and breadcrumbs, and the other hand for the breadcrumbs to keep it less messy. - Coat all the croquettes and set them aside on a baking tray. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat a few tablespoons of oil (and butter) in a large skillet and shallow fry these, turning often until they are crisp and golden on all sides.
Pro tip – Alternatively, you can deep-fry them in oil until crisp and golden brown. Remove and drain on clean paper towels. - Serve along with ketchup and mayo or sour cream dip.
Frequently asked questions
How long will these chicken croquettes keep?
These croquettes made with freshly cooked ground chicken will keep in the fridge for 3 to 4 days. Croquettes made with leftovers will keep for about 2 days.
Can I use ground beef for these croquettes?
Yes, absolutely. You just need to cook it a bit longer.
Can I add spices to these chicken croquettes?
Yes, of course, I usually serve these on the side of the main course, so they are always lightly spiced. And yet, you can add almost anything you fancy. You can add spices such as 1/2 tsp each of coriander, cumin, and paprika.
Why are my croquettes falling apart?
The potatoes hold everything together. First, make sure you combine everything really well. Next, when shaping, you must squish it into a compact ball, then roll it into a thick sausage.
Can I bake these in the oven?
Yes, you can bake these as well. Give them an oil spray, then bake in the oven at 170 C / 340 F for 10 to 15 mins.
Chicken Croquettes (Not Deep Fried)
Enjoy the perfect combination of savory and juicy flavors with our homemade chicken croquettes. Perfect for any appetizers or side dishes, these croquettes offer the perfect balance of crunch and flavor your guests will love. Give it a try today and experience the amazing taste of chicken croquettes!
Video
Ingredients
Ground chicken
- ½ lbs (250 g) Ground chicken breast
- 1 tbsp Olive oil
- ½ cup Onions minced
- ¼ tsp Ginger grated
- ¼ tsp Garlic minced
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tbsp Lemon juice
- ½ cup Parsley chopped
Croquettes
- ½ lb (250 g) Boiled potatoes 2 large grated or mashed
- ½ cup (50 g) Breadcrumbs
- ¼ cup (25 g) Parmesan
- 1 cup (115 g) Cheddar grated
- 1 tbsp Mustard paste
- 2 tbsp Parsley chopped
Coating
- 1 Egg large
- ½ cup (60 g) All-purpose flour
- ½ cup (50 g) Breadcrumb
- ½ tsp Salt
- ½ tsp Pepper
Stuffing
- 8 oz (225 g) Cheddar cheese cut into small 2 x 4 cm pieces
Method
Ground chicken
- In a skillet, add the oil and sauté the onions until translucent. Then, add the ginger and garlic, followed by the ground chicken.
- Sauté until the ground chicken breast is no longer pink, making sure to break it apart so you don't have big lumps. Pro tip – Large lumps will make shaping the croquettes difficult, so break as many lumps as possible.
- Season with salt and pepper. Add the chopped parsley and lemon juice. Cook until all the liquid is absorbed and the chicken is cooked through. Taste and adjust seasoning.Pro tip – Excess liquid will make the croquettes soggy and make it very difficult for them to hold their shape. So, make sure all the liquid has evaporated.
- Remove the mixture from heat and set aside to cool completely. It is better to work with the mixture once it has cooled.Pro tip – Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it into small pieces or give it a quick pulse in the food processor.
Potatoes
- Mashed potatoes – Use leftover mashed potatoes for this dish. Alternatively, boil two large potatoes until fork tender. Peel and grate them, then cool completely.
Assemble
- In a bowl, add the cooled ground chicken and grated/mashed potatoes, followed by the cheeses, breadcrumbs, mustard, salt, pepper, and herbs.
- Combine well so everything is glued to the mashed potatoes. Pro tip – The mashed potato works like glue to hold everything together, but do not overmix, as it can make the mixture sticky.
Shape – classic croquettes
- Take small golf-size amounts in your hands. Shape them into a ball, then roll them into a sausage. Set aside while you make the remaining.Pro tip – Using moist hands dipped in water prevents the mixture from sticking to your hands.
Shape – Cheese stuffed croquettes
- Cut the block of cheese into small pieces, 2 x 4 cm. If you prefer to make small croquettes, you can make them smaller.
- Take small golf-size amounts of croquette mixture in your hands. Shape it into a ball and flatten it on the palm of your hand. Then, place a piece of cheese on top, bring the sides over the cheese, and shape it into a sausage. Set aside while you make the remaining.Pro tip – Using moist hands dipped in water prevents the mixture from sticking to your hands.
Coat and fry
- Coating mixture – Have three bowls or trays ready.In bowl one, add the flour and season with salt and pepper.Bowl two – beat the large eggs and season with salt and pepper.Finally, in bowl three, add the bread crumbs and season with salt and pepper.
- Coat each croquette with the flour mixture. Then, coat with the egg mixture. Finally, generously coat it with breadcrumbs.Pro tip – I use one hand for the flour and breadcrumbs and the other hand for the breadcrumbs to keep it less messy.
- Coat all the croquettes and set them aside on a baking tray. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat a few tablespoons of oil in a skillet and shallow fry these turning often until they are crisp and golden brown on all sides.Pro tip – Alternatively, you can deep-fry them in oil until crisp and golden brown. Remove and drain on clean paper towels.
- Serve along with ketchup and mayo.
Notes
- You can use ground chicken breast or thighs. Chicken breast cooks fast and can dry out.
- Cook the chicken until all the water has evaporated
- Cook the potatoes until they are fork-tender. You want them to be soft, so they work as glue to hold everything together.
- Cool the chicken and potatoes well before you assemble the ingredients; otherwise, the cheese will make and make it difficult to shape
- When shaping the croquettes, roll them into a tight ball first and then into a sausage. If you don’t make a tight ball, the croquettes will fall apart when frying.
- Turn the croquettes on all sides when cooking them so the breadcrumbs get nicely toasted. Remember, it is cooked inside; it just needs a nice crisp golden color on the outside.
- These are often served with ketchup and mayo but try other sauces and dips too. My kids love a cheese sauce on the side as well.
Equipment you will need
Nutrition
Tried this recipe?
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Hahaha – yes, I agree that these are probably too fat to be called chicken fingers! Regardless, they’re not only a perfect way to dress up chicken nuggets for guests (because … you know … calling anything a croquette automatically elevates it!), but these are also such a perfect dinner idea for the kiddos! Basically – they make everyone happy! 🙂
Thanks, Shelley. Yes, kids love these
This looks absolutely scrumptious and doable. My relatives would love this recipe. Bookmarking it since I am planning to make it tomorrow.
Thanks, Gunjan
Loved this recipe! It was so easy and had the best flavor. I’ll definitely be making again!
Thanks Kim
These look so crispy and perfect! Will definitely be trying these out, I know my kid will love this!
Thanks, Farah
It’s been ages since I had croquettes and I forgot how good they are. Definitely trying this.
Thanks, Amanda. Yes, I don’t do it as often but my kids love it
Crispy and delicious, and so flavoursome. These make a great appetiser when entertaining.
Absolutely, Alexandra Thanks
These look so cute love croquettes
Thanks Sadia
Am printing your recipes want to make a recipe book…. Your recipes are so good
Why printing? Just bookmark the pages so you will always have the current version. I am always tested and retesting recipes