Chicken croquettes are always pretty on the dinner table, especially when you have guests. These are little balls of ground chicken and potatoes coated in breadcrumbs, then shallow fried until crisp and golden. You can even stuff them with cheese.
Table of Content
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, mom made many croquettes 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, shepherds pie, or meat pies.
Today, I'm going to show you how I make these from scratch, and yet, 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 put it all together an hour before you are ready to serve.
- I like to shallow fry these on a skillet in oil. But, you can also deep fry them in a small saucepan with a combination of oil and butter.
- There are three components to these croquettes:
- Meat - you can use ground chicken or beef and make it from scratch, as I have done, or you can use leftover chicken. All you do is shredded the chicken, either with a fork or in the food processor. It can be made up to 2 days ahead of time and stored in the fridge.
- Potatoes - this is the binding ingredient. I boiled the potatoes and grated them. But, you can also mash them. Grating adds a nice texture, which I prefer. You can also use leftover mashed potatoes from a day or two in the fridge or make the potatoes up to 2 days ahead of time.
- Cheese-stuffed - this is, of course, optional. You can make the classic, the way mom used to make it or stuff it with some cheese for a modern twist.
- Assemble - the ingredients for bringing these all together. This can be done an hour before you are ready to serve.
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 completely.
- 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 ½ teaspoon vinegar for this dish.
- Cheese - I like the nutty flavor from parmesan and the sharpness from 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.
How to make chicken croquettes
Ground chicken
- In a large skillet, on medium heat, add the oil and sauté 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 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 completely.
Shape
- Classic croquettes
- Take a small golf size amount of croquette mixture in your hands. Shape into a ball then rolls 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 size amount of croquette mixture in your hands. Shape into a ball then rolls 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-size croquettes.
- Take a small golf size amounts of croquette mixture in your hands. Shape into a ball, 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 at the ready.
- Bowl one - add the flour - season with salt and pepper.
- Bowl two - beat the large eggs, and season with salt and pepper.
- Finally, bowl three - add the bread crumbs, 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.
Tips for success
- 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 soft so they work as a 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 into a tight ball first 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 just needs a nice crisp golden color on the outside.
- These are often served with kitchen and mayo but try other sauces and dips too. My kids love a cheese sauce on the side as well.
Variations
- Veggies - you can add grated veggies such as carrot or potato to the ground meat.
- Chicken gravy - serve with easy chicken gravy. Saute onions and garlic in oil and butter. Add some flour and saute well. Gradually add chicken broth, whole milk or heavy cream. Finish with a generous drizzle of nutmeg and a sprinkle with cayenne pepper.
- White cheese sauce - add some grated cheese to your chicken gravy to make a delicous white cheese sauce. Whisk until smooth.
More chicken recipes
- Healthy and Crispy General Tso's Chicken
- One Pan Chicken Stir Fry
- Crispy Pan-Fried Breaded Chicken Breast
- Cheesy Chicken Breast Pasta
- Pesto Stuffed Chicken Breast
- Cheesy Chicken Breast Pasta
- Baked Chicken Legs or Baked Chicken Drumsticks
- Crispy Chicken, or Crispy Chicken Recipe Baked
- See all chicken recipes
Frequently asked questions
What are chicken croquettes made of?
A croquette is a small cylinder shape patty. You can make them with meat or vegetables. We use mashed potatoes and eggs as binding ingredients. Then, coat them in breadcrumb (or panko bread crumbs) before pan-frying or deep-frying until crisp and golden.
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 ½ teaspoon each of coriander, cumin, paprika.
Why are my croquettes falling apart?
The potatoes do the job of holding everything together. First, make sure you combine everything really well. Next, when shaping, you must squish into a compact ball, then, roll 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.
What do you serve with croquettes?
Croquettes can be served on the side of the main course or as an appetizer. You can serve it over any of your favorite pasta. Or, try buttered noodles, mashed potatoes, or alongside some sautéed veggies or salad too. My kids love turmeric rice or rice pilaf with fruit and nuts. For more side dishes try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
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Printable Recipe
Chicken Croquettes
Print Pin Rate Share by Email Share on FB Save GrowCalories: 172kcal
Adjust Servings Here: 12 servings
Description
Chicken croquettes are always pretty on the dinner table, especially when you have guests. These are little balls of minced chicken and potatoes coated in breadcrumbs, then, shallow fried until crisp and golden.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ground chicken
- ½ lbs (250 g) Ground chicken breast
- 1 tablespoon Olive oil
- ½ cup Onions (minced)
- ¼ teaspoon Ginger (grated)
- ¼ teaspoon Garlic (minced)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 tablespoon Lemon juice
- ½ cup Parsley (chopped)
Croquettes
- ½ lb (250 g) Boiled potatoes (2 large grated or mashed)
- ½ Breadcrumbs
- ¼ cup Parmesan
- 1 cup Cheddar (grated)
- 1 tablespoon Mustard paste
- 2 tablespoon Parsley (chopped)
Coating
- 1 Egg (large)
- ½ cup (60 g) All-purpose flour
- ½ cup Breadcrumb
- ½ teaspoon Salt
- ½ teaspoon Pepper
Stuffing
- 8 oz Cheddar cheese (cut into small 2 x 4 cm pieces)
Instructions
Ground chicken
- In a skillet, add the oil and sauté 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 soggy croquettes and 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 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 completely.
Assemble
- In a bowl, add 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 into a ball then rolls 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 2 x 4 cm pieces. You can make them smaller if you prefer to make small-size croquettes.
- Take small golf size amounts of croquette mixture in your hands. Shape into a ball, 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 at the ready.Bowl one - add the flour - season with salt and pepper.Bowl two - beat the egg, season with salt and pepper.Finally, bowl three - add breadcrumbs, 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.
Recipe Notes & Tips
- 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 soft so they work as a 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 into a tight ball first 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 just needs a nice crisp golden color on the outside.
- These are often served with kitchen and mayo but try other sauces and dips too. My kids love a cheese sauce on the side as well.
Nutrition Information
Calories: 172- kcalCarbohydrates: 15- gProtein: 9- gFat: 8- gSaturated Fat: 3- gCholesterol: 41- mgSodium: 427- mgPotassium: 263- mgFiber: 1- gSugar: 1- gVitamin A: 394- IUVitamin C: 8- mgCalcium: 112- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Shelley
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! 🙂
Veena Azmanov
Thanks, Shelley. Yes, kids love these
GUNJAN C Dudani
This looks absolutely scrumptious and doable. My relatives would love this recipe. Bookmarking it since I am planning to make it tomorrow.
Veena Azmanov
Thanks, Gunjan
kim
Loved this recipe! It was so easy and had the best flavor. I'll definitely be making again!
Veena Azmanov
Thanks Kim