Easy Chicken Croquettes from Scratch (video)
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.
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
About these croquettes
These are simple and easy to make, and yet, very impressive to serve. 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. 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.
- 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. 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 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 from parmesan and the sharpness from the cheddar.
How to make chicken croquettes from scratch (save/pin)
Ground chicken
- In a skillet, sauté onions in oil.
- Add the ginger and garlic.
- Then, add the ground chicken.
- Sauté until the chicken is no longer pink, making sure to break it apart.
- Season with salt and pepper.
- Add the chopped parsley and lemon juice.
- Cook until all the liquid is absorbed.
- Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces.
- Remove from heat and set aside to cool completely.
Potatoes
- You can use leftover mashed potatoes for this dish.
- Alternatively, boil two large potatoes until fork tender.
- Peel and grate it - then, cool completely.
Croquettes
- 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.
- Take small golf size amounts in your hands.
- Shape into a ball then rolls into a sausage.
- Set aside while you make them all.
Coat and fry
- Have three bowls or trays at the ready.
- Bowl one - add 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 the breadcrumbs.
- 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 aside. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat some oil in a skillet and shallow fry these turning often until they are crisp and golden on all sides.
- Serve along with ketchup and mayo.
Description
Ingredients
Ground chicken
- 1/2 lbs (250 g) Ground chicken
- 1 tbsp Olive oil
- 1/2 cup Onions minced
- 1/4 tsp Ginger grated
- 1/4 tsp Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Lemon juice
- 1/2 cup Parsley chopped
Croquettes
- 1/2 lb (250 g) Boiled potatoes 2 large grated or mashed
- 1/2 Breadcrumbs
- 1/4 cup Parmesan
- 1 cup Cheddar grated
- 1 tbsp Mustard paste
- 2 tbsp Parsley chopped
Coating
- 1 Egg large
- 1/2 cup All-purpose flour
- 1/2 cup Breadcrumb
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
Ground chicken
- In a skillet, sauté onions in oil.
- Add the ginger and garlic.
- Then, add the ground chicken.
- Sauté until the chicken is no longer pink, making sure to break it apart.
- Season with salt and pepper.
- Add the chopped parsley and lemon juice.
- Cook until all the liquid is absorbed.
- Ensure the chicken does not have large chunks of meat. If necessary, use a fork to break it all into small pieces.
- Remove from heat and set aside to cool completely.
Potatoes
- You can also use leftover mashed potatoes for this dish.
- Alternatively, boil two large potatoes until fork tender.
- Peel and grate it - then, cool completely.
Croquettes
- 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.
- Take small golf size amounts in your hands.
- Shape into a ball then rolls into a sausage.
- Set aside while you make them all.
Coat and fry
- Have three bowls or trays at the ready.
- Bowl one - add 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 the breadcrumbs.
- 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 aside. These can be made up to 2 days ahead of time and stored in the fridge.
- When ready to serve, heat some oil in a skillet and shallow fry these turning often until they are crisp and golden on all sides.
- Serve along with ketchup and mayo.
Recipe 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 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.
Equipment
Nutrition Information
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
Frequently asked questions
These croquettes made with freshly cooked ground chicken will keep in the fridge for 3 to 4 days. Croquettes made with leftover will keep for about 2 days.
Yes, absolutely. You just need to cook it a bit longer.
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, paprika.
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.
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.
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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
Farah Maizar
These look so crispy and perfect! Will definitely be trying these out, I know my kid will love this!
Veena Azmanov
Thanks, Farah
Amanda Wren-Grimwood
It's been ages since I had croquettes and I forgot how good they are. Definitely trying this.
Veena Azmanov
Thanks, Amanda. Yes, I don't do it as often but my kids love it
Alexandra
Crispy and delicious, and so flavoursome. These make a great appetiser when entertaining.
Veena Azmanov
Absolutely, Alexandra Thanks
Sadia Malik
These look so cute love croquettes
Veena Azmanov
Thanks Sadia
Memory Maphosa
Am printing your recipes want to make a recipe book.... Your recipes are so good
Veena Azmanov
Why printing? Just bookmark the pages so you will always have the current version. I am always tested and retesting recipes