Chicken Croquetas Croquettes are very tasty and make a great appetizer. They are also a wonderful way to use up leftover chicken. If you’re tired of chicken salad, this is the way to go.
The first time I had these lovelies was at Porto’s Cuban bakery in Glendale, California. I fell in love with the flavor but I was at a loss at how to make them. Our local William’s Sonoma had a cooking class and they were demonstrated in the class. I had taken my friend’s daughter with me. We had a few in class, and then I decided I wanted to make them at home.
When Noelle and I went to see this cooking demonstration at William-Sonoma, I did not make these right away. I made them tonight because I had leftover rotisserie chicken. Maybe I will ask Noelle over to share, on second thought, as I sit here eating one, no!
Now, what did I learn in making these? Well, first I learned that I don’t have to get my hands very dirty if I use a fork during the breading process. Then, when I tasted one, I realized I don’t have to wait until I go to Porto’s anymore – I can make these little, rolled pieces of Heaven myself!
You can make a little dipping sauce for these if you want. You can add a little chipotle powder to some mayonnaise, or a bit of sour cream. They are also good to dip in guacamole!
Mis En Place
Let’s Make Chicken Croquetas Croquettes
Email Me the Recipe
Chicken Croquetas
Equipment
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Ingredients
- 1 stick unsalted butter, 4 ounces
- ½ Spanish onion, finely chopped (about ½ cup)
- 1¼ cups *all-purpose flour, divided
- 1½ cup whole milk
- 6 ounces roasted chicken, cooled and shredded (about 2 cups)
- ¼ tsp sea or Kosher salt
- ⅛ tsp white pepper
- 1 pinch nutmeg
- 2 large eggs, beaten
- 1¼ cup breadcrumbs or panko
- Extra-virgin olive oil, for frying
Instructions
- Use the food processor on pulse to mince the chicken in small pieces.
- 1 stick unsalted butter, ½ Spanish onion, 1¼ cups all-purpose flour, 1½ cup whole milkIn a large skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add ¾ cup of flour and stir to blend well. Cook the mixture, stirring frequently until the flour begins to turn golden and smell toasty about 5 to 7 minutes. Add the milk in a slow steady stream, whisking continuously.
- Before adding chicken, your mixture should look like this
- 6 ounces roasted chicken, 1/4 tsp sea or Kosher salt, 1/8 tsp white pepper, 1 pinch nutmegAdd the chicken and season to taste with salt, pepper, and nutmeg. Stir to combine and cook until the mixture is warmed through and thickens up slightly more, about 2 minutes. Adjust seasoning if needed. Transfer the pan to a wire rack and let the filling cool to room temperature, about 30 minutes.
- After the chicken is added, let it sit and cool
- Mise En Place - Beaten Egg, Flour and Panko Bread Crumbs
- 2 large eggs, 1¼ cup breadcrumbs or pankoI used wire cake cooling racks over my plastic cutting board that is reserved for meat and poultry. Even though the chicken is cooked, there is still a danger of cross-contamination. I used a small ice cream scoop. Take a rounded tablespoon of the cooled filling and roll it in your hands to make a small cylinder. Dredge the cylinder in the remaining ½ cup flour, then in the eggs and then in the breadcrumbs. Repeat with the remaining filling.
- Before Breading
- After breading
- Extra-virgin olive oilPut the breaded croquetas in the refrigerator for about 30 minutes to set. If you do not have a Nesco, then use the oven. Preheat the oven to 200° and place a wire rack on a rimmed baking sheet. In a 4-quart saucepan, add enough olive oil so that you’re able to completely submerge the croquetas. Heat the oil to 375°. Working in batches, fry the croquetas until golden brown, about 1 minute per batch. Drain on paper towels, then season lightly with salt. Transfer to the prepared baking sheet and place in the oven to keep warm until ready to serve.
- In the Nesco, fried
My brother suggested I might like this these for a party I was planning.
He was totally right. This recipe actually made my day. You can’t imagine just how much time I had spent for looking for appetizer recipes! They were a delightful treat, especially when paired with a tangy dipping sauce.
Thanks!
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Well, I wish you could have been here, Aubree, to share these. They were great! I would up sharing with my neighbors and with my girl friend over drinks.