Chicken Croquetas

These are very similar to the wonderful croquettes at Porto's in Glendale and are a popular item at tapas bars in Spain. Adapted from a recipe by Joshua Whigham The Bazaar, Los Angeles.
Chicken Croquettas

Last Updated on January 7, 2020

Chicken Croquetas Croquettes

Chicken Croquetas (Croquettes)

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

Chicken Croquetas Croquettes

Salt and Pepper

Butter, Flour and Milk

Butter, Flour, and Milk



Let’s Make Chicken Croquetas Croquettes

Chicken Croquettas

Chicken Croquetas

These are very similar to the wonderful croquettes at Porto's in Glendale and are a popular item at tapas bars in Spain. Adapted from a recipe by Joshua Whigham The Bazaar, Los Angeles.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: Spanish Cuban
Difficulty: Easy
Servings (slide to adjust): 6 servings
Calories: 381kcal


  • 1 stick unsalted butter, 4 ounces
  • ½ Spanish onion, finely chopped (about ½ cup)
  • cups all-purpose flour, divided
  • cup whole milk
  • 6 ounces roasted chicken, cooled and shredded (about 2 cups)
  • ¼ tsp sea or Kosher salt
  • tsp white pepper
  • 1 pinch nutmeg
  • 2 large eggs, beaten
  • cup breadcrumbs or panko
  • Extra-virgin olive oil, for frying


  • Use the food processor on pulse to mince the chicken in small pieces.
  • In 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
  • Add 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
  • After the chicken is added, let it sit and cool
  • Mise En Place - Beaten Egg, Flour and Panko Bread Crumbs
  • Mis En Place - Beaten Egg, Flour and Panko Bread Crumbs
  • I 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
  • Put 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



Nutrition Facts
Chicken Croquetas
Amount Per Serving
Calories 381 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
Cholesterol 78mg26%
Sodium 185mg8%
Potassium 157mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to Chicken Croquetas

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  3. Leonore Waibel says:

    5 stars
    Hey, Great work! Nice site! Thank you for this specific material I had been seeking all Google to be able to locate it!

  4. Aubree says:

    5 stars
    You got good points there, so I always visit your blog, it looks like you are an expert in this field. keep up the fantastic work, My friend recommends your blog.

    • 5 stars
      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.