Chicken Croquettes

6-8 croquettes servings Intermediate
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There are so many ways that you can cook chicken. This dish was a classic dish prepared by the ole’ Cajun farmers wives when the workers and her husband came out of the fields. Creamy chicken mixture coated in breadcrumbs and fried until golden and crispy.

Ingredients

6-8 croquettes servings
  • 1/4 cup flour
  • 3/4 tsp salt
  • 1 cup milk
  • 3 tbsp butter or margarine
  • 2 cups diced chicken
  • 1/8 tsp celery salt
  • 1/8 tsp onion salt
  • 1 egg
  • 2 tbsp milk
  • Sifted dry bread crumbs
  • Oil for frying

Step-by-Step Instructions

  1. Mix the flour and salt in a medium saucepan. Gradually add the 1 cup milk. Add the butter and cook over moderate heat (keep stirring) until thick, about 5-7 minutes.
  2. Add the 2 cups diced chicken, celery salt, and onion salt. Stir to combine. Cool completely.
  3. In a separate bowl, beat the egg and 2 tablespoons milk together.
  4. Shape the cooled chicken mixture into croquettes (oval or cylindrical shapes). Roll first in the breadcrumbs, then dip in the beaten egg mixture, and again in the crumbs for a double coating. Chill in refrigerator for at least 30 minutes to help them hold their shape.
  5. Heat the oil in a deep pan to 375°F (hot enough to brown a one-inch cube of bread in 40 seconds). Use enough oil to fill the pan at least 2-3 inches deep. Place the croquettes in a wire basket and fry until golden brown, about 3-4 minutes.
  6. Drain on paper towels and serve hot with a medium white sauce.

Common Problems and Solutions

Q: Why are my croquettes falling apart when I fry them?

A: Make sure the chicken mixture is completely cooled before shaping, and chill the shaped and breaded croquettes for at least 30 minutes before frying. The coating needs time to set, and the cold mixture holds together better in hot oil.

Q: Can I bake these instead of frying?

A: Yes, you can bake at 400°F for 20-25 minutes, turning once, but they won't have the same crispy exterior that deep-frying provides. Spray with cooking oil before baking for better browning.

Q: What temperature should the oil be?

A: 375°F is ideal. Too hot and the outside burns before the inside heats through; too cool and they absorb oil and get greasy.

Tips and Techniques

Use leftover roasted or boiled chicken for this recipe - it’s perfect for using up Sunday dinner leftovers. The mixture should be thick enough to hold its shape; if it’s too loose, add a tablespoon more flour to the white sauce base.

Ingredient Substitutions

  • chicken: turkey, pork, or seafood (crab or shrimp)
  • butter: margarine or vegetable oil
  • bread crumbs: crushed crackers or panko breadcrumbs

Equipment Needed

  • Medium saucepan
  • Deep frying pan or Dutch oven
  • Wire frying basket or slotted spoon
  • Candy/frying thermometer
  • Paper towels for draining

Historical Context

Croquettes became popular in Louisiana kitchens during the early 20th century as a way to transform leftovers into elegant fare. The French technique was adapted by Cajun cooks who used what they had on hand, making these fried chicken patties a staple on farm tables.