Comforting Chicken Croquettes Recipes

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

PAN FRIED CHICKEN CROQUETTES

Steps:

• Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
• Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
• Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
• Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

COMFORTING CHICKEN CROQUETTES

Steps:

• Melt butter in saucepan over low heat.
• blend in flour, salt and pepper.
• cook over low heat, stirring until mixture is smooth and bubbly.
• remove from heat.
• stir in milk.
• heat to boiling, stirring constantly.
• boil and stir 1 minute.
• prepare thick white sauce.
• stir in meat, 1 tablespoon minced onion and the parsley.
• season with salt and pepper.
• spread mixture in ungreased square pan, 8x8x2 inches (or any pan for that matter), but you want to use a shallow pan to the mixture can completely cool to make it easier to handle.
• cover and chill at least 2 hours.
• mix egg and water.
• shape croquettes (i use a 1/4 or 1/3-cup measuring cup to scoop out the mixture for the croquettes) and dip in egg, and then breadcrumbs to cover.
• chill again.
• heat fat or oil (3-4 inches) to 365 degrees in deep fat fryer or kettle.
• fry croquettes in hot fat 1-1/2 to 2 minutes or until light brown.
• drain.
• keep warm in 350 degree oven until serving time.

CHICKEN CROQUETTES

Steps:

• For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
• Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
• For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
• Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.