Fried Chicken Croquettes Recipes

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).

FRIED CHICKEN CROQUETTES

Steps:

• In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
• Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
• Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
• When ready to make, place bread crumbs in a shallow dish.
• In another dish, beat egg and water together.
• Shape chicken mixture into six 4"x1" logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
• Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
• Drop logs, several at a time, into hot oil.
• Fry for 1 or 2 minutes on each side or until golden brown.
• Drain on paper towels.
• Serve as soon as possible.

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.

CHICKEN CROQUETTES

Steps:

• In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

CHICKEN CROQUETTES

Steps:

• Melt butter in saucepan.
• Add onion and saute until tender.
• Add flour, salt and pepper.
• Add milk slowly and cook, stirring constantly until it thickens.
• Remove from heat and mix in the bread and chicken.
• Chill one hour.
• Shape into 4 patties.
• Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
• Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
• Fry croquettes until browned, turning once.
• Drain on paper towels.

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.