Chicken Croquettes Recipe

Chicken: Cooked and shredded, this is the main protein component of the croquettes.

Breadcrumbs: Used both in the mixture and for coating, they add texture and help bind the ingredients.

Parmesan cheese: Adds a rich, savory flavor to the croquettes.

Parsley: Fresh and chopped, it brings a burst of freshness and color.

Onion: Finely chopped to add a subtle sweetness and depth of flavor.

Garlic: Minced, it provides a robust, aromatic quality.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a hint of spice and balances the flavors.

Paprika: Gives a mild, smoky flavor and a touch of color.

Dried thyme: Adds an earthy, aromatic note to the croquettes.

Milk: Helps to moisten the mixture and bind the ingredients.

Egg: Beaten, it acts as a binder and is also used for coating.

Flour: Used for coating the croquettes before frying.

When shaping the croquettes, make sure to press the mixture firmly to avoid them falling apart during frying. Chilling the patties in the refrigerator for about 30 minutes before coating and frying can help them hold their shape better.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it an excellent substitute.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture and binding effect as breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan.

• chopped parsley - Substitute with chopped cilantro: Cilantro can add a fresh and slightly citrusy flavor, similar to parsley.

• finely chopped onion - Substitute with finely chopped shallots: Shallots have a milder and sweeter flavor compared to onions, but they can be used similarly.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor when fresh garlic is not available.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but is slightly milder and less visually noticeable.

• paprika - Substitute with cayenne pepper: Cayenne pepper can add a similar color and a bit more heat compared to paprika.

• dried thyme - Substitute with dried oregano: Dried oregano has a similar earthy and slightly minty flavor, making it a good substitute for thyme.

• milk - Substitute with heavy cream: Heavy cream can provide a richer and creamier texture compared to milk.

• egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to provide a crispy texture similar to flour.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a similar but slightly different texture.

• Allow the chicken croquettes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled croquettes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
• For freezing, arrange the cooled croquettes on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen croquettes to a freezer-safe bag or container. Label with the date for reference.
• Freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for 20-25 minutes, or until golden and heated through.
• To maintain crispiness, avoid microwaving. Instead, reheat in the oven or an air fryer.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Lightly brush or spray them with a bit of olive oil to keep them moist. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the croquettes in the skillet and cook for about 3-4 minutes on each side, or until they are heated through and the exterior is crispy.

• Microwave Method: Place the croquettes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Note that this method may not keep the exterior as crispy as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the croquettes in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain their crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the croquettes on the toaster oven tray and heat for about 10 minutes, or until they are warmed through and crispy on the outside.

• Large bowl: For mixing together the chicken, breadcrumbs, parmesan cheese, parsley, onion, garlic, salt, pepper, paprika, and thyme.

• Measuring cups: To measure out the ingredients accurately, such as breadcrumbs, parmesan cheese, parsley, and milk.

• Measuring spoons: To measure out smaller quantities of ingredients like salt, pepper, paprika, and thyme.

• Knife: For finely chopping the onion and parsley.

• Cutting board: To provide a safe surface for chopping the onion and parsley.

• Garlic press: For mincing the garlic cloves.

• Whisk: To beat the egg before adding it to the mixture.

• Spoon: For mixing the ingredients together.

• Plate: To hold the flour and breadcrumbs for coating the croquettes.

• Frying pan: For frying the croquettes until they are golden brown.

• Tongs: To turn the croquettes while frying them.

• Paper towels: To drain the excess oil from the fried croquettes.

• Spatula: To help shape the mixture into small patties or croquettes.

Prepare ingredients in advance: Shred the chicken, chop the onion and parsley, and mince the garlic ahead of time to streamline the cooking process.

Use a food processor: Quickly combine the chicken mixture by pulsing it in a food processor for even consistency.

Pre-measure ingredients: Have all your breadcrumbs, parmesan cheese, and spices measured out before you start mixing.

Double the batch: Make extra croquettes and freeze them. They can be fried directly from the freezer for a quick meal later.

Use a cookie scoop: Shape the croquettes uniformly with a cookie scoop for even cooking.