Chicken Croquettes
There’s something deeply comforting about a plate of chicken croquettes. They’re golden and crispy on the outside, creamy and savory on the inside. Whether you’re cooking for a cozy family dinner or making something special for brunch, these croquettes deliver classic flavors with a satisfying crunch.
We love this recipe because it brings back memories of family dinners at Grandma’s house. She always had a stash of leftover chicken, and this was one of her go-to ways to use it up. We’ve taken her idea and added our twist, with plenty of cheese and a hint of garlic and paprika to make the flavor pop.
If you’re into savory comfort food, you might also enjoy our Chicken Fajita Wraps, Smothered Cheesy Sour Cream Chicken, or these Chipotle Chicken Tacos.
Table of contents
Why You’ll Love This Recipe
- Creamy, cheesy filling: Made with cream cheese and cheddar for rich, melty goodness.
- Perfectly crispy exterior: A breadcrumb coating gives these croquettes the ultimate golden crunch.
- Great for leftovers: An excellent way to use up cooked chicken.
- Make-ahead friendly: Freeze the patties and fry when you’re ready.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe begins with finely chopped chicken, which is mixed into a creamy, cheesy, roux-based sauce. The addition of garlic powder, paprika, and cheddar cheese gives the filling a flavorful boost. After forming into patties and chilling, each one is dipped in egg and breadcrumbs before being fried to crispy perfection.
Variations
- Spicy croquettes: Add cayenne or chopped jalapeños for a bit of heat.
- Swap the cheese: Try mozzarella or pepper jack instead of cheddar.
- Add veggies: Finely chopped bell peppers or spinach blend right in.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Make a roux with butter and flour, then whisk in milk and seasonings.
- Stir in the cream cheese and cheddar until they are melted.
- Mix some of the sauce with chopped chicken. Form patties and freeze to firm up.
- Bread the patties with egg and breadcrumbs.
- Fry until golden and crispy.
- Drain and serve with mashed potatoes and reserved sauce.
Expert Tips
- Chill the patties: Freezing helps them hold shape while frying.
- Use leftover chicken: Rotisserie chicken works great.
- Don’t overcrowd the pan; fry in batches to maintain a steady oil temperature.
- Keep the sauce warm: It makes a great dip or drizzle when serving.
Frequently Asked Questions
Do you have questions about this chicken croquettes recipe? Here are the answers to the most commonly asked questions.
Bake at 400°F for about 20-25 minutes, flipping halfway through.
Refrigerate in an airtight container for up to 3 days. For best results, reheat in the oven or air fryer.
Absolutely. Freeze before frying, then cook straight from frozen, adding a few extra minutes to the cook time.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chicken Croquettes
Equipment
- medium saucepan
- Whisk
- large mixing bowl
- Cookie scoop
- Baking sheet or cookie sheet
- parchment paper
- Shallow bowls
- large skillet
Ingredients
- 3 cups finely chopped chicken
- 4 tablespoons Butter
- 6 tablespoons Flour
- 2 ½ cups milk
- 1 teaspoon salt
- ¼ teaspoon Pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Paprika
- 6 ounces Cream cheese
- 1 cup shredded cheddar cheese
- 2 eggs
- 1 ½ cups breadcrumbs
Instructions
- In a medium sized saucepan, melt butter over medium heat. When butter is melted, add flour whisking constantly till mixture turns into a paste.
- Slowly add in your milk, whisking constantly to ensure there are no lumps.
- Add seasonings and cook till the sauce is almost boiling and has thickened in consistency.
- Add cream cheese and shredded cheddar cheese to the sauce and continue whisking till both cheeses are melted. Take off heat.
- In a large bowl, combine chopped chicken and 3/4 cup of the sauce. Mix until all the chicken is coated but not too soupy.
- Using a large spoon or cookie scoop, form the chicken mixture into patties. Place on a baking sheet or plate that is lined with parchment paper. Freeze for 30 minutes.
- Meanwhile, prepare the breading station. Beat together eggs and 1 Tbsp. Cold water to a medium sized bowl. set aside.
- Place breadcrumbs in a shallow bowl and place next to the egg mixture.
- Remove the chicken patties from the freezer and dip each patty into the beaten egg mixture and coat with breadcrumbs.
- Heat oil in a skillet over medium heat. Fry the patties until golden brown and heated through. About 4-5 minutes on each side.
- After frying, place the patties on a plate lined with paper towels to drain excess oil.
- Serve with mashed potatoes and reserved sauce.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
