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Chicken Croquettes

January 19, 2012

Before I get into today’s very delicious recipe, I have two quick “housekeeping” items for everyone.

1. The winner of Michelle O’Neil’s Daughter of the Drunk at the Bar is … Elizabeth Young of The Garden Gate! Congrats, Elizabeth. Please e-mail me your mailing address so we can send your book.

2. Thank you to everyone who took the time to read my post yesterday about SOPA and PIPA, and to those of you who signed the petition. The thought of internet censorship is scary. I’m glad so many people and companies banned together yesterday for such an historic day.


And now for the recipe … Chicken Croquettes is one of my favorite dinners. And because I first made it for Bryan on Christmas Eve many years ago when we were first dating, it’s become a tradition we eat these during the holidays. Now it is our New Years dinner. These seemingly ordinary chicken patties are so delicious. And there’s an incredible sauce to go with it, which – in my opinion – is almost better than the croquettes. Trust me, you will LOVE them!

Chicken Croquettes

2 Tbsp. butter

1/2 cup flour

Dash of nutmeg

1/2 cup milk

2 1/2 cups cooked chicken

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. sage

2 Tbsp. chapped parsley

1 Tbsp. minced onion

2 Tbsp. chicken broth

1 egg, beaten

1/2 cup Panko or other bread crumbs

Vegetable oil for frying

Melt butter in a small saucepan over medium heat. Add 2 Tbsp. flour and nutmeg and cook for 2 minutes. Gradually add the milk, stirring constantly until mixture thickens. Remove from heat and set aside.

Use a food processor with a blade attachment to grind the chicken. Add to the chicken, the milk mixture, lemon juice, salt, pepper, sage, parsley, onion, and chicken broth. Mix until all ingredients are combined.

Shape the mixture into small patties. Depending on the size you make and how much you have, you’ll likely get 6 – 8 patties. Refrigerate for at least 30 minutes.

Coat each croquette in the egg mixture and then the breadcrumbs. Heat your skillet and add oil over a medium-high heat. Fry each croquette for about 3 minutes per side, or until golden brown. Drain excess oil on a paper towel. Serve immediately with Cream Sauce.

Cream Sauce

2 Tbsp. butter

2 Tbsp. flour

3/4 cup chicken broth

1/4 cup heavy cream

Melt butter in a small saucepan over medium heat. (I use the same saucepan that was used for the milk mixture above. Why dirty two pots?) Add flour and cook for 1 minute. Gradually add chicken broth and stir until mixture is smooth and thick. Cook another 2 – 3 minutes. Stir in heavy cream. Stop yourself from drinking the sauce so you can top the croquettes with it.

Chicken Croquettes, in all their glory

29 Comments leave one →
  1. Lena permalink
    January 19, 2012 5:43 am

    Looking amazing! Will HAVE to give this a whirl. Thanks leah!

  2. January 19, 2012 5:59 am

    Love the idea. Wonder if soy milk would work for my kosher family;-)

    • January 22, 2012 11:03 pm

      I would try the soy milk and see how it works. I’ve also made these with salmon. That may be an option for you too.

  3. January 19, 2012 6:34 am

    I came to check out your chicken croquette recipe (which sounds wonderful) and discovered I had won the book! I am SO excited, and can’t wait to read it!!! Many thanks Leah and I will e-mail you my address.

  4. January 19, 2012 6:42 am

    Looks delicious! We just registered for a food processor so paying attention to recipes where we can use it. Once I figure out how, of course 😉 I also appreciated the infographic yesterday about SOPA in your blog.

    • January 22, 2012 11:03 pm

      Thanks, Caryn. I love my food processor! You will too.

  5. January 19, 2012 7:09 am

    Sounds like a great recipe. I’ll have to try it!

  6. January 19, 2012 8:17 am

    Yum, wish you were my personal chef!

  7. January 19, 2012 9:45 am

    Sounds yummy. Any idea of the calorie count?

    Watching my waistline

    • January 22, 2012 11:04 pm

      Nope. But you could replace all the milk and cream with low fat or non-fat milk. I suppose you could use margarine or a butter substitute as well. The chicken itself is pretty low calorie/low fat as I use breast meat.

  8. January 19, 2012 10:55 am

    Yum, yum and yum!

  9. January 19, 2012 11:57 am

    Those look amazing!!!!!!!!!!!!!!

  10. January 19, 2012 12:13 pm

    How cute are those? I’ve never the word croquette before; I like it 🙂

  11. January 19, 2012 12:54 pm

    YUM that looks delicious! What have you made on the side w/the zucchini??

    • January 22, 2012 11:05 pm

      I sautéed mushrooms and zucchini with garlic, butter and EVOO, salt and pepper. It was so good!

      • Patsy permalink
        June 14, 2012 3:49 pm

        I will have to try your entire dish 🙂

  12. January 19, 2012 5:09 pm


  13. January 19, 2012 7:15 pm

    Delicious! I’ve always wanted to know how to make croquettes!

  14. January 19, 2012 9:25 pm

    Yummy! Your recipe and photos make my tummy growl. I may have to try this sometime. Thanks for sharing this tasty recipe with us. 🙂

  15. January 19, 2012 9:59 pm

    These look delicious. Can I make them in a crock pot?

    • January 22, 2012 11:07 pm

      Sadly, I think this is not a crockpot recipe.

  16. January 20, 2012 6:50 am

    Yummmmm! I’m going to give these a ‘go’! Time to move on up from chicken fingers, right?

  17. January 20, 2012 1:55 pm

    This dish looks and sounds delicious! Thanks for sharing. Your friend from She Writes Blogger

  18. January 20, 2012 7:10 pm

    This looks delicious, Leah! It’s been about 15 years since I ate there, but there was a restaurant in San Diego that was famous for their croquettes – I believe it was called Hob Nob Hill. Have you ever been there? Delish! …that’s what I was thinking when I saw yours! Have a GREAT weekend!

    • January 22, 2012 11:06 pm

      I’ve never been to Hob Nob before! But now I want to try their croquettes.

  19. January 21, 2012 12:31 pm

    This sounds fabulous. I think I would use a rotisserie chicken for the cooked chicken and save some time. The picture of it makes me want to eat it right now.

    • January 22, 2012 11:06 pm

      The rotisserie is a great idea! I just boil a few pieces earlier in the day and then chop that up. Simple.

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