Homemade Chicken Croquettes
Old Fashioned Food with Flair
Croquettes are small, rounded foods usually made of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried. They are commonly served with a cream or tomato sauce, but they are equally good plain.
Do you know how to say "croquette?" Click here for the pronunciation.
My mother made these as I was growing up, and I learned how to make them from watching and helping her in the kitchen. Be sure to look for the link to the printable recipe card on this page.
My favorite type of croquette is a chicken croquette, and here I'll show you how to make them. Made from ordinary ingredients you normally have on hand croquettes will get raves from your family!
Chicken Croquettes - Recipe and Directions
Croquettes are good for being sneaky. You can finely chop most any vegetable and hide it inside--carrots, mushrooms, peppers. Use about 1/2 cup. You can see I put celery into my recipe!
celery, chopped -- 1/2 cup
onion, chopped -- 1/2 cup
cream of mushroom soup -- 1 cup (one can)
chicken, cooked and chopped -- 2 1/2 cups
bread crumbs -- 1 1/2 cups
bread crumbs -- 1 1/2 cups
2 eggs, beaten
oil for frying
I sauté the onion and celery in a bit of water to soften. Then I mix all the ingredients with my hands. It should cling together but not be too sticky. Form meatball sized balls or logs.
Dip the croquettes into beaten egg then roll in more bread crumbs.
This is a great recipe for using up bread crumbs since it takes several cups worth. Whenever your bread is stale, just crumb it by hand or in a food processor and store it in the freezer in a plastic bag until you want to make croquettes.
Then fry the croquettes in hot oil. For a healthier version you can bake the croquettes for 20 minutes. Of course, the traditional way of making croquettes is to fry them and they are so very satisfying fried!
Usually if I bake them, I make a gravy or use more cream of mushroom soup to top them. But with frying, they don't seem to need any sauce. Some rice and a vegetable rounds out the meal.
Do you have a unique and beautiful recipe card box to store your recipes in?
Other Chicken Croquette Recipes
- Best Easy Chicken Croquettes
A note from the author --"My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them."
- Leftover Chicken Croquettes
A great use for leftover chicken. The author modified a crab cake recipe for this.
- Sunday Dinner Chicken Croquettes
This page includes a recipe for a sauce to top the croquettes.
- Hillbilly Housewife's Chicken Croquettes
Simple goodness with lots of practical tips.
- CHICKEN CROQUETTES @ $5 DINNER CHALLENGE
Erin used a 1940 recipe for croquettes, tried it out, and then revised it for a more modern menu.
How to Cook Everything
Every cook needs a reference like this -- a one volume ultimate guide to most any kind of food you can imagine.
This cookbook contains recipes for three types of croquettes -- bean, spinach, and salmon.
This cookbook is incredible! I bought it for my Kindle, and I love it! If you want to cook from scratch, without preservative-laden convenience foods, this is a must have book. I really appreciate all the clear diagrams that show you how to, say, cut up a chicken, or fillet a fish.
Croquette -- Why the Strange Name?
Croquette comes from the French sound word croquer meaning to crunch.
Say it outloud (click for pronunciation). Doesn't it sound a bit like the sound of biting into the crispy fried shell of a chicken croquette?
What do you like on top of your croquettes?
Homemade Cream of Mushroom Soup
I make homemade cream of mushroom soup. It's not difficult as you might think. And I love that it's free from all the chemicals in processed soups. Once you taste the flavor of homemade, you will become a convert and never go back to canned again. Homemade soup tastes rich and slightly sweet. Canned soup only tastes salty in comparison.
This recipe will make two cups -- enough for the croquettes and some left over for sauce.
1/2 cup chopped mushrooms
2 Tbsp. finely minced onion
6 Tbsp. butter
6 Tbsp. flour
1/2 tsp. salt
1 cup of milk
1 cup of chicken stock
Sauté the onions and mushrooms until soft; remove to a plate or bowl.
Melt the butter in a pan and add flour and salt, whisking constantly. When mixed and bubbly, slowly pour in the liquid ingredients and continue whisking. Simmer until thick. Then add back the mushrooms and onions.
More With Less
The recipe for cream of mushroom soup is actually Basic White Sauce (plus mushrooms) from the More-with-Less cookbook. This particular recipe features four variations depending on the thickness you desire -- thin, medium, medium-thick, and thick. What I shared with you is a double portion of the medium-thick to resemble canned, condensed soup. (But oh, so much better!)
This is one of my favorite cookbooks. It is all cooking from scratch. You won't find any processed foods or pre-packaged convenience foods among the ingredients.