Crispy Baked Chicken Croquettes
Servings
6
Servings
6
Ingredients
Instructions
  1. In a bowl place the potatoes, butter, milk, salt, pepper, & 1 teaspoon parsley. Mash to desired consistency as you want some texture. To the potatoes add the chicken & shallots; stir to combine. Next, add in 1 egg & 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
  2. Cover & chill for at least 1-2 hours. You want it to be cold so you can form it.
  3. Preheat the oven to 450 F. with a rack in the middle. Line a baking pan with parchment paper & lightly spray.
  4. In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko & remaining unseasoned bread crumbs & 1 tsp parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg & then breadcrumbs with the baking sheet at the end.
  5. Measure 1/4 cup of the mixture & form into croquettes (long cylinders about 2” or you can make into cone shapes).
  6. Dip, coating all sides, in the egg mixture. Place in the breadcrumbs & coat evenly. Place on the baking sheet & repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
  7. To get super crunchy, place the oven to broil & broil for 2-3 minutes on each side. Remove from the oven & serve with pan gravy from the leftover roasted chicken.