Ingredient: milk or chicken broth, warmed

The croquette originated in French cuisine. The word ‘croquette’ is derived from the French verb ‘coquer’, meaning ‘to crunch’.

Croquettes can be served as side dishes, snacks, or fast food as well as a main dish. Typically, small patties, croquettes are made from ingredients like meat, potatoes, or vegetables. While they are traditionally deep-fried, baking them is a healthier alternative that still yields delicious results. Baking versus frying is a common culinary debate, and both methods have their merits. Myself, I’ll always opt for baking. Maybe it has something to do with having worked in the restaurant industry for 35 years of my life. The smell of grease always makes me want to run a mile to get away from it. That being said, I guess it’s whatever you prefer personally that’s important.

These baked chicken croquettes combine leftover chicken with mashed potatoes and shallots. They are coated with breadcrumbs and baked until crispy. The result is a flavorful and satisfying dish that can be enjoyed as a main course or even as an appetizer.

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Crispy Baked Chicken Croquettes

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Rating: 5
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Course

Main Dish

Cuisine

French

Keyword

crispy baked chicken croquettes

Servings

MetricUS Imperial

Ingredients

• 1 1/2 cups potatoes, cooked & cooled
• 2 Tbsp butter, melted
• 1/4 cup milk or chicken broth, warmed
• 2 tsp poultry seasoning, whole leaf not ground OR 3/4 tsp EACH salt & pepper
• 2 Tbsp shallots, minced
• 2 tsp parsley, divided
• 1/2 cup Panko
• 1/2 cup unseasoned breadcrumbs
• 2 large eggs, divided
• 1 Tbsp water
• 250 gm cooked roasted chicken or turkey, chopped small
• olive oil
• pan gravy from roasted chicken for drizzling

Course Main Dish Cuisine French Keyword crispy baked chicken croquettes Servings MetricUS Imperial Ingredients 1 1/2 cups potatoes, cooked & cooled 2 Tbsp butter, melted 1/4 cup milk or chicken broth, warmed 2 tsp poultry seasoning, whole leaf not ground OR 3/4 tsp EACH salt & pepper 2 Tbsp shallots, minced 2 tsp parsley, divided 1/2 cup Panko 1/2 cup unseasoned breadcrumbs 2 large eggs, divided 1 Tbsp water 250 gm cooked roasted chicken or turkey, chopped small olive oil pan gravy from roasted chicken for drizzling

Votes: 1 Rating: 5 You: Rate this recipe!

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.