These dreamy chicken croquettes are full of creamy shredded chicken and surrounded by a crispy, pan-fried coating and smothered in a creamy white gravy and make a meal your dinner guests won’t be able to stop talking about – or eating!
Hello, lovelies! I hope you all had a great weekend and are starting to see signs of spring, wherever you call home. Saturday was pretty dreary around here, but Sunday turned out to be a beautiful day, which we spent a good portion of outside, where the toddler very much likes to be. Hopefully this weather is here to stay and the cold snaps are pretty much gone. I could do for a break from the rain as well, but…April showers and all that jazz.
I did get to spend a good bit of time in the kitchen on Saturday and Sunday, finishing up my recipes for the upcoming #BrunchWeek, and also cooking for J and Natalie to eat, of course. I can’t wait to share all the brunch goodness with you, but first – a little recipe re-do/remake from the blog’s early days.
I first posted this recipe for Chicken Croquettes almost exactly 6 years ago. On 4/20/12. It was for the recipe swaps that I used to participate in, before they sadly came to an end. It has been one of the most-pinned items on my blog to-date, even with a less than fantastic photo (see the comparison photo at the end of this post!)It had been so long since I made them, that I didn’t even remember how good they were.
You guys. They are amazing. I mean, yeah…they take a little more time than my typical weeknight meal, but they are greeeeat for a Sunday meal, or whatever day you might have a little extra time to spare. And totally, 100%, without-a-doubt worth it.
The crispy coating, creamy filling, and delectable gravy – that also goes great with mashed potatoes – is just the perfect combo – trifecta, if you will – for a great meal. Add in some of those mashed potatoes I mentioned, and asparagus, and you are good to go for one amazing meal.
Oh, and because I promised,- the photo comparison from 2012 to 2018. I’d say that’s a significant improvement, wouldn’t you??
These dreamy chicken croquettes are full of creamy shredded chicken and surrounded by a crispy, pan-fried coating and smothered in a creamy white gravy and make a meal your dinner guests won't be able to stop talking about - or eating!
- 1 cup milk
- 1 cup chicken broth
- 1/4 tsp white pepper
- 2 tsp freshly chopped parsley leaves
- 1/2 tsp salt (or more, to taste)
- 1/2 cup butter (1 stick/8 Tbsp)
- 1 stalk celery minced
- 1 cup all purpose flour
- 1 1/4 lbs chicken (breasts or thighs), cooked and cooked and shredded
- Olive oil for frying (Can also use canola if you prefer)
- 2 eggs
- 2 cups milk
- 1/8 tsp salt
- 3 cups all purpose flour
- 3 cups bread crumbs
- 3 Tbsp butter
- 2 cup chicken broth
- 3 Tbsp all purpose flour
- 2 tsp chopped fresh parsley
- Pinch white pepper and salt
Making the croquettes: In a heavy pot, heat the milk and stock on the stove and add the white pepper, parsley, and salt. In a separate pot, melt the butter and add the celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk/stock mixture and stir until thickened and smooth. Fold in the chicken and allow to cool.
Breading the croquettes: Shape 3 oz portions of the croquette batter into small balls and place on a tray lined with wax paper. Set out three bowls/breading dishes. In the first, make an egg wash with the egg, milk, and salt. The second bowl is flour, the third is breadcrumbs. Dip the croquettes into the egg wash, then flour, then egg wash again, then breadcrumbs.
Cooking the croquettes: Fry the croquettes in about 1 inch of oil, heated to 350 degrees until golden brown, about 2-3 minutes per side. Drain well and blot on paper towels.
Cooking the gravy: Melt the butter in a 1 or 2 qt saucepan. Stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat, and cook for 20 minutes, whisking occasionally. Add the parsley, white pepper, and salt to taste.
Serve over mashed potatoes, noodles, or rice.