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Chicken Croquettes

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!
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Ingredients

Croquette Ingredients

  • 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)

Breading Ingredients

  • 2 eggs
  • 2 cups milk
  • 1/8 tsp salt
  • 3 cups all purpose flour
  • 3 cups bread crumbs

Chicken Gravy Ingredients

  • 3 Tbsp butter
  • 2 cup chicken broth
  • 3 Tbsp all purpose flour
  • 2 tsp chopped fresh parsley
  • Pinch white pepper and salt

Instructions

  • 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.
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