Leftover Chicken Croquettes
Transform your leftovers into crispy, golden perfection with this irresistible recipe for Leftover Chicken Croquettes. Crafted from shredded chicken, creamy mashed potatoes, and a touch of Parmesan cheese, these flavorful croquettes are seasoned with garlic, onion powder, and fresh parsley for a burst of savory goodness. Each croquette is pan-fried to crunchy perfection after being coated in a triple-layer breading of flour, egg wash, and breadcrumbs. Perfect as an appetizer, snack, or light meal, these croquettes come together in just 35 minutes and pair beautifully with your favorite dipping sauce or a fresh side salad. Reduce food waste and elevate your cooking game with these versatile and satisfying chicken croquettes! Keywords: leftover chicken recipe, chicken croquettes, crispy chicken patties, easy appetizer.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or chopped)
- 2.5 cups Breadcrumbs
- 1 cup Mashed potatoes (room temperature)
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Green onions (thinly sliced)
- 3 large Eggs
- 0.5 cup All-purpose flour
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the shredded chicken, mashed potatoes, 1/2 cup breadcrumbs, Parmesan cheese, parsley, green onions, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
Beat 1 egg in a small bowl and add it to the chicken mixture to help bind the ingredients together. Mix well again.
Shape the mixture into small patties or oval-shaped croquettes, about 2 inches in diameter and 1 inch thick. Set them aside on a tray or plate.
Set up a breading station: Place the flour in one shallow dish, beat the remaining 2 eggs with the milk in a second dish, and place the remaining 2 cups of breadcrumbs in a third dish.
Dredge each croquette in flour first, shaking off the excess. Then dip it into the egg mixture, ensuring it is fully coated, and finally roll it in breadcrumbs until evenly coated. Place the breaded croquettes back on the tray.
Heat the vegetable oil in a large skillet or frying pan over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread into the oil—if it sizzles immediately, the oil is ready.
Fry the croquettes in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and crispy. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining croquettes.
Serve warm with your favorite dipping sauce or a simple side salad.
Nutrition Facts
Calories |
4664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 7028 mg | 306% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 23.7 g | ||
| Protein | 232.8 g | 466% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 831 mg | 64% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2193 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
