Weeknight Chicken Croquettes
Transform your weeknight dinners with these irresistible Weeknight Chicken Croquettes—golden, crispy bites of indulgence that come together in just 40 minutes! Made with tender shredded chicken and a creamy béchamel-style base, these croquettes are infused with fresh parsley for a pop of flavor and perfectly seasoned with salt and pepper. Coated in a crunchy breadcrumb crust and pan-fried to perfection, they’re a quick and satisfying option for busy evenings. Enjoy them as a main dish with a side salad, or serve them as crowd-pleasing appetizers paired with your favorite dipping sauces. Perfect for using up leftover chicken, this recipe is an easy-to-make classic that your family will love.
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded)
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 1 cup Whole milk
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 1 cup Breadcrumbs
- 1 cup Vegetable oil
Instructions
In a medium skillet, melt the butter over medium heat. Add the flour and whisk continuously until the mixture is smooth and lightly golden, about 1 minute.
Gradually pour in the milk while whisking to prevent lumps. Cook the mixture until it thickens, about 2-3 minutes.
Remove the skillet from heat and stir in the shredded chicken, chopped parsley, salt, and black pepper. Mix well to combine.
Transfer the chicken mixture to a bowl and refrigerate for about 15 minutes to cool and firm up.
While the mixture is chilling, beat the eggs in one shallow bowl and place the breadcrumbs in another shallow bowl.
Once the mixture is firm, take about 2 tablespoons of the mixture and shape it into a small patty or oval croquette. Repeat with the remaining mixture.
Dip each croquette into the beaten eggs, ensuring it’s fully coated, then roll it in the breadcrumbs. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Test the oil's readiness by dropping a breadcrumb in; it should sizzle immediately.
Carefully place the croquettes in the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry each croquette for 2-3 minutes per side, or until golden brown and crispy.
Remove the croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve hot, accompanied by your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
3809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.6 g | 382% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 134.7 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 118.5 g | 43% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 19.8 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 506 mg | 39% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1864 mg | 40% | |
*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.
