Chicken Croquettes
Chicken Croquettes is a main course that serves 4. One serving contains 480 calories, 25g of protein, and 29g of fat. For 85 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is brought to you by Taste of Home. 91 person have tried and liked this recipe. Head to the store and pick up oil, pepper, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a good spoonacular score of 67%. Try Chicken Potato Croquettes, Chicken-Ham Croquettes, and Crispy Chicken Croquettes for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 5 minutes
Ingredients:
2 tablespoons butter
1/8 teaspoon cayenne pepper
2 cups chopped cooked chicken
1-1/2 cups dry bread crumbs
1 egg
3 tablespoons all-purpose flour
1 tablespoon minced fresh parsley
1/4 cup chopped green pepper
2 teaspoons ground mustard
1 teaspoon lemon juice
1 cup milk
Oil for deep-fat frying
1 tablespoon finely chopped onion
1/4 teaspoon paprika
1/8 teaspoon pepper
1/4 teaspoon salt
2 tablespoons water
Equipment:
sauce pan
frying pan
paper towels
Cooking instruction summary:
Directions In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. Shape into six 4-in. x 1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs. Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately. Yield: 6 croquettes. Editor's Note: This recipe may easily be doubled. Originally published as Chicken Croquettes in Country ExtraJanuary 1998, p51 Print Add to Recipe Box Email a Friend
Step by step:
1. In a large saucepan over medium heat, melt butter.
2. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.
3. Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours.
4. Shape into six 4-in. x 1-in. logs.
5. Place bread crumbs in a shallow dish. In another dish, beat egg and water.
6. Roll logs in bread crumbs, then in egg mixture, then again in crumbs.
7. Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown.
8. Drain on paper towels.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
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