Chicken Croquettes with Leftovers

Ingredients

• 160 g Butter (unsalted)
• 160 g All-purpose flour (plus 100 g for the coating)
• 1 L Whole milk (cold)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• ¼ c. à café Nutmeg (freshly grated)
• 500 g Cooked chicken (leftovers) (deboned, skin included if possible)
• 2 Eggs (beaten)
• 200 g Breadcrumbs (preferably panko for extra crunch)
• 1,5 L Frying oil (neutral oil (peanut or sunflower))
• 1 plaque Paper towels (for draining the croquettes)

Instructions

1. Prepare the béchamel

   Melt the butter in a saucepan over medium heat, add the flour all at once and whisk vigorously to form a roux. Cook 2 min without browning. Add the salt, pepper and nutmeg, then gradually whisk in the cold milk, stirring constantly to avoid lumps. Let thicken for 8 min, stirring regularly.

   Time: PT12M

   Temperature: Medium heat

2. Chop the chicken

   Cut the cooked chicken into small pieces, then finely chop in a processor or by hand until you obtain an almost paste-like texture.

   Time: PT5M

3. Mix chicken and béchamel

   Incorporate the chopped chicken into the still‑warm béchamel, mix until you obtain a homogeneous dough.

   Time: PT4M

4. Shape and refrigerate the croquettes

   Using a spoon or a piping bag, form cylinders about 3 cm long on a sheet lined with parchment paper. Cover and place in the refrigerator for at least 12 h (or minimum 6 h) so the dough firms up.

   Time: PT5M

5. Prepare the English-style coating

   In three separate plates, arrange the flour, the beaten eggs (seasoned with a pinch of salt and pepper) and the breadcrumbs. Prepare everything before taking the croquettes out of the fridge.

   Time: PT5M

6. Coat the croquettes

   Roll each cylinder in the flour, then dip it in the egg, and finally coat it completely with breadcrumbs. Press lightly so the breadcrumbs adhere well.

   Time: PT8M

7. Fry the croquettes

   Heat the oil in the deep‑fryer or saucepan to 180‑190 °C. Drop the croquettes in small batches and cook 3‑4 min until golden and crispy.

   Time: PT5M

   Temperature: 180-190°C

8. Drain and season

   Remove the croquettes with tongs, place them on paper towels, sprinkle lightly with salt and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Butter: margarine
• Instead of All-purpose flour: whole wheat flour
• Instead of Whole milk: low‑fat milk, almond milk (for lactose‑free version)
• Instead of Nutmeg: cinnamon (in small amount)
• Instead of Cooked chicken (leftovers): cooked pork, turkey
• Instead of Eggs: beaten egg (equivalent)
• Instead of Breadcrumbs: crushed dry biscuits
• Instead of Frying oil: canola oil, light olive oil

Equipment Needed

• 2 L saucepan
• Whisk
• Immersion blender or food processor (optional)
• Baking sheet
• Plastic wrap or piping bag (optional)
• Separate plates or bowls (flour, egg, breadcrumbs)
• Deep fryer or large saucepan
• Cooking thermometer
• Tongs or skimmer
• Paper towels

Critical Steps — Do Not Skip

• Achieve a lump‑free béchamel.
• Let the dough rest in the refrigerator so it firms up.
• Coat properly so the breadcrumbs stick during frying.

Chef Tips from the Video

• Use panko breadcrumbs for extra crunch.
• Add a pinch of smoked paprika to the béchamel for a slightly spicy note.
• Serve with a lemon aioli or homemade tomato sauce.

Troubleshooting

Storage

Refrigerator: Store unfried croquettes in an airtight container for 2 days.

Freezer: After frying, let cool then freeze on a tray before placing in a bag; up to 1 month maximum.

Room temperature: Do not leave at room temperature for more than 2 h.

Make-Ahead Tips

• Prepare the dough and refrigerate it the day before.
• Breaded croquettes can be frozen raw then fried directly from the freezer.