Ready to transform your weeknight dinners? These 22 irresistible chicken croquette recipes are here to rescue your busy evenings with crispy, comforting goodness that’s quick to whip up. From classic favorites to creative twists, you’ll find the perfect dish to satisfy your cravings and impress your family. Dive in and discover your new go-to meal!
Classic Herb-Infused Chicken Croquettes
OBSESSED with crispy, herby bites? These chicken croquettes are your new go-to—golden outside, tender inside, and packed with flavor that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of cooked, shredded chicken (leftover rotisserie works great!)
– 1/2 cup of all-purpose flour
– 2 large eggs
– 1 cup of panko breadcrumbs
– 1/4 cup of grated Parmesan cheese
– 2 tablespoons of chopped fresh parsley
– 1 tablespoon of chopped fresh thyme
– 1/2 teaspoon of garlic powder
– A pinch of salt and black pepper
– A splash of olive oil for frying
– 1/2 cup of mayonnaise for dipping (optional but recommended)
Instructions
1. In a large bowl, combine the shredded chicken, Parmesan, parsley, thyme, garlic powder, salt, and pepper. Mix until evenly distributed.
2. Crack the eggs into a small bowl and beat them lightly with a fork.
3. Place the flour in one shallow dish and the panko in another shallow dish.
4. Shape the chicken mixture into 12 small balls, about 1.5 inches in diameter each. Tip: Wet your hands slightly to prevent sticking.
5. Roll each ball in the flour, coating it completely and shaking off any excess.
6. Dip each floured ball into the beaten eggs, letting any extra drip off.
7. Roll each egg-coated ball in the panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double-dip in egg and panko.
8. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Carefully place the croquettes in the skillet in a single layer, leaving space between them.
10. Fry for 3-4 minutes per side, or until golden brown and crispy. Tip: Don’t overcrowd the pan—fry in batches if needed.
11. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
12. Serve immediately while hot. Golden and irresistible, these croquettes boast a crunchy panko shell giving way to a moist, herb-infused center. Grab that mayo for dipping, or get creative—tuck them into slider buns with a drizzle of hot sauce for a fun twist.
Cheesy Garlic Stuffed Chicken Croquettes
You won’t believe how these crispy, cheesy bombs transform basic chicken into a flavor explosion. Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of shredded cooked chicken (leftover rotisserie works great!)
– 1/2 cup of shredded mozzarella cheese
– 1/4 cup of grated Parmesan cheese
– 2 cloves of garlic, minced super fine
– 1/4 cup of finely chopped fresh parsley
– 1 large egg
– 1/2 cup of all-purpose flour
– 1 cup of panko breadcrumbs
– A couple of tablespoons of olive oil for frying
– A pinch of salt and black pepper
Instructions
1. In a medium bowl, combine the shredded chicken, mozzarella, Parmesan, minced garlic, and chopped parsley.
2. Crack the egg into the mixture and mix everything until it holds together when pressed—if it’s too dry, add another egg yolk.
3. Shape the mixture into 8 equal-sized balls, then flatten each slightly into a patty about 1/2-inch thick.
4. Place the flour on a plate, the beaten egg (from the remaining egg white if needed) in a shallow bowl, and the panko breadcrumbs on another plate.
5. Dredge each chicken patty first in the flour, shaking off any excess.
6. Dip the floured patty into the beaten egg, coating it completely.
7. Press the patty into the panko breadcrumbs, ensuring an even, crispy coating on all sides.
8. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Fry the croquettes in batches for 2-3 minutes per side, until golden brown and crispy—don’t overcrowd the pan to keep the oil hot.
10. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
11. Serve immediately while hot and melty inside.
The result is a crunchy exterior that gives way to a gooey, garlicky cheese center—perfect for dipping in marinara or ranch. Try serving them on a bed of arugula with a squeeze of lemon for a fresh twist.
Crispy Parmesan Chicken Croquettes with Marinara Sauce
Crispy, cheesy, and utterly irresistible—these Parmesan chicken croquettes are your new go-to comfort food. Crunchy on the outside, tender inside, they’re perfect for dipping into a tangy marinara sauce. Ready in under 30 minutes, they’re a weeknight win or a crowd-pleasing appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- 2 cups of shredded cooked chicken (rotisserie works great!)
- 1 cup of grated Parmesan cheese
- 1/2 cup of all-purpose flour
- 2 large eggs
- 1 cup of panko breadcrumbs
- 1/2 cup of marinara sauce (store-bought or homemade)
- A couple of tablespoons of olive oil for frying
- A pinch of salt and black pepper
Instructions
- In a large bowl, combine the shredded chicken, grated Parmesan, and a pinch of salt and black pepper. Mix until well blended.
- Shape the mixture into 12 small balls, about 1.5 inches in diameter, and set them on a plate. Tip: Wet your hands slightly to prevent sticking.
- Place the flour in a shallow dish, beat the eggs in another dish, and put the panko breadcrumbs in a third dish.
- Roll each chicken ball first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the panko breadcrumbs.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 350°F. Tip: Test the oil by dropping a breadcrumb in—if it sizzles immediately, it’s ready.
- Fry the croquettes in batches for 2-3 minutes per side, turning once, until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
- While the croquettes are frying, heat the marinara sauce in a small saucepan over low heat until warm, about 5 minutes, stirring occasionally.
- Serve the croquettes immediately with the warm marinara sauce on the side for dipping. Tip: For extra crispiness, keep them in a single layer on the plate.
Every bite delivers a satisfying crunch that gives way to a moist, cheesy center, with the marinara adding a zesty kick. Try stacking them on a platter with toothpicks for a party snack, or serve over a bed of greens for a light meal—they’re versatile and always a hit.
Spicy Southwest Chicken Croquettes with Avocado Dip
You’re craving something crispy, spicy, and totally dippable. These croquettes pack a punch with Southwest flavors and come together with a creamy avocado dip that’s pure magic. Get ready to fry up some fun!
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of shredded cooked chicken
– 1/2 cup of canned black beans, rinsed
– 1/4 cup of corn kernels (fresh or frozen)
– 1/4 cup of finely diced red onion
– 1 jalapeño, minced (seeds removed if you want less heat)
– 1/4 cup of shredded cheddar cheese
– 1/4 cup of all-purpose flour
– 2 large eggs, beaten
– 1 cup of panko breadcrumbs
– 1 teaspoon of chili powder
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– A big pinch of salt
– Vegetable oil for frying (about 2 cups)
– For the dip: 1 ripe avocado, 1/4 cup of sour cream, juice of 1 lime, a small handful of chopped cilantro, and a splash of hot sauce
Instructions
1. In a large bowl, combine the shredded chicken, black beans, corn, red onion, jalapeño, cheddar cheese, chili powder, cumin, smoked paprika, and salt. Mix everything until well combined.
2. Shape the mixture into 12 equal-sized balls, about 2 tablespoons each, then flatten them slightly into patties. Tip: Wet your hands with a little water to prevent sticking.
3. Set up a breading station with three shallow dishes: place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
4. Dredge each chicken patty first in the flour, shaking off any excess, then dip it into the beaten eggs, letting the excess drip off, and finally coat it thoroughly in the panko breadcrumbs. Press gently to help the crumbs adhere.
5. In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F over medium-high heat. Use a thermometer for accuracy—this ensures crispy, not greasy, croquettes.
6. Carefully add the breaded croquettes to the hot oil in batches, without overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Tip: Keep an eye on the oil temperature; adjust the heat to maintain 350°F.
7. Remove the fried croquettes with a slotted spoon and drain them on a paper towel-lined plate. Let them rest for a minute—this helps the interior set without getting soggy.
8. While the croquettes fry, make the avocado dip: in a medium bowl, mash the avocado with a fork until smooth. Stir in the sour cream, lime juice, chopped cilantro, and hot sauce until creamy and well combined.
Golden and crunchy on the outside, these croquettes are tender and packed with smoky, spicy flavor inside. Serve them warm with the cool avocado dip for a perfect contrast, or pile them on a salad for a hearty twist. They’re so good, you might just skip the fork!
Thai-Style Chicken Croquettes with Peanut Sauce
Unexpectedly crispy, these Thai-style chicken croquettes will make your taste buds dance. They’re the perfect fusion of savory chicken and aromatic Thai flavors, all wrapped in a golden crunch. Get ready to dip them in that creamy peanut sauce—it’s a game-changer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– A pound of ground chicken
– A couple of green onions, finely chopped
– A tablespoon of fresh ginger, grated
– A clove of garlic, minced
– A splash of fish sauce
– A tablespoon of soy sauce
– A cup of panko breadcrumbs, plus extra for coating
– An egg, beaten
– A cup of vegetable oil for frying
– For the peanut sauce: a half cup of creamy peanut butter, a tablespoon of soy sauce, a tablespoon of lime juice, a splash of water to thin it out
Instructions
1. In a large bowl, combine the ground chicken, green onions, ginger, garlic, fish sauce, soy sauce, and 1 cup of panko breadcrumbs.
2. Mix everything together with your hands until well combined—this helps the mixture hold together better.
3. Shape the mixture into 12 equal-sized balls, then flatten them slightly into patties.
4. Dip each patty into the beaten egg, making sure it’s fully coated.
5. Coat the patties in the extra panko breadcrumbs, pressing gently to adhere.
6. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy.
7. Fry the croquettes in batches for 3-4 minutes per side, or until they’re golden brown and crispy.
8. Transfer the fried croquettes to a paper towel-lined plate to drain excess oil.
9. While the croquettes fry, whisk together the peanut butter, soy sauce, lime juice, and water in a small bowl until smooth.
10. Serve the croquettes hot with the peanut sauce on the side for dipping.
What makes these croquettes irresistible is the contrast between the crispy exterior and tender, flavorful chicken inside. The peanut sauce adds a creamy, tangy kick that balances everything perfectly. Try serving them over a bed of fresh greens or with extra lime wedges for a zesty twist.
Mediterranean Chicken Croquettes with Lemon-Tahini Drizzle
Grab your skillet and get ready to level up your weeknight dinner game. These crispy, golden croquettes pack a Mediterranean flavor punch that’ll make you forget all about basic chicken. Trust me, the lemon-tahini drizzle is the star here—bright, creamy, and impossible to resist.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of ground chicken
– 1/2 cup of panko breadcrumbs, plus a little extra for coating
– 1/4 cup of crumbled feta cheese
– 2 tablespoons of chopped fresh parsley
– 1 teaspoon of dried oregano
– 1/2 teaspoon of garlic powder
– A pinch of salt and black pepper
– 1 large egg, lightly beaten
– 2 tablespoons of olive oil for frying
– For the drizzle: 1/4 cup of tahini, juice of 1 lemon, a splash of water, and a tiny pinch of salt
Instructions
1. In a large bowl, combine the ground chicken, 1/2 cup of panko, feta, parsley, oregano, garlic powder, salt, and pepper.
2. Add the beaten egg to the bowl and mix everything with your hands until just combined—don’t overmix or the croquettes will get tough.
3. Shape the mixture into 8 equal-sized patties, about 1/2-inch thick.
4. Place the extra panko on a plate and lightly coat each patty on both sides, pressing gently so the crumbs stick.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Carefully add the croquettes to the skillet in a single layer, without crowding them.
7. Cook for 4–5 minutes per side, or until deeply golden brown and cooked through—the internal temperature should reach 165°F on an instant-read thermometer.
8. While the croquettes cook, whisk together the tahini, lemon juice, water, and salt in a small bowl until smooth and pourable; add more water by the teaspoon if it’s too thick.
9. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil.
10. Drizzle the lemon-tahini sauce generously over the warm croquettes just before serving.
Nothing beats that crispy exterior giving way to a juicy, herby center. The tangy tahini drizzle cuts through the richness perfectly—try stuffing these into pita pockets with a handful of arugula for a next-level sandwich. Leftovers? They reheat like a dream in the air fryer for a quick lunch.
Italian-Inspired Chicken Croquettes with Mozzarella
Hungry for something crispy, cheesy, and packed with flavor? These Italian-inspired chicken croquettes are your new weeknight hero. They’re golden on the outside, oozing with mozzarella inside, and ready in under an hour.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
- 1 pound of ground chicken
- 1 cup of shredded mozzarella cheese
- 1/2 cup of breadcrumbs (plus another 1/2 cup for coating)
- 1/4 cup of grated Parmesan cheese
- 1 large egg
- 2 cloves of garlic, minced
- 1 tablespoon of chopped fresh parsley
- 1 teaspoon of dried oregano
- A pinch of salt and black pepper
- 1/2 cup of all-purpose flour
- Vegetable oil for frying (about 2 cups)
Instructions
- In a large bowl, combine the ground chicken, shredded mozzarella, 1/2 cup of breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Tip: Mix with your hands until just combined—overmixing can make the croquettes tough.
- Shape the mixture into 12 equal-sized balls, about 1.5 inches in diameter.
- Set up a breading station: place the flour in one shallow dish, beat another egg in a second dish, and put the remaining 1/2 cup of breadcrumbs in a third dish.
- Roll each chicken ball first in the flour, then dip it in the beaten egg, and finally coat it thoroughly in the breadcrumbs. Tip: Press gently to help the breadcrumbs stick for a crispier finish.
- Heat the vegetable oil in a deep skillet or pot to 350°F (use a thermometer to check).
- Carefully add the coated croquettes to the hot oil in batches, frying for 3-4 minutes until golden brown and cooked through. Tip: Don’t overcrowd the pan—this keeps the oil temperature steady for even frying.
- Remove the croquettes with a slotted spoon and drain them on a paper towel-lined plate.
Golden and irresistible, these croquettes boast a crunchy exterior that gives way to a juicy, cheesy center. Serve them hot with marinara sauce for dipping, or tuck them into a crusty roll for an epic sandwich—either way, they’re guaranteed to disappear fast.
Cajun Chicken Croquettes with Remoulade Sauce
Ditch the boring chicken dinner—these Cajun Chicken Croquettes pack a spicy crunch that’ll make your taste buds dance. Crispy on the outside, tender inside, and dunked in a zesty remoulade sauce, they’re a flavor explosion you’ll crave all week. Perfect for game day, parties, or just because you deserve something epic.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of ground chicken (the leaner, the crispier!)
– 1 cup of panko breadcrumbs, divided (half for mixing, half for coating)
– 1 large egg, lightly beaten
– 2 tablespoons of Cajun seasoning (store-bought or homemade)
– 1/4 cup of finely chopped onion
– 2 cloves of garlic, minced
– A splash of olive oil for frying
– For the remoulade sauce: 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, a squeeze of lemon juice, 1 teaspoon of paprika, and a couple of chopped pickles
Instructions
1. In a large bowl, combine the ground chicken, 1/2 cup of panko breadcrumbs, the beaten egg, Cajun seasoning, chopped onion, and minced garlic. Mix with your hands until just combined—overmixing can make the croquettes tough.
2. Shape the mixture into 8 equal-sized patties, about 1/2-inch thick each. Tip: Wet your hands slightly to prevent sticking.
3. Place the remaining 1/2 cup of panko breadcrumbs on a plate. Press each patty into the breadcrumbs, coating both sides evenly for maximum crunch.
4. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 350°F. Use a thermometer to avoid burning.
5. Carefully add the croquettes to the skillet in a single layer, without overcrowding. Fry for 4-5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
6. While the croquettes cook, make the remoulade sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, paprika, and chopped pickles until smooth. Tip: Let it sit for 10 minutes to let the flavors meld.
7. Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil.
8. Serve the croquettes immediately with the remoulade sauce on the side for dipping.
Mouthwatering and satisfying, these croquettes boast a crispy exterior that gives way to juicy, spiced chicken inside. The remoulade adds a tangy kick that balances the heat perfectly. Try stacking them on slider buns with extra sauce for a fun twist, or serve over a bed of greens for a lighter meal.
Asian Ginger-Sesame Chicken Croquettes
Ditch the takeout menu—these crispy croquettes pack all the umami punch of your favorite Asian takeout in one golden, handheld bite. We’re talking juicy chicken, a serious kick of fresh ginger, and that nutty sesame finish, all wrapped in a crunchy panko crust. Get ready to level up your appetizer game.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound of ground chicken (thigh meat works best for juiciness!)
– 2 tablespoons of finely grated fresh ginger (trust me, fresh makes all the difference)
– 3 cloves of garlic, minced
– 2 green onions, thinly sliced
– 2 tablespoons of soy sauce
– 1 tablespoon of toasted sesame oil
– 1 large egg
– 1/2 cup of panko breadcrumbs, plus another cup for coating
– A big pinch of salt and a few cracks of black pepper
– Enough vegetable oil to fill your skillet about 1/2 inch deep for frying
Instructions
1. Grab a large mixing bowl and combine the ground chicken, grated ginger, minced garlic, sliced green onions, soy sauce, toasted sesame oil, egg, 1/2 cup of panko breadcrumbs, salt, and pepper.
2. Use your hands to mix everything together until just combined—overmixing can make the meat tough.
3. Tip: Chill the mixture in the fridge for 15 minutes; this makes it much easier to shape.
4. Place the remaining 1 cup of panko breadcrumbs on a shallow plate.
5. Scoop about 2 tablespoons of the chicken mixture and roll it into a small ball, then gently flatten it into a patty about 1/2-inch thick.
6. Dredge each patty in the panko breadcrumbs, pressing gently to ensure an even, full coating.
7. Pour vegetable oil into a large skillet until it’s about 1/2 inch deep and heat it over medium-high heat to 350°F (use a thermometer for accuracy).
8. Tip: Test the oil by dropping in a tiny breadcrumb—if it sizzles immediately, you’re good to go.
9. Carefully place the coated croquettes into the hot oil, working in batches to avoid crowding the pan.
10. Fry for 3-4 minutes per side, or until they’re deeply golden brown and crispy.
11. Tip: Keep finished croquettes warm on a wire rack set over a baking sheet in a 200°F oven while you fry the rest—this keeps them crispy.
12. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.
Just out of the fryer, they’re impossibly crisp on the outside with a tender, savory center that bursts with ginger and sesame. Serve them hot with a quick soy-lime dip or stuff them into slider buns with pickled veggies for the ultimate fusion bite.
Tangy Buffalo Chicken Croquettes with Blue Cheese Dip
Just when you thought buffalo chicken couldn’t get better—these crispy, spicy croquettes with a cool blue cheese dip are your new game-day obsession.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups of shredded cooked chicken (rotisserie works great!)
– 1/3 cup of Frank’s RedHot sauce
– 1/2 cup of all-purpose flour
– 2 large eggs
– 1 cup of panko breadcrumbs
– a couple of green onions, finely chopped
– 1/4 cup of crumbled blue cheese
– 1/2 cup of sour cream
– a splash of milk
– 1 tsp of garlic powder
– vegetable oil for frying
– salt and pepper
Instructions
1. In a large bowl, combine the shredded chicken, Frank’s RedHot sauce, chopped green onions, garlic powder, and a pinch of salt and pepper. Mix until well coated.
2. Shape the chicken mixture into 12 small balls, about 1-inch in diameter, and place them on a baking sheet. Tip: Wet your hands slightly to prevent sticking.
3. Set up a breading station with three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs.
4. Roll each chicken ball first in the flour, then dip it in the egg, and finally coat it thoroughly in the panko breadcrumbs. Press gently to help the crumbs adhere.
5. In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F over medium-high heat. Use a thermometer for accuracy—this ensures even frying.
6. Carefully add the croquettes to the hot oil in batches, frying for 3-4 minutes until golden brown and crispy. Avoid overcrowding to keep the oil temperature steady.
7. Remove the croquettes with a slotted spoon and drain them on a paper towel-lined plate. Tip: Sprinkle with a little salt while hot for extra flavor.
8. While the croquettes fry, make the dip: in a small bowl, mix the crumbled blue cheese, sour cream, and a splash of milk until smooth. Add a pinch of pepper to taste.
9. Serve the croquettes immediately with the blue cheese dip on the side.
What makes these irresistible is the crunch of the panko giving way to that tangy, spicy chicken center—perfect for dipping. Try stacking them on slider buns with extra hot sauce for a fun twist, or serve as appetizers at your next party.
Bacon-Wrapped Chicken Croquettes with Maple Glaze
Ready to level up your appetizer game? These bacon-wrapped chicken croquettes with maple glaze are the crispy, savory-sweet bites your next gathering needs. They combine juicy chicken, crispy bacon, and a sticky maple finish in one irresistible package.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound of ground chicken
– 1 cup of panko breadcrumbs, plus a little extra for coating
– 1 large egg
– 2 cloves of garlic, minced
– A couple of green onions, finely chopped
– A splash of soy sauce (about 1 tablespoon)
– 8 slices of thin-cut bacon
– 1/4 cup of pure maple syrup
– A pinch of salt and black pepper
– Vegetable oil for frying
Instructions
1. In a large bowl, combine the ground chicken, 1 cup of panko breadcrumbs, egg, minced garlic, chopped green onions, soy sauce, salt, and pepper. Mix with your hands until just combined—overmixing can make the croquettes tough.
2. Shape the mixture into 8 equal-sized oval patties, about 2 inches long each.
3. Wrap each patty tightly with one slice of bacon, securing the ends with toothpicks to prevent unraveling during cooking.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F—use a thermometer for accuracy to avoid burning.
5. Carefully place the bacon-wrapped croquettes in the hot oil, cooking in batches to avoid overcrowding, which ensures even browning.
6. Fry for 4-5 minutes per side, or until the bacon is crispy and golden brown and the internal temperature of the chicken reaches 165°F when checked with a meat thermometer.
7. Transfer the cooked croquettes to a paper towel-lined plate to drain excess oil.
8. In a small saucepan, warm the maple syrup over low heat for 1-2 minutes until slightly thinned, then brush it generously over the hot croquettes for a glossy glaze.
9. Remove the toothpicks before serving.
Just out of the fryer, these croquettes boast a crunchy bacon exterior that gives way to tender, flavorful chicken inside, all kissed with that sweet maple finish. Serve them skewered on toothpicks with a side of spicy mayo for dipping, or pile them high on a platter—they disappear fast at parties!
Savory Mushroom and Chicken Croquettes with Truffle Aioli
Just when you thought comfort food couldn’t get better, these crispy croquettes deliver a gourmet punch. Juicy chicken and earthy mushrooms get a golden crunch, then get dunked in a luxe truffle aioli that’ll make you forget every other appetizer.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– A couple of boneless, skinless chicken breasts (about 1 lb)
– 8 oz of cremini mushrooms, finely chopped
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 1/2 cup of all-purpose flour
– 2 large eggs
– 1 cup of panko breadcrumbs
– 1/2 cup of mayonnaise
– A splash of truffle oil (about 1 tbsp)
– 1 tsp of lemon juice
– 1/4 cup of vegetable oil for frying
– Salt and black pepper
Instructions
1. Dice the chicken breasts into small, 1/4-inch pieces. 2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. 3. Add the diced onion and cook for 3-4 minutes until translucent. 4. Stir in the minced garlic and cook for 30 seconds until fragrant. 5. Add the chopped mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown. 6. Add the diced chicken to the skillet and cook for 5-6 minutes until fully cooked through, seasoning with salt and pepper. 7. Transfer the mixture to a bowl and let it cool for 10 minutes to handle easily. 8. Shape the cooled mixture into 12 equal-sized balls, about 2 tbsp each, and flatten slightly into patties. 9. Set up a breading station with three shallow dishes: place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. 10. Dredge each patty in flour, shaking off excess, then dip in egg, and finally coat evenly in panko. 11. Heat the remaining vegetable oil in a clean skillet over medium heat to 350°F. 12. Fry the croquettes in batches for 2-3 minutes per side until golden brown and crispy, avoiding overcrowding the pan. 13. Drain on a paper towel-lined plate. 14. In a small bowl, whisk together mayonnaise, truffle oil, and lemon juice until smooth for the aioli. 15. Serve the croquettes hot with the truffle aioli on the side for dipping.
Buttery and crisp on the outside, these croquettes hide a tender, savory filling that bursts with umami from the mushrooms. The truffle aioli adds a decadent, earthy finish that elevates every bite. Try stacking them on a bed of arugula for a fancy salad or pairing with a chilled white wine to turn snack time into a mini feast.
Conclusion
Here’s a delicious solution for your hectic evenings! These 22 chicken croquette recipes offer endless variety, from classic comfort to creative twists, all designed to be simple and satisfying. We hope you find a new family favorite—give one a try tonight, leave a comment with your top pick, and don’t forget to share this roundup on Pinterest to spread the inspiration!
