Recipe by Sydney Mike
The original of this recipe came from Taste of Home Best Ever Chicken Cookbook 2009. Although I make this recipe as appetizers, they can also be eaten as a meal as well! Preparation time does not include 2 hours of chilling time.
Top Review by 2Bleu
Chicken croquettes are a favorite of mine since childhood that I still make to this day (that's a lot of days, lol). I have my own recipe handed down from my mother, but love trying new recipes for it and this recipe blew me AND DH away! I only made subtle changes. 5 Tbsp flour instead of 3 (I knew it would need to be extra thick sauce). Corn (leftover) in lieu of the bell pepper, and more onion (about 1/4 cup). These croquettes are extremely delicate so you need to have gentle hands when breading them. I chose to flatten the logs (almost like patties) and just saute them in about 1/4 cup of vegetable oil. Sprinkled with sea salt right out of the fryer, we loved the double crunchy outside and the creamy bechamel inside. Served with mashed potatoes, this was a great meal. Next time I will serve with chicken gravy on the side. YUM!
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons ground mustard
- 1⁄4 teaspoon lemon pepper
- 1 cup 2% low-fat milk
- 2 cups cooked chicken breasts, chopped
- 1⁄4 cup green pepper, finely chopped
- 1 tablespoon fresh parsley, minced
- 1 tablespoon onion, finely chopped
- 1 teaspoon lemon juice
- 1⁄8 teaspoon paprika
- 1 dash cayenne pepper
- 1 1⁄2 cups dry breadcrumbs
- 1 egg
- 2 tablespoons water
Directions See How It's Made
- In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
- Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
- Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
- When ready to make, place bread crumbs in a shallow dish.
- In another dish, beat egg and water together.
- Shape chicken mixture into six 4"x1" logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
- Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
- Drop logs, several at a time, into hot oil.
- Fry for 1 or 2 minutes on each side or until golden brown.
- Drain on paper towels.
- Serve as soon as possible.