Chicken Croquettes

READY IN: 40mins
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!

Ingredients Nutrition


  1. In a saucepan over medium heat, melt butter; add flour, ground mustard, and lemon pepper, stirring until smooth.
  2. Gradually add milk; bring to a boil, cooking and stirring for 2 minutes before removing from heat.
  3. Add cooked chicken, green pepper, parsley, onion, lemon juice, paprika, and cayenne pepper, mixing well. Rerigerate at least 2 hours.
  4. When ready to make, place bread crumbs in a shallow dish.
  5. In another dish, beat egg and water together.
  6. Shape chicken mixture into six 4"x1" logs, rolling each log into bread crumbs, into egg mixture, then again into bread crumbs.
  7. Heat oil in deep fryer or electric skillet to 350 degrees Fahrenheit.
  8. Drop logs, several at a time, into hot oil.
  9. Fry for 1 or 2 minutes on each side or until golden brown.
  10. Drain on paper towels.
  11. Serve as soon as possible.

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