Every once in a while, a recipe comes along that brings you right back to a cozy kitchen with worn wooden counters, the clatter of cast iron on the stove, and the smell of something golden and comforting in the air. Chicken croquettes are that kind of recipe. Passed down through generations and lovingly crisped to perfection, these little fried patties are more than a meal — they’re a memory. Whether served up for Sunday supper or snuck cold from the fridge the next day, they’ve always had a place at the farmhouse table.
Why This Recipe Works
- Perfect for Leftover Chicken: This is one of those brilliant old recipes that make the most of what you already have — a few cups of cooked chicken becomes something entirely new and delicious.
- Comforting and Crispy: Creamy on the inside, crunchy on the outside — the contrast in textures is pure comfort food magic.
- Make-Ahead Friendly: You can shape and chill the croquettes ahead of time, making frying quick and easy when you’re ready to serve.
- No Fancy Tools Needed: This recipe was made to be practical — a good knife, a skillet, and a little time are all you need.
- A Family Favorite: Mild, creamy, and satisfying — these croquettes are the kind of dish both kids and grownups love, especially when served with mashed potatoes or a simple pan gravy.
Ingredients
For the filling:
- 2 cups finely chopped cooked chicken
- ¼ cup unsalted butter
- ½ cup finely chopped onion
- ¼ cup all-purpose flour
- 1 cup whole milk, warmed
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg (optional, but adds warmth)
For the coating:
- 2 large eggs
- 1 tbsp water
- 1 cup plain breadcrumbs
- ½ cup all-purpose flour
- Oil for frying (vegetable or canola)
Equipment Needed
- Large skillet or cast-iron pan (for frying)
- Medium saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Baking sheet (for chilling croquettes)
- Slotted spoon or spatula
- Paper towels
Instructions
Step 1: Sauté the Onions in Butter
Start by melting the butter in a medium saucepan over medium heat. Once melted, add the chopped onion and cook until soft and translucent, about 5–7 minutes. You’re not looking for browning here — just gentle softening to bring out the sweetness.
Tip: Stir often with a wooden spoon and keep the heat medium-low to avoid scorching the butter or onions.
Step 2: Make the Chicken Filling Base
Sprinkle the flour over the cooked onions and stir constantly for about 1–2 minutes to form a roux. Slowly pour in the warmed milk while whisking to prevent lumps. Continue stirring until the mixture thickens into a creamy sauce — it should coat the back of a spoon.
Add the chopped chicken, parsley, salt, pepper, and nutmeg (if using). Mix until everything is well combined and the filling is thick enough to mound on a spoon. Remove from heat.
Farmhouse Wisdom: Grandma always said the mixture should be thick enough to hold its shape — “like a good old-fashioned mashed potato, not runny gravy.”
Step 3: Chill the Mixture
Transfer the chicken mixture to a shallow dish or baking sheet and spread it out evenly. Let it cool for 10–15 minutes at room temperature, then cover and refrigerate for at least 2 hours (or overnight). This step is key — the croquettes need to be cold and firm to shape and fry properly.
Step 4: Shape and Bread the Croquettes
Once chilled, scoop out about 2 tablespoons of the mixture at a time and shape into small cylinders or ovals — whatever looks right to you. Line them up on a clean baking sheet.
Set up a breading station with three bowls: one with flour, one with beaten eggs and water, and one with breadcrumbs. Dip each croquette first in flour, then egg, then breadcrumbs, making sure they’re fully coated.
Tip: Let the breaded croquettes rest in the fridge for 15–30 minutes before frying to help the coating stick better during cooking.
Step 5: Fry Until Golden and Crisp
Heat about ½ inch of oil in a skillet over medium heat until it shimmers (about 350°F if using a thermometer). Fry the croquettes in batches, turning once, until golden brown on all sides — about 2–3 minutes per side.
Use a slotted spoon to remove them from the oil and set them on a paper towel-lined plate to drain.
Safety Note: Never overcrowd the pan — it drops the oil temperature and makes the croquettes greasy instead of crispy.
Step 6: Serve with Love
These are best served hot, with a little side of country gravy, mustard sauce, or just plain ketchup if that’s what your family likes. Pair them with a green salad or roasted vegetables and a scoop of mashed potatoes for the kind of dinner that feels like a warm hug.
Tips and Tricks
Make It Work for Your Kitchen
Freezer-Friendly
You can freeze the shaped and breaded croquettes before frying. Lay them on a baking sheet to freeze solid, then store in a zip-top bag. When ready to cook, fry straight from frozen — just add an extra minute or two per side.
Save Time with Rotisserie Chicken
Don’t feel bad about shortcuts — a store-bought rotisserie chicken works beautifully here. Just remove the skin and shred finely.
Get Creative with Leftovers
Leftover croquettes make a great next-day lunch. Pop them in the toaster oven to re-crisp and serve with a fried egg on top for a rustic brunch dish.
Add Some Veg
For a little extra nutrition, fold in ¼ cup of finely chopped cooked carrots or peas into the filling. It’s a great way to sneak in some veggies for little ones.
Gravy Makes It a Meal
If you want to serve these with gravy, a simple roux-based white gravy or even a warm mushroom sauce takes things over the top. Or try Grandma’s trick — whisk together a bit of pan drippings, flour, and milk until thick and creamy.
Recipe Variations
- Cheesy Chicken Croquettes: Stir ½ cup shredded cheddar or Swiss into the chicken filling before chilling. The cheese adds extra creaminess and a hint of sharpness.
- Spiced-Up Version: Add a pinch of cayenne or a spoonful of Dijon mustard to the filling for a little kick.
- Ham and Chicken Combo: Mix 1 cup chopped cooked chicken and 1 cup diced ham for a rich, smoky version. Great for using up holiday leftovers!
- Crispy Herb Crust: Mix Italian seasoning or dried thyme into the breadcrumbs for a more flavorful coating.
- Baked Option: Lightly brush breaded croquettes with oil and bake at 425°F for 20–25 minutes, flipping halfway through. Not as golden as fried, but still tasty.
Frequently Asked Questions
Can I make these ahead of time?
Yes, absolutely. You can prepare and shape the croquettes up to a day in advance. Keep them chilled and bread them just before frying, or go ahead and bread them and let them rest in the fridge, covered. They hold their shape better and fry up beautifully.
What’s the best way to reheat croquettes?
Reheat them in a 375°F oven or toaster oven for 10–12 minutes to restore crispness. Avoid microwaving if possible — it makes the coating soft and rubbery.
What type of oil should I use for frying?
Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well. Avoid olive oil, as it can burn at higher temps and affect the flavor.
Can I use other meats besides chicken?
Definitely. Turkey is a perfect substitute, especially after the holidays. You can also try finely chopped roast beef or even canned salmon for a different twist.
How many croquettes does this recipe make?
Depending on the size you shape them, you’ll get about 12–16 small croquettes from this batch — enough to serve 4–6 people alongside a few sides.
Summary
There’s something incredibly satisfying about turning simple ingredients into a dish that tastes like home. These chicken croquettes are crispy, creamy, and full of old-fashioned charm — just the kind of recipe that sticks with you long after the plates are cleared. Serve them once, and they’ll become part of your family table, just like they were part of ours.
Classic Chicken Croquettes Just Like Grandma Made
Course: Cooking4
servings25
minutes15
minutes300
kcalIngredients
2 cups cooked chicken, chopped
¼ cup unsalted butter
½ cup finely chopped onion
¼ cup all-purpose flour
1 cup whole milk, warmed
1 tbsp parsley
½ tsp salt
¼ tsp pepper
¼ tsp nutmeg (optional)
2 eggs
1 tbsp water
1 cup breadcrumbs
½ cup flour (for dredging)
Oil for frying
Directions
- In saucepan, sauté onion in butter until soft.
- Stir in flour to form a roux, then whisk in milk until thick.
- Add chicken, parsley, salt, pepper, and nutmeg. Mix well.
- Cool mixture, then chill 2 hours.
- Shape into croquettes, dredge in flour, egg, and breadcrumbs.
- Chill again for 15–30 minutes.
- Fry in hot oil, 2–3 minutes per side, until golden. Drain and serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
