Chicken Croquettes
Submitted by cook 42
Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.
YIELD
6 servingsPREP
1 hrsCOOK
5 minREADY
1 hrsCroquettes are one of those old-school kitchen skills that deserve a serious comeback.
Minced chicken gets folded into a thick, rich béchamel sauce enriched with mayonnaise, then chilled until firm enough to shape into balls or logs.
The triple coating is what gives these their legendary crunch: first a dusting of flour, then a dip in beaten egg, and finally a roll through crushed saltine cracker crumbs.
A few minutes in hot oil and the outside shatters while the inside stays creamy and savory.
Kitchen Tips
- Chill the mixture for a full hour. If it’s not firm, the croquettes will fall apart in the oil.
- Cook the béchamel until it pulls away from the sides of the pan. This is thicker than a typical white sauce, and that’s the point.
- Fry in small batches so the oil temperature stays consistent. Crowding drops the heat and makes them greasy instead of crisp.
- Drain on paper towels and serve immediately. Croquettes wait for nobody.
Ingredients
Directions
Melt butter in a heavy saucepan over low heat; add 3 tablespoon flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add ½ cup milk; cook over medium heat, stirring constantly, until mixture leaves sides of pan.
Stir in salt and pepper. Remove from heat; stir in mayonnaise and chicken. Cover and chill 1 hour.
Shape chicken mixture into 6 balls or logs.
Combine egg and 1 tablespoon milk, mixing well.
Dredge croquettes in flour, dip in egg mixture, and roll in cracker crumbs.
Deep-fry, a few at a time, in hot oil (370 degrees) for 3 to 5 minutes, or until golden brown.
Drain on paper towels.
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