This easy chicken croquettes recipe combines cooked shredded chicken with cream cheese, sweet paprika, oregano, garlic, and parsley. The filling needs no chilling, so the croquettes can be shaped, breaded, and fried once it is cool enough to handle.
Why You'll Love This Chicken Croquettes
- Makes good use of cooked chicken: Shredded chicken becomes a completely different appetizer with a seasoned cream cheese filling.
- No chilling required: The filling can be shaped as soon as it is cool enough to handle.
- Crisp outside and creamy inside: Breadcrumbs create the golden shell, while cream cheese keeps the chicken filling soft.
- Easy to portion: The mixture makes 12 round croquettes that are simple to serve and share.
I return to these chicken croquettes whenever cooked chicken needs using, because they turn leftovers into something completely different. I can start with leftover rotisserie chicken, so the filling comes together without cooking another main ingredient. I often make them when I want something warm and crisp without preparing a full meal. They also fit naturally into an appetizer spread, where each person can take one or two. That flexibility is why this chicken croquettes recipe remains useful in my kitchen.
I like how sweet paprika, oregano, garlic, and parsley season the chicken without hiding its savory flavor. The breadcrumb shell becomes crisp and golden, while cream cheese keeps the shredded filling soft and creamy. I add cream cheese in two stages, which helps it blend through the warm chicken. Cornstarch, egg, and breadcrumbs create an even coating that holds around each croquette during frying. Unlike my baked chicken meatballs, these are fried for a distinctly crisp outer shell.
Key Ingredients for Chicken Croquettes
The complete measurements are in the recipe card below.
- Cooked shredded chicken: I shred the cooked chicken finely because smaller pieces make the croquettes easier to shape.
- Cream cheese: For me, adding it in two stages creates a soft filling without making a separate sauce.
- Aromatics and seasonings: I combine onion, garlic, sweet paprika, oregano, parsley, salt, and pepper for balanced savory flavor.
- Crisp coating: My cornstarch, egg, and breadcrumb coating forms an even shell around the chicken filling.
How to Make Chicken Croquettes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Build the flavor base: Soften the onion in olive oil, add the garlic, then mix in the chicken and seasonings.
2. Finish the filling: Add the cream cheese in two stages, mix in the parsley, and cool until comfortable to handle.
3. Shape and coat: Form the filling into equal balls, then coat each one in cornstarch, beaten egg, and breadcrumbs.
4. Fry and drain: Fry the croquettes in hot sunflower oil until evenly golden, then drain them on paper towels.
Tips for Chicken Croquettes
- Shred the chicken finely: Smaller pieces bind more evenly with the cream cheese and make the croquettes easier to shape.
- Keep the portions even: Similar-sized croquettes brown at the same rate and create consistent servings.
- Cover the entire surface: A complete coating of cornstarch, egg, and breadcrumbs protects the filling during frying.
- Fry in batches: Leaving space around the croquettes helps the oil temperature remain steady.
Storage
I store cooked chicken croquettes in an airtight container in the refrigerator for up to 2 days. I freeze breaded croquettes before frying, but I do not recommend freezing them after frying.
What to Serve with Chicken Croquettes
I like serving these chicken croquettes with black pepper mayonnaise or Cane's Sauce. Both add a creamy dipping element alongside the crisp breadcrumb coating.
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Recipe
Easy Chicken Croquettes
Ingredients
- 500 g cooked shredded chicken
- 1 tablespoon extra-virgin olive oil
- ½ medium onion - finely chopped
- 2 cloves garlic - minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon freshly ground black pepper
- 7 tablespoons cream cheese - divided
- 1 tablespoon fresh parsley - finely chopped
- 30 g cornstarch
- 2 eggs - beaten
- 80 g plain breadcrumbs
- sunflower oil - for frying
Instructions
- Heat 1 tablespoon extra-virgin olive oil in a frying pan over medium heat. Add ½ medium onion finely chopped. Cook for about 3 minutes, stirring occasionally, until soft and translucent. Add 2 cloves garlic minced and cook for 1 minute, until fragrant.
- Add 500 g cooked shredded chicken, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon sweet paprika and ½ teaspoon freshly ground black pepper. Stir until evenly combined.
- Add 5 tablespoons cream cheese and stir until fully incorporated. Mix in 1 tablespoon fresh parsley finely chopped. Remove the pan from the heat and transfer the filling to a bowl. Mix in the remaining 2 tablespoons cream cheese.
- Divide the filling into 12 equal portions. Shape each portion into a round chicken croquette. No chilling is required.
- Place 30 g cornstarch, 2 eggs beaten and 80 g plain breadcrumbs in three separate shallow bowls. Coat each croquette in cornstarch, dip it in the beaten egg and roll it in the breadcrumbs.
- Heat enough sunflower oil for deep-frying in a narrow saucepan to 175 °C. Fry the chicken croquettes in batches for 3-4 minutes per batch. Turn occasionally and cook until evenly golden and crisp.
- Transfer the fried croquettes to a paper-towel-lined plate. Allow them to cool briefly before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Great recipe! The instructions were super clear, and the croquettes turned out perfectly golden and delicious. A new favorite for sure.