These easy chicken croquettes are crispy, creamy, and comforting, a simple recipe made with leftover chicken that's perfect for snacks or appetizers.
From Leftovers to Golden Chicken Croquettes in Minutes
Crispy on the outside and creamy inside, this chicken croquette recipe has everything I love in a single bite, and it's the one I always come back to. I've tried many chicken croquettes recipes over time, but this one always wins me over with its perfect mix of flavor, texture, and simplicity.
What makes this recipe for chicken croquettes so reliable is its versatility. It fits any occasion, whether you're serving them at a gathering, making an easy weeknight dinner, or enjoying them as a comforting snack. For me, the best chicken croquette recipes are the ones that transform leftover rotisserie chicken into irresistibly crisp rotisserie chicken croquettes, golden on the outside, smooth and creamy on the inside, every single time.
Why You'll Love My Recipe
- Easy to Prep Ahead: You can make the filling and shape the croquettes in advance, just chill them until you're ready to fry.
- Great for Using up Leftovers: These leftover chicken croquettes make perfect use of shredded cooked chicken or rotisserie chicken, turning simple leftovers into something wonderfully crisp and delicious.
- Freezer-Friendly: Make a big batch and freeze extras for quick bites later.
Chicken Croquettes Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Cream Cheese: I like using finely shredded cooked chicken with cream cheese; it makes the filling soft, smooth, and extra creamy.
- Onion, Garlic & Olive Oil: For me, sautéing onion and garlic in extra virgin olive oil adds a gentle sweetness and warmth that makes the base so tasty.
- Seasonings & Parsley: I always reach for paprika, oregano, salt, and black pepper, they bring color, spice, and herby flavor, while parsley brightens everything up.
- Coating: A little cornstarch, then dipping in egg and rolling in breadcrumbs, is what gives these croquettes that golden, crunchy crust I love.
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. Sauté the Aromatics: In a pan, cook the chopped onion until soft, then add garlic and stir until fragrant.
2. Season the Filling: Add shredded chicken, salt, oregano, paprika, and black pepper. Mix well.
3. Add Cream Cheese and Herbs: Stir in cream cheese and parsley until smooth.
4. Cool and Finish: Transfer to a bowl, let it cool slightly, then mix in the remaining cream cheese.
5. Shape the Croquettes: Form 12-14 even croquettes and place them on a plate.
6. Dust with Cornstarch: Lightly coat each croquette in cornstarch to help them hold their shape.
7. Coat and Bread: Dip in beaten eggs (mixed with a bit of cream cheese), then roll in breadcrumbs.
8. Fry and Rest: Fry chicken croquettes for 3-4 minutes until golden and crisp, then drain on paper towels and let rest before serving.
What to Serve with Chicken Croquettes
Chicken croquettes are so delicious and versatile! They go perfectly with dipping sauces like pepper mayonnaise and cane's sauce.
My Tips for Recipe Success
Cook the Onion Slowly: I take my time with the onion so it softens without browning; it adds a nice sweet base to the croquettes.
Cool the Filling before Shaping: I like to let the filling cool a bit before shaping, it firms up nicely and makes the croquettes hold together so much better.
Store Leftovers in the Fridge: I keep extras in an airtight container and reheat them in the oven to get the crust crispy again.
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Recipe
Easy Chicken Croquettes
Ingredients
- 500 g Shredded Cooked Chicken - Or rotisserie
- 1 tablespoon Extra Virgin Olive Oil
- ½ Onion - Finely chopped
- 2 Cloves Garlic - Minced
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- ½ teaspoon Ground Black Pepper
- 5 tbsp Cream Cheese
- 1 tablespoon Fresh Parsley
- 2 tablespoon Cream Cheese
- 30 g Cornstarch
- 2 Eggs - Beaten
- 80 g Breadcrumbs
Instructions
- Heat the extra virgin olive oil in a frying pan over medium heat. Add the finely chopped onion and cook for about 3 minutes, stirring occasionally, until it turns soft and translucent. Stir in the minced garlic and cook for another minute, just until fragrant.
- Add the shredded cooked chicken to the pan and season with salt, dried oregano, paprika, and ground black pepper. Stir to combine.
- Mix in 5 tablespoons of cream cheese and stir until fully incorporated. Add the chopped parsley and stir to combine.
- Remove from the heat and transfer the mixture to a bowl. Add the remaining 2 tablespoons of cream cheese and mix well.
- Shape the mixture into 12-14 croquettes and place them on a plate. Dust each croquette lightly with cornstarch. Dip each croquette into beaten egg, then roll in breadcrumbs to coat.
- Heat oil in a deep pan and fry the croquettes for 3-4 minutes, turning occasionally, until golden brown and crisp. Transfer to a plate lined with paper towels and let cool for 2 minutes before serving.
- Place on a serving plate and enjoy.
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.