Easy Chicken Croquettes
These easy chicken croquettes combine cooked shredded chicken with cream cheese, onion, garlic, parsley and seasonings. They are coated in cornstarch, egg and plain breadcrumbs, then fried until crisp and golden.
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
No chilling needed: Shape the filling once it is cool enough to handle. Refrigeration is unnecessary.
Divide the cream cheese: Add 5 tablespoons to the warm chicken. Mix in the remaining 2 tablespoons after removing the filling from the heat.
Adjust the oil quantity: A narrow saucepan requires less sunflower oil than a wide pan. Use enough for the croquettes to fry freely.
Maintain the oil temperature: Keep the oil near 350°F (175°C) between batches for a crisp, evenly golden coating.
Nutrition
Calories: 160kcal | Carbohydrates: 8g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 67mg | Sodium: 312mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
