Chicken Croquettes

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Chicken croquettes are tasty treats you can make at home. They’re crispy on the outside and creamy on the inside. These little bites are packed with chicken, veggies, and yummy spices. You can whip up a batch of 12 croquettes in just 25 minutes, with each one having only 144 calories.

Making chicken croquettes is fun and easy. You’ll start by cooking a simple white sauce. Then you’ll mix it with cooked chicken and veggies. After chilling the mix, you’ll shape it into balls and coat them in eggs and breadcrumbs. The final step is frying them until they’re golden brown. Your family will love these crispy, savory bites!

Exact Ingredients List

Here’s what you’ll need to make these tasty chicken croquettes:

• 3 tablespoons butter
• 1/4 cup flour
• 1 cup warm milk
• Salt and pepper to taste
• 2 1/2 cups finely chopped cooked chicken
• 3 tablespoons finely chopped onion
• 3 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped celery
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 3 eggs
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for frying

Make sure you have all these ingredients ready before you start cooking. The finely chopped veggies add great flavor and texture to your croquettes.

Don’t forget to season with salt and pepper to taste. This helps bring out all the yummy flavors in your dish.

The panko breadcrumbs give a nice crispy coating. If you can’t find panko, regular breadcrumbs work too, but the texture might be a bit different.

Instructions

Start by melting butter in a saucepan over medium-low heat. Add flour and whisk for 2 minutes. Slowly pour in warm milk, whisking continuously. Cook for 2 more minutes until the sauce thickens. Add salt and pepper to taste. Let it cool to room temperature.

Mix the cooled sauce with chicken, onion, red pepper, celery, parsley, and spices in a bowl. Cover and chill for 30 minutes.

Beat eggs in one shallow bowl and put breadcrumbs in another. Scoop out chicken mixture and roll into balls. Dip each ball in egg, then breadcrumbs, then egg again, and finally breadcrumbs once more. Place on a parchment-lined baking sheet.

Heat 2 inches of oil in a heavy pot to 325-350°F. Fry 4-5 balls at a time for about 4-5 minutes until golden brown. Drain on paper towels.

Serve your crispy chicken croquettes right away for the best taste and texture. Enjoy your homemade treat!

Possible Substitutes List

You can easily adapt this chicken croquette recipe with some tasty substitutions. Try these swaps:

• Meat: Use turkey, ham, or tuna instead of chicken
• Veggies: Swap celery for carrots or peas
• Herbs: Replace parsley with cilantro or dill
• Breadcrumbs: Use regular breadcrumbs or crushed crackers

For a gluten-free version, try almond flour instead of regular flour. You can also use gluten-free breadcrumbs for coating.

If you don’t have panko, regular breadcrumbs work too. For extra crunch, crush some corn flakes or potato chips.

No red pepper? Yellow or green bell peppers are great alternatives. You can even use diced jalapeños for a spicy kick.

Want to skip frying? Try baking your croquettes at 400°F for about 20 minutes, flipping halfway through. They’ll still be crispy and delicious!

How To Make It Diabetes-Friendly

You can make these chicken croquettes more diabetes-friendly with a few simple changes. Try using whole wheat flour instead of regular flour. This swap adds fiber and may help control blood sugar.

Replace the panko breadcrumbs with crushed pork rinds or almond flour. These low-carb options can reduce the overall carb count.

Consider baking the croquettes instead of frying. Preheat your oven to 400°F and bake for 15-20 minutes, flipping halfway through. This cuts down on added fats.

Use low-fat milk or unsweetened almond milk in place of whole milk. This can lower the calorie and carb content.

Add more veggies to the mix. Try grated zucchini or finely chopped mushrooms. Extra vegetables boost fiber and nutrients without adding many carbs.

Serve your croquettes with a side of non-starchy veggies like roasted broccoli or a crisp salad. This helps balance your plate and keeps carbs in check.

Remember to watch your portion size. Stick to 1-2 croquettes per serving, paired with those veggie sides.

Tips, Tricks & Storing

For the best chicken croquettes, use fresh ingredients. Chop your veggies finely so they mix well with the chicken. Don’t overmix the filling – this keeps the croquettes tender.

When breading, use one hand for the egg and the other for breadcrumbs. This stops your fingers from getting too messy. If the mixture feels too soft, chill it for an extra 15 minutes before shaping.

Make sure your oil is hot enough before frying. A food thermometer helps get the right temperature. Fry in small batches to keep the oil hot and the croquettes crispy.

You can make the filling a day ahead and chill it overnight. This makes the croquettes easier to shape. If you have leftovers, store them in the fridge for up to 3 days.

To reheat, bake at 350°F for 10-15 minutes. This keeps them crispy. You can also freeze uncooked croquettes for up to 3 months. Just thaw in the fridge before frying.