Homemade Chicken Croquettes: The Perfect Creamy and Crispy Recipe

 Enjoy homemade chicken croquettes with creamy béchamel inside and a crispy golden crust. Simple ingredients and classic technique make this a family favorite appetizer or snack.


Ingredients:

  • 400 g chicken breast (thigh can be used for juicier croquettes)

  • 50 g butter

  • 70 g wheat flour

  • 600 ml whole milk (add more if mixture is too thick)

  • 1 small onion (optional, for flavor)

  • Salt and pepper to taste

  • Nutmeg to taste (optional)

  • 2 eggs (for breading)

  • Breadcrumbs (as needed)

  • Oil for frying (sunflower or mild olive oil)

Preparation:

  1. Cook the chicken: Boil the chicken breast in salted water until cooked through (15-20 minutes). Shred it finely with hands or fork.

  2. Make the base (thick béchamel): Melt butter in a pan over medium heat. Add chopped onion and sauté until translucent (optional). Add flour and cook for 2 minutes stirring constantly. Gradually add hot milk, whisking continuously to avoid lumps. Cook until thick and creamy. Season with salt, pepper, and nutmeg.

  3. Mix the chicken: Add shredded chicken to the béchamel and stir well. Cook a few more minutes to combine flavors.

  4. Cool down: Pour the mixture into a container and let it cool to room temperature. Cover with cling film touching the surface and refrigerate for at least 3 hours, preferably overnight.

  5. Shape the croquettes: With lightly floured hands, form croquettes either oval or round.

  6. Bread: Dip each croquette in beaten eggs, then coat with breadcrumbs. Repeat for extra crunchiness if desired.

  7. Fry: Heat oil to 180°C and fry croquettes until golden (2-3 minutes). Drain on paper towels.

Tips:

  • Use more chicken than flour for richer croquettes.

  • The béchamel should be creamy, not runny or too dry.

  • Substitute chicken broth for milk to boost flavor.

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