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Oven Fried Chicken Croquettes

User Rating 4 Star Rating (2 Reviews)

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Oven Fried Chicken Croquettes
These chicken croquettes need to chill for at least 2 hours before cooking.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
  • 2 cups finely chopped cooked chicken
  • 1 1/4 cups fine dry bread crumbs, divided
  • 3 tablespoons fresh chopped parsley or 1 tablespoon dried parsley flakes
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese

Preparation:

In a medium saucepan, melt 3 tablespoons of the butter over medium heat. Add flour and cook, stirring, for 1 to 2 minutes without browning. Gradually whisk in milk and broth; cook, stirring constantly, until smooth and thickened. Remove from heat; let cool 5 to 10 minutes. In large bowl, combine chicken, 1 cup bread crumbs, parsley, salt and eggs. Mix well. Pour in sauce, blend well. Cover and chill for about 2 hours. Preheat oven to 350°. Combine Parmesan cheese and remaining 1/4 cup bread crumbs in a shallow dish. Shape chicken croquettes mixture into 2 1/2-inch balls, then roll to form oval shapes; makes about 8. Roll shaped croquettes in bread crumb mixture. Arrange in a greased 13x9x2-inch baking dish. Melt remaining 2 tablespoons of butter and drizzle over chicken croquettes. Bake chicken croquettes 30 minutes until golden brown.

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User Reviews

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 4 out of 5
Oven Fried Chicken Croquettes, Member wondergirl1971

This is an excellent recipe for using leftover roast chicken or turkey. I added a clove of minced garlic and some chopped onions to the first step of melting butter. And after the white sauce had thickened I tossed in four slices of American cheese. The croquettes turned out wonderfully, and even my picky 6-year-old gave it two thumbs up. I would definitely make this again. (A tip: Be sure to make enough white sauce; otherwise there's a tendency for the croquettes to be dry.)

23 out of 24 people found this helpful.

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