Chicken Croquettes Recipe
Aug 26, 2024, Updated Apr 06, 2025
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My chicken croquettes recipe is one of my favorite recipes that was passed down from my mom. A flavorful chicken mixture that is lightly fried until golden brown. This is a tried and true recipe that is a family favorite.
This chicken croquettes recipe is my all-time favorite recipe that my mom passed down to me over the years and that is saying a lot! It’s a recipe that I grew up in the kitchen making with her and now my kids help me make them.
If you are looking for something different to make with chicken, I recommend giving these croquettes a try. You can use any cooked chicken, even rotisserie chicken works great.
Why you’ll love these chicken croquettes
I love this recipe for so many reasons like:
- A family favorite: These croquettes are similar to chicken nuggets, but better in my opinion. Crispy on the outside and creamy on the inside.
- Easy: They are surprisingly easy to make and the recipe is very forgiving.
- Different: Something different to try when you have cooked chicken.
Chicken croquettes ingredients
- Chicken – Use cooked shredded or diced chicken. This is a great recipe for rotisserie chicken.
- Butter – Unsalted butter is used to make the mixture.
- Flour – All purpose flour helps to thicken up the mixture.
- Chicken broth – You can use chicken broth or chicken stock.
- Milk – I typically use 2% milk but feel free to use whatever milk you have.
- Panko breadcrumbs – You can find panko breadcrumbs in the baking aisle. You can substitute with regular breadcrumbs.
- Eggs – 2-3 eggs are used to help coat the croquettes with the breadcrumbs.
- Seasonings – Dried parsley, onion flakes, paprika, nutmeg, salt, and pepper.
- Vegetable oil – Used to fry the chicken cakes.
How to make chicken croquettes
Scroll to the bottom for the full, printable recipe and a step-by-step video.
Step one: Melt the butter in a medium saucepan over medium heat. Once it’s melted, whisk in the flour. Slowly pour in the milk and chicken broth. Keep whisking until it starts to thicken. Stir for about 1 minute.
Step two: Turn off the heat. Stir in the seasonings and then the chicken.
Step three: Place the chicken mixture into a bowl and cover. Refrigerate until the mixture has completely cooled, at least one hour.
Step four: Pour the panko breadcrumbs into a bowl or on a dish. Whisk the eggs in a separate bowl. Form the chicken mixture into small patties. Coat the patty in panko, then egg, and then panko again. Place on a plate until ready to cook.
Step five: Heat vegetable oil in a large pan. Place the chicken croquettes in the hot oil and cook on each side, about 3-4 minutes, or until golden brown on each side.
Step six: Carefully place cooked chicken croquette on a plate lined with paper towels. Serve warm.
Heather’s recipe tips
- Make sure to shred or dice the cooked chicken small. This makes it easier to form into a patty and also to eat.
- It’s important to give the chicken mixture time to chill. This makes it easier to form into patties.
- Fill your skillet about 1/4 – 1/2 inch with vegetable oil. You want enough to each side.
- Be sure not to overcrowd the pan when frying the chicken croquettes. Depending on the size of your skillet, you can usually cook about 4 chicken croquettes at a time.
- Cook the croquettes until golden brown. Keep an eye on them so they don’t burn.
How to store leftover chicken croquettes
Store: Let the chicken croquettes cool and then store in an airtight container in the refrigerator.
Reheat: Reheat in the oven at 350 degrees F for about 20 minutes or until heated through. You can also reheat in the air fryer at 350 degrees for about 5 minutes.
Freeze: Freeze in a freezer safe bag for up to 3 months.
How to serve chicken croquettes
These croquettes are delicious on their own but you could also serve them with dipping sauces like homemade Wingstop ranch, buffalo ranch, zesty sauce, and more.
I like to serve them with easy side dishes like french fries, alexia sweet potato fries, roasted potatoes, side salad, and macaroni and cheese.
Common questions
Yes, you can make the mixture in advance. Just be sure to store it in the refrigerator. When you are ready to eat, then you can can coat them in the panko crumbs, eggs, panko, and fry.
Yes, you can make them in the air fryer but I do prefer frying them. Spritz the croquette with olive oil and cook them at 400 degrees F for 5 minutes on one side. Flip and another 5 minutes or until golden brown.
More easy chicken recipes
Chicken Croquettes
Ingredients
- 3 tablespoons butter
- 1/4 cup flour
- 1/2 cup milk
- 1/2 cup chicken broth
- ½ tablespoon dried parsley
- 1 teaspoon dry onion flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded and diced cooked chicken
- 2-3 cups panko crumbs
- 2-3 eggs beaten
- vegetable oil enough to fry the chicken croquettes, about 1/4 – 1/2 inch.
Instructions
- Melt the butter in a medium saucepan over medium heat. Whisk in flour.
- Slowly pour in milk and chicken broth. Keep whisking until the mixture starts to thicken and bubble.
- Stir in the parsley, onion flakes, salt, pepper, nutmeg, and paprika.
- Remove pot from heat and stir in chicken. Mix until combined.
- Place mixture in a covered container and chill in the refrigerator for 1-2 hours.
- Shape the chicken mixture into small patties. Cover in panko breadcrumbs.
- Dip in beaten eggs and then cover in panko again.
- Fill large pan with 1/4 inch vegetable oil and heat over medium heat.
- Once oil is hot, place chicken cakes in oil and cook until brown. (about 3-4 minutes on each side). Be sure not to overcrowd the pan.
- Remove cakes from oil and place on a paper towel to drain excess grease.
Video
Notes
- Make sure to shred or dice the cooked chicken small. This makes it easier to form into a patty and also to eat.
- It’s important to give the chicken mixture time to chill. This makes it easier to form into patties.
- Be sure not to overcrowd the pan when frying the chicken croquettes. Depending on the size of your skillet, you can usually cook about 4 chicken croquettes at a time.
- Cook the croquettes until golden brown. Keep an eye on them so they don’t burn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I attempted to make these. I followed the recipe, and put them in the refrigerator. However when I attempted to form the cakes, they wouldn’t form. Did I do something wrong? Is it because I used canned chicken? I didn’t have other chicken on hand 🙁
It could be the canned chicken had too much moisture or maybe the mixture needed a little longer in the refrigerator to firm up. Hope that helps.
I am having this one sent to my e-mail! I might make the patties thinner & more spread out to try on a sandwich with lettuce and tomato, like a fancy chicken salad.
Would love for you to convert this to an air fryer recipe
I will definitely work on that! I love my air fryer. Thanks for checking out the recipe.
Can these chicken cakes be cooked in the air fryer ??
I think they would work in the air fryer. I haven’t tried them yet but it’s on my list to do. If you want to try, I would recommend using parchment paper. I would spray them with olive oil to help them brown and try cooking at 380 for 5 minutes, flip and cook 5 minutes more.
Cooking these things 3-5 minutes on each side won’t get them hot inside. Recommend sticking them in a hot oven after browning them on stove.