17 Delicious Chicken Croquettes Recipes Amazing

Bursting with flavor and perfect for any occasion, chicken croquettes are the ultimate comfort food that never fails to delight. Whether you’re in the mood for something crispy, creamy, or downright decadent, our roundup of 17 delicious recipes has got you covered. From quick weeknight dinners to impressive party appetizers, these croquettes are sure to become a new favorite. Ready to explore these mouthwatering options? Let’s dive in!

Classic Chicken Croquettes

Sometimes, all I crave is the comforting crunch of a well-made chicken croquette, a dish that reminds me of family gatherings and the joy of sharing food. Today, I’m sharing my go-to recipe that never fails to impress, blending simplicity with deep flavors.

Ingredients

• 2 cups cooked chicken, finely shredded (I love using leftover roast chicken for extra flavor)
• 1/2 cup unsalted butter (room temperature makes it easier to work with)
• 1/2 cup all-purpose flour (I always sift mine to avoid lumps)
• 1 cup whole milk (warmed slightly to blend smoothly with the roux)
• 1/4 cup fresh parsley, finely chopped (for that fresh, herby kick)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, if possible)
• 2 eggs, beaten (room temperature eggs mix better)
• 1 cup breadcrumbs (I use panko for extra crunch)
• Vegetable oil for frying (enough to cover the croquettes halfway in the pan)

Instructions

1. In a medium saucepan over medium heat, melt the butter until it’s just bubbling.
2. Whisk in the flour to form a roux, cooking for about 2 minutes until it’s golden but not browned.
3. Gradually add the warm milk, whisking constantly to prevent lumps, until the mixture thickens into a smooth béchamel, about 5 minutes.
4. Remove from heat and stir in the shredded chicken, parsley, salt, and pepper until well combined.
5. Spread the mixture onto a plate and chill in the refrigerator for at least 1 hour to firm up.
6. Once chilled, shape the mixture into small cylinders or balls, about the size of a golf ball.
7. Dip each croquette into the beaten eggs, then roll in breadcrumbs until fully coated.
8. Heat vegetable oil in a deep skillet to 350°F (use a thermometer for accuracy).
9. Fry the croquettes in batches, turning once, until golden brown on all sides, about 3-4 minutes total.
10. Drain on paper towels to remove excess oil.

Delightfully crispy on the outside and tender within, these chicken croquettes are a testament to the beauty of simple ingredients transformed. Serve them with a squeeze of lemon or a dollop of aioli for an extra zing that elevates the dish to new heights.

Spicy Chicken Croquettes

Finally, a recipe that combines the comfort of fried food with a kick of heat—Spicy Chicken Croquettes. I remember the first time I made these; it was a chilly evening, and I was craving something crispy yet hearty. These croquettes hit the spot, and they’ve been a favorite in my household ever since.

Ingredients

• 2 cups cooked chicken, shredded (I like to use leftover roast chicken for extra flavor)
• 1/2 cup breadcrumbs (I always keep a stash of homemade breadcrumbs in the freezer)
• 1/4 cup mayonnaise (trust me, it makes the croquettes extra moist)
• 1 tbsp hot sauce (adjust according to your heat preference)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 egg, beaten (room temperature eggs blend better)
• 1 cup vegetable oil for frying (I prefer using a neutral oil with a high smoke point)

Instructions

1. In a large bowl, combine the shredded chicken, breadcrumbs, mayonnaise, hot sauce, garlic powder, salt, and black pepper. Mix until well incorporated.
2. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Dip each patty into the beaten egg, ensuring it’s fully coated. This step is crucial for that golden crust.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry the croquettes in batches, about 2-3 minutes per side, until they’re golden brown and crispy. Tip: Don’t overcrowd the pan to maintain the oil temperature.
6. Transfer the fried croquettes to a paper towel-lined plate to drain excess oil. Tip: Sprinkle a little extra salt while they’re still hot for an extra flavor boost.

The Spicy Chicken Croquettes come out with a satisfying crunch on the outside and a tender, flavorful center. Serve them with a cooling dip like ranch or blue cheese to balance the heat, or pile them on a slider bun for a mini sandwich that packs a punch.

Cheesy Chicken Croquettes

Yesterday, I found myself staring at a fridge full of leftovers, wondering how to turn them into something my family would actually be excited about. That’s when the idea for these Cheesy Chicken Croquettes came to me—crispy on the outside, gooey on the inside, and packed with flavor.

Ingredients

• 2 cups shredded cooked chicken (I used last night’s rotisserie chicken for extra flavor)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best melt)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup mayonnaise (this binds everything together beautifully)
• 1 large egg (room temperature eggs mix in more evenly)
• 1 tbsp Dijon mustard (adds a nice tangy kick)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Vegetable oil for frying (enough to fill your skillet about 1/2 inch deep)

Instructions

1. In a large bowl, combine the shredded chicken, cheddar cheese, breadcrumbs, mayonnaise, egg, Dijon mustard, and garlic powder. Mix until everything is well incorporated.
2. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F. Use a candy thermometer for accuracy.
4. Fry the croquettes in batches, about 3 minutes per side, until they’re golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re frying in batches.

Out of the fryer, these croquettes are irresistibly crispy with a molten cheesy center. Serve them with a side of spicy aioli or atop a fresh salad for a lighter take.

Herb-Infused Chicken Croquettes

Yesterday, I found myself staring at a bunch of fresh herbs in my fridge, wondering how to put them to good use before they wilted away. That’s when the idea of Herb-Infused Chicken Croquettes came to mind—a perfect way to blend those aromatic herbs with tender chicken for a crispy, flavorful bite.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover roast chicken for this—it adds so much flavor!)
• 1/2 cup fresh herbs, finely chopped (a mix of parsley, dill, and chives is my favorite)
• 1/2 cup breadcrumbs (I always keep panko on hand for that extra crunch)
• 1/4 cup mayonnaise (this binds everything together beautifully)
• 1 large egg (I prefer room temp eggs here—they mix in more evenly)
• 1 tbsp Dijon mustard (for a little tangy kick)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, combine the shredded chicken, chopped herbs, breadcrumbs, mayonnaise, egg, Dijon mustard, salt, and black pepper. Mix until everything is well incorporated.
2. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat the olive oil in a non-stick skillet over medium heat (350°F is ideal for a golden crust without burning).
4. Carefully place the croquettes in the skillet, cooking for about 3-4 minutes on each side, or until they’re golden brown and crispy. Tip: Don’t overcrowd the pan—cook in batches if necessary.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Tip: Let them rest for a minute or two—they’ll hold together better when serving.

With their crispy exterior and juicy, herb-packed interior, these croquettes are a hit every time. Serve them with a side of garlic aioli or atop a fresh salad for a light yet satisfying meal.

Crispy Chicken Croquettes

Yesterday, I found myself craving something crispy, savory, and utterly comforting, which led me to whip up these Crispy Chicken Croquettes. They’re the perfect blend of tender chicken and crispy exterior, and I love how they bring a little bit of gourmet to my weeknight dinners.

Ingredients

• 2 cups cooked chicken, shredded (I always have some leftover rotisserie chicken for this)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1/4 cup all-purpose flour (keep it handy for dusting)
• 1 egg, beaten (room temp eggs blend better, in my experience)
• 1/4 cup milk (whole milk makes them richer)
• 1 tbsp butter (unsalted, because I like to control the saltiness)
• 1 tbsp olive oil (extra virgin is my go-to for frying)
• Salt and pepper to taste (I’m generous with the pepper for a bit of kick)

Instructions

1. In a large bowl, mix the shredded chicken with breadcrumbs, flour, beaten egg, and milk until well combined. Tip: If the mixture feels too wet, add a bit more breadcrumbs.
2. Shape the mixture into small cylinders or balls. Tip: Wetting your hands slightly prevents the mixture from sticking.
3. Heat butter and olive oil in a skillet over medium heat (350°F) until the butter is melted and the oil is shimmering.
4. Fry the croquettes in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer to a paper towel-lined plate to drain any excess oil.

Mmm, the first bite reveals a perfectly crispy shell giving way to the moist, flavorful chicken inside. Serve these croquettes with a side of spicy aioli or atop a fresh salad for a delightful contrast of textures.

Baked Chicken Croquettes

My kitchen smells like heaven every time I whip up these Baked Chicken Croquettes. It’s a recipe that reminds me of my grandma’s cooking, but with a healthier twist since we’re baking instead of frying.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover roast chicken for extra flavor)
• 1/2 cup breadcrumbs (I always go for panko for that extra crunch)
• 1/4 cup Parmesan cheese, grated (the real deal, none of that pre-shredded stuff)
• 1/4 cup milk (whole milk makes them extra creamy)
• 1 egg (room temperature eggs blend better, trust me)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded chicken, breadcrumbs, Parmesan cheese, milk, egg, olive oil, garlic powder, salt, and black pepper. Mix until well combined.
3. Shape the mixture into small logs or balls, about 2 inches in size, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the croquettes are golden brown and crispy on the outside.
5. Let them cool for a few minutes before serving to avoid burning your tongue (learned that the hard way).

Finally, these Baked Chicken Croquettes come out perfectly crispy on the outside and tender on the inside. Serve them with a side of spicy mayo or a simple green salad for a complete meal that’s sure to impress.

Gluten-Free Chicken Croquettes

Unbelievably, these gluten-free chicken croquettes have become a staple in my kitchen, especially on busy weeknights when I crave something crispy yet wholesome. I stumbled upon this recipe during my quest for gluten-free comfort food, and it’s been a game-changer for my family dinners.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover roast chicken for extra flavor)
• 1/2 cup gluten-free breadcrumbs (I find that panko-style gives the best crunch)
• 1/4 cup mayonnaise (trust me, it makes the croquettes incredibly moist)
• 1 large egg, beaten (room temperature eggs blend more smoothly)
• 1 tbsp Dijon mustard (for that tangy kick)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• 1/4 tsp salt (I like to use sea salt for its mild flavor)
• 1/4 tsp black pepper (freshly ground, if possible)
• 2 tbsp extra virgin olive oil (my go-to for frying)

Instructions

1. In a large bowl, combine the shredded chicken, gluten-free breadcrumbs, mayonnaise, beaten egg, Dijon mustard, garlic powder, salt, and black pepper. Mix until well combined.
2. Shape the mixture into small patties, about 2 inches in diameter. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the extra virgin olive oil in a non-stick skillet over medium heat (350°F is perfect).
4. Carefully place the croquettes in the skillet, cooking for 3-4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Let them rest for a minute—this helps them hold together better.

Here’s the best part: these croquettes are wonderfully crispy on the outside, tender on the inside, and packed with flavor. Serve them with a side of spicy aioli or over a bed of greens for a light yet satisfying meal.

Vegan Chicken Croquettes

Just when I thought my love for comfort food couldn’t get any deeper, I stumbled upon the magic of vegan chicken croquettes. It’s a game-changer for those evenings when you’re craving something crispy on the outside and tender on the inside, without any of the guilt.

Ingredients

• 2 cups mashed potatoes (I swear by Yukon Golds for their buttery texture)
• 1 cup shredded vegan chicken (I like the texture of Beyond Meat’s chicken strips)
• 1/4 cup nutritional yeast (for that cheesy flavor without the dairy)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 cup breadcrumbs (I often use panko for extra crunch)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the mashed potatoes, shredded vegan chicken, nutritional yeast, olive oil, garlic powder, salt, and pepper until well combined.
3. Shape the mixture into small patties or logs, about the size of your palm.
4. Roll each croquette in breadcrumbs until fully coated. Tip: For extra crispiness, you can double coat them by dipping in a little plant-based milk and rolling in breadcrumbs again.
5. Place the croquettes on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden brown and crispy. Tip: Don’t overcrowd the baking sheet to ensure even cooking.
6. Let them cool for a few minutes before serving. Tip: They firm up as they cool, making them easier to handle.

Biting into these croquettes reveals a perfectly crispy exterior with a surprisingly tender and flavorful center. Serve them with a side of vegan aioli or atop a fresh salad for a delightful contrast of textures.

Buffalo Chicken Croquettes

Goodness, do I have a treat for you today! Buffalo Chicken Croquettes are my go-to when I’m craving something crispy, spicy, and utterly comforting. It’s a recipe that reminds me of game nights with friends, where these little bites disappear faster than I can make them.

Ingredients

• 2 cups shredded cooked chicken (I love using leftovers from a rotisserie chicken for this)
• 1/2 cup hot sauce (Frank’s RedHot is my absolute favorite for that authentic buffalo flavor)
• 1/4 cup unsalted butter, melted (trust me, skipping the salt here lets the hot sauce shine)
• 1 cup all-purpose flour (I always keep a little extra for dusting)
• 2 large eggs, beaten (room temp eggs mix in smoother, in my experience)
• 1 cup breadcrumbs (I opt for panko for that extra crunch)
• 1/2 cup blue cheese crumbles (because what’s buffalo chicken without blue cheese?)
• Oil for frying (I use vegetable oil, but peanut oil works wonders if you have it)

Instructions

1. In a large bowl, mix the shredded chicken, hot sauce, and melted butter until the chicken is evenly coated.
2. Shape the mixture into small, tight balls, about the size of a golf ball. This is where getting your hands a little messy is part of the fun!
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
4. Roll each chicken ball first in the flour, shaking off any excess, then dip into the eggs, and finally coat with breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to keep things less messy.
5. Heat oil in a deep fryer or large pot to 375°F. A candy thermometer is your best friend here to maintain the right temperature.
6. Fry the croquettes in batches, about 3-4 minutes each, until golden brown and crispy. Don’t overcrowd the pot, or they won’t cook evenly.
7. Drain on a paper towel-lined plate to remove excess oil. Tip: A wire rack over a baking sheet works even better for keeping them crispy all around.
8. Sprinkle with blue cheese crumbles while still warm. Tip: For an extra kick, drizzle a little more hot sauce over the top before serving.

Perfectly crispy on the outside with a tender, spicy chicken center, these croquettes are a hit every time. Serve them with a side of ranch or extra blue cheese dressing for dipping, and watch them disappear before your eyes!

BBQ Chicken Croquettes

These BBQ Chicken Croquettes are a game-changer for anyone looking to spice up their meal prep with something crispy, savory, and utterly delicious. I stumbled upon this recipe during a summer BBQ when I had leftover chicken and a craving for something fried—best accident ever!

Ingredients

• 2 cups cooked chicken, shredded (I love using leftover BBQ chicken for extra flavor)
• 1/2 cup BBQ sauce (go for your favorite brand, but I swear by the smoky ones)
• 1/4 cup green onions, finely chopped (adds a nice crunch and color)
• 1 cup all-purpose flour (I always sift mine to avoid lumps)
• 2 eggs, beaten (room temp eggs mix better, trust me)
• 1 cup breadcrumbs (panko gives the best crunch)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• Oil for frying (I use vegetable oil, but peanut oil is great for high heat)

Instructions

1. In a large bowl, mix the shredded chicken, BBQ sauce, and green onions until well combined.
2. Shape the mixture into small logs or balls, about 2 inches in size.
3. Set up a breading station: place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
4. Dredge each croquette in flour, then dip in eggs, and finally coat with breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to keep things tidy.
5. Heat oil in a deep fryer or large skillet to 375°F. Tip: A candy thermometer is your best friend here to maintain the right temperature.
6. Fry the croquettes in batches for 3-4 minutes, or until golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Remove with a slotted spoon and drain on paper towels.

Absolutely irresistible when served hot, these croquettes have a crispy exterior with a tender, flavorful center. Try pairing them with a cool ranch dip or extra BBQ sauce for dipping—perfect for game day or a cozy night in.

Mushroom and Chicken Croquettes

These Mushroom and Chicken Croquettes are a game-changer for weeknight dinners or when you’re craving something crispy yet comforting. I stumbled upon this recipe during a cozy autumn evening when I had some leftover roast chicken and a handful of mushrooms begging to be used. Trust me, the combination is nothing short of magical.

Ingredients

• 2 cups cooked chicken, shredded (I love using leftovers from a roast chicken—it adds so much flavor!)
• 1 cup mushrooms, finely chopped (Cremini are my go-to for their earthy taste)
• 1/2 cup all-purpose flour (I always sift mine to avoid lumps)
• 2 eggs, beaten (room temperature eggs blend better, in my experience)
• 1/2 cup breadcrumbs (Panko gives an extra crunch)
• 1/4 cup extra virgin olive oil (my kitchen staple for frying)
• 1 tsp salt (adjust based on your chicken’s seasoning)
• 1/2 tsp black pepper (freshly ground makes a difference)

Instructions

1. In a large bowl, combine the shredded chicken and chopped mushrooms.
2. Gradually mix in the flour, ensuring the chicken and mushrooms are evenly coated.
3. Add the beaten eggs to the mixture, stirring until everything is well combined. Tip: If the mixture feels too wet, a little more flour can help bind it.
4. Shape the mixture into small patties or logs, then roll each in breadcrumbs until fully coated.
5. Heat the olive oil in a skillet over medium heat (350°F is ideal for a golden crust without burning).
6. Fry the croquettes in batches, about 3-4 minutes per side, until they’re golden brown and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Transfer to a paper towel-lined plate to drain any excess oil. Tip: A sprinkle of salt right after frying enhances the flavor.

Craving these already? The croquettes come out incredibly crispy on the outside with a tender, flavorful filling. Serve them with a side of aioli or over a bed of greens for a lighter meal. Either way, they’re bound to disappear fast!

Spinach and Chicken Croquettes

Back when I first stumbled upon the idea of combining spinach and chicken into croquettes, I was skeptical. But after tweaking the recipe to perfection, it’s become a staple in my kitchen, especially when I need something both comforting and nutritious.

Ingredients

• 2 cups cooked chicken, shredded (I find rotisserie chicken adds a depth of flavor)
• 1 cup spinach, finely chopped (I always go for fresh over frozen for that vibrant color)
• 1/2 cup breadcrumbs (Panko gives that extra crunch I love)
• 1/4 cup Parmesan cheese, grated (the sharper, the better in my book)
• 1 egg, beaten (room temp eggs blend more smoothly)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. In a large bowl, combine the shredded chicken, chopped spinach, breadcrumbs, Parmesan cheese, and garlic powder. Mix until all ingredients are evenly distributed.
2. Add the beaten egg to the mixture, stirring until the mixture holds together when pressed. If it’s too dry, a splash of olive oil can help.
3. Shape the mixture into small patties, about 2 inches in diameter. Pro tip: Wetting your hands slightly prevents sticking.
4. Heat the olive oil in a skillet over medium heat (350°F is ideal for a golden crust without burning).
5. Fry the croquettes in batches, about 3-4 minutes per side, until they’re golden brown and crispy. Don’t overcrowd the pan to ensure even cooking.
6. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Another tip: Let them sit for a minute; they firm up slightly, making them easier to handle.

Mmm, the first bite reveals a crispy exterior giving way to a moist, flavorful center. Serve these croquettes with a side of garlic aioli or atop a fresh salad for a light yet satisfying meal.

Bacon-Wrapped Chicken Croquettes

Just when I thought chicken couldn’t get any more indulgent, I stumbled upon the magic of wrapping it in bacon. These Bacon-Wrapped Chicken Croquettes are my latest obsession, combining the juiciness of chicken with the crispy, smoky goodness of bacon. Perfect for when you’re craving something a bit fancy but still want to keep it comforting.

Ingredients

• 1 lb ground chicken (I find that thigh meat adds more flavor)
• 1/2 cup breadcrumbs (I like to use panko for extra crunch)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 egg (room temp eggs blend better, in my experience)
• 2 tbsp chopped parsley (fresh is always better)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (I swear by sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you can)
• 8 slices bacon (thin slices work best for wrapping)
• 1 tbsp olive oil (extra virgin is my go-to for frying)

Instructions

1. In a large bowl, mix together the ground chicken, breadcrumbs, Parmesan cheese, egg, parsley, garlic powder, salt, and black pepper until well combined.
2. Shape the mixture into 8 equal-sized logs, about 3 inches long each. (Tip: Wetting your hands prevents the mixture from sticking.)
3. Wrap each chicken log with a slice of bacon, ensuring the ends meet underneath the log to secure it.
4. Heat olive oil in a large skillet over medium heat (350°F is ideal for frying).
5. Place the bacon-wrapped croquettes in the skillet, seam side down, and cook for about 4 minutes per side, or until the bacon is crispy and the chicken is cooked through. (Tip: Don’t overcrowd the skillet to ensure even cooking.)
6. Transfer the croquettes to a paper towel-lined plate to drain any excess oil. (Tip: Let them rest for a minute or two; they’ll be easier to handle.)

Finally, these croquettes are a delightful mix of textures—crispy on the outside, tender and juicy on the inside. Serve them with a side of spicy mayo or a simple arugula salad to cut through the richness. For a fun twist, try skewering them with toothpicks as appetizers at your next gathering.

Sweet Potato Chicken Croquettes

Just last week, I found myself staring at a pile of sweet potatoes in my pantry, wondering how to turn them into something extraordinary. That’s when the idea of Sweet Potato Chicken Croquettes came to mind—a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 2 cups mashed sweet potatoes (I like to bake mine the night before for extra sweetness)
• 1 cup cooked, shredded chicken (leftover rotisserie chicken works wonders here)
• 1/2 cup breadcrumbs (I always keep panko on hand for that extra crunch)
• 1/4 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 large egg (room temperature eggs bind better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. In a large bowl, combine the mashed sweet potatoes, shredded chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix until well combined.
2. Shape the mixture into small patties, about 2 inches in diameter. Pro tip: Wet your hands slightly to prevent sticking.
3. Heat the olive oil in a large skillet over medium heat (350°F is ideal for a golden crust without burning).
4. Carefully place the croquettes in the skillet, cooking for 3-4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan—work in batches if necessary.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Another tip: Let them sit for a minute; they’ll hold together better when serving.

What you’ll love about these croquettes is the contrast between the crispy exterior and the soft, flavorful interior. Serve them with a side of spicy aioli or atop a fresh salad for a complete meal that’s anything but ordinary.

Curry Chicken Croquettes

Every time I think about comfort food, my mind immediately goes to these Curry Chicken Croquettes. They’re a perfect blend of spicy, savory, and everything nice, wrapped in a crispy exterior that’s just irresistible. I remember the first time I made them; my kitchen smelled like a gourmet restaurant, and my family couldn’t get enough!

Ingredients

• 2 cups cooked chicken, shredded (I like to use leftover roast chicken for extra flavor)
• 1/2 cup breadcrumbs (panko gives the best crunch)
• 1/4 cup mayonnaise (trust me, it makes the croquettes extra moist)
• 2 tbsp curry powder (I go for a medium heat, but adjust to your liking)
• 1 egg, beaten (room temperature eggs mix in better)
• 1/4 cup green onions, finely chopped (for a little freshness)
• 1/2 tsp salt (I always use sea salt for a cleaner taste)
• Oil for frying (I prefer peanut oil for its high smoke point)

Instructions

1. In a large bowl, combine the shredded chicken, breadcrumbs, mayonnaise, curry powder, beaten egg, green onions, and salt. Mix until everything is well incorporated.
2. Shape the mixture into small patties, about 2 inches in diameter. Tip: Wet your hands slightly to prevent sticking.
3. Heat oil in a deep skillet over medium heat until it reaches 350°F. Use a thermometer to ensure accuracy.
4. Fry the croquettes in batches, about 3-4 at a time, for 2-3 minutes on each side or until golden brown and crispy. Tip: Don’t overcrowd the pan to maintain oil temperature.
5. Remove the croquettes with a slotted spoon and drain on paper towels. Tip: Keep them warm in a low oven if frying in multiple batches.

You’ll love the contrast between the crispy outside and the tender, flavorful inside of these croquettes. Serve them with a side of sweet chili sauce or atop a fresh salad for a complete meal.

Honey Mustard Chicken Croquettes

My kitchen smelled like a cozy diner last weekend when I whipped up these Honey Mustard Chicken Croquettes. They’re the perfect blend of sweet and tangy, with a crispy exterior that gives way to a tender, flavorful center. I love making these for a quick dinner or as a fancy appetizer when friends come over.

Ingredients

• 2 cups cooked chicken, shredded (I always use leftover roast chicken for extra flavor)
• 1/4 cup honey (local honey is my favorite for its floral notes)
• 2 tbsp Dijon mustard (the grainy kind adds a nice texture)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 egg, beaten (room temp eggs bind better, in my experience)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. In a large bowl, mix the shredded chicken, honey, and Dijon mustard until well combined.
2. Shape the mixture into small patties, about 2 inches in diameter.
3. Dip each patty into the beaten egg, then coat evenly with breadcrumbs.
4. Heat the olive oil in a skillet over medium heat (350°F is perfect for golden croquettes).
5. Fry the croquettes for 3-4 minutes on each side, or until they’re golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Keep the heat steady to avoid burning, and don’t overcrowd the skillet—this ensures each croquette gets perfectly crispy. These croquettes are best served warm, with the honey mustard flavor shining through. I love pairing them with a simple arugula salad for a light, satisfying meal.

Garlic Parmesan Chicken Croquettes

Craving something crispy yet comforting? These Garlic Parmesan Chicken Croquettes are my go-to when I want to impress without the stress. They’re golden, crunchy on the outside, and oh-so-tender inside, with a garlicky parmesan punch that’s irresistible.

Ingredients

• 2 cups shredded cooked chicken (I love using leftover rotisserie chicken for this)
• 1/2 cup grated Parmesan cheese (the fresher, the better, in my opinion)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 cup breadcrumbs (I often use panko for extra crunch)
• 1/4 cup mayonnaise (this binds everything together beautifully)
• 1 egg (room temperature eggs mix in more smoothly)
• 1 tbsp olive oil (extra virgin is my staple for frying)
• Salt and pepper to taste (I’m generous with the pepper for a bit of heat)

Instructions

1. In a large bowl, combine the shredded chicken, Parmesan cheese, minced garlic, breadcrumbs, mayonnaise, and egg. Mix until well combined.
2. Season the mixture with salt and pepper, then shape into small, even-sized balls or logs. Tip: Wetting your hands slightly prevents the mixture from sticking.
3. Heat the olive oil in a large skillet over medium heat (350°F is perfect for getting that golden crust without burning).
4. Fry the croquettes in batches, turning occasionally, until all sides are golden brown and crispy, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Tip: A sprinkle of flaky sea salt right after frying elevates the flavor.

How delightful these croquettes turn out every time! The exterior is satisfyingly crisp, giving way to a moist, flavorful center. Serve them with a side of marinara or aioli for dipping, or atop a fresh salad for a light yet indulgent meal.

Conclusion

Marvelous! This roundup of 17 Delicious Chicken Croquettes Recipes offers a treasure trove of flavors to explore. Whether you’re craving something classic or adventurous, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!