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Chicken Croquettes

Croquettes are an excellent way to use leftover chicken
Prep Time20 minutes
Cook Time5 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: budget chicken croquettes, budget meals with leftover chicken, recipes for leftover poultry, retro recipes with chicken
Servings: 4
Calories: 406kcal


  • 2 cups finely chopped cooked chicken see NOTES
  • 2 tbs finely chopped onion
  • 2 tbs finely chopped celery
  • 2 tbs finely diced bell pepper
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 egg
  • 2 tbs water
  • 1 1/2 cups plain dry bread crumbs
  • Oil for frying

Thick White Sauce:

  • 2 tbs butter
  • 3 tbs flour
  • 1 cup hot milk
  • 1/2 tsp salt
  • 1/2 tsp dry mustard optional
  • Pinch of pepper


  • For sauce--melt the butter over medium heat in a medium saucepan. Which in flour, salt, pepper and dry mustard (if using). Gradually add hot milk, while whisking until well blended and there are no lumps. Cook, whisking constantly, for 1 minute. Remove from heat and set aside too cool slightly.
  • In a large bowl, mix chicken, onion, celery, bell pepper, salt and pepper.
  • Add the cooled white sauce and mix well.
  • Beat the egg with the 2 tbs water.
  • Form the chicken mixture into balls about the size of a ping pong ball. Dredge in the bread crumbs, then dip in the egg and dredge again with the bread crumbs. Place in the refrigerator while you heat the oil.
  • Heat about 2-inches/5 cm of oil in a dutch oven to 350F/180C. Add the croquettes to the hot oil and fry about 1-2 minutes each side or until golden brown. Drain on paper towels.


Serving: 1serving | Calories: 406kcal | Carbohydrates: 37g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1317mg | Potassium: 345mg | Fiber: 2g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 3mg