Crispy Chicken Croquettes
Golden, crunchy chicken croquettes with a soft, seasoned filling — perfect as a snack or appetizer.
Servings: 20 croquettes
Ingredients
- 1/2 onion (white, brown/yellow, or red) finely chopped
- 1 teaspoon olive oil
- 1 cup cooked chicken shredded or chopped
- 2 tablespoons breadcrumbs regular or panko, for mixing into the filling
- 1/4 teaspoon ground sage
- 1/4 teaspoon salt
- pinch black pepper
- 1 egg beaten into the filling
- 4 tablespoons panko breadcrumbs for coating
- oil for frying enough for shallow or deep frying
Instructions
- Finely chop 1/2 onion.
- Heat 1 teaspoon olive oil in a frying pan over medium heat and cook the chopped onion until soft and lightly browned; set aside to cool slightly.
- Place 1 cup cooked chicken, 2 tablespoons breadcrumbs, 1/4 teaspoon ground sage, 1/4 teaspoon salt, and a pinch of pepper in a food processor and pulse until coarsely chopped.
- Add the cooked onion to the processor and pulse to combine.
- Taste and adjust seasoning if needed, then add 1 egg and process until the mixture forms a thick paste.
- Fill a shallow bowl with a little water. Wet your fingers, take about 1 teaspoon of the mixture, and roll it into a small ball. Place on a plate. Repeat to make about 20 croquettes.
- Put 4 tablespoons panko breadcrumbs in a shallow bowl and roll each croquette in the panko until well coated; set aside on the plate.
- Heat oil for frying to about 175°C (350°F). Fry the croquettes in batches for about 3 minutes, turning as needed, until golden brown and crisp.
- Drain the fried croquettes on paper towels before serving.
Equipment
- Frying pan or deep fryer
- Food Processor
- Mixing Bowls
- shallow bowl for water
- Plate lined with paper towels
- Spoon or Small Scoop
Notes
- Makes approximately 20 small croquettes.
- Use cooked chicken from leftovers or rotisserie.
- Adjust salt to taste after combining the filling.
- Fry in batches to avoid crowding the pan.