Friday, September 9, 2011

Chicken Croquettes

I'm a little Croquette obsessed right now. Pretty much if it can be shaped and fried I'm all over it. The jeans aren't real happy but the family is!

My latest? Chicken croquettes made with leftover chicken. I always seem to have quite a bit leftover after roasting a whole chicken so I started making these. Even Tate - the self proclaimed 'vegetarian' loves them!

Now I have tried several recipes but there always seemed to be something not quite right. Through this process I did learn that I do not like poultry seasoning - at all. So I leave that out. Tate does not like onions (even though I told her that as a 'vegetarian' she should eat onions - "NO WAY!")       so I substitute onion powder and just don't tell her. Then after a few other changes here and there I am left with a very crispy outside, tender and moist inside, great chicken flavor and a fairly quick dinner.

Hope you try it.


around 3 cups cooked chicken
about 1/2 cup celery - chopped tiny
2 eggs
1/4 cup bread crumbs
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
2 or 3 tablespoons Cambells Cream of Chicken soup 
Crisco for frying

Yes, I realize many readers are gasping for air after reading those last two ingredients. I will apologize now. 
"Cambells soup??? A canned not made from scratch item???" Yes - and I strongly recommend this.
"Crisco???" Again - yes - and again - I strongly recommend the use of Crisco here.
In case someone thinks I'm a little confused here are a couple photos.

I have fried these with olive oil and canola oil and the other oil...I always go back to using the Crisco. Whatever the science behind this product is, my croquettes come out beautifully browned and crispy with almost no greasy residue. Sorry.....


Chop all the chicken and celery then throw all that in a bowl.
Add the onion powder, garlic powder, bread crumbs, a little salt and pepper then mix the whole thing up. Add 2 tablespoons of the soup and mix well. If your mixture seems to still be too flaky add another tablespoon but no more than 3 (for 3 cups of chicken)

Add the eggs and get your hands in there to make sure everything is mixed very well. 
Shape into patties.
Roll each patty in the Panko.
Lay all these out on a sheet tray.

Then into the refrigerator they go for at least an hour.
(this is another of those great 'prep early in the day' recipes)

When ready, melt about a 1/4 cup of Crisco in your skillet.

When the Crisco is melted add the patties (in batches if necessary)

I usually do 2 or 3 at a time because I figure that's a perfectly healthy serving (even after I just fried them all in Crisco)

Cook until kind of a dark golden brown, then flip and cook the second side.

While the patties are cooking, warm the rest of the soup with a little milk - about a 1/4 cup. Taste for seasoning then keep warm.

I usually serve the soup in a little bowl on the side, and I usually make orzo pilaf and a salad to complete the dinner.

1 comment:

  1. Oh my gosh this looks so good - I think even "I" could follow the recipe! Will have to try it soon. :)