Chicken Croquettes (Croquetas de Pollo)

Ingredients

• 4 tbsp tbsp Unsalted butter, 55 g
• 1/2 cup cup Very finely chopped onion, 75 g, very finely chopped
• 2/3 cup cup All-purpose flour, divided, 100 g total — 1/3 cup for béchamel, 1/3 cup for breading
• 1 1/2 cups cup Whole milk, 375 ml
• 1/4 cup cup Heavy cream, 60 ml
• 2 1/2 cups cup Finely shredded skinless, boneless roasted chicken or rotisserie chicken, 350 g, finely shredded
• 2 tsp tsp Kosher salt
• 1/2 tsp tsp Freshly grated nutmeg
• 1/8 tsp tsp Freshly ground white or black pepper
• 1 cup cup Panko breadcrumbs, 65 g
• 1 Large egg
• 1 tbsp tbsp Water, for egg wash
• as needed Canola oil, as needed for shallow frying, approximately 1/2-inch depth

Instructions

1. Melt the butter in a large saucepan over low heat.
2. Add the finely chopped onion and cook gently, stirring occasionally, until completely soft and translucent but not browned, approximately 15 minutes.
3. Add 1/3 cup of the measured flour and whisk continuously for approximately 1 minute, just until the raw flour aroma dissipates.
4. Gradually add the whole milk while whisking constantly to prevent lumps.
5. Whisk in the heavy cream.
6. Increase to medium heat and bring the mixture to a boil. Cook for 2–3 minutes while whisking continuously.
7. Add the shredded chicken, kosher salt, nutmeg, and pepper.
8. Stir for approximately 2 minutes to remove some additional moisture and produce a thick croquette filling.
9. Spread the mixture onto a half-sheet pan or shallow tray.
10. Refrigerate uncovered until thoroughly cold and firm enough to shape.
11. Scoop approximately 1 heaping tablespoon per croquette and form into small football shapes approximately 2 inches long and 1 inch thick.
12. If the filling becomes too soft while shaping, refrigerate again until firm.
13. Process the panko into finer crumbs if following the source technique.
14. Set up three breading stations: remaining flour; egg beaten with 1 tbsp water; fine panko.
15. Working in small batches, coat each croquette first in flour, shaking away excess; then egg; then panko.
16. Arrange the breaded croquettes on a lined sheet pan.
17. Fill a cast-iron skillet with canola oil to approximately 1/2-inch depth.
18. Heat until properly hot for frying. Use visual sizzle cues to test readiness.
19. Fry only enough croquettes to fit comfortably in a single layer. Reduce heat to medium and carefully turn them until browned on all sides, approximately 3–5 minutes.
20. Drain on paper towels.
21. Rest at least 5 minutes before serving.

Chef's Notes

Breaded croquettes may be frozen until solid. Once rock hard, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 1 month. Want to understand the technique? See our Thick Béchamel Sauce guide.

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