Chicken Croquettes

Total Time:
55 min
25 min
30 min

8 to 12 servings

  • Croquettes:
  • 1 cup milk
  • 1 cup fresh chicken stock (canned broth may be substituted)
  • 1/4 teaspoon white pepper
  • 2 teaspoons freshly chopped parsley leaves
  • Salt, to taste (only if using fresh chicken stock)
  • 1/4 pound butter
  • 1 stalk celery, minced
  • 1 cup all-purpose flour
  • 1 1/4 pounds chicken meat, cooked and ground in food processor
  • Breading:
  • 2 eggs
  • 2 cups milk
  • 1/8 teaspoon salt
  • 3 cups all-purpose flour or cracker meal
  • 3 cups bread crumbs
  • Chicken Gravy:
  • 3 tablespoons butter
  • 2 cups chicken stock
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh parsley leaves
  • Pinch white pepper and salt
  • Salad oil or liquid shortening, for frying
  • Mashed potatoes, for serving
Croquette Batter:

In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.

Breading Croquettes:

Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.

Chicken Gravy:

Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).


Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes). Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.

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    I just made these tonight. My mom used to make Meyers with cream gravy instead of the supplied packet of gravy mix. Only change I made to the original recipe was to roll each croquette in melted butter and baked at 350 for about 35 mins instead of frying. I would add a chicken bouillon to the filling next time as the Meyer ones had a stronger chicken flavor than these.
    These are amazing. My family wants me to make them today....I tripled the recipe and added 2 medium onions...............There are still no leftovers. They make for a very cost effective meal...TRY THEM !!! 
    As a Philly boy who grew up with croquettes I was excited to make these and overall thought they were really good. I used leftover Thanksgiving turkey which worked perfectly, along with leftover gravy. I fried one and baked one and happily liked the baked one as much if not better. Also tried traditional breadcrumbs on one and Panko on one- Panko definitely worked better especially for the baked version. I'm certain I'll make again (maybe with rotisserie chicken from the supermarket but would change up a few things to amp up the flavor a bit - up the amount of salt and pepper in the roux, add in some onion along with the celery, some nutmeg, and perhaps a shot of hot sauce. FYI baked at 400 for about 20 minutes and they were totally cooked through and lightly browned in a convection over.
    These sound exactly what I have been hunting even to the cone shape.I use to buy these frozen at an Amish Co-op near Harrisburg a long time ago.!!!! thank you so much.
    Stopped by The Dining Car and gave these a try. I am not big on other Chicken Croquette recipes that I have tried but these were really good.
    Update: We have added the following steps for clarification regarding the process.  
    Chicken Gravy: 
    Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used. 
    Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy. 
    Admin Customer Service
    Thanks, but it would help even more isf you placed those directions just under the CROQUETTES, and NOT under the gravy. Some inexperienced cooks may not look for it where you placed it....just a thought. I did get it , because i have made croquettes before....but some newbies.....not so much.
    Good recipe.
    My husband and I made this recipe together. I have to say it was a lot of work, but the croquettes were sooooo.goooodddd... In fact, we are making for a dinner party in two weeks, however, everything will be assembled the night before.  
    My Mother made these when I was a Kid and I haven't found a good recipe until now...YOURS! They are excellent, and easy. If you don't like to fry, baked works just fine as well. Another Phllly tradition is to serve with mashed potatoes...just make sure you serve a "green" as well. Otherwise, a little too much starch.
    I grew up outside of Philadelphia and this was a common dinner on a cold winter night. Yum!!! I used a deep frier and cooked them until golden brown. I would use a different gravy though
    I am angry. I have been cooking for a good 10 years, so I am not a total newbie. The recipe is sloppy, inconsistent and worst of all, incomplete. How long do you cook it for, and at what temperature? And in what? A Deep frier? A hole in the ground? 
    Oh, by the way, the last paragraph on the gravy - what the heck was he/she thinking? I have no idea how the chicken gravy relates to the rest of the recipe - e.g. "salad oil or liquid shortening for frying." I have never flamed anybody on the internet before, but this ticks me off. 
    If you already know how to make chicken croquettes, you will have no problem. But then you wouldn't have looked on the internet for a recipe. 
    Please give us a complete recipe next time.
    I believe that the LAST paragraph, after gravy DOES NOT apply to the gravy, but instead is the frying directions to the croquettes. I can see how that is confusing. The directions you asked, concerning how long you cook it for ( e.g. frying is answered there( 2-3 min @ a fryingTEMP of 350 for the oil.) I do not have any idea why those directions were put there and not under the croquettes. F.N should have straightened that out BEFORE they allowed this to be printed. An opinion, & not gosple
    I had never made nor had croquettes before but tried this recipe after buying the Diner, Driv-ins and Dives Cookbook. My friends and family loved it! I've made it several times and always get rave reviews. Friends request that I make these for get togethers. It's become a favorite of my family. I've used chicken and turkey and both are delicious. They can be labor intensive, but well worth it. I make these into balls instead of cones using a cookie dough scoop. This helps to keep them uniform and cook evenly. I deep fry them @ 350-375 degrees untill golden brown. I've never had these turn out undercooked or flourey tasting. As with any recipe, you can adjust the seasoning to reflect your personal taste. I've used Panko, crushed saltines, homemade breadcrumbs to coat them. All are great depending on your crunchiness preference! Especially with leftover Thanksgiving turkey! : I am not a great gravy maker and it always turns out with this recipe! I recommend this recipe 100%!
    A good, basic recipe for croquettes - this dish is not meant to be spicy - anyone that has had a croquette knows that it is a simple dish - as another wrote - it's mainly the texture and a lot of the flavor is in the gravy. Anyone experiencing a "floury" taste did not cook the flour long enough - an all too common mistake when making a bechamel sauce. The proportions of flour and butter are correct for this recipe - 2 cups of liquid and 1 1/2 pounds of finely processed meat are going to require this for the proper finished consistency. One important thing to do with this is to allow the mixture to completely cool - the meat will absorb some of the liquid, and everything will set up so the shapes can be properly formed. If you have problems making a cone, try rolling it into a log shape. I used 3 pans and the processer, have no reason to believe that it requires 11 pans.  
    Fry these at 325df for about 2 or 3 mins per side, if using a pan - 5-6 if using a deep fryer.
    IF you search google for the recipe you will get the UK food site for Food network. They have the full recipe.
    looks good except after making the croquettes there are no directions for cooking them. On the show they were deep fried. Is that the recommended way to cook them and at what frying temperature.
    Too much flour, half a cup is best, I used seasoned bread crumbs (stuffing mix crushed_ for the final coating, turned out great.
    Recipe Fail : there are incomplete instructions and it was BLAND. I am a "supertaster" and even found it blah. So I spiced it up with onions, fiesta lime seasons and some garlic. Trying frying and baking to see which comes up better, did not enjoy the fried version.
    I tried this recipe for the first time today. I found that it had way too much flour in the mix. I read another recipe that called for using cream of mushroom soup instead of the flour for a binder. But I did not like the mushy insides because of the roux from the flour. Maybe half of a cup? But not one whole cup. The outside however came out beautiful and crunchy when fried in the pan. Just my opinion. Ive been cooking for 40 years.
    This recipe started as a diner staple to use up cooked chicken and turkey, so of course it assumes that the cooked poultry you start with is already seasoned! this is a great way to use up leftover turkey or rotisserie chicken. I've even made it with grilled leftovers, but that's not quite right. Croquettes are all about texture and the GRAVY. I had to start making these from scratch because Weaver stopped making them, now I'm glad I did. We do them often for company brunch-just make the chicken batter Saturday night and it sets up perfectly for molding and frying Sunday. Yum!
    Found this recipe and made it over the holiday's. Excantly what chicken croquettes are supoose to be. A fair amount of work, but worth the effort.
    This was my first attempt at making chicken croquettes, which I've wanted to have again since eating them in the Super Chief dining car (as a child) in 1969. Here are my tips: 1) Definitely start with leftover seasoned meat, and there's no reason it has to be all chicken. I used a combination of leftover Rachael Ray rosemary chicken and James Beard pork tenderloin. They got along just fine. 2) A 1-cup size funnel is an excellent device with which to mold the croquette batter into the perfect conical shape. 3) I have no experience in deep fat frying but successfully cooked these using a bottle of canola oil. It is not necessary that the oil be deep enough to completely submerge the croquettes, you can just turn them once when they're cooking to get browning on all surfaces.
    Wow! These were just as I remember Horn & Hardarts croquettes tasting. My Husband went wild. They were delicious -- tender and light. I have to agree with the commenter who told people who thought it was too floury that you must cook the flour with the butter for a few (3) minutes. Any real cook would know from just reading the recipe that it would take some time -- thats half the fun of cooking something special. Also to the "cook" who complained that it wasn't cooked thru -- my advise is get a frying thermometer or don't fry.
    These are fabulous and my family asks me to make them at least once a week!!!! I added shallots to mine and loved the rich flavor it gave.
    My Granny wanted Chicken Croquetes and I wanted to make them like the ones she had in a restaurant years ago at the beach. After scouring the web and finding mostly recipes that more closely resebled salmon cakes, I found this one which *looked* like the taste I was going after. It was positively perfect!! The only thing I did was add 2 stalks of celery instead of one, I used ground chicken meat and cooked it like you would hamburger meat - no oil or anything, and I increased the butter in the croquette batter to equal amount of butter and flour. Other than that, I followed the recipe to a T, and it came out perfect. For those who got a floury taste, most likely you didnt cook your flour long enough. I got rave reviews from both Granny and my dad who I brought a plateful to as well. It took about an hour and a half to two hours from start to finish so its not the kind of dish you want to try to whisk together quickly during the week, but on the weekend when you can just take your time, it's perfect. I have shared this recipe with a few folks already and plan to make it many more times in the future! :+
    Tasted the Dining Car's Salmon Croquettes they came out burnt and bland. Flour taste to the white sauce. I see why people needed to spice them up.
    I made this (bc a friend of mine served it and it was great). After making it myself for the 1st time, it was a lot of work w/ little taste. I was disappointed but determined to make it better. I made it again adding more seasoning to the chicken when cooking it. I think the textures are nice and it's not as floury as it was the 1st time I made it. This is a cozy meal that I will add to my 'long meals' routines.
    To really improve this recipe, season the chicken before you cook it. Then after you process it in the food processor taste to see if it needs more seasoning. Season to taste. I added sage, poultry seasoning, onion powder, and black pepper to the other seasonings. I seasoned both the chicken and broth with this. I also shaped the patties smaller more like how you would shape crab cakes or salmon croquettes.
     It is worth it with some easy adjustments. I served mine with cranberry sauce along with the potatoes for a thanksgiving style meal.
    I have to wonder if Food Network tested this recipe before they added it to the website. With eleven dirty pans at the end, not to mention the food processor, this was the worst meal I have EVER prepared for my family. Way too much work for a tasteless pile of mush. If I had not made my own chicken gravy recipe, I doubt we would have been able to choke it down. If you are not certain this is what you grew up eating, do not waste the time, effort and chicken to try it. I feel pity for the people who grew up eating like this and cannot believe this sells in a restaurant. I am really disappointed in Food Network for this recipe. I was embarrassed to serve this, thanked God nobody dropped in and made brownies to assuage my guilt over it!
    I followed the recipe to the t and they tasted way too floury. Won't make again
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