Chicken Croquettes

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Good recipe.

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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.

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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.

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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

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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.

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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%!

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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.

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IF you search google for the recipe you will get the UK food site for Food network. They have the full recipe.

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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.

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Too much flour, half a cup is best, I used seasoned bread crumbs (stuffing mix crushed_ for the final coating, turned out great.