Chicken Croquettes

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Excellent!!

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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.

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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.

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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.

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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.

Cooking:
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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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.