Chicken Croquettes

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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.

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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.

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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.

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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!

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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.

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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.