Chicken-Ham Croquettes

  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 1 hr 50 min
  • Cook: 20 min
  • Yield: about 20 croquettes
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1/2 cup finely diced country ham

1 1/2 cups whole milk

4 tablespoons unsalted butter

1/4 cup finely chopped shallots

1/4 cup finely chopped celery

1 clove garlic, minced

1 sprig thyme

Large pinch of cayenne pepper

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/3 cup all-purpose flour

1 pound skinless, boneless chicken breasts, cut into 1-inch chunks

1/4 cup chopped fresh parsley

Vegetable oil, for brushing and frying

1 1/2 cups breadcrumbs

3 large eggs

Honey mustard, for dipping


  1. Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour. 
  2. Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
  3. Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes. 
  4. Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry. 
  5. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard. 

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