Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken is the main protein source for these croquettes.

Mashed potatoes: These help bind the mixture together and add a creamy texture.

Breadcrumbs: They provide a crispy coating for the croquettes.

Egg: A beaten egg acts as a binder to hold the ingredients together.

Onion: Finely chopped onion adds a bit of crunch and flavor.

Parsley: Chopped parsley adds a fresh, herbal note.

Salt: Enhances the overall flavor of the croquettes.

Pepper: Adds a bit of heat and depth to the flavor.

Oil: Needed for frying the croquettes until they are golden brown.

When forming the patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, for an extra crispy exterior, you can coat the patties in a thin layer of breadcrumbs before frying.

• leftover chicken - Substitute with leftover turkey: Both have similar textures and flavors, making turkey a suitable replacement for chicken in croquettes.

• mashed potatoes - Substitute with sweet potato mash: Sweet potatoes provide a slightly different flavor profile but maintain the same consistency needed for binding the croquettes.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar texture and crunch as breadcrumbs.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water can act as a binding agent similar to eggs.

• finely chopped onion - Substitute with shallots: Shallots offer a milder flavor but can still provide the necessary aromatic component.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly different flavor but can be used similarly to parsley.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but complementary flavor.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and can add a rich, buttery flavor to the croquettes.

• Allow the chicken croquettes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled croquettes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain freshness.
• For longer storage, freeze the croquettes. Arrange them in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the croquettes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the croquettes. For best results, bake in a preheated oven at 375°F (190°C) for 15-20 minutes until heated through and crispy.
• Alternatively, reheat in a skillet with a little oil over medium heat until warmed and golden brown.
• Avoid microwaving, as it can make the croquettes lose their crispiness and become rubbery.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken croquettes on a baking sheet lined with parchment paper.
  3. Lightly brush the croquettes with a bit of oil to keep them moist.
  4. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the chicken croquettes in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until they are heated through and crispy.

• Microwave Method:

  1. Place the chicken croquettes on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the chicken croquettes with oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken croquettes on the toaster oven tray.
  3. Lightly brush with oil to keep them moist.
  4. Bake for about 10-12 minutes, or until they are heated through and the exterior is crispy.

• Mixing bowl: A large bowl used to combine the shredded chicken, mashed potatoes, breadcrumbs, beaten egg, chopped onion, parsley, salt, and pepper.

• Frying pan: A flat-bottomed pan used to heat oil and fry the patties until golden brown.

• Spatula: A tool used to flip the patties in the frying pan to ensure they cook evenly on both sides.

• Measuring cups: Used to measure out the ingredients like mashed potatoes and breadcrumbs accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients such as chopped parsley.

• Knife: Used to finely chop the onion and parsley.

• Cutting board: A surface used to chop the onion and parsley safely.

• Paper towels: Used to drain the excess oil from the fried patties.

• Plate: Used to place the patties after they are fried and drained.

• Fork: Used to shred the leftover chicken into smaller pieces.

Prepare ingredients in advance: Chop the onion and parsley ahead of time to streamline the process.

Use pre-made mashed potatoes: If you have leftover mashed potatoes, use them to save time.

Shred chicken quickly: Use a food processor to shred the chicken faster.

Form patties uniformly: Use an ice cream scoop to ensure each patty is the same size, which helps them cook evenly.

Heat oil properly: Make sure the oil is hot before frying to reduce cooking time and achieve a crispy texture.