Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken provides the main protein and flavor base for the croquettes.

Mashed potatoes: These act as a binder and add a creamy texture to the mixture.

Breadcrumbs: Used to give the croquettes a crispy exterior and help bind the ingredients together.

Egg: Beaten egg helps to bind the mixture and adds richness.

Onion: Chopped onion adds a bit of crunch and a lot of flavor.

Parsley: Chopped parsley adds a fresh, herby note to the croquettes.

Salt: Enhances the overall flavor of the dish.

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

Olive oil: Used for frying the croquettes to a golden brown and crispy perfection.

When shaping the croquettes, make sure to press the mixture firmly to ensure they hold together well during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, to achieve an even golden brown crust, avoid overcrowding the frying pan; this allows for consistent heat distribution and prevents the croquettes from becoming soggy.

• leftover chicken - Substitute with leftover turkey: Both have similar textures and flavors, making turkey an excellent substitute for chicken in croquettes.

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

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

• beaten egg - Substitute with flaxseed meal mixed with water: This mixture can act as a binding agent similar to eggs, making it a good vegan alternative.

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

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients well.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, making it a suitable alternative.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good substitute for frying.

• Refrigeration:

  1. Allow the chicken croquettes to cool completely at room temperature.
  2. Place the croquettes in an airtight container, separating layers with parchment paper to prevent sticking.
  3. Store in the refrigerator for up to 3 days.

• Freezing:

  1. After cooling, arrange the croquettes on a baking sheet lined with parchment paper, ensuring they do not touch.
  2. Freeze the croquettes for about 1-2 hours or until they are firm.
  3. Transfer the frozen croquettes to a freezer-safe bag or container, separating layers with parchment paper.
  4. Label the container with the date and store in the freezer for up to 3 months.

• Reheating:

  1. For refrigerated croquettes, preheat your oven to 350°F (175°C).
  2. Place the croquettes on a baking sheet and bake for 10-15 minutes or until heated through.
  3. For frozen croquettes, preheat the oven to 375°F (190°C).
  4. Bake the frozen croquettes for 20-25 minutes, flipping halfway through, until they are hot and crispy.

• Microwave Option:

  1. Place the croquettes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Pan Reheating:

  1. Heat a small amount of olive oil in a frying pan over medium heat.
  2. Add the croquettes and cook for 3-4 minutes on each side, or until they are heated through and crispy.

• Serving Suggestions:

  1. Pair the croquettes with a fresh salad or steamed vegetables for a balanced meal.
  2. Serve with a dipping sauce like aioli, ranch, or spicy ketchup for added flavor.

• Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and crispy on the outside.

• For a quick reheat, use the microwave. Place the croquettes on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Heat on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the croquettes in the skillet and cook for 2-3 minutes on each side, or until they are heated through and have regained their crispy exterior.

• For an air fryer option, preheat your air fryer to 350°F (175°C). Place the croquettes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the croquettes on the toaster oven tray and heat for 10-12 minutes, or until they are hot and crispy.

• Mixing bowl: A large bowl to combine and mix all the ingredients thoroughly.

• Measuring cups: To accurately measure out the shredded chicken, mashed potatoes, and breadcrumbs.

• Measuring spoons: For precise measurement of salt, pepper, and parsley.

• Knife: To chop the onion and parsley finely.

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

• Frying pan: To fry the croquettes until they are golden brown and crispy.

• Spatula: To flip the croquettes in the frying pan.

• Paper towels: To drain the excess oil from the fried croquettes.

• Plate: To place the croquettes after frying and draining.

• Fork: To shred the leftover chicken if it’s not already shredded.

• Spoon: To help shape the mixture into patties or croquettes.

Prepare ingredients in advance: Shred the chicken and chop the onion the night before to save time.

Use pre-made mashed potatoes: If you have leftover mashed potatoes, use them directly to speed up the process.

Shape and freeze: Form the croquettes and freeze them for 15 minutes to make frying easier.

Batch cooking: Fry multiple croquettes at once to reduce cooking time.

Use a food processor: Quickly mix all ingredients in a food processor for a uniform mixture.