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Chicken Croquetas

Classic Chicken Croquetas!
5 from 2 votes
Prep Time 30 mins
Cook Time 3 hrs
Total Time 5 hrs 30 mins
Course Appetizer
Cuisine spanish
Servings 25 Croquetas


  • 1.5 Ibs Roasted Chicken Chopped
  • 1 Small onion Chopped
  • 2 Tbsp Butter
  • 2 Tbsp All purpose flour
  • 1 1/2 cup Whole Milk (or 2%)
  • 1/8 tsp Nutmeg
  • 1 Large Egg
  • 2 cups Plain Bread Crumbs
  • 2 Cups Canola Oil
  • Salt and Pepper
  • Olive oil


  • Drizzle some olive oil on a pan and cook the onion on medium heat until it browns.  Once the onion is done, add the cooked chicken and give it a quick mix. Add a pinch of salt and pepper.
  • Place the mixture into the food processor and chop it to a fine consistency. If you don’t have a food processor, use a blender or another substitute. Set it aside.
  • In a large pan, add 2 tablespoons of butter and cook in low heat until the butter melts. Once it’s melted, add 2 tablespoons of all purpose flour.  Whisk constantly until the flour is brown. Add 1 1/4 cups of milk and the nutmeg and whisk until everything has been incorporated (it should like like a white sauce).
    *If it looks very thick, add the remaining 1/4 cup of milk. If its too liquidy, add another tablespoon of flour. You don’t want a liquid dough because it will be impossible to form the croquettes.
  • Place the chicken mixture into the pan and stir it. Keep stirring, you want all the ingredients to be fully incorporated.
  • Transfer the mixture onto a plate, let it cool down for about 20 to 30 minutes. Cover with a plastic wrap and transfer into the refrigerator.
  • The mixture should rest for a minimum of 2 hours, or overnight.
  • After the dough has rested, prepare the egg mixture. For this, I beat one egg and I put the bread crumbs onto a large plate.
  • Shape the mixture into small croquettes with a small spoon.
  • Once it’s ready, fry them! It is super fast. It takes me about 3 minutes total for each batch of croquettes.
  • Remove the croquettes and let them rest on a paper towel to cool and remove excess oil.  Serve warm and… BON PROFIT!


Make Ahead: Prepare the recipe at night so the dough can rest overnight and you can fry them the next day.