Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken adds protein and flavor to the croquettes.

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

Breadcrumbs: Used both in the mixture and for coating to give a crispy exterior.

Egg: Acts as a binder to hold the croquettes together.

Parsley: Adds a fresh, herby flavor to the croquettes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor.

Flour: Used for coating to help the breadcrumbs stick.

Vegetable oil: Needed for frying the croquettes to a golden brown.

When shaping the croquettes, make sure your hands are slightly damp to prevent the mixture from sticking. This will help you form uniform patties or balls with ease. Additionally, when coating the croquettes in flour, egg, and breadcrumbs, use one hand for the dry ingredients and the other for the wet ingredients to keep the process neat and efficient.

• leftover chicken - Substitute with leftover turkey: Both have similar textures and flavors, making turkey a great alternative.

• mashed potatoes - Substitute with sweet potato mash: Sweet potatoes add a slightly different flavor and a bit of sweetness.

• breadcrumbs - Substitute with panko breadcrumbs: Panko provides a lighter, crispier texture.

• large beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the binding properties of an egg.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can enhance the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used for coating and will create a crispy exterior when fried.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture similar to breadcrumbs.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and adds a slight flavor to the croquettes.

• Allow the croquettes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled croquettes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.

• For freezing, arrange the cooled croquettes on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.

• Freeze the croquettes on the baking sheet for 1-2 hours until solid. This step is known as flash freezing and helps maintain their shape.

• Once frozen, transfer the croquettes to a freezer-safe bag or container. Label with the date and contents for easy identification.

• Store in the freezer for up to 3 months. When ready to eat, reheat directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and heated through.

• For best results, avoid microwaving as it can make the croquettes lose their crispy texture.

• 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 spray or brush the croquettes with olive oil to help them crisp up.
  4. Bake for 10-15 minutes, or until heated through and crispy on the outside.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the croquettes in the skillet, making sure not to overcrowd them.
  3. Cook for about 3-4 minutes on each side, or until they are heated through and golden brown.

• Microwave Method:

  1. Place the croquettes on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the croquettes in the air fryer basket in a single layer.
  3. Air fry 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 croquettes on the toaster oven tray.
  3. Bake for 10-12 minutes, or until they are heated through and have a nice, crispy exterior.

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

• Measuring cups: Used to measure out the exact quantities of ingredients like chicken, mashed potatoes, and breadcrumbs.

• Measuring spoons: Used to measure smaller quantities of ingredients like salt and black pepper.

• Chopping board: A flat surface used for chopping the parsley.

• Knife: Used to finely chop the parsley.

• Fork: Useful for shredding the leftover chicken if it isn't already shredded.

• Plate: Used to hold the flour and breadcrumbs for coating the croquettes.

• Whisk: Used to beat the egg.

• Frying pan: A pan used to fry the croquettes until they are golden brown.

• Spatula: Used to flip the croquettes in the frying pan.

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

• Tongs: Useful for handling the croquettes while frying and transferring them to the paper towels.

Prepare ingredients in advance: Shred the chicken and mash the potatoes the night before to save time.

Use pre-made breadcrumbs: Opt for store-bought breadcrumbs to cut down on preparation time.

Batch process: Shape all the croquettes at once before moving on to coating and frying.

Quick coating station: Set up a coating station with flour, beaten egg, and breadcrumbs in separate bowls for efficient assembly.

Preheat oil: Start heating the vegetable oil while you shape the croquettes to save time.