BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
CHICKEN CROQUETTES
You can use turkey, chicken, salmon, shrimp...whatever you like...for the main ingeredient in these croquettes - I used chicken. GREAT every time! Makes 4 patties, 2 servings.
Provided by Jimijoe 43
Categories High Protein
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan.
- Add onion and saute until tender.
- Add flour, salt and pepper.
- Add milk slowly and cook, stirring constantly until it thickens.
- Remove from heat and mix in the bread and chicken.
- Chill one hour.
- Shape into 4 patties.
- Dredge each patty in flour, then dip in egg and then coat with breadcrumbs.
- Put enough vegetable oil in a skillet to at least 1/2 inch deep when heated.
- Fry croquettes until browned, turning once.
- Drain on paper towels.
CHICKEN CROQUETTES
Provided by Food Network
Categories main-dish
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool.
- Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs.
- For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used).
- Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy.
CHICKEN CROQUETTES
Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 croquettes.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
CHICKEN CORNBREAD CROQUETTES
This is a great recipe to use with leftover chicken. I've made this with plain bread crumbs but cornbread stuffing has become my children's favorite! Serve with chicken gravy.
Provided by Mark P
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Mix milk and chicken broth together in a bowl.
- Melt butter in a small saucepan over medium heat. Whisk in flour until a thick, creamy paste forms. Whisk in milk mixture until sauce is thick and smooth, about 5 minutes. Remove from heat and let cool.
- Whisk eggs in a large bowl. Add chicken; mix until coated with eggs. Mix in 1 cup corn bread stuffing and parsley. Stir in sauce until thoroughly combined. Cover bowl with plastic wrap.
- Freeze chicken mixture until firm enough to form into balls, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- Mix remaining 1 cup corn bread stuffing and Parmesan cheese together in a bowl.
- Scoop up a tablespoonful of chicken mixture; roll in corn bread-Parmesan mixture and form into a ball. Place on the greased baking dish. Repeat with chicken mixture.
- Bake in the preheated oven until golden and crisp, about 30 minutes.
Nutrition Facts : Calories 410.6 calories, Carbohydrate 40.9 g, Cholesterol 126.3 mg, Fat 17.2 g, Fiber 2.3 g, Protein 22.7 g, SaturatedFat 8.5 g, Sodium 1110.7 mg, Sugar 2.6 g
CHICKEN CROQUETTES
Provided by Food Network Kitchen
Categories appetizer
Time 3h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
- Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
- Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
- Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
- Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
CORNBREAD CRUSTED CHICKEN
From Betty's Soul Food Collection... Mmm! No-muss, no-fuss, delicious chicken that's "fried" in your oven.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
- Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Garnish with parsley sprigs.
Nutrition Facts : Calories 610, Carbohydrate 51 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 18 g, TransFat 1/2 g
CHICKEN CROQUETTES (CROQUETTES DE VOLAILLE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer, main course
Time 50m
Yield 16 croquettes
Number Of Ingredients 17
Steps:
- Remove the meat from the chicken. Discard the skin and bones.
- Chop the chicken meat finely. There should be about two and onehalf cups. Set aside.
- Melt the butter in a saucepan and add the onion and garlic. Cook, stirring, until onion is wilted and sprinkle with the six tablespoons of flour. Stir with a wire whisk. Add the chicken broth and cream, stirring vigorously with the whisk. Add the yolks and cook about 30 seconds, stirring. Add the cayenne, nutmeg, salt and pepper to taste and one-half cup of the bread crumbs.
- Combine the chopped chicken meat with the sauce. Blend well. Set aside until thoroughly cooled.
- Divide the mixture into 16 equal portions. Shape each portion into a round. Roll the rounds in the remaining one-quarter cup of flour. Shape the rounds into any desired shape: pyramids, cylinders, spheres, or flat cakes.
- Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
- Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with mushroom sauce.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 6 grams, Sodium 288 milligrams, Sugar 1 gram, TransFat 0 grams
WEEKNIGHT CHICKEN CROQUETTES
These croquettes are so tasty and since they used canned chicken, are a snap to prepare. And the kids love them. This is a "base" recipe...you can add your own spices and seasonings as desired.
Provided by AngelaTN
Categories Chicken
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in skillet over medium heat.
- Mix together all ingredients.
- Form into patties.
- Fry over medium heat until lightly browned on both sides.
- Drain and pat with paper towels before serving.
CORNBREAD CHICKEN
Just five ingredients are required to make this easy-to-assemble entree. "I'm not sure how this recipe found its way into my kitchen, but I'm glad it did!" comments Dawn d'Hooghe of Concord, North Carolina. "We eat a lot of chicken, and this is a family favorite."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine cornbread mix and salad dressing mix. Pour milk into another shallow bowl. Dip chicken in milk, then dry mix and turn to coat. , In a large skillet over medium-high heat, brown chicken in oil on both sides. Cook, uncovered, over medium heat for 6-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts :
More about "chicken cornbread croquettes food"
CHICKEN CROQUETTES RECIPE | THE DUTCH SHOP
From dutchshop.ca
HONEY CORNBREAD CHICKEN RECIPE | LAND O’LAKES
From landolakes.com
CHICKEN CROQUETTES | FOOD FROM PORTUGAL
From foodfromportugal.com
CLASSIC CHICKEN CROQUETTES WITH GRAVY - A COALCRACKER …
From acoalcrackerinthekitchen.com
10 BEST BAKED CHICKEN CROQUETTES RECIPES - YUMMLY
From yummly.com
SOUTHERN CHICKEN AND CORNBREAD DRESSING - BETTYE'S …
From bettyeburnett.com
CHICKEN CROQUETTES | RACHAEL RAY | RECIPE - RACHAEL …
From rachaelrayshow.com
CHICKEN AND CORN CROQUETTES RECIPE BY CHICKEN.DELIGHTS | IFOOD.TV
From ifood.tv
Butter 2 1/2 OunceFlour 5 OunceChicken 10 Ounce , finely choppedCalories 2888 per serving
CORNBREAD DRESSING CROQUETTES - SOUTHERN RECIPES
From fooddiez.com
CHICKEN CROQUETTES - IMMACULATE BITES
From africanbites.com
CHICKEN CROQUETTES RECIPE - CUISINART.COM
From cuisinart.com
SPANISH CHICKEN CROQUETTES RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
ROAST CHICKEN WITH CORNBREAD STUFFING
From chicken.ca
CHICKEN CORNBREAD CROQUETTES | POPULAR RECIPES
From thebest4foodsrecipes.blogspot.com
CRISPY CHICKEN CROQUETTES RECIPE - JONATHAN WAXMAN
From foodandwine.com
CRISPY BAKED CHICKEN CROQUETTES - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
CHICKEN CROQUETTE RECIPES FOR WEEKNIGHTS? - POCKET CHANGE …
From pocketchangegourmet.com
CHICKEN CORNBREAD CASSEROLE - AN EASY CHICKEN CASSEROLE RECIPE
From cookiesandcups.com
WHAT TO SERVE WITH CHICKEN CROQUETTES? 7 BEST SIDE DISHES
From americasrestaurant.com
CHICKEN CROQUETTES RECIPE - ANIA'S VIBRANT KITCHEN
From aniasvibrantkitchen.com
CHICKEN CROQUETTES RECIPE | MYRECIPES
From myrecipes.com
CHICKEN CROQUETTES: PERFECT FOR A LIGHT DINNER AND EASY TO MAKE
From onchees.com
CHICKEN CROQUETTES RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
CHICKEN CROQUETTES RECIPE - THE HENRY FORD
From thehenryford.org
EASY ONE POT BBQ CHICKEN CORNBREAD SKILLET - VALERIE'S KITCHEN
From fromvalerieskitchen.com
RIA'S CHICKEN CROQUETTES | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
CORNBREAD STUFFING CROQUETTES - MARS FOOD SERVICES
From marsfoodservices.com
CORNBREAD CRUSTED BAKED CHICKEN NUGGETS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
WHAT TO SERVE WITH CHICKEN CROQUETTES? 8 BEST SIDE DISHES
From eatdelights.com
THE BEST CHICKEN CROQUETTE RECIPE
From theodehlicious.com
BEST BBQ CHICKEN CORNBREAD SKILLET RECIPE - DELISH
From delish.com
EASY CHICKEN CROQUETTES RECIPE WITH HOW TO STEPS - THE RECIPE …
From therecipecritic.com
HOMEMADE CHICKEN CROQUETTES, CROQUETAS DE POLLO - LOVEFOODIES
From lovefoodies.com
FARMHOUSE CHICKEN CORNBREAD CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
RECIPE | CHICKEN CROQUETTES | NATALIE MACLEAN
From nataliemaclean.com
EASY CORNBREAD CHICKEN CASSEROLE - THE COUNTRY COOK
From thecountrycook.net
CHICKEN CROQUETTES - THE MIDNIGHT BAKER - RETRO RECIPE
From bakeatmidnite.com
10 BEST CHICKEN CROQUETTES HEALTHY RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love