CRISPY BAKED CHICKEN CROQUETTES
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Provided by The Kitchen Whisperer
Number Of Ingredients 14
Steps:
- In a bowl place the potatoes, butter, milk, salt, pepper, and 1 teaspoon parsley. Mash to desired consistency - I left some chunks. I would not make it super creamy as you want to texture. To the potatoes add the chicken and shallots; stir to combine. Next, add in 1 egg and 1/4 cup unseasoned bread crumbs. Mix to combine. The mixture should be sticky but not runny.
- Cover and chill for at least 1-2 hours. You want it to be cold so you can form it.
- When you're ready to bake, preheat the oven to 450F with a rack in the middle. Line a baking pan with parchment paper and lightly spray.
- In a pie plate beat the remaining egg with 1 tablespoon water. In a second pie plate add in the panko and remaining unseasoned bread crumbs and 1 teaspoon parsley; mix to combine. Make an assembly line starting with the croquette mixture, egg and then breadcrumbs with the baking sheet at the end.
- Measure 1/4 cup of the mixture and form into croquettes (long cylinders about 2" or you can make into balls).
- Dip, coating all sides, in the egg mixture. Place in the breadcrumbs and coat evenly. Place on the baking sheet and repeat making the rest of the croquettes. Generously spray (or lightly drizzle) olive oil on the croquettes. Do not soak them but you should be able to see the oil glisten on the breadcrumbs. Bake for 15-20 minutes until golden brown.
- Place the oven to broil and broil for 2-3 minutes on each side to get super crunchy. *To flip gently use tongs along the long side of the croquettes and flip. Remove from the oven and serve with pan gravy from the leftover roasted chicken as a dipping sauce.
BAKED CHICKEN CROQUETTES
These Baked Chicken Croquettes are soft on the inside and crispy on the outside . The garlicky roast chicken and potatoes are a perfect contrast to the crispy golden breaded outside of these delicious morsels. They are delicious served on their own, but are even better when eaten with the creamy mushroom sauce. The woodsy mushrooms are complimented by the bright thyme, cream, and chicken drippings.
Provided by Anneke Silva
Categories dinner
Time 45m
Number Of Ingredients 18
Steps:
- Preheat your oven to 400 F, then chop your potatoes into one inch chunks and drizzle them with olive oil, one teaspoon of salt, and mix in your garlic cloves.
- Place your chicken over the potatoes in a roasting pan. Season your chicken with the remaining kosher salt and black pepper to taste and cover.
- Roast the chicken for 1 1/2 hours until golden.
- Heat the schmaltz on medium heat, then add the onions, mushrooms, and minced garlic. Cook for five minutes.
- Add the chicken drippings, cream, and thyme, then mix in the flour. Cook for an additional five minutes.
- Preheat the oven to 425 F. Mash up the roast potatoes, and blitz them in a food processor until smooth.
- Remove the meat from your chicken and shred it then mix it with the potatoes.
- Using your measuring cup, scoop out your croquette filling and form them into ovals.
- Beat the eggs in a bowl, and pour the breadcrumbs into another.
- Roll each croquette in egg then breadcrumbs.
- Place the croquettes on a lined pan and drizzle them with oil. Bake them for 25 minutes until golden.
Nutrition Facts : Calories 697 kcal, Carbohydrate 44 g, Protein 30 g, Fat 45 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 142 mg, Sodium 2441 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
CRISPY CHICKEN AND VEGETABLE CROQUETTES (CROQUETES DE ROSTIT)
Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+.
Provided by Manami
Categories Lunch/Snacks
Time 1h30m
Yield 35 croquettes
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F
- In a small roasting pan, toss the chicken thighs with the onion, leek, carrot and garlic.
- Add the olive oil and 1 1/2 teaspoons of the Madras curry powder and season with salt and pepper.
- Roast, turning once, until the chicken thighs are cooked through and the vegetables are tender, about 35 minutes; let cool.
- Meanwhile, in a medium saucepan, bring the milk to a simmer with the remaining 1 1/2 teaspoons of curry powder over moderately high heat.
- Remove from the heat and let cool.
- In a food processor, pulse the chicken with the roasted vegetables until a puree forms.
- Season the puree generously with salt and pepper.
- Melt the butter in a large skillet.
- Add the 3/4 cup of flour (making a roux) and cook over moderately low heat, stirring constantly, until lightly browned.
- Stir in the chicken puree.
- Gradually add the milk, little by little at first and whisking constantly until it has all been added.
- Cook over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes.
- Season with salt and pepper and let cool to room temperature, about 1 hour.
- In a large saucepan, heat 1 1/2 inches of vegetable oil to 350°F
- On a lightly floured work surface, roll the croquette mixture into 3/4-inch-thick ropes.
- Cut the ropes into 1 1/2-inch pieces.
- In a shallow bowl, beat the eggs.
- Spread the bread crumbs in another shallow bowl.
- Dip the croquettes in the egg, then coat all over with the bread crumbs.
- Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry until golden brown, about 1 minute.
- Transfer the croquettes to paper towels to drain and serve piping hot.
Nutrition Facts : Calories 74.4, Fat 4.3, SaturatedFat 2.2, Cholesterol 27, Sodium 41.2, Carbohydrate 5.8, Fiber 0.4, Sugar 1.2, Protein 3.2
EASY CHICKEN CROQUETTES
Our Oh-so-yummy and EZ-to-make croquettes! These are great for OAMC too. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. Does not include 3 hr chill time. Cone shape is traditional for croquettes, but I have made patty shaped ones that are just as wonderful. Try adding some chopped mushrooms too. Thanksgiving leftovers?.. Try Recipe #266220 ;)
Provided by 2Bleu
Categories Chicken
Time 45m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix well the chicken, soup, stuffing mix, egg, onion, and celery. Refrigerate 3 hours minimum.
- Create a 'log' shape from about 3/4 cup of mixture. Gently drop onto the counter to flatten the bottom to form a traditional 'cone' shape. (about 3" high, 2" in diameter), or form patties for a simpler method.
- Roll croquettes in bread crumbs. (At this point, you can freeze them for up to two months or cover them and place them in the fridge overnight to serve the following day. Just bring them to room temperature when ready to use if frying them).
- Fry in about 1/4" of oil in skillet over medium heat turning occasionally till golden brown on all sides and bottom, about 10-15 minutes. For a healthier version, they can be baked at 350F for about 25-30 min (from the freezer, bake 45-50 minutes). Keep warm in 200 degree oven.
- MAKE THE SAUCE: Meanwhile, In a small saucepan, stir the remaining can of soup with milk, stirring until warmed and creamy.
- Pour over croquettes or serve sauce on the side. Traditionally served atop a mound of mashed potatoes for a wonderful presentation.
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.
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
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- In a large bowl, combine the mashed potatoes with the chicken, shallots, egg, chives, salt, pepper and the 2 tablespoons of bread crumbs; mix well. Cover and refrigerate for 2 hours.
- Line a baking sheet with wax paper. Form the chicken mixture into six 1/2-inch-thick patties. Dredge the patties in bread crumbs and transfer them to the baking sheet. Cover and refrigerate until firm, about 1 hour.
- In a large skillet, heat 1/4 inch of oil until shimmering. Fry the croquettes over moderately high heat, turning once, until golden and hot throughout, 4 to 6 minutes total. Transfer to paper towels to drain; serve hot.
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