CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE
Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 4h25m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
- Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
- Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
- Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
- Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
- Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
- Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
- Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 16.4 g, Cholesterol 105 mg, Fat 20.3 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 7.7 g, Sodium 573.5 mg, Sugar 2.8 g
CRISPY CHICKEN CROQUETTES WITH GARLIC BUTTER SAUCE
Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.
Provided by Land O'Lakes
Categories Land O'Lakes, Inc.
Time 4h25m
Yield 10
Number Of Ingredients 19
Steps:
- Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
- Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
- Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
- Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
- Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
- Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
- Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
- Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 16.4 g, Cholesterol 105 mg, Fat 20.3 g, Fiber 0.6 g, Protein 18.5 g, SaturatedFat 7.7 g, Sodium 573.5 mg, Sugar 2.8 g
CHICKEN CROQUETTES AND MUSHROOM SAUCE
Baked in the oven so it doesn't have all the fat, Chicken croquettes has a crispy outside similar to deep-fried croquettes. And the mushroom sauce served with them is almost like gravy.
Provided by Sharon123
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine first 5 ingredients in a large saucepan; bring to a boil.
- Cover, reduce heat, and cook 15 minutes or until chicken is tender.
- Remove chicken from broth; strain broth, reserving 1 1/2 cups. Set aside.
- Position knife blade in food processor bowl.
- Place chicken in processor bowl; process 45 seconds or until chicken is finely chopped, but not smooth. Set aside.
- Saute 1/2 cup diced celery and 1/2 cup diced onion in a large skillet coated with cooking spray.
- Remove from heat.
- Stir in chicken, egg substitute, salt, and pepper.
- Combine cornstarch, milk, and 1/2 cup reserved broth in a small saucepan.
- Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
- Stir sauce into chicken mixture; shape into 6 croquettes.
- Combine cracker crumbs and paprika; roll croquettes in crumbs, and place on a baking sheet coated with cooking spray.
- Bake at 375°F for 30 minutes or until thoroughly heated.
- Serve with Mushroom Sauce.
- Yield: 6 servings Mushroom Sauce: Saute mushrooms in margarine in a saucepan over medium heat.
- Add flour, stirring until smooth.
- Cook 1 minute, stirring constantly.
- Gradually stir in chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in salt and pepper.
- Yield: 1 1/2 cups.
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
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