Leftover Chicken Air Fryer Croquettes Food

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AIR FRYER FRIED CHICKEN



Air Fryer Fried Chicken image

Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups buttermilk
6 garlic cloves, crushed and peeled
Kosher salt and freshly ground black pepper
6 bone-in, skin-on chicken thighs (about 2 pounds)
6 chicken drumsticks (about 2 pounds)
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil cooking spray

Steps:

  • Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
  • When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
  • Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
  • Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
  • When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

LEFTOVER CHICKEN AIR FRYER CROQUETTES RECIPE



Leftover Chicken Air Fryer Croquettes Recipe image

Need new ideas for leftover chicken? Turn them into these easy-to-make but lipsmacking leftover chicken air fryer croquettes!

Provided by ET Food Voyage

Categories     Appetizer

Number Of Ingredients 16

2 cup Leftover Chicken (shredded)
1 Egg (beaten)
½ cup Golden Breadcrumbs
½ cup Panko Breadcrumbs
½ tsp Salt
½ tsp Black Pepper
1 tsp Paprika
½ tsp Chilli Powder
2 tbsp Butter
2 heaped tbsp Plain Flour
1 cup Milk
⅓ cup Grated Cheese
½ tsp Garlic Powder
½ cube Chicken Bouillon
½ Onion (diced)
2 tbsp Fresh Coriander Leaves (chopped)

Steps:

  • Melted butter in a pot over medium heat. Stir in flour and mix into a roux.
  • Whisk in milk and keep stirring for about 5 minutes until it starts to thicken.
  • Stir in grated cheese and season with salt, black pepper, paprika, chilli powder, garlic powder, and the crumbled bouillon cube.
  • Once thickened, remove from heat and add in the shredded chicken, chopped onions and coriander. Toss to combine. Set aside to allow to cool down.
  • Mix together both Panko and golden breadcrumbs in a shallow bowl. Place beaten egg in a separate bowl.
  • Scoop a tablespoon of the chicken mixture and shape it into a ball. Dip into beaten egg and then coat with breadcrumbs. Repeat with the remaining chicken mixture.
  • Preheat air fryer to 200°C. Brush the air fryer basket with a layer of oil.
  • Place the chicken croquettes into the basket. Brush them with oil and cook for 5 minutes.
  • Roll the croquettes to the other side, brush with more oil, and cook for another 5 minutes until golden in colour.
  • Allow to cool down for a few minutes before serving.

Nutrition Facts : Calories 212 kcal, ServingSize 1 serving

LEFTOVER CHICKEN CROQUETTES



Leftover Chicken Croquettes image

Make and share this Leftover Chicken Croquettes recipe from Food.com.

Provided by kineline

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, finely chopped
1 1/2 cups seasoned dry bread crumbs
2 -3 eggs, lightly beaten
2 cups onions, chopped and sauteed
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

LEFTOVER CHICKEN CROQUETTES



Leftover Chicken Croquettes image

A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.

Provided by Jeanne Gold

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 6

Number Of Ingredients 7

3 cups cooked, finely chopped chicken meat
1 ½ cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  • Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.

Nutrition Facts : Calories 276.4 calories, Carbohydrate 24.7 g, Cholesterol 120.1 mg, Fat 7.8 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 2.2 g, Sodium 660.1 mg, Sugar 4.1 g

AIR FRYER CROQUETTES



Air Fryer Croquettes image

Air fryer croquettes are easy appetizer and snacks for any parties, potluck etc.

Provided by Ipsa Faujdar

Categories     Appetizer

Time 35m

Number Of Ingredients 12

4 medium potatoes (1 lb)
½ bell pepper (finely chopped)
1 small onion (finely chopped or 1 tsp onion powder)
¼ cup corn kernels (frozen or fresh)
1 tsp parsley (finely chopped/ or dried parsley)
1 tsp garlic powder (or 4 cloves of garlic)
1 tbsp mixed herbs (oregano, basil, parsley)
1 tsp chilli flakes
¾ - 1 tsp salt (or as per taste)
1/2 cup shredded mozzarella cheese ((or shredded vegan cheese) )
2 tbsp cornstarch (for slurry)
1 cup bread crumbs/ refined flour (for coating)

Steps:

  • Cook potatoes in an Instant pot or stovetop.
  • Remove the potato skins.
  • Then mash or grate it completely using a potato masher.
  • Cool it completely before adding any ingredients.
  • Add chopped veggies, spices and herbs to the mashed potatoes.
  • Make small roundels of equal size from the potato mixture.
  • Then apply oil on both palms. Take a ball, press it lightly to flatten slightly.
  • Put some shredded cheese in centre.
  • Seal it from all ends and roll it to make a ball again.
  • Repeat this for all balls and make stuffed balls.
  • Roll the balls lightly making small logs.
  • Make a slurry of flowing consistency by mixing cornstarch and water.
  • Dip the shaped potato balls or logs into the slurry.
  • Remove from the slurry and roll them on bread crumbs.
  • Repeat this for all stuffed croquettes.

Nutrition Facts : Calories 185 kcal, ServingSize 1 serving

LEFTOVER STUFFING CROQUETTES



Leftover Stuffing Croquettes image

Revamp your leftover stuffing into this delicious and decadent appetizer. Each is a perfect warm crispy bite of stuffing with a cheesy surprise in the middle!

Provided by Valerie Bertinelli

Categories     appetizer

Time 30m

Yield 10 to 12 croquettes

Number Of Ingredients 9

Vegetable oil, for frying
3 cups leftover stuffing, preferably sausage, such as Valerie's Cranberry-Walnut Stuffing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving

Steps:

  • Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.
  • Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.
  • Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.
  • Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.
  • Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.
  • Serve the croquettes on a platter with leftover gravy or mustard.

PAN FRIED CHICKEN CROQUETTES



Pan Fried Chicken Croquettes image

This recipe makes flavorful chicken or turkey croquettes that are crisp on the outside but moist on the inside. The way to keep the croquettes moist is by adding a homemade white sauce to the chicken mixture.

Provided by CookingCutie

Categories     Meat and Poultry Recipes     Chicken

Time 2h55m

Yield 6

Number Of Ingredients 14

¼ cup butter
¼ cup flour
½ cup milk
½ cup chicken broth
3 cups finely chopped cooked chicken
1 ½ cups seasoned bread crumbs, divided
2 eggs, beaten
¼ cup minced onion
1 tablespoon dried parsley
¼ teaspoon garlic powder
⅛ teaspoon celery seed
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
¼ cup oil, or as needed

Steps:

  • Melt butter in a saucepan over medium heat. Whisk flour into melted butter; cook and stir until raw flour taste cooks off and a paste forms, about 1 minute. Slowly whisk milk and chicken broth into butter mixture, whisking constantly, until mixture is thick and smooth, 5 to 10 minutes. Remove sauce from heat and cool slightly, about 10 minutes.
  • Stir chicken, 1 cup bread crumbs, eggs, onion, parsley, garlic powder, celery seed, salt, and black pepper together in a bowl; add cooled sauce to chicken mixture and stir until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled and firm, at least 2 hours.
  • Shape chilled chicken mixture into 6 patties. Pour remaining bread crumbs into a shallow bowl and roll each chicken patty in bread crumbs to coat completely.
  • Heat oil in a large skillet over medium-high heat. Cook patties in hot oil, turning once, until patties are cooked through and golden brown on each side, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 375.9 calories, Carbohydrate 26.5 g, Cholesterol 136.8 mg, Fat 17.5 g, Fiber 1.8 g, Protein 27 g, SaturatedFat 7.6 g, Sodium 684.6 mg, Sugar 3.2 g

AIR-FRYER TURKEY CROQUETTES



Air-Fryer Turkey Croquettes image

I grew up with family members who looked forward to leftovers, especially the day after Thanksgiving. But we didn't just reheat turkey and spuds in the microwave—we took our culinary creativity to a new level with recipes likes this. -Meredith Coe, Charlottesville, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 cups mashed potatoes (with added milk and butter)
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese
1 shallot, finely chopped
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups finely chopped cooked turkey
1 large egg
2 tablespoons water
1-1/4 cups panko bread crumbs
Butter-flavored cooking spray
Sour cream, optional

Steps:

  • Preheat air fryer to 350°. In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper; stir in turkey. Shape into twelve 1-in.-thick patties., In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere., In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown; 4-5 minutes. If desired, serve with sour cream.

Nutrition Facts : Calories 322 calories, Fat 12g fat (6g saturated fat), Cholesterol 124mg cholesterol, Sodium 673mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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