Chicken Croquettes Recipe (Ramadan Style)

Name: Chicken Croquettes Recipe (Ramadan Style)
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 cups Cooked Shredded Chicken (Firmly packed, from approximately 1 large chicken breast); 3 tablespoons Unsalted Butter; 3 tablespoons All-Purpose Flour; 1.5 cups Whole Milk (Warmed slightly); 0.5 teaspoon Salt (Or to taste); 0.5 teaspoon Black Pepper (Freshly ground, or to taste); 2 Large Eggs (Beaten for dredging); 1 cup Breadcrumbs (Panko or fine breadcrumbs); 4 cups Vegetable Oil (For deep frying)

Delicious and crispy chicken croquettes, perfect as an appetizer or side dish, especially popular during Ramadan. This recipe features a creamy béchamel base mixed with shredded chicken, seasoned, chilled, then coated in egg and breadcrumbs, and finally fried to golden perfection. Enjoy these savory bites with your favorite dipping sauce.

#Chicken

#Croquettes

#Ramadan

#Appetizer

#Fried

#Savory

Crispy Golden Chicken Croquettes

Recipe Information

30m

Prep Time

15m

Cook Time

1h 45m

Total Time

Servings

Medium

Middle Eastern

English

Nutrition (per serving)

540

Calories

33g

Protein

32g

Carbs

31g

Fat

Perfectly Fried Croquettes

Ingredients

Cooked Shredded Chicken
(Firmly packed, from approximately 1 large chicken breast)
2 cups
Unsalted Butter
3 tablespoons
All-Purpose Flour
3 tablespoons
Whole Milk
(Warmed slightly)
1.5 cups
Salt
(Or to taste)
0.5 teaspoon
Black Pepper
(Freshly ground, or to taste)
0.5 teaspoon
Large Eggs
(Beaten for dredging)
2
Breadcrumbs
(Panko or fine breadcrumbs)
1 cup
Vegetable Oil
(For deep frying)
4 cups

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Creamy Interior of a Chicken Croquette

Instructions

0/8 completed

1
Melt butter in a medium saucepan over medium heat. Once melted, add the all-purpose flour and stir constantly for 1-2 minutes to create a smooth roux. Cook until lightly golden.
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3m
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Melt butter in a medium saucepan over medium heat. Once melted, add the all-purpose flour and stir constantly for 1-2 minutes to create a smooth roux. Cook until lightly golden.
3m
Cooking the flour sufficiently removes the raw flour taste. Keep stirring to prevent burning.
2
Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a smooth, creamy béchamel consistency.
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5m
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Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens to a smooth, creamy béchamel consistency.
5m
Adding warm milk prevents lumps more effectively than cold milk. Keep whisking vigorously.
3
Stir in the cooked shredded chicken, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated with the béchamel sauce. Taste and adjust seasoning if necessary.
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3m
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Stir in the cooked shredded chicken, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated with the béchamel sauce. Taste and adjust seasoning if necessary.
3m
Ensure the chicken is finely shredded for best texture in the croquettes.
4
Transfer the chicken mixture to a shallow dish or plate, spread it out evenly, and cover with plastic wrap. Refrigerate for at least 60 minutes, or until the mixture is firm enough to handle and shape.
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1h
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Transfer the chicken mixture to a shallow dish or plate, spread it out evenly, and cover with plastic wrap. Refrigerate for at least 60 minutes, or until the mixture is firm enough to handle and shape.
1h
Chilling is crucial for easy shaping and to prevent the croquettes from falling apart during frying.
5
Once chilled, take small portions of the chicken mixture and shape them into uniform oval or cylindrical croquettes. Aim for pieces roughly 1.5 to 2 inches long.
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15m
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Once chilled, take small portions of the chicken mixture and shape them into uniform oval or cylindrical croquettes. Aim for pieces roughly 1.5 to 2 inches long.
15m
Lightly oil your hands to prevent sticking while shaping the croquettes.
6
Prepare two shallow dishes: one with the beaten eggs and another with the breadcrumbs. Dip each croquette first into the beaten egg, allowing excess to drip off, then transfer to the breadcrumbs, coating evenly on all sides. Gently press to adhere the breadcrumbs.
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10m
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Prepare two shallow dishes: one with the beaten eggs and another with the breadcrumbs. Dip each croquette first into the beaten egg, allowing excess to drip off, then transfer to the breadcrumbs, coating evenly on all sides. Gently press to adhere the breadcrumbs.
10m
For an extra crispy coating, you can double-coat by dipping them back into the egg and then the breadcrumbs again.
7
Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350-375°F (175-190°C). Fry the croquettes in batches, without overcrowding, until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
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15m
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Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350-375°F (175-190°C). Fry the croquettes in batches, without overcrowding, until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
15m
Maintain a consistent oil temperature to ensure even cooking and prevent the croquettes from absorbing too much oil or burning. Do not overcrowd the pan.
8
Serve the chicken croquettes hot with your preferred dipping sauce. These are delicious on their own or with a fresh salad.
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2m
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Serve the chicken croquettes hot with your preferred dipping sauce. These are delicious on their own or with a fresh salad.
2m
A simple garlic aioli or a spicy mayonnaise pairs wonderfully with these croquettes.