Crispy Chicken Croquettes with Garlic Butter Sauce recipe

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Ingredients

1 tablespoon LAND O LAKES® Butter
¼ cup finely chopped onion
1 tablespoon all-purpose flour
¾ cup chicken broth, divided
½ teaspoon dry mustard
½ teaspoon salt
4 cups finely chopped cooked chicken
2 egg yolks, beaten
¼ teaspoon hot pepper paste
1 cup cracker crumbs
Canola oil for frying
⅓ cup LAND O LAKES® Butter
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 cup milk
1 pinch fresh thyme
1 pinch fresh oregano
1 pinch fresh basil
¼ teaspoon salt

Nutrition Info

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
servingSize: -
sodium: 573.5 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.

  4. Combine remaining 1/4 cup chicken broth and hot pepper paste, stir into chilled chicken mixture.

  5. Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.

  6. 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.

  7. 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.

  8. 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.

Recipe Yield

10 croquettes

Recipe Note

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.

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