Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken adds protein and flavor to the croquettes.

Mashed potatoes: These help bind the ingredients together and add a creamy texture.

Breadcrumbs: Provide structure and a crispy coating for the croquettes.

Egg: Acts as a binder to hold the mixture together.

Parsley: Adds a fresh, herbaceous note to the croquettes.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth of flavor.

Olive oil: Used for frying the croquettes to a golden brown perfection.

To ensure your croquettes hold together well during frying, make sure the mashed potatoes are not too watery. If they are, you can add a bit more breadcrumbs to the mixture to absorb the excess moisture. Additionally, chilling the formed patties in the refrigerator for about 15-20 minutes before frying can help them maintain their shape and prevent them from falling apart in the frying pan.

• leftover chicken - Substitute with leftover turkey: Both have similar textures and flavors, making turkey a great alternative.

• leftover chicken - Substitute with cooked tofu: For a vegetarian option, tofu provides a similar protein content and can be seasoned to mimic chicken flavor.

• mashed potatoes - Substitute with mashed sweet potatoes: Sweet potatoes offer a slightly different flavor profile but maintain the same creamy texture.

• mashed potatoes - Substitute with cooked quinoa: Quinoa adds a nutty flavor and a different texture, while still binding the croquettes together.

• breadcrumbs - Substitute with crushed cornflakes: Cornflakes provide a similar crunchy texture and can be used as a gluten-free option.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, offering a different texture but similar binding properties.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• beaten egg - Substitute with applesauce: Applesauce can be used as a binding agent in a 1:1 ratio for a slightly sweeter flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, slightly citrusy flavor that complements the other ingredients.

• chopped parsley - Substitute with dried oregano: Oregano offers a different herbaceous note and can be used in a smaller quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity for a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne adds more heat and a different flavor, so use it sparingly.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with butter: Butter adds a rich flavor and can be used for frying the croquettes.

• Allow the chicken croquettes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled croquettes in an airtight container. If stacking them, use parchment paper between layers to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, consider freezing the croquettes. Lay them out on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Once frozen, transfer the croquettes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, thaw the croquettes in the refrigerator overnight if frozen.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat them in a frying pan with a little olive oil over medium heat until crispy and warm.
• Serve hot with your favorite dipping sauce, such as aioli, ranch dressing, or a tangy barbecue sauce.

• Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and crispy on the outside.

• For a quicker method, use a microwave. Place the croquettes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the croquettes in the skillet and cook for 2-3 minutes on each side until they are hot and have regained their crispy texture.

• For an air fryer, preheat it to 350°F (175°C). Arrange the croquettes in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To retain moisture, you can steam the croquettes. Place them in a steamer basket over boiling water and cover. Steam for about 5 minutes until they are heated through. This method is great for keeping the croquettes tender.

• Mixing bowl: A large bowl used to combine the shredded chicken, mashed potatoes, breadcrumbs, beaten egg, chopped parsley, salt, and black pepper.

• Frying pan: A pan used to heat the olive oil and fry the patties until they are golden brown on both sides.

• Spatula: A tool used to flip the patties in the frying pan to ensure even cooking on both sides.

• Measuring cups: Used to measure out the ingredients like mashed potatoes, breadcrumbs, and olive oil accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Used to chop the parsley finely.

• Cutting board: A surface used to chop the parsley.

• Plate: Used to place the formed patties before frying and to serve the finished croquettes.

• Paper towels: Used to drain excess oil from the fried patties.

Prepare ingredients in advance: Shred the leftover chicken and mash the potatoes ahead of time to streamline the process.

Use a food processor: Quickly combine the chicken, potatoes, and other ingredients in a food processor for a smooth mixture.

Preheat the pan: Heat the olive oil in the pan while forming the patties to save time.

Batch cooking: Form all the patties before you start frying to ensure a continuous cooking process.

Use an ice cream scoop: Use an ice cream scoop to portion out the mixture evenly and quickly.