Chicken Croquettes Appetizer

Chicken croquettes are a meal that has been around for a long time. I ate them all the time when I was growing up, my mother and grandmother both mad them. There was a restaurant called Howard Johnsons and they had them on their menu. They are definitely a retro dish, but one that is worth trying. They are a comforting food that is good with a side of mashed potatoes and maybe some peas.

These croquettes are versatile and can be used for a dinner or for serving as appetizer; depending on their size. We like to add some cream sauce to the top for more richness and taste.

The Ingredients:

The ingredients in these croquettes are pretty simple, you probably have most everything that you need in your kitchen. Even chicken is pretty easy to find already cooked with so many places selling rotisserie chicken or just use leftovers, if you have that. We cooked this chicken in the instant pot.

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The first thing to do is take your chicken and grind it up, we use the food processor for this, but a blender will do. Years ago there were no food processors to use.

In a saucepan, melt the butter, then add the onions and cook for a minute or two. Next, add the flour and stir until mixed together. Add the milk and cook on medium heat until the mixture just starts to boil, simmer while stirring until the mixture is thick.

Now, you want to add the lemon juice, salt, and pepper to the cream sauce. Chicken doesn't have much flavor without adding some seasonings. When that is done, take your ground chicken and add it to the mixture. Stir in until all the chicken is fully combined, then refrigerate for about one hour or until you can form a ball with it.

Now, take the croquette mixture out of the refrigerator and form into small balls for the croquettes; we used a medium size ice cream scoop to form the balls so that they are all the same size. We made them as appetizers, but at this point, you could use a bigger ice cream scoop and have larger ones for dinner. Next, take the balls and flatten them out a little before you coat them in breadcrumbs.

Now, get the breading ready for the little chicken balls. First, make a bowl of flour; you can add a little salt and pepper to this if you want. It's always good to season as you go. Next, make a bowl of eggs and milk to dip the floured chicken into. Finally, the third bowl is for the breadcrumbs; again, you can season with a little extra salt and pepper.

After you have your assembly line of bowls, start by coating the balls in flour, then dip into the wet mixture and finally into the breadcrumbs.

Put oil in a pan, just about ½ an inch, and add the croquettes, a few at a time. Cook for about 2 to 3 minutes on each side, or until they are golden brown. Put them on a paper towel to catch any extra grease before putting them on a tray.

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