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Chicken Croquettes

A fried chicken croquette coated in cracker dust, made with a creamy sauce of chicken, cream, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. In a saucepan, blend flour and butter over low heat.

  2. Add cream and season with onion juice, parsley, lemon juice, salt, and cayenne.

  3. Cook until the sauce thickens, then stir in the chopped chicken and heat through.

Shape and coat

  1. Once cool, form the mixture into croquettes.

  2. Coat each croquette in cracker dust, then dip in beaten egg, and coat again in cracker dust.

Fry

  1. Fry in hot lard until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the butter and cream into a sauce that binds the chicken together.
Butter
Adds fat and richness to the sauce and carries the flour's thickening.
Cream
Makes the sauce smooth and moist so the filling stays tender.
Cooked chicken
Forms the main body of the croquettes, providing protein and bulk.
Beaten egg
Binds the cracker dust coating so it adheres and forms a crisp shell.

The step that matters

Cook the sauce until it thickens before adding the chicken. If the flour and butter roux and cream are not cooked until thick, the sauce stays thin and the mixture will not hold its shape when formed and fried.

Swap the onion

How well each one fits the dish's main ingredients (chicken, flour, butter, cream, parsley, lemon, egg):

  1. Leekfits better
  2. Shallotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against chicken, flour, butter, cream, parsley, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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