Skip to main content
Main

Chicken Croquettes

A fried roll of seasoned chicken mixed with milk and flour, coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Croquettes

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the base

  1. In a saucepan, scald the milk.

  2. Mix the flour with a little cold milk to make a smooth paste, then stir it into the scalded milk.

  3. Cook the flour mixture until well done, then add the butter, salt, and red pepper.

Shape and coat

  1. Let the mixture cool, then beat it into the chopped chicken and sweetbreads, along with the beaten egg.

  2. Shape the mixture into pear-shaped rolls.

  3. Roll each roll in the beaten egg, then coat with cracker crumbs.

Fry

  1. Fry the rolls 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

Chicken
Forms the bulk of the filling, giving the croquettes their main body and savory flavor.
Flour
Thickens the scalded milk into a paste that binds the filling and holds the rolls together.
Butter
Adds richness and smoothness to the thickened milk base.
Egg
Binds the cooled filling and helps the cracker crumbs adhere to the rolls.
Milk
Forms the liquid base that the flour thickens into a creamy binding mixture.

The step that matters

Let the mixture cool before shaping. A warm, soft mixture will not hold its shape and can slump or split. Cooling firms the thickened milk so the rolls keep their form through coating and frying.

“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.

More chicken croquettes recipes

Mock 6Italian 4 See all 418 →

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes