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Chicken Croquettes

A fried chicken mixture formed into small cones or mallets, coated in egg and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the filling

  1. Boil the chicken until very tender.

  2. Remove the meat from the bones and chop it in a wooden bowl.

  3. Soak the bread in a small amount of strong chicken broth, then add it to the bowl with the meat and chop together.

  4. Season with salt, pepper, and your preferred sweet herbs.

Shape and coat

  1. Once cool, shape the mixture into small cones or mallets.

  2. Roll each shape in the beaten egg, then coat with flour.

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. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Provides the main body and savory flavor of the filling.
Bread
Soaked in broth, it adds moisture and softness that keeps the filling tender.
Beaten egg
Acts as a binder and a sticky layer that helps the flour coating adhere.
Flour
Forms a dry coating that browns during frying and gives a crisp exterior.
Lard
Conducts heat for frying and promotes browning of the coating.

The step that matters

Let the shaped croquettes cool before coating and frying. Cooling firms the moist filling so it holds its shape. Shaping or frying it warm can make it soft and cause it to break apart in the hot fat.

“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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