Skip to main content
Main

Chicken Croquettes

Deep‑fried croquettes made from seasoned chicken mixed with butter, flour, milk, and egg, then coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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

Prepare

  1. Season the chicken with salt, pepper, cayenne, lemon juice, onion juice, and chopped parsley.

Make the sauce

  1. Melt the butter, then add flour to the melted butter.

  2. Gradually pour in the milk or stock, stirring to make a sauce.

  3. Add the chicken to the sauce and heat thoroughly.

  4. Mix in the seasonings and beaten egg yolk, then cook for one minute.

Shape and coat

  1. Remove from heat and spread the mixture on a plate to cool.

  2. Once cool, shape the mixture into croquettes.

  3. Dip each croquette in breadcrumbs, then in egg, then again in breadcrumbs.

Fry and serve

  1. Fry in deep fat until golden brown.

  2. Drain the fried croquettes on brown paper.

  3. Serve around a mound of green peas or with Yellow Béchamel Sauce.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

What each ingredient does

Chicken
Forms the main body of the croquettes and provides their savoury flavour.
Flour
Thickens the melted butter and milk or stock into a sauce that holds the chicken together.
Butter
Adds fat and richness, and cooks with the flour to start the sauce.
Milk or stock
Liquid that turns the flour and butter into a smooth sauce.
Egg
Binds the mixture and gives the breadcrumb coating something to adhere to.

The step that matters

Let the mixture cool fully before shaping. The thickened sauce firms as it cools. If the mixture is still warm, it stays soft and sticky, so the croquettes may lose their shape or split in the fat.

Swap the onion

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

  1. Potatofits better
  2. Shallotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against chicken, parsley, butter, pepper, flour, milk, lemon. 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.

More chicken croquettes recipes

Mock 6Italian 4 See all 418 →

You might also like

Chicken BrothChicken Broth257 recipesLemon SauceLemon Sauce236 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipes