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Chicken Croquettes

Chicken croquettes are breaded, fried patties made from cooked chicken mixed with flour, butter, herbs, broth, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Mix the chopped chicken with flour, melted butter, parsley, onion juice, black pepper, and salt in a bowl.

  2. Stir together the warm chicken broth and milk.

  3. Cook the broth and milk mixture until smooth.

  4. Let the broth mixture cool.

  5. Combine the cooled broth mixture with the chicken mixture.

Shape and coat

  1. Shape the mixture into croquettes, about 1 tablespoon each.

  2. Let the croquettes stand for a while.

  3. Dip the croquettes in beaten egg and coat with bread or cracker crumbs.

Fry and serve

  1. Fry the croquettes in hot fat until golden brown.

  2. Drain the fried croquettes on paper and serve hot.

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

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

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

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

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

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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 croquettes.
Flour
Thickens the broth and milk mixture so the filling holds together when shaped.
Butter
Adds richness and moisture to the filling.
Milk
Combines with the broth to form a smooth, creamy binding sauce.
Egg
Binds the breaded coating so the crumbs adhere during frying.

The step that matters

Cook the broth and milk mixture until smooth. Cooking the flour with the liquid gelatinizes its starch, thickening the sauce. If it is undercooked, the filling stays loose and the croquettes may fall apart when shaped and fried.

Swap the onion

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

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

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