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Chicken Croquettes

Chicken croquettes are small fried balls made from cooked chicken, cream or stock, flour, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Boil the cream or chicken stock.

  2. Mix the flour and butter together, then stir into the boiling stock.

  3. Add the chicken, salt, pepper, onion juice, and lemon juice.

  4. Boil for 2 minutes.

  5. Stir in 2 beaten eggs.

  6. Remove from heat.

  7. Let cool.

Shape and fry

  1. Once cool, shape the mixture into balls.

  2. Dip the balls in the remaining 2 beaten eggs.

  3. Coat the balls with bread crumbs.

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

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

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

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

  3. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Cooked chicken or lamb
Provides the main filling, bulk and savoury flavour.
Flour
Thickens the stock with the butter into a binding base for the filling.
Eggs
Bind the filling and form a coating that helps the crumbs stick.
Bread crumbs
Form a crisp, golden outer crust when fried.
Butter
Adds richness and fat, which helps the filling taste full and aids browning.

The step that matters

Let the filling cool fully before shaping. A warm, soft mixture is too loose to hold its shape and can slump or split when dipped in egg and crumbs. Cooling lets the starch in the thickened filling set so the balls stay firm through frying.

Swap the onion

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

  1. Spinachfits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, cream, flour, egg, lemon, bread. 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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