Skip to main content
Main

Chickek Croquettes

A fried dish of seasoned chicken formed into rolls coated with crushed rusk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chickek Croquettes

Ingredients

Directions

Make the filling

  1. Mix chicken, salt, pepper, celery seed, and parsley in a bowl.

  2. In a saucepan, combine chicken broth, butter, and corn starch mixed with a little cold water; stir until thickened.

  3. Pour the sauce over the chicken mixture and mix well.

  4. Spread the mixture on a shallow plate to cool.

  5. Shape the mixture into balls.

  6. Let them sit for 30 minutes in a cool place.

  7. Shape the balls into rolls.

Coat and fry

  1. Roll each croquette in crushed rusk.

  2. Dip the croquettes in beaten egg mixed with cold water.

  3. Roll the croquettes in crushed rusk again.

  4. Heat butter and lard in a frying pan.

  5. Once hot, add the croquettes, turning them quickly to brown evenly.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  4. Celery + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together920 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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 and provides the main savory flavor.
Corn starch
Thickens the broth into a sauce that binds the chicken and holds the croquettes together.
Chicken broth
Adds moisture and flavor to the filling, and forms the sauce with the starch.
Egg
Creates a coating that helps the crumbs adhere and promotes browning when fried.
Rusk
Forms a crisp, browned outer crust around the croquettes.

The step that matters

Let the shaped croquettes sit and chill before coating. Cooling firms the starch-thickened filling so the croquettes keep their shape. If they are coated or fried while soft, they can crack or fall apart in the pan.

Swap the celery

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

  1. Tarragonfits better
  2. Thymefits better
  3. Marjoramfits about as well
  4. Celerythe original

Fit is the average pairing score against chicken, pepper, parsley, butter, corn, 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.

More chicken croquettes recipes

Mock 6Italian 4 See all 418 →

You might also like

Chicken BrothChicken Broth257 recipesCorn FrittersCorn Fritters203 recipesChicken SoupChicken Soup156 recipesCream of Celery SoupCream of Celery Soup113 recipes