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Chicken Croquettes

Chicken croquettes are fried meat cakes made with ground chicken, pork, flour, butter, milk, onion, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and pork match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 5,417 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. In a bowl, combine the ground chicken and ground pork.

  2. In a saucepan, blend the flour and butter until smooth, then add the milk and bring to a boil.

  3. Stir in the chicken and pork mixture, cooking over low heat for 5 minutes.

  4. Season with the chopped onion, salt, and red pepper, then allow to cool.

Shape and fry

  1. Shape the mixture into croquettes, dip in beaten egg, then coat with bread crumbs.

  2. Dip again in egg and 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. Chicken + porktop 2% of all pairs
    Smell alikestrong
    Cooked together5,417 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  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. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  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

Cold cooked chicken
Forms the main body of the croquettes and gives them their savory flavor.
Ground pork
Adds richness and fat that keeps the filling moist.
Flour
Thickens the milk and butter into a binding paste that holds the mixture together.
Milk
Creates a creamy sauce that softens the filling and keeps it tender.
Beaten egg
Binds the coating so the bread crumbs adhere and sets to a crisp crust.
Fine bread crumbs
Form a crunchy, browned outer crust when fried.

The step that matters

Cooling the filling before shaping. A thick, warm mixture is soft and sticky, so it may crack or slump when shaped. Cooling firms the starch-thickened binder so the croquettes hold their shape through frying.

Swap the onion

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

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

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