Skip to main content
Main

Chicken Croquettes

A fried chicken croquette made with a creamy sauce, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the sauce

  1. Combine corn starch, butter, and milk in a saucepan.

  2. Season the mixture with salt and pepper.

  3. Cook over medium heat until thickened, stirring constantly.

  4. Mix the thickened sauce with the chopped chicken and onion juice.

  5. Let the mixture cool.

Shape and fry

  1. Shape the cooled mixture into croquettes.

  2. Roll each croquette in bread crumbs.

  3. Dip each breadcrumb-coated croquette in beaten egg.

  4. Fry the croquettes in hot oil 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Cooked chicken
Provides the main filling and protein that gives the croquettes their body and flavour.
Corn starch
Thickens the milk and butter into a sauce that binds the chicken so the croquettes hold their shape.
Milk
Forms the liquid base of the sauce, adding moisture and a creamy texture.
Butter
Adds fat and richness to the sauce and helps give a smooth texture.
Beaten egg
Coats the croquettes so the bread crumbs stick and form a crisp, golden shell when fried.

The step that matters

Let the mixture cool before shaping. A warm, thickened starch mixture is soft and sticky, so it will not hold its shape or coat cleanly. Cooling lets the starch set so the croquettes keep their form in the hot oil.

Swap the onion

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

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

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

More chicken croquettes recipes

Mock 6Italian 4 See all 418 →

You might also like

Brown BreadBrown Bread461 recipesChicken BrothChicken Broth257 recipesCorn FrittersCorn Fritters203 recipesChicken SoupChicken Soup156 recipes