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Chicken Croquetts

Chicken croquettes are fried balls of ground chicken mixed with butter, flour, milk, and seasonings, coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chicken Croquetts

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan.

  2. Add the flour and stir until combined.

  3. Gradually pour in the sweet milk, cooking for 10 minutes while stirring constantly.

  4. Remove from heat and add the ground chicken, mixing thoroughly.

  5. Season with salt and pepper.

Shape and coat

  1. Shape the mixture into croquettes while warm.

  2. Roll the croquettes in cracker crumbs until lightly coated.

Fry and serve

  1. Fry in hot oil until golden brown and serve while 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds fat and richness, and helps form the base of the sauce.
Flour
Thickens the milk into a binding paste that holds the chicken together.
Sweet milk
Forms the creamy liquid that thickens with the flour and moistens the mixture.
Ground chicken
Provides the main filling and protein structure that sets when cooked.
Cracker crumbs
Forms a crisp outer coating that browns when fried.

The step that matters

Shape the mixture while warm. The thickened base firms as it cools and becomes stiff and hard to shape. Shaping it while still warm keeps it soft and pliable, so the croquettes hold their form and do not crack in the coating or oil.

“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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