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Chicken Croquettes

A fried dish of cold chicken and potato formed into balls coated in crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Chicken and potato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,756 recipes. Both carry (z)-4-decenal, which smells green, must. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the mixture

  1. Chop the cold chicken and potato finely.

  2. Season the mixture and add enough chicken gravy to moisten it.

Shape and coat

  1. In a bowl, beat 2 eggs.

  2. Form the chicken mixture into balls.

  3. Dip each ball into the beaten eggs, then coat with cracker crumbs.

Fry

  1. Fry the croquettes in hot lard until 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 + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  2. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Cold chicken
Forms the main body and flavor of the croquettes.
Potato
Adds starch and bulk that help the mixture hold its shape.
Chicken gravy
Moistens the mixture so it binds and stays tender when cooked.
Eggs
Bind the croquettes and form a coating that helps crumbs stick.
Cracker crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Fry the croquettes in hot lard until brown. If the lard is not hot enough, the croquettes absorb excess fat and turn greasy, while the crumb coating may not set and brown properly. Frying in hot fat seals the crust quickly.

Swap the potato

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

  1. Asparagusfits better
  2. Capsicumfits about as well
  3. Potatothe original
  4. Leekfits about as well

Fit is the average pairing score against chicken, 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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