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Chicken Croquettes

Chicken croquettes are fried chicken mixtures coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the filling

  1. Combine chicken, parsley, onion juice, lemon juice, and salt in a bowl.

  2. Melt butter over medium heat in a saucepan.

  3. Stir in pepper, flour, celery salt, and salt to make a white sauce.

  4. Add the white sauce to the seasoned chicken mixture and mix well.

  5. Cool the mixture.

Shape and coat

  1. Shape the cooled mixture into pyramids or cylinders.

  2. Roll each piece in breadcrumbs.

  3. Dip each piece in beaten egg, then roll again in breadcrumbs.

Fry and serve

  1. Heat oil in a deep pan.

  2. Fry the croquettes until golden brown.

  3. Drain the fried croquettes on paper towels.

  4. Garnish the croquettes.

  5. Serve the croquettes.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  4. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Cooked chicken
Forms the bulk of the croquette and gives it its main filling.
Butter
Enriches the white sauce and adds fat for flavour and a tender texture.
Flour
Thickens the butter into a white sauce that binds the chicken together.
Egg
Binds the breadcrumb coating so it adheres during frying.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Cool the mixture before shaping. A warm, soft mixture is too loose to hold its shape and can split or fall apart in the oil. Chilling firms the starch-thickened sauce so the pieces keep their form and coating stays on while frying.

Swap the onion

How well each one fits the dish's main ingredients (chicken, parsley, lemon, butter, pepper, flour, celery):

  1. Carrotfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, parsley, lemon, butter, pepper, flour, celery. 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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