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Chicken Croquettes

Chicken croquettes are fried, cone‑shaped pieces of chicken mixed with milk, butter, flour, parsley, onion juice, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Chicken Croquettes

Ingredients

Directions

Prepare the chicken and sauce

  1. Remove the skin, fat, and sinews from the chicken, then chop and measure it.

  2. In a double boiler, heat the milk.

  3. In a separate bowl, rub the butter and flour together to form a smooth paste.

  4. Stir the paste into the boiling milk and cook until very thick, stirring continually.

  5. Remove from heat and add the chicken, parsley, onion juice, salt, and pepper; mix thoroughly.

Shape and cook

  1. Allow the mixture to cool and stiffen.

  2. Form the mixture into cone-shaped croquettes.

  3. Dip each croquette in the beaten egg, then coat with bread crumbs.

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

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

  2. Milk + buttertop 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. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  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 and bulk of the croquette filling.
Flour
Thickens the milk into a paste that binds the filling and lets it hold its shape.
Milk
Forms the creamy base that, thickened with flour, binds the chicken together.
Butter
Adds richness and fat, smoothing the flour paste and softening the filling's flavour.
Egg
Coats the croquettes so the bread crumbs adhere and form a crisp, golden shell.

The step that matters

Cook the sauce until very thick. The flour-milk mixture must be cooked until thick enough to set firmly once cooled. If it is too thin, the croquettes will be soft and may break apart when shaped and fried.

Swap the onion

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

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

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