Chicken Croquetteswith creamy filling and thin crust
Chicken croquettes bound by thick béchamel, chilled, shaped, and breaded for a thin crust that protects the creamy center during frying.
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The identity of the croquette lies in the creamy dough, not in a compact meatball. The shredded chicken is incorporated into béchamel cooked until it releases from the pan. Once cooled, the shape should hold without extra flour; egg and breadcrumbs seal the surface, and stable oil produces even color without excessive absorption.
Ingredients
Dough
Breading
Frying
Seasoning
Preparation
Cook the chicken
Cook the breast until 74 °C in the center, let cool slightly and shred finely.
20 minutesMake the béchamel
Sauté onion in butter, add flour and hot milk gradually; cook until it releases from the bottom and incorporate the chicken.
20 minutesChill the dough
Spread, cover in contact, and refrigerate for at least 3 hours.
185 minutesShape and bread
Divide into sixteen portions, shape cylinders and pass through beaten egg and crushed breadcrumbs.
25 minutesFry with control
Fry at 175 °C in batches until golden and drain on a rack.
15 minutes
Substitutions
Bone-in chicken offers more flavor but requires recalculating edible weight; do not add cold flour to firm up.
Storage
Refrigerate after cooling or freeze already breaded in a single layer.
Approximate shelf life: Up to 3 days refrigerated or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
Frequently asked questions
How to recognize the correct consistency?
The finished béchamel leaves a clean trail on the bottom for a few seconds before coming together again.
Can I prepare in advance?
Follow storage instructions and leave the steps that determine crispiness, volume, or finishing close to serving.
