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–+ servings
A platter of Latin Chicken Croquettes. One cut in half is being held up showing its inside.
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4.34 from 3 votes

Latin Chicken Croquettes

Classic Latin chicken croquettes that will impress your guests like no other appetizer will!
Prep Time15 minutes
Cook Time5 minutes
Total resting time4 hours
Total Time4 hours 20 minutes
Course: Appetizer
Cuisine: Caribbean, Cuban, Dominican, Latin
Keyword: best chicken croquette, best croquetta, chicken croquettes, como hacer croquetas de pollo, croquetas, croquetas de jamon, croquetas de pollo, croquetas de pollo con jamon, croquette recipe, croquettes, easy chicken croquette recipe, how to make chicken croquettes, how to make croquetas, how to make croquettes, la mejor croqueta de pollo
Servings: 4 people

Ingredients

  • 4 tbs unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 cup minced yellow onions
  • 2 cups cooked chicken, chopped up into small chunks I used a rotisserie dark meat
  • 1/4 cup Serrano ham, chopped in small chunks Prosciutto di Parma is a great substitute
  • 1 tbsp parsley, minced finely
  • 1 dash paprika for a light heat, not spicy

For frying

  • 2 large eggs
  • 1 cup Italian seasoned dry breadcrumbs
  • vegetable or corn oil for frying about 1 inch depth

Instructions

  • In a medium saucepan, melt 4 tablespoons of butter, add the onion, parsley, and paprika. Cook until tender. Add the chicken and serrano ham, mix in well.
  • Add 1/4 cup of flour and whisk well. Whisk in the milk. Cook, whisking continuously, to thicken. This could take about 10 minutes. You can rest for afew seconds and keep on going.
  • Once thickened, place the mixture into a baking dish, spread it and flatten it out. Place in the fridge for 2 hours.
  • After 2 hours, remove the baking dish from the refrigerator. Carefully remove, whole, the chicken mixture that is now like a thicker consistency of jello. Place it on a cutting board.
  • Cut the mixture into 1 1/2 inch thick slices or to taste in width. Shape into a croquette shape. Think of a cheesestick.
  • In a bowl, whisk the eggs. In a separate bowl, add breadcrumbs. Dredge the croquettes first in the egg and then roll in the breadcrumb. Arrange the croquettes on a baking sheet and refrigerate for up to 2 hours.
    At this point you can also freeze them to fry later. They will be good for up to 3 months.
  • In a deep skillet, heat about 1/2 inch of vegetable or corn oil over medium low heat. Fry the croquettes in batches, rotating them on all sides until they are golden brown. Enjoy!

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