This is my take on the classic French snack with a creamy chicken filling and a crispy outer covering making it one of the most loved party snack. I have tried to make the chicken croquettes with easily available ingredients in India. These are easy to prepare and requires just a few ingredients, best when you have unexpected guests at home. It is a good alternative to the frozen packaged chicken nuggets that you buy from stores.
The parsley leaves can be avoided if its not available, coriander leaves can be used instead. You can also increase the amount of chilli if you like your snack a bit spicy.
The bread crumb coated croquettes can be stored frozen for approximately 2 weeks. To prepare take the frozen croquettes out from the freezer at least 1 hour before frying to cook the croquettes evenly.
Hope you like the recipe. 🙂 And don’t forget to read the notes given below the recipe.
Prep Time : 10 Mins
Cooking Time : 20 Mins
Spice Level : Low
- 500 gms minced chicken
- 1 tbsp chopped parsley leaves
- 1 tbsp chopped coriander leaves
- ½ inch ginger grated or finely chopped
- 1 large onion finely chopped
- ½ tsp chilli flakes
- ½ tsp black pepper powder
- Salt as per your taste
For the white sauce
- 1 tbsp flour
- ½ cup milk
- 1 tsp butter
- 1 tsp finely chopped garlic
For the outer covering
- ½ cup bread crumbs
- 2 eggs white
- Cook the chicken: Add the chicken into a pan and add some salt and pepper powder and let it cook in it cook without adding any water. The chicken will release its own water while its cooking. Cook the chicken till it’s done well and the water has completely evaporated.
- Make the sauce: Heat a pan and put the butter and chopped garlic sauté for a minute. The add the flour and sauté it well for a minute. Using a whisk slowly pour in the milk while whisking continuously till no lumps are formed. Remove the sauce in a bowl and keep aside.
- Make the mixture: Heat a pan and add ½ tsp oil and sauté the onions and ginger for a minute. Then add in the cooked chicken, the white sauce and mix everything well and remove from stove.
- Cool the chicken mixture, then add chopped parsley, chopped coriander, chilli flakes, salt. Mix everything well. If the mixture is too wet add a little flour to the mixture.
- For the covering take the egg whites in one bowl and bread crumbs in another bowl and keep it ready for making the croquettes.
- Fry the croquettes: Make small 2 inch size balls with the chicken mixture with your palms and dip it onto the egg white and then cover it well with the bread crumbs.
- Heat a frying pan and add in the oil. When the oil is hot drop the croquettes in small batches. Do not fry too many pieces at a time to avoid breaking of the croquettes. Fry them till they turn golden brown.
- Serve hot with a mayo dip or sauce.
- To make an egg-less outer covering take 1 tbsp flour/maida and water and mix it to form a paste of medium consistency. It should neither be too thick nor thin.
- Make sure that the white sauce is not thin else it’ll not hold the chicken mixture well.
- If the chicken balls don’t hold together when shaping the balls, add a tablespoon of flour/maida or a slice of bread crushed and mix it thoroughly in the complete chicken mixture.
- Do not use pre-used oil for frying and the oil should be medium hot before putting the croquettes into it to avoid the croquettes from becoming oily. Do not over brown the croquettes.