These croquetas de pollo (chicken croquettes) are delicious, practical, and quick to make. This easy recipe is a family favorite. It features my Easy Make-Ahead Chicken Fillings (2 WAYS), which give the croquettes a flavorful base.
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For this version, I've chosen the vibrant reddish filling with a hint of paprika.
The croquettes are prepared by binding the filling with a simple wheat flour dough, shaping them into cylinders, coating them in breadcrumbs, and frying until they are crispy and lightly golden.
Make them ahead of time and freeze them for a convenient, tasty appetizer.
How to Make Croquetas de Pollo
Note: The full instructions are provided in the recipe card below.
- Prepare Dough: Heat butter, water, and bouillon; stir in flour. Cook until the dough pulls away from the pan. Knead until smooth, then cool.
- Add Filling: Mix cooled chicken filling into the dough.
- Shape: Divide dough into 12 pieces; roll into cylinders.
- Bread: Dip in beaten egg and coat with breadcrumbs.
- Fry: Cook in hot oil until golden brown. Drain and serve.
Watch Recipe Video
Camila's Tips and Variations
- Smooth Dough: Ensure the dough is smooth and lump-free before adding the filling for even consistency.
- Proper Oil Temperature: Maintain medium heat when frying. Overheated oil can burn the croquettes quickly.
- Batch Frying: Fry in small batches to avoid overcrowding, ensuring even cooking.
- Cool the Dough: To prevent the dough from becoming too sticky, let it cool completely before mixing in the filling.
- Filling Options: Try different fillings like mashed potatoes, cheese, or vegetables for variety.
- Different Coatings: Experiment with panko breadcrumbs or crushed crackers for a crunchier texture.
- Baked Version: For a healthier option, bake croquettes at 350°F (175°C) until lightly golden brown.* Note that they may look paler compared to deep-fried ones.
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Recipe
Croquetas de Pollo
These croquetas de pollo (chicken croquettes) are delicious, practical, and quick to make. This easy recipe is a family favorite. It features my Easy Make-Ahead Chicken Fillings (2 WAYS), which give the croquettes a flavorful base. For this version, I've chosen the vibrant reddish filling with a hint of paprika.The croquettes are prepared by binding the filling with a simple wheat flour dough, shaping them into cylinders, coating them in breadcrumbs, and frying until they are crispy and lightly golden.Make them ahead of time and freeze them for a convenient, tasty appetizer.
Ingredients
For the Filling:
- 1 tablespoon of oil or butter
- 1 teaspoon paprika
- 1 tablespoon of Knorr chicken-flavored bouillon
- 300 ml water
- 200 g all-purpose flour
- 1 batch of Easy Make-Ahead Chicken Filling (reddish filling with paprika)
For the Breading:
- 2 large eggs , beaten
- 200 g bread crumbs or as needed
Instructions
Prepare the Dough:
- In a large skillet, add butter, water, paprika, and chicken bouillon, and stir until well combined. Bring the mixture to a boil.
- Once boiling, remove the skillet from heat and gradually stir in the flour until is well moistened and incorporated.
- Return the skillet to medium heat. Cook the dough, letting it sit undisturbed for about 30 seconds before flipping. Continue cooking, turning every 30 seconds for 4 to 5 minutes until the dough is cooked through and comes away from the sides of the pan as you stir.
- Place the dough in an electric stand mixer fitted with a paddle attachment. Knead on medium-low speed for about 5 minutes until the dough is smooth, elastic, and lump-free. Let the dough cool.
Incorporate the Filling:
- Once cooled, add the cooled chicken filling to the dough in the mixer. Mix until the filling is evenly distributed throughout the dough.
Shape the Croquettes:
- Divide the dough mixture into 12 equal pieces. Roll each piece into a ball. Shape each ball into a small cylinder by pressing the sides or rolling it on a flat surface. Smooth out any rough edges by gently pressing the sides.
Bread the Croquettes:
- Beat an egg in a dish. Dip each croquette in the egg, shaking off any excess.
- Roll the egg-coated croquettes in breadcrumbs, ensuring an even coating. Shake off any extra breadcrumbs.
Fry the Croquettes:
- Heat oil in a pan over medium heat. Test the oil's readiness by dipping a toothpick into it-if bubbles form around the toothpick, the oil is hot enough.
- Fry the croquettes in small batches (about four at a time) until they turn a light golden brown, taking care not to overcook them. The frying process should be quick.
- Remove the croquettes from the oil and drain them on a paper towel or wire rack. Serve immediately for the best taste.
Watch how to make it
Notes
How to Store & Reheat
Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until hot.
How to Make ahead & Freeze
Assemble croquetas up to 4 hours in advance and refrigerate. For freezing, place breadcrumb-coated croquetas on a lined baking sheet and freeze until solid. Transfer to a resealable bag and store for up to 3 months. Cook from frozen, adding 1-2 extra minutes to the cooking time.
Nutrition
Nutrition Facts
Croquetas de Pollo
Amount per Serving
Calories
364
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
164
mg
55
%
Sodium
333
mg
14
%
Potassium
854
mg
24
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
31
g
62
%
Vitamin A
87
IU
2
%
Vitamin C
1
mg
1
%
Calcium
49
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
