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.
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.
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.
See More Chicken Recipes
📖 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.
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 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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