Leftover Chicken Croquettes Recipe

Chicken: Shredded leftover chicken provides the base for the croquettes.

Mashed potatoes: These help bind the mixture and add a creamy texture.

Egg: A beaten egg helps to hold the croquettes together.

Bread crumbs: These add structure and a bit of crunch to the croquettes.

Parmesan cheese: Grated parmesan adds a savory, umami flavor.

Parsley: Chopped parsley adds a fresh, herbal note.

Salt: Enhances the overall flavor of the croquettes.

Black pepper: Adds a bit of heat and depth to the flavor.

Flour: Used for dredging the patties before frying to ensure a crispy exterior.

Vegetable oil: Used for frying the croquettes to a golden brown.

When shaping the patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too loose, you can add a bit more bread crumbs to help bind it. Additionally, when frying, avoid overcrowding the frying pan to maintain the oil temperature and achieve an even, golden brown crust on each croquette.

• leftover chicken - Substitute with leftover turkey: Both have similar textures and flavors, making them interchangeable in this recipe.

• mashed potatoes - Substitute with sweet potato mash: Sweet potatoes provide a slightly different flavor but maintain the same creamy texture.

• beaten egg - Substitute with flaxseed egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to create a vegan alternative that helps bind the ingredients.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide a similar crunchy texture and can be seasoned to taste.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, slightly citrusy flavor that can complement the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, making it a good alternative.

• flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a crispy coating when fried.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and can be used for frying with a slightly different flavor profile.

• Allow the chicken croquettes to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled croquettes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.
• For longer storage, freeze the croquettes. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the croquettes to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date for reference.
• When ready to enjoy, reheat the frozen croquettes directly from the freezer. Preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until hot and crispy.
• Alternatively, reheat in a skillet with a bit of vegetable oil over medium heat, turning occasionally, until heated through and crispy on all sides.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken croquettes on a baking sheet lined with parchment paper. Lightly spray or brush them with a bit of vegetable oil to help retain their crispiness. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of vegetable oil. Place the croquettes in the skillet and cook for about 3-4 minutes per side, or until they are heated through and the outside is crispy. This method helps maintain the original texture.

• Microwave Method: Place the croquettes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not keep them as crispy as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the croquettes in the air fryer basket in a single layer. Air fry for about 5-7 minutes, or until they are heated through and the exterior is crispy. This method is great for retaining the crunchiness without adding extra oil.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the croquettes on the toaster oven tray. Bake for about 10-12 minutes, or until they are heated through and the outside is crispy. This is a convenient method if you’re reheating a small batch.

• Mixing bowl: A large bowl used to combine all the ingredients like shredded chicken, mashed potatoes, beaten egg, bread crumbs, parmesan cheese, parsley, salt, and pepper.

• Measuring cups: Used to measure out the exact amounts of ingredients such as leftover chicken, mashed potatoes, bread crumbs, and vegetable oil.

• Measuring spoons: Used to measure smaller quantities like salt, black pepper, and chopped parsley.

• Fork: Useful for shredding the leftover chicken if it isn't already shredded.

• Spatula: Handy for mixing the ingredients together in the mixing bowl.

• Baking sheet: Used to place the shaped patties before dredging them in flour.

• Plate: Used to hold the flour for dredging the patties.

• Frying pan: Essential for frying the patties until they are golden brown and crispy.

• Tongs: Useful for flipping the patties in the frying pan to ensure even cooking.

• Paper towels: Used to drain the excess oil from the fried patties.

• Stove: Necessary for heating the frying pan and cooking the patties.

• Knife: Used for chopping the parsley finely.

• Cutting board: Provides a surface for chopping the parsley.

Prepare ingredients in advance: Shred the chicken and mash the potatoes the night before to save time.

Use pre-made mashed potatoes: If you have leftover mashed potatoes from another meal, use them to cut down on prep time.

Preheat the oil: Start heating the vegetable oil while you shape the patties to streamline the cooking process.

Batch process: Shape all the patties before dredging them in flour to make the process more efficient.

Use a food processor: Quickly combine all ingredients using a food processor for a smoother mixture.