LEFTOVER CHICKEN CROQUETTES
Make and share this Leftover Chicken Croquettes recipe from Food.com.
Provided by kineline
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
- Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
BEST EASY CHICKEN CROQUETTES
My mom used to get chicken croquettes at a fancy restaurant when she was a young woman. I made these once for Mother's Day. She loved them.
Provided by Cindy
Categories Meat and Poultry Recipes Chicken
Yield 3
Number Of Ingredients 10
Steps:
- Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
- Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 30.4 g, Cholesterol 64.2 mg, Fat 15.5 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 4.4 g, Sodium 1250.2 mg, Sugar 4.4 g
LEFTOVER STUFFING CROQUETTES
Revamp your leftover stuffing into this delicious and decadent appetizer. Each is a perfect warm crispy bite of stuffing with a cheesy surprise in the middle!
Provided by Valerie Bertinelli
Categories appetizer
Time 30m
Yield 10 to 12 croquettes
Number Of Ingredients 9
Steps:
- Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.
- Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.
- Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.
- Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.
- Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.
- Serve the croquettes on a platter with leftover gravy or mustard.
CHICKEN CROQUETTES
Here's a different recipe to try with leftovers. It really has a good flavor. These chicken croquettes are fun to serve as an appetizer or for a meal. -Carleen Mullins, Wise, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 croquettes.
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, melt butter. Add the flour, mustard, salt and pepper; stir until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat. , Add the chicken, green pepper, parsley, onion, lemon juice, paprika and cayenne. Refrigerate for at least 2 hours. , Shape into six 4x1-in. logs. Place bread crumbs in a shallow dish. In another dish, beat egg and water. Roll logs in bread crumbs, then in egg mixture, then again in crumbs., Heat oil in an electric skillet or deep-fat fryer to 350°. Drop logs a few at a time, into hot oil. Fry for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts :
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