Take control of your snacks with this foolproof recipe for homemade chicken croquettes. As a Dutch classic, these golden, crispy bites are a snack bar favorite. With years of perfecting family recipes, I've streamlined the process so you can enjoy them fresh, knowing exactly what's inside. They're simple to make at home, though shaping takes a bit of practice. Pair them with fries or a dollop of mustard for the ultimate treat.
Croquettes are an iconic Dutch snack, now available in countless store-bought varieties. Prefer variety? Swap chicken for beef, shrimp, or fish for a gourmet twist beyond the usual frozen pack.
Avoiding store-bought stock cubes due to migraines triggered by yeast and MSG (E621)? I've perfected a homemade broth that elevates flavor without compromise. Customize it with your favorite herbs and spices for superior taste.
This recipe yields about 8 large Dutch-style croquettes. Freeze them unbaked for convenient future batches – prep once, enjoy anytime.
Two pans (one for broth, one for frying)
Large plate or flat dish
Two deep plates
Fork
Spoon
Kitchen paper
Print Recipe
Homemade Chicken Croquettes
Preparation: 3 hours
Baking/cooking time: 4 min
Total time: 3 hours 4 min
Dish: Snack
Cuisine: Dutch
Servings: 8
Author: Anja
Ingredients
Instructions
Start with cold broth to prevent lumps and ensure smooth, delicious croquettes.
Melt butter over medium heat.
Once it begins to brown lightly, add all flour at once, stirring constantly with a spoon.
Cook the flour-butter mixture for 2 minutes, stirring to form a granular, dry mass – this is key.
Add broth in small splashes, stirring until fully absorbed before adding more.
Continue until all broth is incorporated and the mixture is smooth.
Stir in shredded meat or chicken with parsley. Simmer on low for 2 minutes, then season with salt, pepper, and optional nutmeg.
Spread mixture on a flat plate and chill in the fridge for at least 2 hours.
Prepare one plate with breadcrumbs.
Beat egg with a splash of water on the other plate.
Cut chilled mixture into pieces and shape into thick rolls (croquettes).
Bread quickly: egg, breadcrumbs, egg again, breadcrumbs. Work fast to keep the mixture cold.
Heat oil to 180°C and fry croquettes for about 4 minutes, depending on pan size.
Drain on kitchen paper and serve hot.
For perfectly fluffed chicken in croquettes or puffs, use a mixer. Check this quick Facebook video demo for the technique.
Trying this recipe? Share your results in the comments – I'd love to hear how it turns out or answer any questions!
