If you’re looking for a crispy, golden-brown bite with a creamy, flavorful center, look no further than the humble — and totally irresistible — chicken croquette. Bobby Flay, with his signature flair for bold flavors and classic comfort food, brings new life to this old-school favorite.
These croquettes are everything you want them to be: rich, savory, crunchy on the outside, and creamy on the inside.
They’re the perfect balance of nostalgia and chef-worthy technique, and once you try one, you’ll want to make a big batch to freeze for later. Great as appetizers, a dinner side, or a fun meal for kids!
Why You’ll Love This Recipe
These croquettes start with a smooth, creamy chicken filling made with sautéed aromatics, herbs, shredded chicken, and just the right touch of Dijon and Parmesan. Once chilled and rolled, they’re breaded and pan-fried until perfectly crisp.
They’re easy to prep ahead, freeze beautifully, and make a satisfying alternative to typical chicken dinners. The crunchy exterior and tender center make them a hit with both kids and grown-ups.
What You’ll Need
For the Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1½ cups cooked, shredded chicken (rotisserie works great)
- 1 tablespoon Dijon mustard
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
For Breading and Frying:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Oil for frying (vegetable or canola)
Pro Tips
- Use rotisserie chicken to save time and add extra flavor.
- Let the filling cool and firm up in the fridge — this makes shaping easier.
- Double-bread for extra crunch: dip twice in egg and panko if you love texture.
- Use a small cookie scoop for uniform sizes.
- Serve with aioli, Dijon cream sauce, or even spicy honey mustard for dipping!
Tools You’ll Need
- Saucepan
- Wooden spoon or silicone spatula
- Mixing bowl
- Whisk
- Baking sheet
- Frying pan or Dutch oven
- Slotted spoon
- Paper towels
Substitutions and Variations
- Meat: Swap chicken for turkey or ham.
- Cheese: Use Gruyère or sharp cheddar instead of Parmesan.
- Add-ins: Mix in peas, corn, or finely chopped cooked mushrooms.
- Baked option: Spray with oil and bake at 400°F for 20–25 min, flipping halfway.
Make Ahead Tips
You can shape and bread the croquettes up to a day in advance. Store them in the fridge, covered, until ready to fry.
They also freeze beautifully! Freeze before frying, then cook straight from frozen — just add a couple extra minutes of fry time.
Instructions
1. Cook the Aromatics
In a medium saucepan, melt butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook another 30 seconds.
2. Make the Sauce
Sprinkle in the flour and whisk to make a roux. Cook for 1–2 minutes, then gradually whisk in milk. Cook, stirring constantly, until thick and smooth, about 5 minutes.
3. Add Chicken and Flavor
Stir in shredded chicken, Dijon mustard, Parmesan, parsley, salt, and pepper. Mix well. Transfer mixture to a bowl, cover, and refrigerate until firm — at least 1 hour.
4. Shape and Bread
Scoop chilled mixture into small balls or ovals. Roll in flour, dip in egg, then coat with panko. Place on a baking sheet lined with parchment.
5. Fry to Golden Perfection
Heat ½ inch of oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
6. Serve
Serve hot with your favorite dipping sauce and garnish with fresh herbs if desired.
Leftovers and Storage
Store leftover croquettes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F until warmed through and crisp again.
You can also freeze them (cooked or uncooked) for up to 2 months. Reheat directly from frozen, adding a few extra minutes to the cook time.
Recipe FAQs
Q: Can I bake these instead of frying?
Yes! Spray them with cooking oil and bake at 400°F for 20–25 minutes, flipping halfway through.
Q: What dipping sauces pair well with croquettes?
Try aioli, honey mustard, spicy mayo, or a simple Dijon cream sauce.
Q: Can I use leftover chicken from another meal?
Absolutely! Just shred it finely and make sure it’s not overly seasoned.
Q: Why does the filling need to chill?
Chilling helps the mixture firm up, so it holds its shape better during breading and frying.
Crispy, Creamy, and Totally Craveable
These Bobby Flay–Inspired Chicken Croquettes are comfort food at its best — crisp on the outside, creamy and flavorful inside.
They’re perfect for a cozy dinner, party appetizers, or a fun make-ahead meal the whole family will love.
Give them a try and let me know how yours turned out! Did you add extra cheese? Bake instead of fry? Drop a comment and tell me how you made them your own!