Bobby Flay Chicken Croquette Recipe
The Bobby Flay Chicken Croquette Recipe delivers restaurant-quality appetizers right to your home kitchen.
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Deep frying pan or fryer
- Slotted spoon
- Paper towels
- Measuring cups and spoons
Ingredients
- 2 cups cooked chicken finely shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 eggs beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Melt butter in saucepan over medium heat.
- Add flour and whisk for two minutes.
- Gradually pour milk while whisking constantly.
- Cook until mixture thickens completely.
- Add shredded chicken and all seasonings.
- Mix well and let cool completely.
- Shape mixture into small oval croquettes.
- Dip each croquette in beaten eggs.
- Roll in breadcrumbs until completely coated.
- Heat oil to 350°F in pan.
- Fry croquettes until golden brown.
- Drain on paper towels before serving.
Notes
- Chill the mixture for easier shaping and handling
- Use day-old breadcrumbs for better coating adhesion
- Maintain oil temperature at 350°F for perfect crispiness
- Don't overcrowd the pan while frying batches
- Double-coat in breadcrumbs for extra crunch