Crispy Chicken Potato Croquettes with Chipotle Dip Step-by-step instructions

Before you start

Boil the potatoes until fork-tender, then mash them. Poach the chicken breast and shred it. Dice the bell peppers, green onions, and carrots.

Shred the mozzarella. Set up the breading station with flour, beaten eggs, and breadcrumbs. Heat the oil in a deep skillet. Have a wire rack ready for draining.

Instructions

Prepare the Filling

1. 1Boil and Mash the Potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly. Mash the potatoes in a large bowl until smooth. Add the shredded chicken, diced bell peppers, green onions, carrots, and mozzarella. Season with salt and pepper. Mix until well combined.
   Look for The mixture should be cohesive but not sticky.
   Tip For easier mashing, make sure the potatoes are still warm.
2. 2Shape the Croquettes
   Take about 1/4 cup of the mixture and shape it into an oblong log about 3 inches long. Repeat with the remaining mixture. You should get about 16 croquettes.
   Look for The logs should hold their shape without cracking.
   Tip If the mixture is too sticky, lightly wet your hands.

The mashed potato and chicken mixture should be well combined and hold together when pressed. The vegetables should be evenly distributed. The mixture should be flavorful and moist but not sticky. Taste and adjust seasoning before shaping.

Bread the Croquettes

3. 3Set Up the Breading Station
   Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Dredge each croquette in the flour, shaking off any excess. Dip into the beaten eggs, then roll in the breadcrumbs, pressing gently to adhere. Set the breaded croquettes on a plate.
   Look for The coating should be even and fully cover the croquette.
   Tip Use one hand for wet ingredients and one for dry to avoid clumping.
4. 4Chill the Croquettes
   Place the breaded croquettes in the refrigerator for at least 30 minutes. This helps the coating set and prevents them from falling apart during frying.
   Look for The coating should feel firm and dry to the touch.
   Tip Chilling is essential for the best texture.

Each croquette should be evenly coated with flour, egg, and breadcrumbs. The coating should adhere well and feel dry to the touch.

The croquettes should be uniform in size and shape. Chilling them will help them hold their shape during frying.

Fry to Golden Perfection

5. 5Heat the Oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
   Look for The oil should shimmer but not smoke.
   Tip If the oil is too hot, the outside will burn before the inside is warm.
6. 6Fry the Croquettes
   Carefully add the croquettes to the hot oil in batches, without crowding. Fry until golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon to turn them occasionally for even browning.
   Look for The croquettes should be deep amber brown and crisp.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in small batches to maintain the oil temperature.
7. 7Drain and Serve
   Remove the croquettes with a slotted spoon and drain on a wire rack set over a baking sheet. Sprinkle with a little salt while still hot. Serve immediately with the creamy chipotle dipping sauce.
   Look for The croquettes should be crispy and the cheese molten inside.
   Tip Draining on a rack keeps the bottoms crispy.

The croquettes should be golden brown and crispy. The oil should be at a steady 350°F (175°C). The croquettes should float and sizzle gently. The cheese should be melted and gooey inside. Serve immediately while hot and crisp.

Common mistakes

The croquettes may fall apart if the mixture is too wet or the oil is not hot enough. To avoid this, ensure the potatoes are well-drained and mashed until smooth.

Chill the breaded croquettes for at least 30 minutes to set the coating. Fry in small batches to maintain the oil temperature. If the croquettes brown too quickly, lower the heat.

How to tell it’s done

The croquettes are done when they are deep amber brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (74°C).

To check, insert an instant-read thermometer into the center of a croquette. If it hasn't reached the temperature, continue frying for another minute or two.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part