Crispy Chicken Potato Croquettes with Chipotle Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest croquettes, use panko breadcrumbs instead of regular breadcrumbs. They create a lighter, crunchier coating.

Also, make sure the oil is at the right temperature—too low and the croquettes will absorb oil; too high and they will burn. Use a thermometer for accuracy.

If the mixture feels too soft to shape, refrigerate it for 20 minutes before forming the logs. This makes it easier to handle.

When frying, use a slotted spoon to turn the croquettes gently so they brown evenly on all sides. Drain on a wire rack to keep them crisp.

Variations

• Spicy Jalapeño Croquettes: Add 1/4 cup finely diced jalapeños and a pinch of cayenne to the filling for extra heat. Serve with a cool ranch dip to balance the spice.
• Cheesy Herb Croquettes: Add 1/4 cup chopped fresh parsley and 1/4 cup grated Parmesan cheese to the potato mixture. Use Italian-seasoned breadcrumbs for extra flavor.
• Bacon Cheddar Croquettes: Swap the mozzarella for sharp cheddar and add 1/2 cup cooked, crumbled bacon. Reduce the salt in the seasoning to account for the bacon's saltiness.
• Vegetarian Croquettes: Omit the chicken and increase the potatoes to 6 large. Add 1 cup of frozen peas and carrots, thawed, for color and texture. The rest of the recipe stays the same.

Storage and make-ahead

Fridge

Leftover croquettes can be refrigerated in an airtight container for up to 3 days. Reheat in the oven to restore crispiness.

Freezer

Freeze uncooked breaded croquettes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat cooked croquettes in a 375°F (190°C) oven for 10 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy.

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until heated through and crispy.

You can prepare the croquettes up to the breading step, then refrigerate them for up to 24 hours before frying. This makes them perfect for entertaining.

Let them come to room temperature for 15 minutes before frying, or fry them straight from the fridge, adding a minute or two to the cooking time.

Serving ideas

Serve the croquettes hot, with the creamy chipotle dipping sauce on the side. They are best enjoyed within minutes of frying, when the exterior is crisp and the cheese is molten. Arrange them on a platter with extra sauce for dipping.

These croquettes also pair well with a fresh green salad or as a side to a hearty soup.

For a game day spread, serve them alongside other finger foods like wings, sliders, and vegetable sticks with dip. They are sure to disappear quickly.

Frequently asked questions

Recipe card

Crispy Chicken Potato Croquettes with Chipotle Dip

Prep 30 minCook 25 minTotal 55 minServes 8

Ingredients

• 4 large russet potatoes, boiled and mashed
• 1 lb shredded poached chicken breast
• 1/2 cup diced bell peppers
• 1/4 cup chopped green onions
• 1/2 cup boiled carrots, diced
• 1 1/2 cups shredded mozzarella cheese
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups seasoned breadcrumbs
• 2 cups vegetable oil, for frying
• 1/2 cup creamy chipotle dipping sauce, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.