Crispy Chicken Potato Croquettes with Chipotle Dipping Sauce

When you need a snack that delivers both comfort and crunch, these chicken potato croquettes are the answer. Golden breaded cylinders hide a creamy, savory filling of mashed potatoes, shredded chicken, and melted mozzarella.

A quick dunk in a spicy chipotle sauce takes them over the top. They’re simple to assemble and fry up in minutes, making them perfect for game day or any casual gathering.

These croquettes are a wonderful way to use leftover chicken or potatoes. The combination of fluffy mashed potatoes and tender chicken, punctuated by bell peppers and green onions, creates a satisfying texture.

The mozzarella adds a delightful gooeyness when hot. Coated in a crispy breadcrumb shell and fried until golden, they are an irresistible finger food. Serve them with a creamy chipotle dip for a touch of heat.

Ingredients

Why this recipe works

The mashed potatoes act as a binder, holding the croquettes together without needing extra eggs in the filling. This keeps the interior moist and tender.

The chicken adds protein and substance, while the vegetables contribute flavor and a slight crunch. The mozzarella melts into pockets of richness that make each bite exciting.

The breading process—flour, egg, breadcrumbs—creates a sturdy crust that crisps up beautifully during frying. The high heat of the oil quickly seals the coating, locking in moisture and preventing the croquettes from absorbing excess oil. The result is a crunchy exterior that gives way to a creamy, flavorful center.

Notes and substitutions

Boil the potatoes until they are very tender so they mash easily. Make sure they are thoroughly drained and slightly cooled before mashing to avoid excess moisture.

Use a potato masher rather than a food processor to keep the texture chunky but smooth. The chicken should be finely shredded so it blends well with the potatoes.

Seasoned breadcrumbs add flavor, but plain breadcrumbs work too if you add your own herbs and spices. The chipotle dipping sauce can be store-bought or homemade. If you prefer a milder dip, use less adobo sauce. These croquettes are best enjoyed fresh, but they can be reheated in an oven to restore crispness.

• shredded poached chicken breast: Use leftover roasted chicken or turkey, shredded.
• seasoned breadcrumbs: Use panko breadcrumbs mixed with 1 teaspoon paprika and 1 teaspoon garlic powder.
• creamy chipotle dipping sauce: Mix 1/2 cup mayonnaise with 1/2 cup sour cream and 2 tablespoons adobo sauce from chipotle peppers.

Equipment

• Large pot for boiling
• Potato masher
• Mixing bowl
• Shallow dishes for breading
• Deep skillet or Dutch oven
• Slotted spoon
• Paper towels