Crispy Chicken Potato Croquettes with Gooey Cheese Tips, FAQ & printable recipe

Tips for success

For extra crispy croquettes, double-coat them by repeating the egg and breadcrumb steps. This creates a thicker, crunchier crust that holds up well.

Make sure the oil is at the correct temperature before frying; too low and the croquettes will absorb oil, too high and they will brown too quickly.

Use a thermometer to monitor the oil temperature throughout frying. Keep the croquettes in a single layer in the pan, and avoid turning them too often.

Let them rest on paper towels after frying to remove excess oil. Serve them hot for the best texture and flavor.

Variations

• Spicy Jalapeño: Add 1/4 cup finely diced jalapeños and a pinch of cayenne pepper to the filling for a spicy kick. Serve with a cooling ranch dip to balance the heat.
• Herb and Garlic: Mix in 2 tablespoons chopped fresh parsley and 1 teaspoon garlic powder to the potato mixture. This adds a fresh, savory flavor that pairs well with the chicken.
• Bacon Cheddar: Replace the mozzarella with shredded cheddar and add 1/4 cup cooked, crumbled bacon. This gives a smoky, cheesy twist that's perfect for game day.
• Vegetarian Version: Omit the chicken and increase the vegetables, such as adding corn or peas. Use a vegetarian cheese to keep it meat-free. The texture remains creamy and satisfying.

Storage and make-ahead

Fridge

Refrigerate leftover croquettes 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 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.

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 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it will make the crust soggy.

The croquettes can be prepared up to the breading step and refrigerated for up to 24 hours. Cover them loosely with plastic wrap to prevent drying.

When ready to serve, fry them directly from the refrigerator, adding a minute or two to the cooking time.

Serving ideas

Serve the croquettes hot with a side of creamy chipotle garlic dip for dipping. They also pair well with a fresh green salad or coleslaw for a complete meal. Arrange them on a platter with toothpicks for easy grabbing at parties.

For a fun twist, serve them in slider buns with lettuce and tomato, or alongside a bowl of soup. They are versatile enough to be an appetizer, a side dish, or a main course. Garnish with extra sliced green onions or a sprinkle of paprika for color.

Frequently asked questions

Recipe card

Crispy Chicken Potato Croquettes with Gooey Cheese

Prep 30 minCook 25 minRest 10 minTotal 1 h 5 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 sliced green onions (scallions)
• 1/2 cup boiled carrots, finely diced
• 1 cup shredded mozzarella cheese
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups seasoned breadcrumbs
• 2 cups vegetable oil, for frying
• creamy chipotle garlic dip, for serving

Instructions

1. In a large bowl, combine the mashed potatoes, shredded chicken, diced bell peppers, sliced green onions, diced carrots, and shredded mozzarella. Mix until well incorporated. Season with salt and pepper to taste. Shape the mixture into oblong logs, about 2 inches long and 1 inch thick.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Roll each croquette in flour, dip into the egg, then coat with breadcrumbs, pressing gently to adhere. Place on a plate.
3. In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
4. Carefully place a few croquettes into the hot oil. Fry for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate.
5. Ensure the croquettes reach an internal temperature of 165°F (74°C) for the chicken. Use an instant-read thermometer inserted into the center of a croquette to verify.
6. Let the fried croquettes rest on paper towels for a few minutes to absorb excess oil. Serve hot with creamy chipotle garlic dip on the side.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

350

Protein

18 g

Carbohydrates

35 g

Fat

16 g

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