Crispy Chicken Potato Croquettes with Gooey Cheese Step-by-step instructions

Before you start

Before starting, boil the potatoes until fork-tender, then drain and let them cool slightly. Poach the chicken breast in simmering water until cooked through, then shred it. Dice the bell peppers, green onions, and boiled carrots.

Measure out all ingredients and set up your breading station with three shallow dishes. Have a thermometer ready for the oil. Make sure you have enough oil for frying, about 2 inches deep in your pan.

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.
   Look for Potatoes are easily pierced with a fork and mash without lumps.
   Tip For extra smooth mash, pass the potatoes through a ricer.
2. 2Combine filling ingredients
   To the mashed potatoes, add the shredded chicken, diced bell peppers, green onions, carrots, garlic powder, salt, and shredded mozzarella. Mix until well combined. The mixture should hold together when pressed.
   Look for The mixture is cohesive and slightly sticky but holds its shape.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Taste the mixture and adjust salt if needed, but be careful not to overmix.
3. 3Shape the croquettes
   Using your hands, shape the mixture into oblong logs about 3 inches long and 1 inch wide. Place them on a baking sheet lined with parchment paper as you work.
   Look for Each croquette is uniform in size, about 3 inches long.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Wet your hands slightly to prevent sticking.

At the end of this phase, the mashed potatoes are smooth and lump-free. The filling mixture is cohesive and holds together when pressed. The croquettes are shaped into uniform logs, ready for breading. The kitchen smells of warm potatoes and garlic. Ensure the mixture is not too wet; if it is, add a little more breadcrumbs to bind.

Bread the Croquettes

4. 4Set up the breading station
   Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Working one at a time, dredge each croquette in flour, shaking off excess. Dip into the beaten eggs, letting any excess drip off. Roll in the breadcrumbs, pressing gently to adhere.
   Look for Each croquette is evenly coated with a layer of breadcrumbs.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use one hand for wet ingredients and the other for dry to keep hands clean.
5. 5Bread all croquettes
   Repeat the breading process with all croquettes. Place the breaded croquettes on a clean baking sheet. Let them rest for 10 minutes to help the coating adhere.
   Look for All croquettes are breaded and resting on the baking sheet.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Chilling the breaded croquettes for 15 minutes can help them hold their shape during frying.

Each croquette is evenly coated with a thin layer of flour, then egg, and finally a generous coating of breadcrumbs. The coating should adhere well and feel dry to the touch. The breaded croquettes are resting on a baking sheet, and the breading station is clean. The egg wash is used up, and the breadcrumbs are evenly distributed.

Fry to Golden Perfection

6. 6Heat the oil
   Pour about 2 inches of vegetable oil into a large skillet or deep pot. Heat over medium-high heat until the oil reaches 350°F (175°C). Use a thermometer to check the temperature.
   Look for The oil shimmers and a breadcrumb dropped in sizzles immediately.
   Tip If the oil is too hot, the outside will burn before the inside heats through.
7. 7Fry the croquettes
   Carefully place a few croquettes into the hot oil without crowding. Fry for about 4 minutes, turning occasionally, until golden brown and crispy all over. Use a slotted spoon to transfer to a wire rack to drain.
   Look for Croquettes are deep golden brown and sizzle when moved.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Fry in batches to maintain the oil temperature.
8. 8Drain and serve
   Drain the croquettes on paper towels or a wire rack. Serve hot with creamy chipotle garlic dip for dunking.
   Look for The croquettes are crisp to the touch and the cheese is molten inside.
   Tip Serve immediately for the best crunch and cheese pull.

The oil is at 350°F, and the croquettes are frying in small batches. They sizzle as they hit the oil and turn a deep golden brown after about 4 minutes.

The kitchen fills with the savory aroma of fried food. The croquettes are drained on a wire rack, and the first batch is ready to serve. The crust is crispy and the filling is hot and cheesy.

Common mistakes

A common mistake is overmixing the filling, which can make it dense and pasty. Mix just until combined. Another is frying at the wrong temperature; if the oil is too hot, the outside burns before the inside heats through.

If it's too cool, the croquettes absorb oil and become greasy. Use a thermometer and maintain 350°F. Also, don't overcrowd the pan, as this drops the oil temperature and leads to uneven cooking.

How to tell it’s done

The croquettes are done when they are deep golden brown and crispy on all sides, and the internal temperature of the filling reaches 165°F (74°C). To check, insert an instant-read thermometer into the center of a croquette.

The crust should feel crisp and shatter when bitten, and the cheese inside should be molten and stretchy. Allow the croquettes to drain briefly on a wire rack to keep the crust crisp.

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