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

Tips for success

For the crispiest crust, use panko breadcrumbs instead of regular breadcrumbs. They create a lighter, airier crunch. If you only have plain breadcrumbs, toast them in a dry skillet with a little oil until golden before using.

This adds extra flavor and crunch. Another tip is to chill the breaded croquettes for 15-20 minutes before frying. This helps the coating set and prevents it from falling off during frying.

When shaping the croquettes, keep your hands slightly wet to prevent the mixture from sticking. If the mixture is too soft to shape, refrigerate it for 30 minutes.

For even cooking, make sure all croquettes are the same size. If you're making a large batch, keep the fried croquettes warm in a 200°F oven while you fry the rest.

Variations

• Spicy Chorizo Croquettes: Replace the shredded chicken with cooked and crumbled fresh chorizo, and add a finely diced jalapeño to the filling. Use pepper jack cheese instead of mozzarella for an extra kick. Serve with a cooling avocado dip.
• Vegetable Medley Croquettes: Omit the chicken and double the vegetables: add sautéed mushrooms, zucchini, and corn. Use a mix of cheddar and mozzarella. These vegetarian croquettes are just as hearty and flavorful.
• Herb and Garlic Croquettes: Add 2 tablespoons of chopped fresh parsley and chives to the filling, and increase the garlic powder to 1 1/2 teaspoons. Use Italian-seasoned breadcrumbs for extra flavor. Serve with a garlic aioli.
• Buffalo Chicken Croquettes: Mix 1/4 cup of hot sauce into the filling along with the chicken. Use blue cheese crumbles instead of mozzarella, and serve with extra hot sauce and ranch dressing. These have a tangy, spicy kick.

Storage and make-ahead

Fridge

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore crispness.

Freezer

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

Reheat

Reheat refrigerated croquettes in a 375°F oven for 10 minutes. For frozen, bake at 375°F for 15-18 minutes or until hot 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 375°F oven for 10 minutes until hot and crispy.

Avoid microwaving as it makes the crust soggy. For longer storage, freeze the uncooked breaded croquettes on a baking sheet, then transfer to a freezer bag. Fry directly from frozen, adding a couple of minutes to the cooking time.

The croquettes can be assembled and breaded up to a day ahead. Store them in the refrigerator in a single layer, covered, until ready to fry. They can also be frozen for up to 2 months.

To freeze, place the breaded croquettes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Fry from frozen, increasing the frying time by 2-3 minutes.

Serving ideas

These croquettes are best served hot, straight from the fryer, with the cheese pulling in long strands. The creamy chipotle garlic dip adds a smoky, tangy kick that balances the richness of the croquettes. For a party platter, arrange them on a large platter with the dip in the center and garnish with chopped green onions.

They also pair well with a simple side salad or roasted vegetables for a more substantial meal. For a fun twist, serve them in small lettuce cups with a drizzle of hot sauce. Whether as an appetizer or a main, these croquettes are sure to impress with their crunchy exterior and melty center.

Frequently asked questions

Recipe card

Crispy Chicken Potato Croquettes with Gooey Cheese

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 tsp garlic powder
• 1 tsp salt
• 1 1/2 cups shredded mozzarella
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups seasoned golden breadcrumbs
• Vegetable oil for frying, to taste
• 1/2 cup creamy chipotle garlic dip

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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Drain the croquettes on paper towels or a wire rack. Serve hot with creamy chipotle garlic dip for dunking.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

38 g

Fat

20 g

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