Crispy chicken and cheese croquettes rank among the top choices for Iftar. With a crispy exterior and a soft, creamy interior, these croquettes serve as the perfect appetizer for an Iftar menu. Enjoyed by both kids and adults, they are also ideal for doubling the recipe and saving some for later, making for a convenient option for quick school lunches.
Ingredients for Chicken and Cheese Croquettes
Chicken
I used one chicken breast which was 1.2 lb. Cut into small cubes and boil with a little bit of water. Once boiled, I shred it using a food processor. You can shred it with your hands, no need to use a food processor.
Spices
I like to use a variety of spices for this recipe, which are usually available in my pantry. I used salt, red chili flakes, black pepper, garlic powder, and paprika. You can also add some oregano and red chili powder according to your taste. I recommend using less salt because the cheese is also salty.
Cheese
I used a combination of fresh grated mozzarella and Colby jack. You can use any cheese of your choice. You can also make these croquettes without cheese but if you decide to add cheese then freeze them for a minimum of 30 minutes before frying.
Onion and cilantro
For some freshness, I used finely chopped onion, and cilantro. I also like to use chopped green chilies sometimes for extra spiciness.
Ingredients for coating
Bread crumbs
I used fresh bread crumbs for this recipe. Take 6 pieces of bread and put them in the food processor. Pulse it a couple of times and your bread crumbs are ready. I like to season my bread crumbs with salt and red chili powder. For 2 cups of bread crumbs, I used 1/2 tsp of salt and 1/2 tsp of red chili powder to season. Store-bought bread crumbs work perfectly fine.
Eggs
Take two eggs and whisk them with a pinch of salt and pepper. As we season every layer, remember not to add too much salt to the croquettes.
All-purpose flour
You will also need about half a cup of all-purpose flour to coat the croquettes. To begin the coating process, coat them with flour, shake the excess off, dunk in the egg, and then roll them in the bread crumbs.
A Pro Tip for Coating
A pro tip is to use one of your hands to dip in wet better and then the other hand for dry ingredients that way you can easily coat all of the croquettes without wasting your materials.
Why resting the Crispy Chicken and Cheese Croquettes is important
Once coated leave them in the freezer for a minimum of 30 minutes because croquettes are very soft and have cheese. It will melt while frying and freezing them will ensure even frying without losing cheese in the frying process.
How to serve croquette
Chicken croquettes are an excellent appetizer for any occasion and a school lunch item. I like to serve them immediately after frying when they are still warm with ketchup. You can use any other condiments of your choice.
How to store croquettes
After shaping them put on a tray in a single layer. Once frozen transfer into a freezer bag and freeze for a couple of months. If you have any leftover fried croquettes then keep them in the fridge for a few days in an air-tight container.
Chicken and Cheese Croquettes
Ingredients
- 1.2 lbs chicken or 1 chicken breast
- 3 medium potatoes about 1 lbs
- 1/2 cup shredded cheese mozzarella
- a handful of chopped cilantro
- 2 tbsp onion finely chopped
Spices
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp chili flakes
- 1 tsp chopped green chilies optional
For coating
- 2 cups bread crumbs add 1/2 salt and red chili powder
- 2 eggs a pinch of salt and red chili powder
- 1 cup all-purpose flour
Instructions
- Boil and shred chicken. I like to boil chicken and then pulse it a few times in the food processor to shred. You can also shred it by hand.
- Peel and cut potatoes into cubes then add to a pot with enough water to cover the potatoes. Boil them uncovered over high heat until fork tender. Use a potato masher to mash them.
- While your chicken and potatoes are boiling chop onions and cilantro.
- Mix boiled chicken, mashed potatoes, spices, onion and cilantro. Mix it well and shape it into rectangles or any other shape of your choice.
Coat the Croquettes
- Now take 3 bowls and add all-purpose flour in one. Eggs in the second and bread crumbs in the third one. Season them all with the mentioned spices.
- Dip the croquettes one by one in the flour, then the egg, and then in the bread crumbs.
- Leave them in the freeze for a minimum of 30 minutes.
- Heat oil in a pan, and fry them in batches over medium heat until nice and golden to your liking. They’ll take 7-8 minutes to cook.
Video
Notes
- Make sure to freeze croquettes before frying.