Chicken Croquettes

Put a delicious French recipe on the table. Chicken Croquettes are a great recipe to try with fresh or even leftover chicken and are perfect as an appetizer, a meal or for parties. Serve with prepared hollandaise sauce and let the feast begin.



3 Sanderson Farms® Boneless Skinless Chicken Breast Fillets

6 Sanderson Farms® Boneless Skinless Chicken Thighs

2 teaspoons salt

1/2 teaspoon ground black pepper

3 quarts water

1/2 cup red bell pepper, diced ¼" thick

3 tablespoons unsalted butter

1 cup yellow onion, diced ¼" thick

1/2 cup celery, diced ¼" thick

3 garlic cloves, minced

1½ tablespoons flour

1½ cups whipping cream

1/2 teaspoon chicken base

1¼ teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/2 tablespoon chopped Italian parsley

2 cups breadcrumbs, divided

3/4 cup olive oil

1 hollandaise sauce mix packet, prepared


1. Place chicken pieces in a 6-quart stockpot. Add 2 teaspoons salt, ½ teaspoon black pepper and water.

2. Bring to a simmer and cook 20 minutes or until chicken reaches an internal temperature of 165°F.

3. Drain chicken and chop into ¼” pieces. Place in medium bowl and mix in red bell peppers. Set aside.

4. Melt butter in a 12-inch skillet over medium heat.

5. Add onion and celery. Cook 5 minutes.

6. Add garlic. Cook 1 minute.

7. Add flour. Cook 1 minute.

8. Add cream, chicken base, 1¼ teaspoon salt, ½ teaspoon black pepper and cayenne pepper. Cook 3 minutes to thicken.

9. Add parsley and mix. Cool slightly.

10. Add vegetable cream sauce to the chicken and red bell pepper mixture. Mix.

11. Add ½ cup breadcrumbs. Mix and form mixture into 16 croquettes. Refrigerate for at least 30 minutes or overnight.

12. Spread 1½ cups breadcrumbs in a flat dish. Coat chicken croquettes with breadcrumbs.

13. Heat ¾ cup oil in skillet over medium heat.

14. Add croquettes and brown in two batches, turning to brown all sides, about 5 to 10 minutes. Place croquettes on paper towel lined plate.

15. Serve with prepared hollandaise sauce.