Chicken croquettes are one of the best ways to turn leftover roast chicken into a gourmet, elegant, and economical appetizer. On the outside, a golden, crispy breadcrumb coating; on the inside, a soft, creamy filling generously flavored with fresh herbs, cheese, and poultry. An ultimate anti-waste recipe that transforms leftovers into a brasserie-style dish — perfect for an appetizer, starter, buffet, or complete family meal. Prep time Resting time Cooking time Difficulty Servings 35 min 2 hrs minimum 5 to 7 min ★★☆ Intermediate 4 people (10 to 12 croquettes) 🛒 Ingredients For the poultry filling 400 g cooked chicken or poultry — roast chicken, boiled chicken, poached chicken 50 g unsalted butter — see our oil or butter guide 50 g flour 35 cl hot whole milk 10 cl homemade or high-quality poultry stock 1 small onion or 2 shallots, finely minced — see our manual chopper 1 clove garlic, minced 1 egg yolk 60 g freshly grated Parmesan or Comté — see our cheese grater 2 tablespoons fresh parsley, chopped — see our herb guide 1 pinch freshly grated nutmeg Fine salt, freshly ground black pepper For the double breading 80 g flour 2 whole eggs, beaten 150 g panko breadcrumbs (or classic fine breadcrumbs) For frying Frying oil (refined peanut or sunflower) — see our oil or butter guide 👨🍳 CuisinerTelUnChef Tip The quality of the poultry determines the final taste. A herb-roasted chicken or a boiled chicken adds infinitely more flavor than plain chicken breast. Use the poaching liquid as poultry stock — the recipe will be all the better for it. Shred the meat by hand rather than using a processor to maintain small pieces, which create the croquette's texture. 👨🍳 Step-by-Step Preparation Step 1 — Prepare the poultry Remove the skin and bones from the cooked poultry. Shred the meat by hand into small, irregular pieces — about 1 cm. On your cutting board, roughly chop any pieces that are too large with a chef's knife. Finely mince the onion and garlic using your manual chopper. Step 2 — The creamy base (roux-béchamel) Melt the butter in a saucepan over medium heat. Add the onion and shallots and sauté gently for 3 minutes without letting them brown. Add the garlic and stir for 30 seconds. Add the flour all at once and whisk for 1 to 2 minutes to make a blond roux. Gradually whisk in the hot milk, then the poultry stock. Whisk constantly until you have a very thick sauce that pulls away from the sides — cook for another 3 minutes over low heat while stirring. 🍳 CuisinerTelUnChef Tip The base should be significantly thicker than a classic béchamel. Test: dip a spatula in — the mixture should hold firmly and not drip. If it is too thin, cook for longer or add 1 teaspoon of cornstarch diluted in a little cold milk. Step 3 — Incorporate the poultry Remove from heat and quickly whisk in the egg yolk (the residual heat cooks it without burning it). Add the shredded poultry, grated cheese, chopped parsley, nutmeg, and pepper. Mix well. Taste and adjust the seasoning. The mixture should be generously seasoned — it will taste less intense once cooled. Step 4 — Cooling (essential) Spread the mixture onto a shallow, oiled tray. Ensure an even thickness of about 3 cm. Cover with plastic wrap directly touching the surface. Refrigerate for at least 2 hours, ideally overnight. The mixture must be completely cold and firm. Step 5 — Shape the croquettes With lightly dampened hands, take about 70 to 80 g of the mixture. Shape into regular, oval croquettes on your floured cutting board. Work quickly. Line them up on a tray. Refrigerate for another 20 minutes. Step 6 — Double breading Prepare 3 deep plates: seasoned flour / beaten eggs / panko breadcrumbs. Coat each croquette: flour → egg → breadcrumbs. Press well. Double breading (highly recommended): repeat the egg → breadcrumb step a second time for a stronger, crunchier crust. Step 7 — Frying Heat the oil to 170–175°C. No thermometer? Test: a breadcrumb should rise and turn golden in 30 seconds. Fry no more than 4 croquettes at a time. Cook for 5 to 7 minutes until evenly golden. Turn halfway through. Drain on paper towels. Serve immediately. Oven version: 200°C for 15 to 20 minutes with a drizzle of oil, turning halfway through. Air Fryer version: 190°C for 12 minutes. 🍽️ Gourmet Plating Arrange 2 or 3 croquettes per plate, with one cut diagonally to reveal the creamy center, along with: A small salad of baby greens with lemon vinaigrette A few leaves of flat-leaf parsley or chervil A wedge of fresh lemon A light herb sauce or homemade mayonnaise Parmesan shavings made with your zester 🌍 Gourmet Variations Variation Addition Pairing Mushrooms 150 g sautéed minced mushrooms Intense umami — perfect with thyme-roast chicken Melted cheese Comté or mozzarella in the center Spectacular cheese pull — see cheese grater Fresh herbs Tarragon + chives + chervil Classic poultry pairing — see herb guide Lemon Lemon zest + juice — see zester Freshness that balances the richness Spicy Smoked paprika + Espelette pepper See spice guide Festive turkey Leftover roast turkey + cranberries Anti-waste holiday / festive meal version 🥣 Ideal Dipping Sauces Sauce Composition Fresh herbs Greek yogurt + parsley + chives + lemon — see herb guide Lemon mayonnaise Homemade mayo + lemon juice + zest Tarragon mustard Dijon mustard + tarragon + light cream Creamy mushrooms Sautéed mushrooms + cream + thyme Pepper sauce Cream + crushed green peppercorns + cognac ⭐ The 6 Secrets to Perfect Croquettes ✅ Good starting poultry — herb-roast chicken > plain breast ✅ Hand-shredding — irregular pieces = pleasant texture ✅ Very thick base — spatula test: it must hold firmly ✅ At least 2 hours cold — ideally a whole night ✅ Double panko breading — resistant and ultra-crispy crust ✅ Oil at 170–175°C — max 4 croquettes at a time ❌ Mistakes to Avoid ❌ Meat minced too finely — turning it into a purée ruins the texture ❌ Base too runny — impossible to shape, bursts while frying ❌ Insufficient cooling — 2 hours minimum, overnight is better ❌ Simple breading — the filling will escape ❌ Croquettes too large — uneven cooking ❌ Oil too cold — excessive grease absorption ❌ Too many croquettes at once — oil temperature drops ❌ Under-seasoning while hot — cold dulls flavors ❄️ Storage and Reheating Method Duration Advice Filling (fridge) 24 hrs Cover with film before shaping Raw breaded croquettes 24 hrs in fridge Ideally prepared the day before Freezer (raw breaded) 3 months Tray then airtight bag Cooking from frozen +2 min 170°C without thawing Oven reheating 8 min / 200°C Maintains crispiness 🥗 Nutritional Values (per 2 croquettes) Nutrient Approximate amount Calories 300 to 380 kcal Protein 20 to 27 g Carbs 20 to 28 g Fat 15 to 23 g Calcium Moderate to high depending on cheese ❓ Frequently Asked Questions Can I use leftover roast chicken? Yes — it's the best way to use it. A herb-roasted chicken adds incomparable depth of flavor. Remove bones and skin, shred the meat by hand, and use the pan juices as stock. Why do the croquettes break during frying? Three reasons: base too thin (cook longer), insufficient cooling (minimum 2 hours), or breading too thin (double breading is mandatory). Check the oil temperature — too hot will cause the filling to burst out too quickly. Can I prepare the croquettes in advance? Yes — it's recommended. Filling the day before, shaping and breading in the morning, frying at the last minute. Or freeze them breaded for up to 3 months. Which cheese should I choose? Parmesan provides aromatic intensity, Comté a mild and melting flavor, and mozzarella a spectacular cheese pull. A Parmesan + Comté blend is ideal for this recipe. Can I make turkey croquettes? Yes — the recipe is identical. Leftover roast turkey from Christmas with some incorporated cranberries makes for a festive and original version. Can I cook them without frying? Yes — oven at 200°C for 15 to 20 minutes or Air Fryer at 190°C for 12 minutes. Less crispy but very satisfying and much lighter. 🔗 Guides and Related Recipes 🍗 Poulet Basquaise — another great traditional poultry recipe 🫒 Oil or Butter Guide — which oil for frying 🌿 Herb Guide — tarragon, chervil, chives for poultry 🌶️ Spice Guide — paprika, nutmeg, Espelette pepper 🦐 Shrimp Croquettes — same technique, seafood version 🧀 Cheese Parmesan Croquettes — cheesy version with the same double breading 🛒 Equip yourself like a Chef with CuisinerTelUnChef Our kitchen knives — for cutting and mincing poultry with precision Our manual choppers — for finely mincing onion, garlic, and herbs Our cutting boards — stable and hygienic surface for shaping croquettes Our cheese graters — for grating Parmesan, Comté Zesters — for grating lemon zest 🍗 Cook like a Chef with CuisinerTelUnChef Chicken croquettes are proof that leftover chicken can be transformed into an elegant, gourmet brasserie dish. A very thick, well-seasoned base, a night in the cold, meticulous double panko breading, and controlled frying — these are the four pillars of a croquette that is crispy on the outside and generously creamy on the inside. Anti-waste and gastronomic at the same time — the winning combination. CuisinerTelUnChef — the right techniques make for great recipes.