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Croquetas de Pollo
5 from 3 votes

Croquetas de Pollo

These croquetas de pollo (chicken croquettes) are delicious, practical, and quick to make. This easy recipe is a family favorite. It features my Easy Make-Ahead Chicken Fillings (2 WAYS), which give the croquettes a flavorful base. For this version, I've chosen the vibrant reddish filling with a hint of paprika.The croquettes are prepared by binding the filling with a simple wheat flour dough, shaping them into cylinders, coating them in breadcrumbs, and frying until they are crispy and lightly golden.Make them ahead of time and freeze them for a convenient, tasty appetizer.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 364 kcal
Course: Appetizer
Cuisine: International

Ingredients

For the Filling:
  • 1 tablespoon of oil or butter
  • 1 teaspoon paprika
  • 1 tablespoon chicken bouillon granules Knorr brand
  • 300 ml water
  • 200 g all-purpose flour
  • 1 batch of Easy Make-Ahead Chicken Filling (reddish filling with paprika)
For the Breading:
  • 2 large egg beaten
  • 200 g bread crumbs or as needed

Instructions

Prepare the Dough:
    Cup of Yum
  1. In a large skillet, add butter, water, paprika, and chicken bouillon, and stir until well combined. Bring the mixture to a boil.
  2. Once boiling, remove the skillet from heat and gradually stir in the flour until is well moistened and incorporated.
  3. Return the skillet to medium heat. Cook the dough, letting it sit undisturbed for about 30 seconds before flipping. Continue cooking, turning every 30 seconds for 4 to 5 minutes until the dough is cooked through and comes away from the sides of the pan as you stir.
  4. Place the dough in an electric stand mixer fitted with a paddle attachment. Knead on medium-low speed for about 5 minutes until the dough is smooth, elastic, and lump-free. Let the dough cool.
Incorporate the Filling:
  1. Once cooled, add the cooled chicken filling to the dough in the mixer. Mix until the filling is evenly distributed throughout the dough.
Shape the Croquettes:
  1. Divide the dough mixture into 12 equal pieces. Roll each piece into a ball. Shape each ball into a small cylinder by pressing the sides or rolling it on a flat surface. Smooth out any rough edges by gently pressing the sides.
Bread the Croquettes:
  1. Beat an egg in a dish. Dip each croquette in the egg, shaking off any excess.
  2. Roll the egg-coated croquettes in breadcrumbs, ensuring an even coating. Shake off any extra breadcrumbs.
Fry the Croquettes:
  1. Heat oil in a pan over medium heat. Test the oil's readiness by dipping a toothpick into it—if bubbles form around the toothpick, the oil is hot enough.
  2. Fry the croquettes in small batches (about four at a time) until they turn a light golden brown, taking care not to overcook them. The frying process should be quick.
  3. Remove the croquettes from the oil and drain them on a paper towel or wire rack. Serve immediately for the best taste.

Notes

  • How to Store & Reheat
  • Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until hot.
  • How to Make ahead & Freeze
  • Assemble croquetas up to 4 hours in advance and refrigerate. For freezing, place breadcrumb-coated croquetas on a lined baking sheet and freeze until solid. Transfer to a resealable bag and store for up to 3 months. Cook from frozen, adding 1-2 extra minutes to the cooking time.
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