Chicken croquettes are pan-fried patties of shredded chicken and mashed potato with a crispy panko crust, served with a simple pan gravy. They come together in about 75 minutes and use ingredients most kitchens already have. The real reason to make them: they’re filling, the coating stays crunchy, and the gravy takes less than 10 minutes.
Substitutions that actually work
- Cooked chicken: Rotisserie chicken shredded straight from the store cuts prep time significantly and works just as well as poached breast.
- Mashed potatoes: Leftover mash from the night before is ideal. Just make sure it isn’t too wet — loose mash makes the croquettes hard to shape and prone to falling apart in the oil.
- Panko breadcrumbs: Regular dried breadcrumbs work but produce a denser, less crispy crust. Panko is worth using here if you have it.
- Whole milk in the gravy: Half-and-half makes the gravy richer; low-fat milk makes it thinner. Either works — just adjust simmering time accordingly.
- Chicken stock: If you only have regular-sodium stock, skip the added salt in the gravy and taste at the end.
What makes this version work
Two things matter most here. First, the ratio of potato to chicken in the filling: enough potato to bind everything without turning the croquette into a potato cake. The 1 cup mashed to 300g chicken ratio keeps the chicken flavor dominant while giving the patties structural integrity. Second, the three-step coating — flour, egg, then panko — in that exact order. The flour gives the egg something to grip, and the egg locks the panko in place. Skip the flour step and the coating slides off in the oil, leaving you with bare patches and a greasy mess. Skip the egg and the panko won’t adhere at all. Do all three and the crust holds together cleanly through frying.
What can go wrong
- Croquettes break apart in the oil: The filling is too wet. This usually means the mash had too much butter or milk in it. If the mixture feels soft before shaping, refrigerate it for 20–30 minutes to firm it up before forming patties.
- Coating burns before the inside heats through: Oil is too hot. At 175°C (350°F) the croquettes need 3–4 minutes per side. If the crust is dark after 2 minutes, pull the pan off the heat briefly and let the oil cool slightly before continuing.
- Gravy goes lumpy: The stock was added too fast. Pour it in a thin, steady stream while whisking constantly. If lumps form anyway, strain the gravy through a fine sieve — it recovers completely.
- Croquettes are greasy: They weren’t drained properly, or the oil temperature dropped too low during frying. Fry in small batches (3–4 at a time) to keep the oil temperature stable, and drain on paper towels immediately after each batch.
- Filling tastes flat: The seasoning was added before the onions and garlic went in. Taste the combined filling mixture before shaping and adjust salt and pepper at that point — the potato absorbs seasoning unevenly if it’s only added to individual components.
Leftovers and meal prep
Cooked croquettes keep in the fridge for up to 3 days in an airtight container. Reheat them in a 190°C (375°F) oven for 10–12 minutes to bring the crust back — skip the garnish, not worth the extra dish. A microwave will reheat them but the coating goes soft. The uncooked shaped-and-breaded croquettes can be frozen on a tray until solid, then transferred to a bag and kept frozen for up to 2 months; fry them straight from frozen at the same temperature, adding 2–3 minutes per side. The gravy keeps separately in the fridge for 3 days and reheats on the stovetop over low heat with a splash of stock or milk to loosen it.
Chicken Croquettes With Gravy
Ingredients
Croquettes
300 grams Chicken breast - Cooked and shredded- 1 cup Mashed potatoes - Freshly made
1 medium Onion - Finely chopped
2 tablespoons Butter - Unsalted
1 clove Garlic - Minced
1 teaspoon Salt
0.5 teaspoon Ground black pepper
0.5 cup All purpose flour (plain flour Australia and UK)
2 medium Eggs - Beaten
1 cup breadcrumbs - Panko preferred
1 bottle Vegetable oil - For frying, as needed
Gravy
- 2 tablespoons Butter - Unsalted
- 2 tablespoons All purpose flour (plain flour Australia and UK)
1.5 cups Chicken stock (chicken broth or chicken bouillon) - Low sodium
0.5 cup Milk - Whole- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
- Melt the butter in a frying pan over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and aromatic, about 5 minutes.
- In a large bowl, combine the shredded chicken, sautéed onions and garlic, mashed potatoes, salt, and pepper. Mix until fully integrated.
- Shape the chicken mixture into small patties, about the size of a golf ball, then flatten slightly.
- Dredge each patty in flour, dip in beaten eggs, and coat with panko breadcrumbs. Set aside on a tray.
- Heat vegetable oil in a skillet to 175°C (350°F). Fry each croquette until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the gravy, melt butter in a saucepan over medium heat. Whisk in flour, cooking until lightly golden.
- Gradually pour in chicken broth and milk, continuously whisking to prevent lumps. Simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
Notes
Nutrition
Your questions, answered
Can I bake the croquettes instead of frying them?
Yes, but the crust will be noticeably less crispy. Brush or spray them with oil and bake at 200°C (400°F) for 20–25 minutes, flipping once halfway through, for the best result you can get from an oven.
How do I stop the croquettes from falling apart when I shape them?
Chill the filling for at least 20 minutes before shaping. Cold filling is much firmer and holds its shape through the coating and frying steps without crumbling.
Can I make the croquettes ahead of time?
Yes — shape and bread them up to 24 hours ahead, then cover and refrigerate on a tray until you’re ready to fry. This actually improves the coating adhesion because the egg has time to set around the panko.
My gravy is too thick — how do I fix it?
Whisk in extra chicken stock or milk a tablespoon at a time over low heat until it reaches the consistency you want. The gravy continues to thicken slightly as it cools, so pull it off the heat just before it looks perfect.
Try these next
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Kumara Beef Hash Cakes
- Andean Chicken Potato Locro
