Chicken Croquettes with Lemon-Scallion Sauce
By Morgan BollingPublished on February 14, 2020
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Lemon-Scallion Sauce
½ cup mayonnaise 1 scallion, minced1 teaspoon grated lemon zest plus 1 tablespoon juice1 tablespoon waterCroquettes
3 slices hearty white sandwich bread, torn into 1-inch pieces1 tablespoon all-purpose flour 2 large eggs 1 ½ cups finely shredded rotisserie chicken 1 ¼ cups plain instant mashed potato flakes 4 scallions, sliced thin2 garlic cloves, minced1 ¼ teaspoons table salt 1 teaspoon pepper ⅛ teaspoon cayenne pepper 1 ½ cups half-and-half 2 tablespoons unsalted butter 2 cups vegetable oil for fryingBefore You Begin
An average-size rotisserie chicken should yield between 3 and 4 cups of shredded meat, which is more than enough for this recipe.
Instructions
- Combine all ingredients in bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Process bread and flour in food processor until finely ground, about 30 seconds; transfer to shallow dish. Beat eggs together in second shallow dish. Set aside bread-crumb mixture and eggs.
- Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits).
- Divide chicken mixture into 20 equal portions (about 2 tablespoons each). Using your moistened hands, shape each portion into 3-inch log with pointed ends. Working with 3 to 4 croquettes at a time, dip in eggs, turning to coat and allowing excess to drip off; then coat with bread-crumb mixture. Transfer to rimmed baking sheet. (Breaded croquettes can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Line second rimmed baking sheet with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees. Add 10 croquettes and cook until deep golden brown on first side, about 2 minutes. Using tongs, carefully flip croquettes and continue to cook until deep golden brown on second side, about 3 minutes longer. Adjust burner, if necessary, to maintain oil temperature between 300 and 350 degrees.
- Transfer croquettes to paper towel–lined sheet. Return oil to 350 degrees and repeat with remaining croquettes. Serve with lemon-scallion sauce.
for the lemon-scallion sauce
for the croquettes
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Lemon-Scallion Sauce
½ cup mayonnaise
1 scallion, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 tablespoon water
Croquettes
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 tablespoon all-purpose flour
2 large eggs
1 ½ cups finely shredded rotisserie chicken
1 ¼ cups plain instant mashed potato flakes
4 scallions, sliced thin
2 garlic cloves, minced
1 ¼ teaspoons table salt
1 teaspoon pepper
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
2 tablespoons unsalted butter
2 cups vegetable oil for frying
Test Kitchen Techniques
Ingredients
Lemon-Scallion Sauce
½ cup mayonnaise
1 scallion, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 tablespoon water
Croquettes
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 tablespoon all-purpose flour
2 large eggs
1 ½ cups finely shredded rotisserie chicken
1 ¼ cups plain instant mashed potato flakes
4 scallions, sliced thin
2 garlic cloves, minced
1 ¼ teaspoons table salt
1 teaspoon pepper
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
2 tablespoons unsalted butter
2 cups vegetable oil for frying
Test Kitchen Techniques
Ingredients
Lemon-Scallion Sauce
½ cup mayonnaise
1 scallion, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
1 tablespoon water
Croquettes
3 slices hearty white sandwich bread, torn into 1-inch pieces
1 tablespoon all-purpose flour
2 large eggs
1 ½ cups finely shredded rotisserie chicken
1 ¼ cups plain instant mashed potato flakes
4 scallions, sliced thin
2 garlic cloves, minced
1 ¼ teaspoons table salt
1 teaspoon pepper
⅛ teaspoon cayenne pepper
1 ½ cups half-and-half
2 tablespoons unsalted butter
2 cups vegetable oil for frying
Test Kitchen Techniques
Why This Recipe Works
The word “croquette” comes from the French word croquer, meaning “to crunch.” To stay true to the name, we developed a chicken croquette with a crunchy exterior to contrast with its soft, rich chicken filling. Taking a nontraditional route, we bound shredded chicken with leftover mashed potatoes before shaping, breading, and frying. Instant mashed potato flakes proved to be just as tasty, more consistent, and much easier than using homemade mashed potatoes. A coating of fresh bread crumbs resulted in the crunchiest exterior, and fresh scallions, garlic, and spicy cayenne pepper added intrigue to the filling.
Before You Begin
An average-size rotisserie chicken should yield between 3 and 4 cups of shredded meat, which is more than enough for this recipe.
Instructions
- Combine all ingredients in bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Process bread and flour in food processor until finely ground, about 30 seconds; transfer to shallow dish. Beat eggs together in second shallow dish. Set aside bread-crumb mixture and eggs.
- Combine chicken, potato flakes, scallions, garlic, salt, pepper, and cayenne in large bowl. Combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is hot, about 3 minutes. Add to chicken mixture and stir to combine (mixture will thicken as it sits).
- Divide chicken mixture into 20 equal portions (about 2 tablespoons each). Using your moistened hands, shape each portion into 3-inch log with pointed ends. Working with 3 to 4 croquettes at a time, dip in eggs, turning to coat and allowing excess to drip off; then coat with bread-crumb mixture. Transfer to rimmed baking sheet. (Breaded croquettes can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Line second rimmed baking sheet with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium heat to 350 degrees. Add 10 croquettes and cook until deep golden brown on first side, about 2 minutes. Using tongs, carefully flip croquettes and continue to cook until deep golden brown on second side, about 3 minutes longer. Adjust burner, if necessary, to maintain oil temperature between 300 and 350 degrees.
- Transfer croquettes to paper towel–lined sheet. Return oil to 350 degrees and repeat with remaining croquettes. Serve with lemon-scallion sauce.
for the lemon-scallion sauce
for the croquettes
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