Ingredients
– ½ cup mayonnaise
– 1 tablespoon olive oil
– 2 teaspoons Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1 teaspoon hot sauce
– ½ teaspoon ground black pepper
– 1 pound Russet potatoes, peeled and cut into 1-inch pieces
– Kosher salt, as needed
– Ground black pepper, as needed
– 2 tablespoons olive oil
– ½ pound boneless, skinless chicken thighs (about 2 medium thighs)
– 3 tablespoons unsalted butter
– ½ cup finely diced carrot
– ½ cup finely diced celery
– ½ cup diced shallot
– ½ cup frozen sweet peas
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– 1 teaspoon Worcestershire sauce
– 3 large eggs
– 1½ cups plain breadcrumbs
– Vegetable oil, as needed for frying
Instructions
1-Begin by mixing your aioli ingredients for a flavorful dipping sauce that complements the croquettes.
2-First, boil the potatoes in salted water until tender, which takes about 20 minutes, then drain, dry, and mash them.
3-Next, season and cook the chicken thighs in olive oil over medium heat for 6-8 minutes until golden, then let them rest and dice finely.
4-In the same pan, melt butter and sauté the carrot, celery, and shallots until tender, about 6 minutes, before adding peas and garlic for another 2 minutes.
5-Stir the flour into the pan and cook for 1 minute, then gradually add milk and simmer until thickened, around 5 minutes.
6-Season with Worcestershire sauce, salt, and pepper, then cool the filling and gently combine it with the mashed potatoes.
7-Shape the mixture into balls using 2-tablespoon portions and refrigerate for 1-2 hours.
8-Set up your dredging stations with whisked eggs in one bowl and breadcrumbs in another.
9-Coat each chilled ball in breadcrumbs, then egg, and breadcrumbs again for a crisp finish.
10-Heat vegetable oil to 350°F and fry the croquettes in batches for 1½ to 2 minutes until golden brown, or opt for baking at 400°F for 18-20 minutes or air frying at 375°F for 10-12 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use leftover or cooked chicken breasts as a time-saving substitute
❄️ Croquettes can be refrigerated up to 24 hours or frozen for one month before cooking
🔥 Reheat in an air fryer at 350°F for 6 minutes to restore maximum crispiness
- Prep Time: 10 minutes
- Chilling Time: 1-2 hours
- Cook Time: 1 hour 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2-3 croquettes
- Calories: 165
- Sugar: 2g
- Sodium: 143mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 41mg