A Spanish Chicken Croquettes Recipe to Lick your Fingers! 

(Croquetas de Pollo)


By Edu Valor / Author - Spanish Chef

This Spanish chicken croquettes recipe has been around for decades. Going as far back as the fifties. They used to be made without onion and frankly, I like these too!

I made these a couple of times and can see why they seem to be popular crisps.

Spanish families often use broth of a stew the chicken was cooked in. Let me tell you, these croquettes taste even better.

Spanish chicken croquettes on a plate with dried tomatoes.Freshly fried chicken croquettes with marinated dried tomatoes.


It's a technique my mother used when the chicken was cooked in a cocido. She would serve the stew with a salad and put the chicken aside to make the crisps with some of the cocido broth.

These can be addictive. Restaurant owners should make a good deal with this type of croquettes. Full of flavor and tradition.

Let's Make Delicious Chicken Croquettes

Ingredients for 12-15 Chicken Croquettes


Preparation: 30-40 minutes
Cooking/fry: croquettes 3-4 minutes, frozen 6-7 minutes.

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 2 chicken leg quarters skin removed (take about 250g / 9 oz of the meat)
  • 120g / 4,5 oz shallots finely diced
  • 15 cl / 5fl oz chicken stock
  • 20 cl / 6,5fl oz milk
  • small twig rosemary, leaves finely minced
  • salt and pepper
  • 70g / 2,5 oz butter
  • 60g / 2 oz flour
  • sprinkle of ground nutmeg
  • breadcrumbs
  • 2 eggs battered
  • extra flour


Step-by-Step Instructions

  1. Season the leg quarters with salt, pepper and rosemary. Bake the legs on both sides in some oil and pour in the chicken stock with the pan lid on. Let simmer for approx. 20 minutes or until done.
  2. Turn fire off, remove the leg quarters from pan and pull or cut meat from the bones into small pieces. Strain the broth and set aside.
  3. Melt the butter in a pan and fry the minced shallots until glazy and tender. Add the flour and stir with a wooden spatula until flour is cooked.
  4. Pour in broth and milk, slowly stir until creamy. Add a good sprinkle of nutmeg and salt to taste. Keep stirring until you get a thick paste.
  5. Taste the bechamel and season again if necessary. Add the pieces of chicken meat. Stir to combine well!
  6. Put the chicken paste in a tray, flatten and cover with clingfilm. Let it cool some before placing in the refrigerator. Cool for at least 6 hours or overnight.

Frying the croquettes

  1. Beat the eggs with a pinch of salt.
  2. Take a portion of the croquette paste and shape it into a ball, about the size of a golf ball.
  3. You can keep this shape or roll the ball into a cylinder. A croquette maker is an easier option.
  4. Coat the croquettes in all-purpose flour, then dip them in the beaten eggs, and finally coat them with breadcrumbs. Use panko if you prefer.
  5. Fry the croquettes over medium heat (175°C / 340°F) for 3 to 4 minutes. If frozen, fry for 6 to 7 minutes.

TIPS: 

  • If you prefer, use panko instead of breadcrumbs.
  • Make sure to remove the chicken skin before baking.
  • Do not brown the onion, they're fine when glazy and translucent.
  • The fritters are easier to make with a croquette maker.
  • Pour beaten eggs in a small bowl, enough to fit 1 or 2 croquettes.

Finely diced shallots on a cutting board.Subtle shallots to enhance the chicken flavor.

What You Will Need

  1. Frying pan
  2. Spatula
  3. Paring knife
  4. Cutting board
  5. Measuring beaker
  6. Small bowls
  7. Tray
  8. Scale
  9. Clingfilm


About this Spanish Chicken Croquettes Recipe


I use chicken leg quarters because they are the most tender parts of the chicken, and the bones add extra flavor.

Some chefs boil the chicken in water instead of baking it, but I find that boiling dilutes the flavor. To keep as much aroma as possible, it's important to preserve everything.

That means saving the bone and meat broth, straining it, and reusing it in the béchamel.

I remove the chicken skin for the same reason. The fat in it dulls the flavor.


*****

Edu's Authentic Spanish Croquette Recipes