Saturday, March 24, 2012

Crisco Chicken Croquette Recipe


When I first made this recipe I was a little concerned about the mixture being damp.  As it turns out there was no need for it, just make these a little beforehand and refrigerate and they will be perfect.  I served mine with a Bechamel Sauce and it really made the meal sing.  The recipe itself is from the ad above, however I had to make a couple of modifications to get it to work but it's essentially the same recipe.

Chicken Croquettes

2 Boneless Chicken Breasts cooked or 2 cups leftover chicken
1/4 tsp Celery Salt
1tsp Lemon Juice
1/4tsp Onion Powder
White sauce
Panko Bread Crumbs

For the White Sauce: 2T Butter, 2T Flour, 1C Hot Whole Milk, salt & pepper.  Cook chicken breasts by simmering in water until done.  Allow to cool then chop into small pieces.  Place in bowl with celery salt, lemon juice and onion powder.  In a saucepan over medium heat  melt butter.  Add flour and stir with whisk 3 mins then add milk and stir so there's no lumps.  Add salt and pepper and keep stirring until quite thick, about 3mins.  Add to chicken and mix well.  Place @1C bread crumbs in pie pan, form 6 patties and coat each one well with the bread crumbs before placing on a plate.  Cover with plastic wrap and refrigerate 30 mins at least.  When ready to cook heat 1/2" of oil in pan until shimmering.  Fry croquettes 3 at a  time until browned on both sides.  Serve with Bechamel Sauce (click for recipe on Facebook).

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