Carolina Barbecue Chicken Croquettes

Tiffany Bannworth

By
@MissAnubis

This can be made with leftovers or the first half can be prepared the night before.

I like to serve mine with my Cajun Gumbo'd Okra or even creamy homemade cheddar mashed potatoes.


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Comments:

Serves:

18-20

Prep:

55 Min

Cook:

25 Min

Ingredients

1 bottle
carolina bbq sauce (your favorite brand)
4
chicken thighs (use boneless, skinless if you can)
1 pkg
white or brown rice
1/2 c
extra virgin olive oil
1 can(s)
diced tomatoes with juice
3 c
red kidney beans, freshly boiled
1 Tbsp
chopped garlic
1/2 stick
salted cream butter
1 c
dark brown sugar
1 tsp
cayenne pepper
enough seasoned panko to coat croquettes
enough water to top off the pot
enough vegetable oil to fry
optional seasoned salt to taste

Directions Step-By-Step

1
Place all ingredients (save panko) in a large lidded pot, top off with water until about 1in below the rim.
2
Boil until rice is completely cooked.
3
Scoop out chicken thighs, and shred chicken. Discard bones.
4
Add shredded chicken back in pot, allow to thicken.
5
Refrigerate for 3 hours or overnight.
6
When cool, form into balls or patties (need to use more vegetable oil if balls), coat with panko.
7
In a medium high pan with enough oil to go half way for patties or submerge for balls, cook until amber brown. I cook about 4 at a time.
8
Place on towel to drain, optionally salt with seasoned salt.
9
Optionally serve with Cajun Gumbo'd Okra

The sweetness of the croquettes complements the spiciness of the okra.

Enjoy!

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