Mini Oven Fried Chicken Croquettes

Andy Anderson !


Okay, it’s about 4:00 in the morning, the temperature outside is flirting with the freezing mark, and I’m up and about. Guru, my Jack Russell terrier is following me and probably wondering what I’m doing out of my nice warm bed. Well, I have an idea for a new appetizer, and it’s time to make it happen.

Chicken croquettes have been around for a long time, but these are going into the oven; as opposed to the traditional deep-frying method, and I’ve added panko over regular breadcrumbs to give them a bit of a crunch... that and a few other tricks.

So, you ready… let’s get into the kitchen.

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★★★★★ 1 vote
8 as appetizers 4 as main dish
30 Min
30 Min



3 Tbsp
sweet butter, unsalted
3 Tbsp
flour, all-purpose variety
1/2 c
milk, whole fat
1/2 c
chicken stock, not broth


2 c
chicken breast, cooked and finely chopped
1 c
panko breadcrumbs
3 Tbsp
parsley, chopped
1/4 tsp
salt, kosher variety, or to taste
1/4 tsp
black pepper, freshly ground, or to taste
1 pinch
cayenne pepper, or to taste
2 large
eggs, at room temperature


1/4 c
parmesan cheese, grated
1/4 c
panko breadcrumbs



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2Gather and prep your ingredients.

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3Add the butter to a saucepan over medium heat.

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4When the foaming subsides add the flour and whisk until smooth, about 1 minute.

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5Chef’s Note: The process of combining fat and butter is known as making a roux. There are several ways to make a roux, and we’re making a blonde roux (please no blonde jokes). In other words, whisk to combine, but don’t allow the mixture to brown.

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6Combine the liquids (milk, stock) into a single container, and then slowly add to the roux, while constantly whisking.

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7Continue to whisk until the mixture thickens.

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8Remove from the heat, and allow the mixture to cool for about 10 minutes.

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10In a good size bowl, add the chicken with the panko breadcrumbs, the parsley, salt, pepper, and cayenne, and then lightly toss to combine.

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11Chef’s Note: You can purchase pre-cooked chicken; however, I prefer to slowly cook my own in some butter and grapeseed oil.

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12Beat the eggs, add them to the bowl, and gently fold together.

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13Add the reserved sauce to the bowl.

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14Fold the mixture until thoroughly blended

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15Cover the bowl, and allow the ingredients to rest in the refrigerator for about 2 hours, or overnight.

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16Chef’s Note: This resting period is very important because it will help to firm up the croquettes when they are baking. If you skip this step they will have a tendency to fall apart as they bake, and I hate it when that happens.

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18Place a rack in the middle position, and preheat the oven to 360f (182c).

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19In a small dish, combine the Parmesan cheese with the remaining panko breadcrumbs.

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20Using an ice cream scoop (if you have one) scoop out a nice portion of the croquette mixture, and form into a ball.

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21Chef’s Note: Each of the mini croquettes should weigh about 2.5 ounces.

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22Carefully roll the croquette in the breadcrumb/Parmesan mixture.

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23Place them on a parchment-lined baking sheet, and make sure they are not touching.

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24Bake in the preheated oven for 20 to 30 minutes, or until golden brown.

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25Serve as appetizers with a nice sauce, or make them bigger and serve them as a main dish (along with your favorite sides). Enjoy.

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26Keep the faith, and keep cooking.

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27Chef's Tips: I made a second batch of these and added a bit of pepper-jack cheese and some parmesan. Then I added a bit of cayenne, salt, and pepper to the coating. Served them up swimming in a plate of homemade tomato sauce.

About this Recipe

Course/Dish: Chicken, Meat Appetizers
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Low Fat, Low Sodium, Soy Free
Other Tag: Quick & Easy