Carolina Barbecue Chicken Croquettes

Tiffany Bannworth


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.


★★★★★ 1 vote

55 Min
25 Min


  • 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

How to Make Carolina Barbecue Chicken Croquettes


  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.


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