mini oven fried chicken croquettes

How To Make mini oven fried chicken croquettes

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  1

  THE BROTH
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  2

  Gather and prep your ingredients.
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  3

  Add the butter to a saucepan over medium heat.
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  4

  When the foaming subsides add the flour and whisk until smooth, about 1 minute.
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  5

  Chef’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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  6

  Combine the liquids (milk, stock) into a single container, and then slowly add to the roux, while constantly whisking.
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  7

  Continue to whisk until the mixture thickens.
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  8

  Remove from the heat, and allow the mixture to cool for about 10 minutes.
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  9

  THE CROQUETTES
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  10

  In 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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  11

  Chef’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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  12

  Beat the eggs, add them to the bowl, and gently fold together.
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  13

  Add the reserved sauce to the bowl.
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  14

  Fold the mixture until thoroughly blended
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  15

  Cover the bowl, and allow the ingredients to rest in the refrigerator for about 2 hours, or overnight.
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  16

  Chef’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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  17

  COATING & BAKING
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  18

  Place a rack in the middle position, and preheat the oven to 360f (182c).
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  19

  In a small dish, combine the Parmesan cheese with the remaining panko breadcrumbs.
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  20

  Using 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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  21

  Chef’s Note: Each of the mini croquettes should weigh about 2.5 ounces.
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  22

  Carefully roll the croquette in the breadcrumb/Parmesan mixture.
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  23

  Place them on a parchment-lined baking sheet, and make sure they are not touching.
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  Bake in the preheated oven for 20 to 30 minutes, or until golden brown.
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  25

  Serve 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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  26

  Keep the faith, and keep cooking.
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  27

  Chef'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.
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