Amish Chicken Croquettes
There is nothing more comforting than a classic home-cooked favorite enjoyed around the kitchen table! Chicken croquettes have a simplicity that is both elegant and humble. Enjoy making this recipe with our boneless, skinless chicken breast, or use leftover roast chicken for an easy shortcut.
- 1 Pkg (1.5 pounds) Bell & Evans Boneless, Skinless Chicken Breast
- 3 TB Butter
- 1/4 Cup All-purpose flour
- 1 Cup Milk
- 1 1/2 tsp Salt, divided
- Freshly Ground pepper, to taste
- 1/2 Cup celery, finely chopped with leaves
- 1/2 tsp Celery salt
- 2 tsp Fresh Lemon juice
- 1 TB Fresh Parsley, chopped
- 1 1/4 Cups Dry, unseasoned breadcrumbs
- 3 Large eggs, beaten
- Vegetable oil for frying
- 2 to 3 Cups Chicken gravy, preferably homemade
- Fresh Parsley, for garnish
- Preheat the oven to 375°F. Place chicken in an oven-proof dish. Season with 1/2 teaspoon salt plus pepper and bake, uncovered for 15 to 20 minutes, or until the internal temperature has reached 165°. Set aside to cool, then chop into large dice.
- Meanwhile, in a medium saucepan, melt butter. Gradually whisk in flour over medium heat. Add milk and cook, stirring constantly, until a thick sauce is formed. Set aside to cool.
- Place chicken, celery, celery leaves, celery salt, lemon juice, parsley, and 1/2 teaspoon salt in a food processor. Pulse until finely chopped, but not pureed.
- Transfer chicken mixture to a large mixing bowl. Add white sauce and stir until combined. Refrigerate for about 30 minutes.
- Form into croquettes, using about 1/2 cup of the chilled chicken mixture for each.
- Roll the croquettes in the crumbs, dip them in beaten eggs, and then roll them in the crumbs again. Chill for at least 30 minutes.
- Heat 3” of vegetable oil in a large, heavy skillet or fryer. Fry croquettes at 375° until golden brown, about 5 minutes.
- Serve hot, topped with gravy and chopped parsley, if desired.