Leftover Chicken Croquettes

Leftover Chicken Croquettes

Jeanne Gold 0

"A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you'll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken."

Ingredients 45 m {{adjustedServings}} servings 276 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 24.7g
  • 8%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
  2. Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.
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Reviews 170

  1. 201 Ratings


This is a good basic recipe. Here is how I tweaked it, and they turned out wonderful! Mince all ingredients to make the patties form well. I also did not add any salt. Saute 1 large onion, 2 large crushed cloves garlic, 1 large red sweet pepper; in 2 TBL grape seed oil. Cool Mix chicken with the bread crumbs. Add the sauted veggies and include: 1TBL basil, 1Tsp cilantro, 1/3 Cup finely grated parmesean cheese, 1-2 tsp habenaro hot sauce, and 1-2 TBL worchestershire sauce. Add 3 eggs slightly beaten. Form small patties and place on cookie sheet greased with canola oil spray. Bake 12 minutes at 350 degrees. (30 minutes is way too long, will dry them out) Enjoy!


These were FANTASTIC! I read through a lot of reviews before making them and combined some of the ideas. I'll save you the time here... You definitely want to sautee the onions, it makes a big difference. Combine the sauteed onions and leftover chicken in the food processor, it will improve the texture and help the patties stay together. I used savory herb stuffing in place of the bread crumbs. I also added fresh parmesan cheese, oregano, basil, and some garlic powder. My mix was a little dry at this point so I added some chicken stock. Here is the key...Mix all of the ingredients together EXCEPT FOR THE EGG!!! TASTE IT! If it doesn't taste good at this point, it won't taste any better when you cook it:) Season it until it tastes good, then add the eggs. I baked mine on a cookie sheet at 350 until they were golden brown(about 20 minutes). Thanks for a great recipe and thank you to all of the reviewers before me for their tweaks:)


In my opinion, this recipe is a good starter, but it can become fabulous with a bit of tweaking. Here’s what I did to add a bit more flavor and much more moisture. To enhance the flavor, I added a 1/2 teaspoon garlic powder, a pinch of celery seed, and a dash or two of cayenne pepper to the chicken mixture. To add moisture to the croquettes, I decreased the breadcrumbs by a 1/2 cup and made a roux by melting a stick of butter and whisking in a 1/2 cup of flour, a 1/2 cup of milk, and a 1/2 cup of chicken broth. I whisked the mixture over low heat until thick and smooth and allowed it to cool for about 15 minutes. Then I added the cooled roux to the chicken mixture. I covered the mixture and allowed it to set in the fridge for about two hours. Later I shaped the mixture into patties and browned them on both sides. These croquettes were much better than the first ones I made. Perhaps these suggestions will help