When I’ve roasted a chicken on Sunday, I always save the last bits for these crispy chicken croquettes. They’re proof that leftovers can be far more exciting the second time around. The outside shatters lightly, and the inside is soft, creamy, and flecked with savoury chicken. They’re the kind of bite-sized comfort you can make while the kettle boils, and they freeze beautifully too.
Turning leftover chicken into comfort
I started making these when I wanted a way to use up small scraps of roast chicken. It’s too good to waste, and croquettes transform them into something almost luxurious. The filling begins with a thick béchamel croquette base that clings to the shredded meat. Once fried, it’s crisp, golden, and deeply satisfying.
They work beautifully for parties or casual nights in. I serve them with a chilled glass of white wine and maybe a quick alioli for dipping. If you’re planning a tapas night, they pair perfectly with creamy croquetas de jamón with manchego and béchamel for contrast and a plate of traditional cod croquettes with garlic and parsley for variety. You’ll find those and more in my full round-up of Spanish cheese croquette recipes.
The best kind of creamy
The trick to perfect chicken croquettes is balance. You want the mixture creamy enough to melt in the mouth but firm enough to hold its shape when fried. The béchamel does all the work here, wrapping around the chicken and turning it into something luscious.
I like to mix in a little grated cheese too, usually manchego or cheddar, depending on what’s in the fridge. It melts into the sauce, giving it that stringy, irresistible texture when you bite through the crust.
Ingredients
- 75 g unsalted butter
- 85 g plain flour
- 650 ml whole milk, warmed
- 200 g cooked shredded chicken
- 50 g grated cheddar or manchego
- 1 tbsp olive oil
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp white pepper
- 2 large eggs, beaten
- 120 g dried breadcrumbs
- Oil for frying (sunflower or light olive oil)
Ingredient notes
This recipe is flexible, so use whatever chicken you have. Thigh meat gives a richer flavour, but breast works just as well. The cheese is optional but adds an extra creaminess. If you want something more traditional, manchego keeps it distinctly Spanish, while cheddar makes it more comforting and homely.
The smoked paprika adds warmth without spice. If you prefer a lighter taste, swap it for sweet paprika. I always warm the milk first so it blends easily with the roux, creating a smooth béchamel base.
Equipment needed
You’ll need a medium saucepan, a wooden spoon, and three shallow bowls for dredging the croquettes. A deep pan or fryer keeps the temperature even during frying. If you’re baking or air frying, a wire rack helps the heat circulate and keeps the bottoms crisp.
A pair of tongs is handy for moving them without breaking the coating. If you like uniform shapes, use a small scoop or two spoons for portioning before rolling them into balls or ovals.
Instructions
Melt the butter over low heat, then stir in the flour until smooth. Cook for a couple of minutes to remove any raw taste. Slowly whisk in the warm milk until thick and glossy. Add the shredded chicken, cheese, paprika, nutmeg, salt, and pepper. Stir until everything is evenly coated and the cheese melts into the sauce.
Spread the mixture onto a tray, drizzle with olive oil to prevent a skin forming, and let it cool. Cover and chill for four hours or overnight. When set, scoop into portions, shape into croquettes, then coat each one in flour, egg, and breadcrumbs. Rest them in the fridge for 30 minutes to firm up before frying.
Heat oil to 180°C. Fry in small batches for about 3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with your favourite dip or a squeeze of lemon.
Cooking technique for perfect crispiness
Hot oil is key. If the oil’s too cool, the croquettes absorb it instead of crisping. Test by dropping in a breadcrumb—it should sizzle instantly. Keep the temperature steady and avoid crowding the pan. The croquettes should float freely and turn golden within a couple of minutes.
If you’d like to avoid deep frying, you can try an air fryer croquettes with serrano ham and béchamel method. Brush them lightly with oil and cook at 190°C for 10 minutes, turning halfway. The result is lighter but still beautifully crisp.
What to serve with chicken croquettes
These croquettes are a natural fit for any Spanish tapas spread. I like to serve them with roasted red peppers, olives, and a little aioli. They also sit nicely next to croquettes with leftover roast chicken and cheddar for a slightly cheesier take on the same idea.
For a bigger meal, pair them with a green salad and sherry dressing or serve them with creamy mashed potatoes for proper comfort food. They’re surprisingly versatile and go with just about anything.
Wine and beer pairings
For wine, a chilled Verdejo works beautifully with the creamy filling. It’s crisp enough to cut through the richness. A light Rioja blanco also does the job with a bit more body.
If beer’s your thing, go for a pale ale with gentle hops or a Spanish lager like Mahou. Both cleanse the palate without overpowering the flavour of the chicken.
Frequently asked questions
Can I use rotisserie chicken for croquettes?
Yes, it’s perfect. Just remove the skin and shred the meat finely so it blends evenly into the béchamel.
Can I freeze chicken croquettes before frying?
Definitely. Place them on a tray until frozen, then store in a sealed bag. Fry directly from frozen for one extra minute.
How do I stop croquettes from breaking open?
Make sure the mixture is cold before shaping, and don’t skip chilling them again after coating. It helps them hold together.
What’s the best oil for frying croquettes?
Sunflower oil gives the cleanest taste. You can also mix it with light olive oil for a slightly nutty flavour.
How do I reheat leftover croquettes?
Pop them in the oven at 180°C for 10 minutes, or use an air fryer to bring back the crunch.
Tips for success with chicken croquettes
The smoother your béchamel, the better the texture. Whisk constantly while adding the milk and keep the heat low to prevent lumps. Letting the mixture rest overnight makes shaping easier and the croquettes more cohesive when fried. Fresh breadcrumbs make all the difference. If you have day-old bread, pulse it lightly in a processor and toast it briefly in the oven. It gives that beautiful crisp bite when fried.
Recipe variations worth trying
If you fancy a touch of the sea, swap chicken for flaked cod to make something similar to my traditional cod croquettes with garlic and parsley. For a vegetarian twist, try croquettes with spinach, cheese and nutmeg—they’re creamy and light but still satisfying.
For a richer flavour, stir a little chopped jamón into the filling, creating a mix that nods to the creamy croquetas de jamón with manchego and béchamel recipe, one of my all-time favourites.
Storage and reheating tips for homemade croquettes
Store cooked croquettes in the fridge for up to three days in an airtight container. Reheat them in an oven or air fryer until piping hot and crisp. You can freeze them raw or cooked—just make sure they’re fully cooled first. If meal prepping, keep the coated but uncooked croquettes refrigerated. Fry fresh when ready to serve for the best texture and flavour.
Nutrition per serving
Chicken croquettes are a good balance of protein and carbs, making them satisfying without feeling heavy. Using lean chicken keeps the fat down, and if you bake or air fry, they’re even lighter. For gluten-free diets, use rice flour and gluten-free breadcrumbs, or try the gluten free croquettes with cheese and potato mash recipe for a naturally smooth and cheesy alternative.
Crispy chicken croquettes recipe with creamy filling
Ingredients
- 75 g butter unsalted
- 85 g plain flour
- 650 ml whole milk warmed
- 200 g cooked shredded chicken
- 50 g manchego or cheddar, grated
- 1 tbsp olive oil
- ½ tsp ground nutmeg
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp white pepper
- 2 eggs large, beaten
- 120 g dried breadcrumbs
- Oil for frying sunflower or light olive oil
Instructions
- Melt the butter over low heat, then stir in the flour until smooth. Cook for a couple of minutes to remove any raw taste. Slowly whisk in the warm milk until thick and glossy.
- Add the shredded chicken, cheese, paprika, nutmeg, salt, and pepper. Stir until everything is evenly coated and the cheese melts into the sauce.
- Spread the mixture onto a tray, drizzle with olive oil to prevent a skin forming, and let it cool. Cover and chill for four hours or overnight. When set, scoop into portions, shape into croquettes, then coat each one in flour, egg, and breadcrumbs.
- Rest them in the fridge for 30 minutes to firm up before frying.
- Heat oil to 180°C. Fry in small batches for about 3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper. Serve immediately with your favourite dip or a squeeze of lemon.