Betty Crocker Chicken Croquettes Recipe

I recently rediscovered this classic Betty Crocker Chicken Croquettes Recipe, and let me tell you, it’s just as good as I remember from childhood.

There is something incredibly comforting about the crispy exterior giving way to a tender, savory chicken filling that just feels like a warm hug.

Making these in my own kitchen brought back so many memories, and I was surprised by how simple and straightforward the process actually is.

I can’t wait to walk you through exactly how I made these golden bites of goodness so you can share them with your family too.

Ingredients

Here is everything you will need to recreate these savory bites. I recommend gathering everything before you start to make the process smooth.

• 1 Cup Chopped Chicken: You will need cooked chicken for this, and I find that rotisserie chicken or poached breast works best for texture.
• 1/6 Cup Breadcrumbs: This portion goes inside the mixture to help bind it; opt for panko if you want a lighter texture or standard crumbs for density.
• 1/6 Cup All-Purpose Flour: This acts as a thickener and binder, ensuring your croquettes hold their shape perfectly during the frying process.
• 1/2 Cup Milk: Whole milk provides the richest flavor, but 2% works well if you want to cut down slightly on the fat content.
• 1 Egg: This is your primary binding agent; make sure it is beaten well before adding it to ensure it distributes evenly.
• 1 Tablespoon Lemon Juice: Freshly squeezed is non-negotiable here because bottled juice just doesn’t provide that same bright, zesty pop.
• 1/2 Tablespoon Minced Onion: Finely mince this so you don’t get large chunks of raw onion; it provides a savory depth.
• 1 Tablespoon Minced Parsley: Fresh parsley adds a beautiful pop of color and a fresh, herbaceous note that cuts through the richness.
• 1/2 Tablespoon Salt: This enhances all the other flavors; feel free to adjust slightly based on how salty your cooked chicken is.
• 1/8 Teaspoon Hot Chili Pepper Seeds: This adds a tiny kick of heat without being spicy; omit it if you are serving very sensitive palates.
• Additional Breadcrumbs: You will need an extra cup or so for rolling the outside to get that signature crunch.
• Oil for Frying: Vegetable, canola, or peanut oil are best due to their high smoke points.

Note: This recipe yields approximately 4 servings.

Variations

You can easily tweak this recipe to suit different dietary needs or flavor preferences without losing the essence of the dish.

• Dairy-Free Option: Swap the regular milk for an unsweetened almond milk or oat milk, and ensure your breadcrumbs are dairy-free.
• Gluten-Free Twist: Use a high-quality 1-to-1 gluten-free flour blend and gluten-free breadcrumbs or crushed cornflakes for the coating.
• Cheesy Addition: Mix in a half cup of shredded cheddar or parmesan cheese into the chicken mixture for an ooey-gooey center.
• Spicy Kick: Increase the chili seeds or add a dash of cayenne pepper and diced jalapeños if you prefer a spicier appetizer.
• Herbal Boost: Swap the parsley for fresh dill, chives, or tarragon to completely change the flavor profile to suit your mood.

Cooking Time

Here is a quick breakdown of how long you will need to set aside for this recipe.

• Prep Time: 30 minutes
• Cooking Time: 15 minutes
• Total Time: 45 minutes

Equipment You Need

Having the right tools on hand makes this frying process much safer and easier.

• Large Mixing Bowl: Essential for combining all your ingredients thoroughly without making a mess.
• Saucepan: Used to make the initial thick white sauce base with the flour and milk.
• Whisk: Helps to get all the lumps out of your flour and milk mixture for a smooth consistency.
• Skillet or Frying Pan: A heavy-bottomed pan like cast iron retains heat best for even frying.
• Small Ice Cream Scoop: This is my secret weapon for ensuring every croquette is the exact same size.
• Slotted Spoon: Crucial for safely lowering croquettes into hot oil and removing them without scooping up excess grease.
• Paper Towels: Necessary for draining the fried croquettes to ensure they stay crispy and not oily.

How to Make Betty Crocker Chicken Croquettes?

Prepare the Thickening Base

Start by grabbing a saucepan and placing it over medium heat to combine your flour and salt together. slowly pour in the milk while whisking constantly to create a smooth, thick paste-like consistency. This base is the glue that will hold your delicious chicken croquettes together during the frying process later on.

Combine the Chicken Mixture

Remove your thickened milk mixture from the heat and add your chopped chicken, onion, parsley, chili seeds, egg, and lemon juice. Use a sturdy spoon or spatula to mix this thoroughly until every piece of chicken is coated and the ingredients are evenly distributed. You want a uniform mixture so that every bite has a little bit of everything in it.

Shape and Coat the Patties

Spread your additional breadcrumbs out onto a shallow plate or pie dish so they are ready for rolling. Take about two tablespoons of your chicken mixture, shape it into a small patty or log, and roll it generously in the crumbs. Make sure you press the crumbs gently into the surface so they stick well and create a solid crust.

Fry Until Golden Brown

Heat your oil in a medium skillet over medium-high heat until it shimmers but isn’t smoking. Carefully place your coated croquettes into the hot oil, being careful not to crowd the pan, and fry them for 3 to 4 minutes per side. You are looking for a deep golden brown color and a crispy exterior texture on all sides.

Drain and Cool

Once they are perfectly golden, use your slotted spoon to lift them out of the oil and transfer them to a paper towel-lined plate. Let them rest for just a minute or two to drain off any excess oil, which keeps them light and crispy. Serve them immediately while they are still hot and the crust is at its crunchiest.

Additional Tips for Making this Recipe Better

I have made these a few times now, and I have picked up a few tricks that really elevate the final result.

• Chill the Mixture: I find that if I chill the chicken mixture in the fridge for 30 minutes before shaping, the croquettes hold their shape much better in the hot oil.
• Double Dip for Crunch: Sometimes I dip the shaped patty in a little extra beaten egg before the final breadcrumb roll to get a super thick, restaurant-style crust.
• Don’t Overcrowd: I learned the hard way that putting too many in the pan drops the oil temperature, making them greasy instead of crispy, so fry in batches.
• Uniform Chopping: I always try to chop the chicken and onions very finely and uniformly so the texture is pleasant and the croquettes don’t fall apart.

How to Serve Betty Crocker Chicken Croquettes?

These versatile bites can be the star of the show or a delightful side dish depending on how you plate them.

For a classic dinner, I love serving these alongside creamy mashed potatoes and steamed green beans. The creaminess of the potatoes pairs perfectly with the crunchy texture of the croquettes. You can also serve them as a heavy appetizer at a party. Place them on a platter with a variety of dipping sauces. They go wonderfully with a simple tartar sauce, a spicy remoulade, or even a mushroom gravy for dipping.

To make the plate look professional, garnish with fresh lemon wedges and a sprinkle of chopped parsley. The yellow lemon adds a nice color contrast to the golden brown crust. If you want a lighter meal, serve two or three croquettes on top of a large, crisp garden salad with a vinaigrette dressing.

Nutritional Information

Here is a quick look at the approximate nutritional value per serving to help you plan your meals.

• Calories: ~145 kcal
• Protein: ~12g
• Carbohydrates: ~8g
• Fat: ~6g

Make Ahead and Storage

Knowing how to store these properly means you can enjoy the leftovers just as much as the fresh batch.

Refrigerator Storage

You can store leftover cooked croquettes in an airtight container in the refrigerator for up to 3 days. I recommend placing a paper towel between layers to absorb any moisture so they don’t get soggy.

Freezing Instructions

These freeze beautifully; simply flash freeze the uncooked shaped patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. You can fry them directly from frozen, just add a few minutes to the cooking time to ensure they are hot in the center.

Reheating Tips

To restore that fresh-fried crunch, reheat refrigerated croquettes in an oven or air fryer at 375°F for about 5-8 minutes. I strongly advise against microwaving them, as this will turn the breading rubbery and ruin that lovely texture.

Why You’ll Love This Recipe?

Here are a few reasons why this recipe has earned a permanent spot in my weekly dinner rotation.

• Incredible Texture Contrast: You get the perfect satisfaction of a super crispy, crunchy outside paired with a tender, flavorful inside.
• Budget-Friendly Meal: It is a fantastic way to stretch a small amount of leftover chicken into a full meal for the whole family.
• Kid-Approved Flavor: The mild, savory flavors are usually a hit with picky eaters who might otherwise turn their nose up at chicken.
• Highly Customizable: You can easily change the herbs, spices, or dipping sauces to make it feel like a completely new dish every time.
• Quick Weeknight Dinner: With a prep time of just 30 minutes, you can have a homemade, comforting meal on the table in under an hour.