close up of golden brown chicken parmesan croquettes on a platter

Chicken parmesan

chicken parmesan croquettes

By:

WordofMany

Published:

02 Jul 2025
close up of golden brown chicken parmesan croquettes on a platter
Ever found yourself with leftover chicken and a craving for something…different? Enter Chicken Parmesan Croquettes. These aren't your average leftovers; they're a transformation. Picture this: tender, shredded chicken mingled with a creamy parmesan bechamel, all rolled into crispy, golden-brown perfection. It's basically chicken parm, reinvented as the ultimate finger food. My grandma used to make these when I was younger, and I always loved them! I'd spend hours watching her roll and bread them with such care.
ingredients for chicken parmesan croquettes laid out on a wooden surface
This recipe takes the classic comfort of chicken parmesan and turns it into a fun, bite-sized experience. Think about it: each croquette is a little explosion of flavor – the savory chicken, the rich parmesan, the aromatic herbs, and that irresistible crunch. Whether you’re looking for a crowd-pleasing appetizer, a unique snack, or even a creative way to use up leftovers, these croquettes are guaranteed to be a hit. And honestly, who can resist anything deep-fried? This recipe is easy to follow but takes a little time, so get ready!
a batch of chicken parmesan croquettes being fried in a skillet

Required Equipments

  • Large Mixing Bowl
  • Saucepan
  • Skillet
  • Slotted Spoon
  • Baking Sheet
  • Parchment Paper
  • Food Processor (optional)

Chicken Parmesan Croquettes: Frequently Asked Questions

Chicken Parmesan Croquettes

Transform leftover chicken into crispy, golden Chicken Parmesan Croquettes! These bite-sized delights are perfect as an appetizer or snack, combining tender chicken, creamy bechamel, and a crunchy parmesan crust.

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time:

🍽 Ingredients

📖 Instructions

  1. Prep the Chicken: If you have leftover cooked chicken (about 2 cups shredded), fantastic! If not, poach or bake two chicken breasts, then shred them finely. A food processor can help with this, but don't overdo it – you want texture.
  2. Make the Bechamel: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). Slowly whisk in 1 cup of milk (warmed slightly for best results) until smooth. Continue stirring until the sauce thickens enough to coat the back of a spoon. Stir in 1/2 cup of grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Remove from heat. The sauce should be nice and thick-- no watery sauce!
  3. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, bechamel sauce, 1/4 cup chopped fresh basil, 1/4 cup chopped fresh parsley, 1/4 cup grated Parmesan cheese, 1 beaten egg, and 1/4 teaspoon garlic powder. Mix well until everything is evenly distributed. This is where you can tweak the flavor too-- add some hot sauce, or more parmesan if you'd like!
  4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is crucial! The mixture needs to be firm enough to handle.
  5. Set up the Breading Station: In three separate shallow dishes, place: 1 cup all-purpose flour seasoned with salt and pepper, 2 beaten eggs, and 2 cups panko breadcrumbs mixed with 1/2 cup grated Parmesan cheese and 1 teaspoon Italian seasoning. Set up in that order.
  6. Shape the Croquettes: Take a spoonful of the chilled chicken mixture (about 2 tablespoons) and shape it into a small log or ball. These don’t have to be perfect!
  7. Bread the Croquettes: Dredge each croquette in the flour, shaking off any excess. Dip it in the beaten egg, allowing the excess to drip off. Finally, roll it in the panko breadcrumb mixture, pressing gently to ensure it's fully coated. Place the breaded croquette on a baking sheet lined with parchment paper. Pro Tip: Use one hand for the wet ingredients (egg) and the other for the dry ingredients (flour and breadcrumbs) to avoid clumpy fingers.
  8. Fry the Croquettes: Heat about 1 inch of oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles and turns golden brown immediately when dropped in. Carefully place the croquettes in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, until golden brown and heated through. Use a slotted spoon to transfer the croquettes to a wire rack lined with paper towels to drain excess oil. Don't burn yourself!
  9. Serve: Serve immediately with marinara sauce for dipping. A side salad is a nice addition too.

📝 Notes

  • For a richer flavor, use chicken thighs instead of chicken breasts.
  • Add a pinch of red pepper flakes to the chicken mixture for a little heat.
  • Make sure the oil is hot enough before frying to prevent soggy croquettes.

🍎 Nutrition

Calories: 250 kcal

Protein: 10g

Fat: 15g

Carbohydrates: 20g

Fiber: 1g

Calcium: 150mg

The best meals are those made with love and shared with laughter. - Eleanor Ramsay

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