Bobby Flay Chicken Croquette Recipe

I’ll never forget the first time I tried Bobby Flay’s chicken croquettes. It was a sunny afternoon, and my family had gathered for an al fresco meal. The scent of the croquettes wafted through the air, inviting all of us to the table.

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Prep Time: 25

Cook Time: 3

Total Time: 3 25

Course: Main Course

Cuisine: American

Keyword: Bobby Flay Chicken Croquette Recipe

Servings: Servings

Calories: 459kcal

Author: Rebecca Novak

Equipment

Skillet

Ingredients

3 pounds bone-in split chicken breasts trimmed of excess fat
5 to 6 cups chicken stock
2 tablespoons unsalted butter
1 large shallot finely chopped
2 tablespoons all-purpose flour plus extra for dusting
1 cup heavy whipping cream
2 teaspoons sea salt plus more to taste
Freshly cracked black pepper
A pinch of freshly grated nutmeg
1 teaspoon of lemon zest
1/4 teaspoon smoked paprika
4 cups finely shredded poached chicken
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon thinly sliced fresh chives
2 large eggs beaten
1 1/4 cups homemade fresh breadcrumbs
Vegetable oil for shallow frying

Optional Serving:

Whole-grain Dijon mustard

For Poaching the Chicken:

10 sprigs of parsley
2 sprigs of fresh thyme
1 small onion halved
1 small carrot halved
1 stalk of celery halved

Instructions

Step 1: Poach the Chicken

Start by poaching the chicken. In a large pot, combine chicken stock, parsley, thyme, onion, carrot, and celery. Bring it to a gentle simmer.
Add the chicken breasts and let them cook for about 30-35 minutes. The chicken should be fully cooked but still tender. Remove it from the pot and let it cool. Reserve the stock for later use.

Step 2: Prepare the Filling

In a skillet, melt the butter over medium heat. Add the chopped shallot and sauté until translucent.
Sprinkle in the flour and stir for a minute, cooking the raw flour taste away. Gradually whisk in the heavy cream until thickened. Season with salt, pepper, nutmeg, lemon zest, and smoked paprika.

Step 3: Shred the Chicken

Once cooled, shred the poached chicken into fine pieces. Mix it with the creamy shallot mixture, flat-leaf parsley, and chives. This filling should be rich and packed with flavor.

Step 4: Form the Croquettes

Scoop out the mixture and form small patties or logs. Dust them lightly with flour to help them hold their shape.

Step 5: Prepare for Frying

Set up a dredging station with beaten eggs and breadcrumbs. Dip each croquette into the egg, allowing the excess to drip off, then coat it in breadcrumbs. Ensure they are evenly covered for that perfect crispy texture.

Step 6: Fry the Croquettes

In a deep skillet, heat vegetable oil over medium heat. Once hot, fry the croquettes in batches until they are golden brown and crispy on all sides—about 4-5 minutes. Drain them on paper towels.

Notes

Use Leftovers: This recipe is perfect for using leftover chicken from other meals. Just make sure it’s well-seasoned.
Proper Oil Temperature: Keep an eye on the oil temperature while frying. Too hot, and they’ll burn; too cool, and they won’t crisp up.
Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just form and fry the croquettes when you’re ready.
Reheat Crispy: If you have leftovers, reheat them in the oven rather than the microwave to maintain crispiness.
Experiment with Flavors: Feel free to add spices or herbs that you love. Thyme or oregano would work great here.

Nutrition

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