Chicken Croquettes

Recipe from Oxmoor House

More From Oxmoor House


  • 1 tablespoon butter or margarine
  • 1 tablespoon finely chopped onion
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • Dash red pepper
  • 4 cups finely chopped cooked chicken
  • 2 egg yolks, beaten
  • 1/4 cup sherry
  • 1 cup cracker crumbs
  • Vegetable oil


  1. Melt butter in a large, heavy saucepan over low heat; add onion, and cook until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt, pepper, and chicken. Add egg yolks. Cook over medium heat, stirring constantly, 3 to 5 minutes. Remove from heat, and chill mixture thoroughly. Stir in sherry.
  2. Shape mixture into croquettes, and roll in cracker crumbs. Deep fry croquettes in hot oil (375°) until golden brown. Drain on paper towels.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Croquettes Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy