Chicken Croquettes
Crispy, gluten-free chicken patties somewhere between a crab cake and a chicken cutlet, coated in pork panko and baked until golden.
- Prep Time
- 25 min
- Cook Time
- 18 min
- Total Time
- 43 min
- Servings
- 6 croquettes
The first time I came across chicken croquettes, my honest reaction was, what in the world is that? My best guess was somewhere between a crab cake and a chicken patty, and since I'm a little sensitive to gluten, I wanted to build a gluten-free version for myself and anyone else looking for that option.
I'd already had good luck using pork panko in a meatloaf recipe, so I figured it was worth a shot here too. I ended up pulling ideas from a few different croquette and crab cake recipes I had open at once, tweaking as I went until they tasted like the real thing.
These little hockey-puck patties turned out crispy on the outside and full of flavor, and I skipped extra salt in the recipe since the rest of the ingredients bring plenty on their own.
Ingredients
- 2 (12.5 oz.) cans premium white chicken meat
- 1 egg
- 1 teaspoon dijon mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2/3 cup pork panko, plus more for coating
For the Sauce
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon creole seasoning
Instructions
- 1Drain the chicken very well in a colander, pressing down to squeeze out excess water. Preheat the oven to 450 degrees.
- 2Combine the chicken, egg, mustard, mayonnaise, garlic powder, onion powder, pepper, and 2/3 cup pork panko in a bowl. Beat with an electric mixer for about 1 minute, until well blended.
- 3Form into 6 hockey-puck-shaped patties and refrigerate for about 20 minutes.
- 4Roll each patty in more pork panko, then bake for 15-18 minutes, until lightly browned and crispy.
- 5For the sauce, whisk together the mayonnaise, lemon juice, and creole seasoning. Serve alongside the croquettes for dipping, or drizzled on top, over a bed of greens or coleslaw.
Tips
- Regular seasoned breadcrumbs work fine in place of pork panko if that's easier to find.
Storage & Reheating
Freezer instructions: after shaping and chilling, wrap the patties individually and freeze for up to 3 months. Thaw completely in the fridge before baking.
