Preparing delectable croquettes is one of the best ways to make use of food that has been left over from earlier meals. This is the case with roast chicken croquettes, in which the leftover flesh from the roast chicken in the oven is transformed into the star ingredient of soft and creamy croquettes on the inside and crunchy croquettes on the outside. You can bake some breasts or mules and have the chicken you need for this dish right away, or you can join up for the use kitchen and create them using the leftovers from a baked chicken.
In any event, if you want to learn how to create them step by step, follow the steps in this article on how to make baked chicken croquettes, and your chicken croquettes will quickly become one of your most popular dishes.
Steps to Follow:
To begin the baked chicken dish, you must first clean the roast chicken piece that will be used. Any residual skin or bones should be removed. Depending on your preference, shred the meat or chop it into little squares.
In a mortar, mince a garlic clove and some parsley leaves to make Grandma’s traditional roast chicken croquettes. Add a tablespoon of extra virgin olive oil and set aside. The ‘secret’ ingredient in your baked chicken nuggets will be this.
How do you create the dough for roast chicken croquettes? You’ll need to make a consistent béchamel to make the dough for your croquettes. In a small saucepan, melt the two tablespoons of butter over low heat.
To make creamy roasted chicken nuggets, spreading flour over the butter is a good way to start. Using a spoon, mix everything together. The flour should be completely absorbed by the butter. Stir for another minute, until the flour is lightly browned and not raw.
The next step in the chicken croquettes recipe is to add in a little milk while continuing to whisk and crushing the flour and butter dough with the spoon to prevent lumps from forming. The texture of the béchamel will be perfect.
Repeat the process with a bit additional milk. Add the milk a bit at a time, in batches, until it’s entirely absorbed. Don’t let up on the stirring.
Season the dough with salt and pepper, and don’t forget to add a pinch of nutmeg. Continue to stir and, if desired, add the garlic and parsley mash you made earlier. It will provide a special touch to your nuggets.
If you’re wondering how to create croquettes with grilled chicken leftovers, add the small pieces of chicken once the béchamel has reached the desired consistency (neither too liquid nor too dry). Stir the meat into the dough once more to distribute and integrate it.
You’ve already prepared the dough for your roast chicken croquettes, but it must now be chilled. Wait a few minutes, then place the pan in the fridge for at least two hours, or until it has reached room temperature (not merely off the heat).
After this time has passed, check to see if the dough is entirely cool and prepare a platter with lots of breadcrumbs.
Take a tiny part of the dough and roll it into a circular form with the help of two teaspoons (you can also shape them with your own hands).
After you’ve finished making the nuggets, dip them in the beaten egg and then in the breadcrumbs, so that the baked chicken nuggets are totally covered in breadcrumbs.
All you need to do is fry them in a lot of olive or sunflower oil. Although the oil should be quite hot, it should not be smoking. To keep the oil temperature consistent, fry your roast chicken nuggets in batches of no more than 4-6 pieces at a time.
Allow them to fry for a few minutes, rotating them to ensure even cooking on all sides. Remove them from the skillet when golden brown and place them in a dish lined with kitchen paper to absorb any leftover oil.