Crispy Chicken Croquettes

Thermomix recipe: Crispy Chicken Croquettes. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 300 g chicken breast, skinless and boneless
• 700 g water (for cooking chicken)
• 50 g unsalted butter
• 60 g plain flour
• 300 ml full-fat milk, warmed slightly
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch of nutmeg
• 2 tbsp fresh parsley, chopped (optional)
• 50 g plain flour (for dredging)
• 2 large eggs, beaten (for dredging)
• 150 g breadcrumbs (for dredging)
• 750 ml vegetable oil (for deep frying, external)

Instructions

1. Place 700 g water into the mixing bowl. Insert the simmering basket and add the chicken breast. Cook 20 min / 100°C / Speed 2. Carefully remove the simmering basket with the spatula and set the chicken aside to cool slightly. Discard the cooking water.
2. Once cool enough to handle, shred the cooked chicken breast using two forks or by hand. Set aside.
3. Clean and dry the mixing bowl. Add 50 g butter to the mixing bowl. Melt 2 min / 80°C / Speed 1.
4. Add 60 g plain flour to the melted butter. Cook 2 min / 90°C / Speed 2 to create a roux.
5. Gradually add 300 ml warm milk, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg to the mixing bowl. Cook 5 min / 90°C / Speed 3, ensuring the sauce thickens. If needed, scrape down the sides of the bowl after 2-3 minutes and continue cooking.
6. Add the shredded chicken and 2 tbsp chopped parsley (if using) to the thickened sauce. Mix 30 sec / Speed 2 / Reverse. The mixture should be very thick.
7. Transfer the chicken mixture to a shallow dish, spread evenly, cover with cling film directly on the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or preferably overnight, until firm.
8. Set up a breading station: Place 50 g plain flour in one shallow dish, the 2 beaten eggs in a second, and 150 g breadcrumbs in a third.
9. With lightly floured hands, take portions of the chilled chicken mixture (about 30-40 g each) and shape them into small cylinders or oval croquettes (approx. 5-6 cm long).
10. Roll each croquette first in flour, then dip in beaten egg, allowing excess to drip off, and finally coat thoroughly in breadcrumbs, pressing gently to adhere. Place the breaded croquettes on a plate or baking sheet.
11. For best results, refrigerate the breaded croquettes for another 30 minutes to ensure the coating is firm before frying.
12. Heat 750 ml vegetable oil in a deep fryer or large heavy-bottomed pot to 170°C. Carefully fry the croquettes in batches for 4-6 minutes, or until golden brown and crispy. Do not overcrowd the pot.
13. Remove the fried croquettes with a slotted spoon and drain on paper towels. Serve immediately with mustard or your favourite dipping sauce.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.