Howard Johnson Chicken Croquettes Recipe
When it comes to classic comfort food, the Howard Johnson Chicken Croquettes recipe stands out as a delightful trip down memory lane.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Large skillet
- Baking sheet
- Parchment paper
- Paper towels for draining
- Two shallow dishes for breading
Ingredients
- 2 cups cooked finely chopped chicken
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon juice
- 2 tablespoons finely chopped parsley
- 1 cup breadcrumbs
- 2 large eggs beaten
- Vegetable oil for frying
Instructions
- Make the Roux: In a skillet, melt the butter over medium heat. Add the flour and whisk for about two minutes until the mixture is golden.
- Prepare Creamy Mixture: Slowly pour in the milk, continuing to whisk until the sauce thickens. Add nutmeg, salt, and pepper.
- Combine Chicken: Remove from heat. Stir in the chopped chicken, lemon juice, and parsley. Let the mixture cool, then form into oval shapes.
- Coat Croquettes: Dip each croquette first in beaten eggs, then roll in breadcrumbs to coat evenly.
- Fry Croquettes: Heat oil in a skillet over medium-high. Fry croquettes until golden brown, about 3 minutes per side. Drain on paper towels.
- Serve: Enjoy your Howard Johnson Chicken Croquettes hot, perhaps with a side of creamy dipping sauce.
Notes
- Ensure the chicken is finely chopped to get a smooth mixture.
- Chill the croquette mixture for at least an hour before shaping to make the handling easier.
- Use panko breadcrumbs for an extra crispy exterior.
- Keep the oil temperature consistent for even frying.
- Do not overcrowd the pan; fry in batches if necessary.