Crispy Chicken & Potato Croquettes
Golden, cheesy, packed with shredded chicken, sweet corn, and gooey mozzarella, all wrapped in a crunchy panko crust that's perfect for parties, snacks, or cozy movie nights. ✨🍗🧀
Equipment
- Large pot for boiling
- Potato masher (or ricer for the silkiest texture)
- Large mixing bowls
- Two small bowls for the batter and breadcrumbs
- Deep frying pan or Dutch oven
- Slotted spoon
- Kitchen thermometer (highly recommended for perfect frying)
- Parchment-lined tray for freezing
Ingredients
For the Croquette Mixture:
- 4 large potatoes cooked until tender and mashed
- 450 g chicken breast cooked and finely shredded
- 1 cup diced mixed bell peppers
- 1 small onion finely diced
- 1½ cup shredded mozzarella cheese
- 2 large eggs
- 1 cup sweetcorn
- 5 tbsp cornstarch
- 1 tbsp chicken bouillon seasoning
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tbsp oregano
- 1 tsp cayenne pepper optional
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp chili flakes optional
- salt to taste
- Oil for frying a neutral oil like sunflower or vegetable oil works best
For the Coating:
- 4 tbsp all-purpose flour
- ½ cup water
- pinch of salt
- Panko breadcrumbs or crushed cornflakes panko gives that classic crispy crunch, while crushed cornflakes give an extra-craggy, restaurant-style texture
Instructions
How To Make Crispy Chicken & Potato Croquettes
- Boil the chicken breast in salted water for 15-20 minutes until fully cooked through. Drain, let cool slightly, then finely shred with two forks or your hands. At the same time (or separately), boil the peeled, chopped potatoes in salted water for 15-20 minutes until fork-tender. Drain very well — excess water is the enemy of crispy croquettes! Mash until smooth and let cool.
- In a large mixing bowl, combine the mashed potatoes, shredded chicken, diced bell peppers, sweetcorn, and onion. Add all the seasonings (chicken bouillon, garlic powder, onion powder, oregano, cayenne, smoked paprika, black pepper, chili flakes, salt), then add the cornstarch, eggs, and mozzarella cheese. Mix everything thoroughly until fully combined and the mixture holds together when pressed.
- Take a heaping tablespoon of the mixture and shape into small balls or oval croquettes using your hands. Place each one on a parchment-lined tray as you go.
- Place the tray in the freezer for about 1 hour. This is a non-negotiable step — freezing helps the croquettes hold their shape and prevents them from falling apart during frying.
- In a small bowl, whisk together the flour, salt, and water until you have a thick, smooth batter (it should coat the back of a spoon). Place the panko breadcrumbs or crushed cornflakes in a separate bowl.
- Take each frozen croquette, dip it into the flour batter until fully coated, then roll generously in the breadcrumbs (crushed cornflakes), pressing gently so they stick all over. Repeat with all the croquettes.
- Heat oil to 175°C (350°F) in a deep pan. Fry the croquettes in small batches for 3-4 minutes, turning occasionally, until deep golden brown and crispy all over. Don't overcrowd the pan — it drops the oil temperature and makes them soggy!
- Transfer to a plate lined with paper towels to drain any excess oil. Serve hot with chili mayo, garlic aioli, sweet chili sauce, or your favorite dipping sauce. 🌶️✨
- Video Tutorial