Crispy Fried Croquetas de Pollo (Cuban Chicken Croquettes)

Ingredients

• 57 g (4 tablespoons)unsalted butter, at room temperature
• 1 tablespoonwhite onion, finely chopped
• 60 g (½ cup), dividedplain flour
• 240 ml (1 cup)whole milk, at room temperature
• ¼ teaspoonnutmeg
• 1 tablespoondry cooking wine
• 454 g (1 pound)cooked shredded chicken
• 2 largeeggs, whisked
• 110 g (1 cup)breadcrumbs
• Enough to cover the croquettesvegetable oil, for frying
• To tastesalt and pepper

Instructions

1. 1

   Soften the onion

   Melt the butter in a large frying pan or saucepan over a medium-low heat. Add the onion and cook until translucent.

2. 2

   Thicken the sauce

   Gradually whisk in the milk, ⅓ cup of the flour, the nutmeg, salt and pepper. Stir constantly until the sauce thickens.

3. 3

   Add the chicken

   Stir the cooking wine and cooked chicken into the sauce. Simmer over a low heat for 5 minutes, then transfer the mixture to a bowl.

4. 4

   Chill the filling

   Leave the filling to rest at room temperature, then refrigerate it for 2 hours, until firm enough to shape. Chilling helps the croquettes hold their shape and take an even coating.

5. 5

   Shape the croquettes

   Take the filling from the fridge. Use about 1 tablespoon per croquette and shape it into a log about 7.5 cm long and 2.5 cm thick. Repeat with the rest of the mixture.

6. 6

   Prepare the coating

   Whisk the eggs in one bowl. In another, combine the remaining flour with the breadcrumbs.

7. 7

   Coat and rest

   Dip each croquette in egg, then cover it with the flour and breadcrumb mixture. Leave the coated croquettes at room temperature for 5 minutes before frying.

8. 8

   Fry until golden

   Pour enough vegetable oil into a large frying pan to cover the croquettes, and heat it to 190°C (375°F). Fry the croquettes until golden brown, about 3–4 minutes.

9. 9

   Drain and serve

   Lift the croquettes from the oil and drain them on a plate lined with kitchen paper. Serve.

What are croquetas de pollo?

Croquetas de pollo are small Cuban chicken croquettes: seasoned chicken shaped into logs, coated and fried until crisp. They are a familiar appetiser, and this version uses cooked shredded chicken in a thick milk-based sauce.

Chicken filling: the sauce helps bind the chicken while keeping the inside tender. The breadcrumb coating gives each bite its crunchy outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 168 calories, 10g protein, 3g carbs, 13g fat.

The chicken supplies most of the protein, while the flour and breadcrumbs contribute carbohydrates. Butter and the oil absorbed during frying account for much of the fat. Serve a few croquettes with salad or vegetables to add freshness and balance the plate.

Build a thick filling

Onion: cook it gently in the butter until translucent so it softens without taking on much colour.

Sauce: whisk in the milk and the stated ⅓ cup of flour gradually, stirring constantly as it thickens. A firm filling is easier to portion and shape.

Chilling is key

Rest: allow the filling to sit at room temperature before putting it in the fridge, as directed. Refrigerate it for the full 2 hours so it firms up.

Shape: use roughly a tablespoon of filling for each log and aim for an even size. Uniform croquettes are easier to coat and fry consistently.

Coat each log evenly

Egg: dip each shaped croquette in the whisked egg so the crumb coating has something to cling to.

Breadcrumbs: coat the whole surface, then leave the croquettes for 5 minutes before frying. Handle them gently to keep their shape.

Fry for a crisp finish

Oil: heat enough vegetable oil to cover the croquettes to 190°C (375°F). The recipe gives a frying time of about 3–4 minutes, until the coating is golden brown.

Doneness: remove the croquettes once they are evenly golden, then drain them on kitchen paper. Avoid piling them up while hot, so the coating stays crisp.

Serving ideas

Serve the croquettes hot as an appetiser or alongside a simple salad for a light meal. Their rich, crisp coating pairs well with fresh, crunchy vegetables.

Make-ahead: the filling can be prepared and chilled before shaping. Set out the egg and crumb coating when you are ready to form and fry the croquettes.

Recipe notes & tips

• Use leftover cooked chicken or shredded rotisserie chicken to save preparation time.
• Keep the onion cooking over medium-low heat so it softens without browning.
• Stir the sauce continuously as you add the milk and flour to help it thicken evenly.
• Chill the filling for the full 2 hours before trying to shape it.
• Keep the croquettes similar in size so they fry at a similar rate.
• Drain the fried croquettes on kitchen paper before serving.

Variations

• Use leftover chicken: shred it finely so it mixes evenly into the sauce.
• Adjust the seasoning: add salt and pepper to taste when making the sauce.
• Make smaller bites: shape less filling into each log and watch them closely as they fry.
• Serve with salad: pair the croquettes with crunchy leaves or vegetables for contrast.

Common mistakes to avoid

• Skipping the chill: the filling can be difficult to shape and coat; refrigerate it for 2 hours.
• Adding the milk too quickly: the sauce may thicken unevenly; whisk it in gradually.
• Making uneven logs: they may fry at different rates; keep their size consistent.
• Using oil that is not hot enough: the coating may not crisp as intended; heat the oil to 190°C.
• Crowding the pan: the croquettes may be harder to turn; fry them in batches if needed.

How to store

Refrigerate leftover croquettes in a covered container and use within 3 days. Reheat in an oven until hot throughout to help restore some crispness; the coating may soften in the fridge.

Frequently asked questions