Chicken croquette - Kip kroket

One of my favorite Dutch deep fried snacks is the "kroket". The traditional "kroket" is filled with ragout and pieces of beef, but this recipe shows you how to make it with chicken meat. Read the Recipe Notes before starting this recipe.

Course Snack

Cuisine Dutch

Keyword chicken croquette, deep-fried snack, Dutch snack, kip kroket

Prep Time 4 hours

Cook Time 1 hour

Ingredients

1 lbs organic chicken thighs or drum sticks
3 cups water
1 cube chicken or vegetable bouillon
2 tbsp butter
2 tbsp flour
fresh parsley optional
pinch salt
pepper
nutmeg
2 eggs
1 cup plain bread crumbs
6 cups vegetable oil for frying in deep fryer or wok pan

Instructions

Boil the 3 cups off water in a pot. Add the bouillon cube and stir until dissolved.
Cut the chicken breast in small pieces and add to the bouillon. Let it simmer for about 15 minutes.
Take the chicken out of the bouillon and let the bouillon cool down completely. Peel the chicken meat of the bones and shred into small pieces.
Melt the butter in a deep frying pan. Add in the flour and mix well. Stirring constantly for about 3 minutes.
Slowly add the bouillon and mix well to incorporate until the roux is lump free.
Add chicken and fresh parsley. The roux will thicken. Add salt, pepper and nutmeg to taste.
Transfer the mixture in a bowl and cover with plastic, cling wrap. Let it cool a bit on the counter, then transfer to chill in the fridge for at least 2 hours. I did it overnight.
Sift the breadcrumbs. You'll get fine breadcrumbs and coarse breadcrumbs. Whisk the eggs.
Form croquette size rolls with the roux mixture. Dip it first into the egg, then fine breadcrumbs, the egg mixture again and then the coarse breadcrumbs.
Chill the croquette in the fridge for another hour.
Use air fryer according to the manual or deep fry the croquettes in the deep fryer or wok pan.
Enjoy with your favorite sauce or dip it into the traditional mustard!

Recipe Notes

First time making these croquettes, I used chicken breast, which turned out to have tougher pieces of chicken. The traditional croquettes have stringy beef meat in them. I tried the chicken thighs and drum sticks. The meat is softer and stringier. So better for this recipe.
Frying croquettes is the traditional way, but for a healthier option, I tried to bake them in the oven. Preheat the oven on 375 F and bake the croquettes for 15 minutes (mine were frozen before) and raise the temperature to 410 F and bake for another 20 minutes until the outside is golden brown.
You can freeze the croquettes up to 3 months.
Try mashed potatoes for a vegetarian option.