By Kevin Williams
Interesting, because this recipe comes from an Amish woman with the last name of “Beiler”. There are two variations on this name spelling in Amish communities: Byler – which seems more common in Ohio – and Beiler, which seems more common in Lancaster, PA. So this is probably a classic case of someone misspelling a name upon entry into the country. That happened in my family, immigration authorities butchered a couple of our Italian family names, and those changes have stuck to this day.
So, chicken croquettes. That sounds all fancy, but it’s not. Honestly, if you’ve never made them before you should, the croquette was the forerunner to the McNugget, except with a croquette, you made it and know what is in it.
Recipe tester Barbara gave this a shot and here is what she had to say:
First of all, have never made these, have never tasted these! Pretty easy to make, read that you can make with leftover chicken, leftover turkey (Thanksgiving leftovers), or a combo of those and ham. Ground my cooked chicken in my food processor, added the cooled, cooked sauce, it was really thick when it cooled, and put in the fridge while making the rest of supper. These were so tasty and cooked beautifully in the olive oil. We had with mashed potatoes, cooked carrots, and a simple garlic butter white sauce with some cooked green peas.
This was a great use of chicken I had already cooked and was very tasty. Mr said he would like to have this again.
If the Mister is happy, then you know it’s a hit, so give these a try!
- 2 cups minced, cooked chicken
- 2 Tablespoons butter
- 2½ Tablespoons flour
- 1 cup milk
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon onion or garlic powder
- 1 Tablespoon minced parsley
- ⅛-1/4 teaspoon thyme (optional)
- 2 eggs, beaten
- 1 cup dry bread crumbs
- Olive Oil to coat bottom of skillet
- Chop the pre-cooked chicken.
- Make a white sauce of the butter, flour and milk.
- Add salt, pepper and other seasonings to the white sauce. Cool.
- Combine chicken and seasoned sauce.
- Shape into eight croquettes. (About the size of large meatballs.)
- Dip in beaten eggs, then into crumbs.
- Pan-fry in olive oil at medium heat, for 3-5 minutes per side, or until brown.
- Set on napkins to remove excess oil before serving.
First picture, ingredients, ha forgot the 2 eggs
Second picture, taking the chicken crouquettes putting in egg wash and then bread crumbs
Third picture, starting them in hot olive oil
Fourth picture, turning on side to brown
Fifth picture, done with frying
Sixth picture crouquettes with mashed potatoes, peas, and a simple garlic butter white sauce
Seventh picture, crouquettes with sauce,
Peas, mashed potatoes, and buttered cooked carrots
I just did a little research to see what folks ate with chicken crouquettes, and this is what I came up with.