Croquetas de Pollo (Chicken Croquette or Spanish Nuggets)

For about 20 croquettes
1 cup of coffee oil (better with olive oil)
5 heaping tablespoons flour well
The fourth of a cooked chicken. (Cooked, roasted or fried)
1 onion
700 ml. milk, better whole, but also you can make with skim milk
1 teaspoon of salt
2 eggs
1 large cup of bread crumbs

Croquetas (the Spanish name for Croquettes), especially filled with Serrano ham, chicken or cod, are also a typical tapas dish. Unfilled bechamel croquettes are also consumed in parts of Spain.

Dough preparation
Chop the onion into small pieces. Shred the chicken. You can use scissors to break it into small pieces.

Heat a large frying pan, put the oil and when it is slightly warm, add the onion and half a teaspoon of salt. Then set fire to a minimum.

When the onion is golden, add chicken, increase the temperature of fire as a medium heat. Mix the onion and chicken. Leave frying as 10 minutes.

Then put 5 tablespoons of flour and mix well, (it will make a very thick paste, it must be so).


When you have all well mixed, add half of the milk. With a spoon, stick better, move with energy circling the pan. When it is very compact add the remaining milk in the same way, moving with energy circling spoon. Please note that this depends on the dough to go well. We must be as about 8 minutes turning the dough.


When you see that the dough is well separated from the bottom of the pan as you move the the have list. Then put it in a large bowl with about 3 centimeters deep, you will see that the dough is perfectly coupling to the source.

Let stand at least 3 hours, if you have a better overnight.




To prepare croquettes

Prepare a large dish with bread crumbs, and another one with the 2 eggs well beaten.

With a tablespoon separate small portions. Put these portions on the plate with the egg, then roll in the breadcrumbs dish giving form. If we put the palm of our hand over the dough and gently move from side to side.


When done place them in a bowl.

To fry the croquettes

Prepare a medium size pan plenty of oil, enough to cover about half the croquettes. The oil, in this case, has to be pretty hot. Tipsthe oil should be very hot, do not fry too many at once and turn them often.


You turn it until you see them golden, quickly fried.


(You can prepare croquettes some day that you have time and then freeze them. At the time of going to eat them, you can simply remove from freezer and fry in hot oil directly frozen.)




Make it spicy dipping the croquetas into mojo picón sauce.

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