Fried chicken (yes, even from questionable nuggets to limp chicken fingers) is an undeniable dinner favorite with kids and parents alike. What’s not to love with the crispy exterior and easy juicy bites? Well, instead of ordering out, we have a delicious recipe for chicken croquettes that will have everyone happy to eat at home. And with this recipe, you can be assured that all the ingredients are 100% scrumptious as they go into your little ones’ tummies! There’s quite a bit of herbs and spices rolling in this one, but we’re sure you can swap out the sage for thyme (or even eliminate the spices all together), after all it’s your taste buds!

Chicken Croquettes
2 Tbsp. butter
1/2 cup flour
Dash of nutmeg
1/2 cup milk
2 1/2 cups cooked chicken
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. sage
2 Tbsp. chapped parsley
1 Tbsp. minced onion
2 Tbsp. chicken broth
1 egg, beaten
1/2 cup Panko or other bread crumbs
Vegetable oil for frying

Melt butter in a small saucepan over medium heat. Add 2 Tbsp. flour and nutmeg and cook for 2 minutes. Gradually add the milk, stirring constantly until mixture thickens. Remove from heat and set aside.

Use a food processor with a blade attachment to grind the chicken. Add to the chicken, the milk mixture, lemon juice, salt, pepper, sage, parsley, onion, and chicken broth. Mix until all ingredients are combined.

Shape the mixture into small patties. Depending on the size you make and how much you have, you’ll likely get 6 – 8 patties. Refrigerate for at least 30 minutes.

Coat each croquette in the egg mixture and then the breadcrumbs. Heat your skillet and add oil over a medium-high heat. Fry each croquette for about 3 minutes per side, or until golden brown. Drain excess oil on a paper towel. Serve immediately with Cream Sauce.

Cream Sauce
2 Tbsp. butter
2 Tbsp. flour
3/4 cup chicken broth
1/4 cup heavy cream

Melt butter in a small saucepan over medium heat. (I use the same saucepan that was used for the milk mixture above. Why dirty two pots?) Add flour and cook for 1 minute. Gradually add chicken broth and stir until mixture is smooth and thick. Cook another 2 – 3 minutes. Stir in heavy cream. Stop yourself from drinking the sauce so you can top the croquettes with it.

Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: