Croquetas de Pollo (Chicken Croquettes)

Croquetas de Pollo (Chicken Croquettes)
Prep time
Cook time
Total time
Very similar to our previous recipe... Croquetas de Pollo (Chicken Croquettes) are a very popular Cuban snack that we usually make with some of the leftover chicken after a family dinner. You can also enjoy them as a meal by pairing them with some hearty soup or rice and beans.
Recipe type: Appetizers & Tapas
Cuisine: Cuban
Serves: 2 dozen
  • 1 lb of Chicken, ground
  • ½ cup Onion, minced
  • 1 cup Vigo Bread Crumbs
  • ¼ cup Flour, sifted
  • 4 tbsp Butter
  • 1½ cups Milk
  • 1 tbs Sherry Cooking Wine
  • 1 tsp Parsley, dried
  • ⅛ tsp Oregano, dried
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ⅛ tsp Garlic Powder
Breading and frying
  • 2 Eggs
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 1 cup Vigo Bread Crumbs
  • ¼ cup Flour, sifted
  • 2 cup Vegetable Oil, for frying
Mise en place for filling
  1. Grind chicken in a food processor or meat grinder.
  2. Mince onions.
  3. Portion bread crumbs, flour, salt, pepper, parsley, garlic powder, oregano, butter, milk, sherry.
  4. In a small bowl, combine the flour, salt, pepper, parsley, garlic powder, oregano and mix well.
  1. In a large skillet, lightly saute onion in butter over medium high heat for about 1 minute.
  2. Lower the heat to medium low and add in the milk stirring constantly. Cook about 1½ - 2 minutes.
  3. Add the flour mixture to the skillet and mix well.
  4. Add the ground chicken and sherry to the skillet and mix well.
  5. Add the bread crumbs to the skillet and mix until the ingredients come together as a dough. If dough gets too thick, you can add a little water (a bit at a time) to reach desired consistency. Remove from heat when desired consistency as been obtained.
  6. Let the dough mixture (masa) come to room temperature.
  7. After reaching room temperature... Cover and refrigerate for at least 2 hours.
Mise en place for breading and frying
  1. Whisk eggs with salt and pepper in a bowl.
  2. Mix flour with bread crumbs in a separate bowl or plate.
  3. Remove masa from the refrigerator.
Form croquetas and bread them
  1. Take about 1½ - 2 tbsp of dough mixture (masa) and form the croquetas into long cylinders with rounded ends and place on a plate. Alternately, you can form them into little balls about the size of a golf ball. Total up to your preference.
  2. One by one... Dip croquetas in egg wash and then transfer them to bread crumb mixture to cover them completely. Lastly, transfer to a plate till ready to fry.
  1. Preheat oil to about 350º F.
  2. Fry the croquetas until golden brown.
  3. Remove from oil and let them drain on paper towels.
  4. Serve hot.
Inspired by the Croquetas my Abuela Mima used to make.

These croquetas can be frozen and enjoyed at a later date. Just thaw them completely before frying.

More Croquetas de Pollo (Chicken Croquettes) Pics

2 leftover chicken breasts (one pound)

Chicken ground up fine

Onions sauteing in butter

Onions, milk, flour, spices, chicken and sherry stirred well

Add bread crumbs and stir well

Cover and refrigerate for a couple hours

Croquetas de Pollo formed and ready to be breaded

Croquetas de Pollo ready to be fried


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