Video: The best chicken croquettes in the known universe

Video: The best chicken croquettes in the known universe

Today’s chicken croquettes are the best on the planet, in the Milky Way, and in all the universe known to humans and other extraterrestrial races. Is it because of its creaminess, its delicious taste, or its irresistible crunchy dough? Mmm… yes, too, but what brings them to the galactic podium is that they belong to our mothers. Particularly from Montse Sanz, mother of Comidister Jordi Luque, with some input from mine, Mrs. Maria Carmen Iturriaga.

This amazing combination should have produced chicken croquettes that could compete with ham croquettes. You can easily make them from the typical breast or fried chicken leftovers you don’t know who to hand them to, although in our recipe we start from scratch if you don’t have them. How? Watch the video above and you’ll find out.


Approximately 20 croquettes

  • 2 chicken breasts (about 450 g)

  • 1 tablespoon butter

  • 1 chicken liver (optional)

  • 1 medium onion

  • 1 drop ranch, oloroso wine, or dark distillate

  • 60 g flour, plus more for breading

  • 500 ml milk

  • 2 eggs

  • Breadcrumbs

  • Olive oil

  • salt and black pepper


  1. Heat a saucepan with a drop of oil over medium heat. Add oil.
  2. While it’s melting, make a few slits on both sides of the breast to make it cook faster, season it generously, and brown it in the pan.
  3. While they are ready, chop the onion.
  4. When the breasts are ready, take them out and put the liver in the pan. Brown it on both sides and remove.
  5. Put the chopped onion into the pan, lightly salt and mix.
  6. While the onion is cooking, cut the breasts with a knife and crumble the liver with a fork.
  7. When the onion becomes soft, moisten it with wine. When the alcohol has evaporated, add the flour, stir and let it simmer over low heat for 5-10 minutes.
  8. Wet it with a good stream of milk and stir with a few sticks. Gradually add the milk, stirring constantly, until the b├ęchamel forms (to get a dough that is easier to roll out later, but not as creamy, use only 400 ml of milk).
  9. Add liver and chicken. Mix well.
  10. If you like, add some nutmeg and salt.
  11. Transfer the dough to a container and refrigerate overnight or at least a couple of hours.
  12. Form croquettes from the dough and roll them in flour, egg and breadcrumbs.
  13. Fry them in a pan with hot oil. Lay them out on kitchen paper and serve.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if anything goes wrong, let Cook’s Ombudsman know by sending an email to