Chicken Croquettes—did you know you can make them at home? It is really not that hard, either! This is one of the best ways to use up leftover cooked chicken or turkey.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Traditionally croquettes are deep fried but with this recipe they are just baked. The plus side is you don’t have a greasy mess to clean up and the pork rinds still give the croquettes a crusty coating.

Cooked chicken is finely chopped in a food processor or ground in a meat grinder. The meat is seasoned with spices, onions, and celery. Milk, oat flour, and butter are blended together and cooked until thickened. The white sauce and mixed with the ground meat. Your mixture may appear a bit soupy but its okay. Refrigerate the meat mixture for at least 4-5 hours or overnight. It must be thoroughly chilled.

When you are ready to shape the croquettes, remove the mixture from the fridge. Use 1/4 cup of meat and shape into balls. You should have 12 balls.

Roll each ball into the oat flour. You want the flout to be coating the entire ball. I roll all the croquettes before I move to the next step.

Dip each croquette into the beaten egg mixture and immediately into the crushed pork rinds. Your croquette should look like the one pictured below. Place the croquettes on a baking sheet a few inches apart.

Repeat the coating directions above until all croquettes are coated with crushed pork rinds.

I know if anyone starts counting how many croquettes there are on this baking sheet they will know I made more than one batch; our family eats them so quickly. These croquettes are going into the oven to be baked at 375 degrees for 15-20 minutes.

Don’t these croquettes look delicious! You can serve them with chicken gravy or my family uses ketchup.

Chickens Croquettes THM S, Gluten Free, Sugar-free, Keto

• 2 cups finely chopped cooked chicken
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped celery
• 1/2 to 1 teaspoon Celery Salt
• 1/8 teaspoon black pepper
• 1 teaspoon parsley
• White Sauce:
• 3/4 cup almond milk or chicken broth
• 2 tablespoons Oat Flour, gluten free
• 2 teaspoons butter
• Breading:
• 1/3-1/2 cup Oat Flour
• 1 egg
• 1 tablespoon water
• 1 1/3 cups blended pork rinds
• Mixing: In a bowl combine the chicken, onions, celery, and spices together. Set aside. In a blender cup blend together the almond milk, oat flour, and butter. Cook in the microwave for 3 minutes or until thickened. You can also cook it on the stovetop. Combine cooked white sauce with the meat mixture. Mix well. Refrigerate the croquette mix for 4-5 hours until thoroughly chilled or overnight. Breading: Remove croquettes mixture from the fridge, shape croquettes by using 1/4 cup of the mix. Roll into balls. Roll each croquette in oat flour. Set aside. Beat egg with water. Dip a croquette in the beaten egg and then immediately into the crushed pork rinds. Pace on a baking sheet. Repeat until all croquettes are coated with pork rinds. Baking: Preheat oven to 375 degrees F. Bake croquettes for 15- 20 minutes or until lightly browned. 12 croquettes.

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Himalayan Pink Salt is one of the best salts to use. We use it on our salt shaker on our kitchen table.

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Print

Chicken Croquettes, THM S, Gluten Free, Low Carb, Keto

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 18 minutes

Servings 6

Author Glenda Groff

Ingredients

• 2 cups finely chopped cooked chicken
• 2 tablespoons finely chopped onions
• 2 tablespoons finely chopped celery
• 1/2 to 1 teaspoon Celery Salt
• 1/8 teaspoon black pepper
• 1 teaspoon parsley
• White Sauce:
• 3/4 cup almond milk or chicken broth
• 2 tablespoons Oat Flour gluten free
• 2 teaspoons butter
• Breading:
• 1/3-1/2 cup Oat Flour
• 1 egg
• 1 tablespoon water
• 1 1/3 cups blended pork rinds

Instructions

1. Mixing: In a bowl combine the chicken, onions, celery, and spices together. Set aside. In a blender cup blend together the almond milk, oat flour, and butter. Cook in the microwave for 3 minutes or until thickened. You can also cook it on the stovetop. Combine cooked white sauce with the meat mixture. Mix well. Refrigerate the croquette mix for 4-5 hours until thoroughly chilled or overnight. Breading: Remove croquettes mixture from the fridge, shape croquettes by using 1/4 cup of the mix. Roll into balls. Roll each croquette in oat flour. Set aside. Beat egg with water. Dip a croquette in the beaten egg and then immediately into the crushed pork rinds. Pace on a baking sheet. Repeat until all croquettes are coated with pork rinds. Baking: Preheat oven to 375 degrees F. Bake croquettes for 15- 20 minutes or until lightly browned. 12 croquettes.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.