Croquetas de Pollo — Print Recipe

Crispy Cuban chicken croquettes with a creamy béchamel and shredded chicken interior, breaded and fried until golden, a staple of Cuban cafeterias and bakeries.

Ingredients

2 cups cooked chicken, finely shredded
3 tbsp butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 tsp nutmeg
1/2 tsp garlic powder
1 cup breadcrumbs
2 large eggs, beaten
1/2 cup flour for coating
Vegetable oil for frying
Salt and pepper to taste

Instructions

1 Melt the butter in a saucepan over medium heat, stir in the flour to make a roux, then gradually whisk in the milk, cooking until you have a very thick béchamel sauce.
2 Fold the finely shredded chicken, nutmeg, garlic powder, salt, and pepper into the thick béchamel, mixing until the chicken is evenly distributed throughout the sauce.
3 Spread the mixture onto a parchment-lined sheet pan in an even layer, cover with plastic wrap pressed directly on the surface, and refrigerate for at least 2 hours until very firm.
4 Shape the chilled mixture into small cylinders about 2 inches long, then dredge each one in flour, dip in beaten eggs, and roll in breadcrumbs to coat completely.
5 Deep fry the croquettes in oil at 350°F (175°C) for 3 to 4 minutes, turning occasionally, until they are uniformly golden brown and crispy on all sides.
6 Drain on paper towels and serve hot, as the best croquetas have a shattering crispy exterior that gives way to the creamy chicken filling inside.

Did You Know?

Cuban croquetas were inspired by Spanish croquetas but became uniquely Cuban in the cafeterías of Miami and Havana, where they are often eaten for breakfast tucked inside Cuban bread.