Howard Johnson Chicken Croquettes Recipe
The Howard Johnson Chicken Croquettes Recipe brings back nostalgic flavors from America's beloved restaurant chain.
Equipment
- Large Mixing Bowl
- Medium saucepan
- Deep frying pan or fryer
- Wire cooling rack
- Measuring cups and spoons
- Wooden Spoon
- Thermometer for oil
Ingredients
- 2 cups cooked chicken finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 eggs beaten
- 1 cup breadcrumbs
Instructions
- Melt butter in saucepan over medium heat.
- Add flour and whisk for two minutes.
- Slowly pour chicken broth while whisking continuously.
- Add cream and cook until thick.
- Season with salt, pepper, and garlic powder.
- Mix chopped chicken into the creamy sauce.
- Refrigerate mixture for at least two hours.
- Shape cold mixture into small oval croquettes.
- Dip each croquette in beaten eggs first.
- Roll in breadcrumbs until completely coated.
- Heat oil to 350°F for frying.
- Fry croquettes until golden brown, about minutes.
- Drain on wire rack before serving hot.
Notes
- Chill the mixture thoroughly for easier shaping and better texture.
- Use day-old breadcrumbs for extra crispiness and better coating.
- Maintain oil temperature at 350°F for perfect golden results.
- Don't overcrowd the pan when frying multiple croquettes together.
- Double-coat with eggs and breadcrumbs for extra crispy exterior.