Howard Johnson Chicken Croquettes

Recently, I tried this chicken croquettes recipe, and it was absolutely delicious! Are you a fan of Howard Johnson’s? Some people also enjoy Rachael Ray’s chicken croquettes, but I prefer these the most. These croquettes are known for their perfectly crispy, golden exterior and rich, creamy filling made with tender, finely chopped chicken, breadcrumbs, and spices.

They are surprisingly easy to make and take only 35 minutes, plus an additional 20 minutes for cooling. If you love this recipe, you might also enjoy my Buffalo Turkey Meatballs. And if you have a picky toddler and want them to eat healthy, check out my guide on Food for Extremely Picky Eaters Toddler!

Ingredients

For the Chicken Mixture:

• Cooked chicken, finely chopped
• Butter
• All-purpose flour
• Milk
• Chicken broth
• Minced onion
• Minced parsley
• Salt and pepper

For Breading and Frying:

• Breadcrumbs
• Egg, beaten
• Oil for frying

How To Make Howard Johnson Chicken Croquettes Recipe

1. Prepare the Creamy Chicken Mixture

This step forms the base of the croquettes, giving them their creamy, rich interior.

Melt the butter: In a large saucepan, add 1/4 cup of butter and let it melt over medium heat. This creates a smooth base for the roux.

Sauté the onions: Add 1 tablespoon of minced onion to the melted butter and stir continuously. Cook for about 2-3 minutes until the onion becomes soft and translucent. This helps develop a flavorful foundation.

Form the roux: Stir in 1/4 cup of all-purpose flour, mixing well with the butter and onions. Cook this for about 2 minutes, stirring constantly. This process eliminates the raw flour taste and thickens the mixture.

Gradually add liquids: Slowly pour in 1 cup of milk and 1/4 cup of chicken broth, whisking continuously to prevent lumps. Stir well to create a smooth, creamy consistency.

Add chicken and seasoning: Once the mixture has thickened slightly, stir in 2 cups of finely chopped cooked chicken and 1 tablespoon of minced parsley. Season with salt and black pepper to taste.

Simmer until thickened: Continue cooking over low heat, stirring frequently, for about 3-5 minutes, until the mixture is thick enough to hold its shape.

Cool the mixture: Remove the pan from heat and let the mixture cool to room temperature. You can transfer it to a plate or bowl and refrigerate it for 20-30 minutes to make shaping easier.

2. Shape the Croquettes

Once the mixture has cooled and firmed up, it’s time to shape the croquettes.

Portion the mixture: Use a spoon or ice cream scoop to divide the mixture into even portions.

Form into logs or patties: Roll each portion into small oval logs or round patties, about 2 inches in diameter. If the mixture is sticky, you can lightly grease your hands with oil or dust them with flour to make shaping easier.

Set aside: Place the shaped croquettes on a tray or plate and let them rest while preparing the breading station.

3. Bread the Croquettes

The crispy outer coating gives croquettes their signature crunch.

Prepare the breading station: Set up two shallow bowls—one with 1 beaten egg and another with 1 cup of breadcrumbs.

Dip and coat: Take each croquette and dip it first into the beaten egg, ensuring it is fully coated. Then, roll it in the breadcrumbs, pressing gently so the crumbs adhere evenly.

Double coat (optional): For an extra crispy texture, repeat the process by dipping the croquette back into the egg and rolling it again in breadcrumbs.

Rest before frying: Place the breaded croquettes on a plate and let them sit for 5-10 minutes to allow the coating to adhere properly.

4. Fry the Croquettes

Proper frying ensures a golden-brown, crispy texture.

Heat the oil: Pour enough oil into a deep skillet or frying pan to submerge at least half of the croquettes. Heat the oil to 350°F (175°C) over medium-high heat.

Fry in batches: Carefully place 3-4 croquettes in the hot oil, making sure not to overcrowd the pan.

Cook until golden brown: Fry each croquette for 2-3 minutes per side, turning occasionally, until evenly golden brown and crispy.

Drain excess oil: Use a slotted spoon to remove the croquettes from the oil and place them on a paper towel-lined plate to absorb excess oil.

Serving Suggestions

The beauty of Howard Johnson’s Chicken Croquettes is their versatility. They can be served as an appetizer, main course, or even a satisfying snack. Here’s how you can elevate your serving experience:

Pairing with Rustic Italian Bread or Other Side Dishes

Rustic Italian Bread: A crusty loaf of artisan bread is perfect for dipping into the creamy white sauce.

Pineapple Mashed Sweet Potatoes: A classic diner-style pairing that makes for a hearty meal.

Steamed vegetables: Serve with buttered green beans, roasted Brussels sprouts, or sautéed spinach for a balanced plate.

Fresh salad: A light arugula or Caesar salad complements the richness of croquettes.

Serving as an Appetizer, Main Course, or Snack

Appetizer: Serve mini croquettes with dipping sauces like honey mustard, ranch, or aioli.

Main Course: Plate alongside mashed potatoes and gravy for a comforting dinner.

Snack: Enjoy as a grab-and-go bite with ketchup, hot sauce, or Dijon mustard.

Recipe Variations

Customize your croquettes with different flavors and dietary adaptations.

Southern-Style Chicken Croquettes with a Spiced Twist

For a Southern-inspired version, add:

• 1 teaspoon of Cajun seasoning to the mixture
• A dash of hot sauce for extra heat
• Cornmeal instead of breadcrumbs for a crispy texture

Leftover Chicken Recipe Ideas: Using Turkey, Ham, or Beef

Croquettes are a great way to use leftover meats:

• Turkey croquettes: Ideal for post-Thanksgiving leftovers.
• Ham croquettes: Add diced ham and a bit of cheddar cheese for a smoky twist.
• Beef croquettes: Use ground beef and season with Worcestershire sauce.

Gluten-Free or Baked Chicken Croquettes for a Healthier Option

• Gluten-free: Use almond flour or gluten-free breadcrumbs for a wheat-free option.
• Baked instead of fried: Preheat the oven to 400°F (200°C), spray croquettes with oil, and bake for 20-25 minutes, flipping halfway.

Storage and Reheating Tips

Best Way to Store Croquettes for Meal Prep

Refrigerate: Store in an airtight container for up to 3 days.

Freeze: Place croquettes on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They last up to 3 months.

How to Reheat Crispy Croquettes Without Losing Texture

Oven: Bake at 350°F (175°C) for 10-15 minutes to crisp up.

Air fryer: Reheat at 375°F (190°C) for 5-7 minutes.

Pan-fry: Lightly fry in oil over medium heat for 2-3 minutes per side.

Can They Be Frozen? Freezing and Thawing Instructions

To freeze raw croquettes: Shape and bread them, then freeze before frying.

To freeze cooked croquettes: Let them cool, then freeze in a single layer before transferring to a bag.

To thaw: Place in the fridge overnight before reheating.

FAQs

What’s the Secret to Crispy Chicken Croquettes?

1. Chill the mixture before shaping—this helps croquettes hold their form.
2. Double coat in breadcrumbs for extra crunch.
3. Use hot oil (350°F/175°C) to ensure a crisp, golden crust.
4. Don’t overcrowd the pan—fry in small batches for even cooking.

Can I Make Chicken Croquettes with White Sauce Ahead of Time?

Yes! You can prepare the mixture a day in advance, refrigerate it, and shape/bread the croquettes just before frying.

Are These Retro Restaurant Recipes Still Popular Today?

Absolutely! Howard Johnson’s Chicken Croquettes remain a nostalgic favorite, loved for their crispy texture, creamy filling, and classic diner appeal.

This Howard Johnson’s Chicken Croquettes recipe brings back the flavors of retro American diners while offering a versatile dish that can be enjoyed in multiple ways. 

Try this recipe and share your feedback!