Crispy Chicken-Leg Croquettes combine tender chicken and creamy potato to bring to life a restaurant-style presentation. Each piece begins with a braised drumstick, gently cooked in wine, broth, garlic, and rosemary until the meat becomes delicately soft and aromatic. The chicken is then blended with smooth, baked potatoes and a touch of mozzarella.
It is then shaped back around the cleaned bone, coated in a seasoned crust, and lightly fried. This dish offers more than just flavor, it brings theatre to the table. Ideal for formal dinners or weekend gatherings, these chicken-leg croquettes redefine what “homemade” can look like.
What are Crispy Chicken-Leg Croquettes?
Croquettes are a classic way to turn mashed potato-and-protein leftovers into crunchy, snackable delights such as the Spanish croquetas or French croquettes. These are a playful hybrid, with shredded, braised chicken combined with soft baked potato. They are formed around the cleaned drumstick bone to give you a croquette that you can pick up like a mini lollipop.
Using the bone as a handle goes way past visual appeal, it’s practical, theatrical, and makes eating less fiddly.
Pro Tips for Perfect Crispy Chicken Croquettes
- Let the potato–chicken mix cool completely and chill the formed croquettes for at least 1 hour so they hold their shape while breading and frying.
- Double-dip for extra crunch. The second egg and panko pass seal the crumbs and give an irresistible crunch.
- Taste the potato and chicken mix before chilling, and adjust salt and pepper. The stuffing should be seasoned because the breading won’t add much flavor.
- Drain on a rack, not paper. A wire rack keeps the crust crisp all the way around, but paper towels steam the bottom.
Frequently Asked Questions
Can I use boneless chicken instead of legs?
Yes, you can shred any cooked chicken, roasted or leftover rotisserie works. If you want the bone handle for presentation, insert a wooden skewer into the croquette after forming. If you leave them boneless, they become more like classic croquettes or patties.
How do I stop the croquettes from falling apart?
Drain the cooked chicken well and make sure the shredded potato is dry. You can also chill the mixture and the formed croquettes for at least 1 hour, and double-coat with egg and panko. A firm press when forming helps, too.
Can I freeze these before or after frying?
You can freeze them before frying, which is preferred. So, bread them, freeze on a tray until solid, then bag them. You can also freeze after frying and reheat in a hot oven to re-crisp.
How to Store Any Leftovers
Cool completely, place in an airtight container, and store for up to 3 days. Avoid microwaving unless speed beats texture, because it will make them soggy.
Ingredients
How to Make Crispy Chicken-Leg Croquettes
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In a large skillet over medium heat, warm 2 tbsp olive oil. Add the chicken legs and brown on all sides until golden.
In a large skillet over medium heat, warm 2 tbsp olive oil. Add the chicken legs and brown on all sides until golden.
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Pour in the white wine into the pan and let it bubble for 3–4 minutes. Add chicken broth, rosemary sprigs, and garlic cloves. Bring to a boil, then reduce the heat to low, cover, and simmer 45 minutes.
Pour in the white wine into the pan and let it bubble for 3–4 minutes. Add chicken broth, rosemary sprigs, and garlic cloves. Bring to a boil, then reduce the heat to low, cover, and simmer 45 minutes.
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While the chicken simmers, rub olive oil over the potatoes, wrap in foil, and bake for 1 hour, until completely soft. Remove, cool just enough to handle, peel, and shred into a large bowl.
While the chicken simmers, rub olive oil over the potatoes, wrap in foil, and bake for 1 hour, until completely soft. Remove, cool just enough to handle, peel, and shred into a large bowl.
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When the chicken is done, remove it from the bones, shred it, and add it to the bowl with the shredded potatoes. Add half the mozzarella, season with salt and pepper, and mix.
When the chicken is done, remove it from the bones, shred it, and add it to the bowl with the shredded potatoes. Add half the mozzarella, season with salt and pepper, and mix.
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When cool, divide the mix into 6 and on your palm, form a flat disk, and place a small pinch of mozzarella in the center.
When cool, divide the mix into 6 and on your palm, form a flat disk, and place a small pinch of mozzarella in the center.
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Press the chicken bone into the center and mold the mixture around the bone so it sticks out like a handle. Place formed croquettes on a tray and refrigerate for 1 hour.
Press the chicken bone into the center and mold the mixture around the bone so it sticks out like a handle. Place formed croquettes on a tray and refrigerate for 1 hour.
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Set up the breading stations. In one bowl, add flour, cayenne pepper, mustard powder, and a little salt, pepper. In the second bowl, beat the eggs, and in the third bowl, place the panko.
Set up the breading stations. In one bowl, add flour, cayenne pepper, mustard powder, and a little salt, pepper. In the second bowl, beat the eggs, and in the third bowl, place the panko.
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Working one at a time, dust each croquette in flour, dip it in beaten egg, and coat it in panko. Then, dip again in egg and a second layer of panko. Fill a deep saucepan with oil and fry the chicken for about 10 minutes, turning occasionally, until deep golden and crisp.
Working one at a time, dust each croquette in flour, dip it in beaten egg, and coat it in panko. Then, dip again in egg and a second layer of panko. Fill a deep saucepan with oil and fry the chicken for about 10 minutes, turning occasionally, until deep golden and crisp.
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Transfer to a plate and serve.
Transfer to a plate and serve.
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