Paula Deen Chicken Croquettes with Creole Sauce

Paula Deen chicken croquettes with Creole sauce are ready in 40 minutes and use cooked chicken, panko and Dijon mustard to make golden, crisp-edged patties that serve 4 to 6. It's an easy leftover chicken dinner for weeknights, game day or a church supper, and it's all done in one skillet.

Cook the bell pepper, celery and onion until tender before they go into the chicken, because raw bits stay crunchy and release water inside the patties. Skip that and the croquettes turn soggy and fall apart in the skillet.

Paula binds the patties with mayonnaise, eggs and Dijon instead of a flour-and-milk base, so the chicken stays moist. The crust browns fast in just 3 to 5 minutes per side. The tangy Creole sauce of sour cream, lemon and seasoning chills while you cook, so it's ready the moment the first croquette comes off the heat.

Paula Deen Chicken Croquettes with Creole Sauce

0.0 from 0 votes

Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

520

kcal

Tender chopped chicken is bound with mayonnaise and panko, then pan-fried in butter until the outside turns deep golden. A cool, tangy Creole sauce on the side balances the richness of each crisp patty.

Ingredients

• 4 tablespoons divided Butter
  

• 1/3 cup minced red bell pepper
  

• 1/3 cup minced celery
  

• 1/3 cup minced onion
  

• 3 cups chopped cooked chicken
  

• 1 1/2 cups panko breadcrumbs
  

• 1/2 cup mayonnaise
  

• 2 large lightly beaten eggs
  

• 2 tablespoons plus 1 tablespoon Dijon mustard
  

• 1 tablespoon Worcestershire sauce
  

• 1 teaspoon seasoned salt
  

• 1 minced garlic clove
  

• 1/2 cup Sour cream
  

• 1 tablespoon fresh lemon juice
  

• 1/2 teaspoon Creole seasoning
  

Directions

• Cook the vegetables: Melt 2 tablespoons butter in a small skillet over medium heat. Add 1/3 cup each of minced red bell pepper, celery and onion, then cook for 5 minutes until tender.
• Mix the chicken base: Combine 3 cups chopped cooked chicken, 1 1/2 cups panko breadcrumbs and the cooked vegetable mixture in a large bowl. Set it aside while you make the binder.
• Whisk the binder: Stir 1/2 cup mayonnaise, 2 lightly beaten eggs, 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce and 1 teaspoon seasoned salt together in a small bowl. Add 1 minced garlic clove, pour it over the chicken mixture and toss gently until everything is combined.
• Shape the patties: Form the mixture into 10 patties of about the same size. Keeping them even means they all brown in the same time.
• Fry the croquettes: Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Cook the chicken cakes for 3 to 5 minutes per side, until they are browned.
• Make the Creole sauce: Stir 1/2 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice and 1/2 teaspoon Creole seasoning together in a small bowl. Cover it and chill until you are ready to serve.
• Serve: Plate the hot croquettes right out of the skillet. Spoon the cold Creole sauce alongside for dipping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rotisserie chicken for these croquettes?

Yes, a store-bought rotisserie chicken is the easiest way to get 3 cups of cooked chicken. Chop it fairly fine so the patties hold together, and pat it dry if it feels greasy.

How long do chicken croquettes keep in the fridge?

Store cooked croquettes in an airtight container in the fridge for up to 3 days. Reheat them in a skillet or a hot oven so the outside crisps back up, since the microwave makes them soft.

Can I shape the patties ahead of time?

You can form the patties a few hours ahead and keep them covered in the fridge, which also helps them firm up. Fry them just before serving so the crust stays crisp.

Can I bake these instead of pan-frying them?

Baking on a greased sheet pan works if you don't want to stand at the stove, though the crust won't be quite as golden. Turn them once halfway through so both sides brown.

Why are my croquettes falling apart in the skillet?

Most often the mixture is too wet or the pan is too crowded. Make sure the vegetables are cooked down, toss the binder in gently, and let each patty brown fully before you flip it.