Croquetas de Pollo Cubanas
Golden-fried Cuban chicken croquetas with a creamy ham-and-chicken filling wrapped in crispy breadcrumbs. A beloved appetizer that's crispy outside, tender inside, and perfect with lime or sofrito.
- Total time
- 50 min
- Servings
- 12
- Calories
- 186
- Protein
- 12g
Ingredients
- 1 lb boneless, skinless chicken breast
- ½ cup diced ham (or jamón)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¾ cup whole milk
- 1 cup panko breadcrumbs
- 2 large eggs
- 2 cups vegetable oil for frying
Instructions
- 1
Place the chicken breast in a medium pot and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to medium-low and simmer for 12–15 minutes until the thickest part is no longer pink when cut open.
- 2
Remove the chicken with a slotted spoon and place on a clean cutting board. Let it cool for 5 minutes, then shred it into small, bite-sized pieces using two forks, pulling the meat apart along the grain.
- 3
Melt the butter in a medium saucepan over medium heat, about 1 minute, until it stops foaming and you can see the bottom of the pan clearly through the melted butter.
- 4
Add the flour and stir constantly with a wooden spoon for 1 minute until the mixture looks like wet sand and smells toasted, creating a roux base.
- 5
Slowly pour in the milk while whisking continuously to prevent lumps from forming. Keep whisking until the mixture is completely smooth.
- 6
Cook over medium heat, stirring once every 15 seconds, for 3–4 minutes until the sauce thickens enough to coat the back of a spoon and a finger drawn across it leaves a trail.
- 7
Remove from heat and fold in the shredded chicken and diced ham using a rubber spatula, stirring gently until evenly combined.
- 8
Spread the mixture onto a plate in an even layer about 0.5 inches thick. Cover with plastic wrap and refrigerate for at least 30 minutes until firm enough to hold its shape when scooped.
- 9
Pour the panko breadcrumbs into a shallow bowl and spread them in an even layer.
- 10
Crack both eggs into a second shallow bowl and whisk vigorously with a fork for 30 seconds until the yolks and whites are completely combined and uniform in color.
- 11
Using a spoon or small ice cream scoop, scoop 1 tablespoon of chilled chicken mixture and place it in the palm of one hand. Gently press it into an oval shape about 2 inches long and 1 inch wide.
- 12
Dip the oval into the beaten egg, rolling it gently to coat all sides, about 3 seconds.
- 13
Place the egg-coated oval into the panko breadcrumbs and roll it around, pressing gently so the crumbs stick to the egg coating on all sides.
- 14
Transfer the coated croqueta to a clean plate and repeat with the remaining chicken mixture until you have 12 croquetas. Refrigerate them for at least 15 minutes before frying.
- 15
Pour the vegetable oil into a medium saucepan or deep skillet, filling it to 2 inches deep. Heat over medium-high heat for 3–4 minutes until the oil shimmers and a breadcrumb dropped into it sizzles immediately and browns in 15 seconds.
- 16
Carefully place 3–4 croquetas into the hot oil, leaving space between them so they do not stick together. They will sink briefly, then bob to the surface.
- 17
Fry for 2–3 minutes, watching until the breadcrumb coating turns deep golden brown on the first side. Then gently flip each croqueta with a slotted spoon.
- 18
Fry the second side for 1–2 minutes until it matches the golden-brown color of the first side. You should hear a steady, vigorous sizzle.
- 19
Remove the croquetas with a slotted spoon and place them on a paper towel–lined plate to drain excess oil. Repeat batches with the remaining croquetas.
- 20
Let the croquetas cool for 2–3 minutes before serving. Serve warm with lime wedges or sofrito sauce on the side for dipping.
Tools you’ll need
- medium pot with lid
- cutting board
- two forks
- medium saucepan
- wooden spoon
- whisk
- rubber spatula
- large plate or shallow baking dish
- plastic wrap
- two shallow bowls
- spoon or small ice cream scoop
- medium saucepan or deep skillet (3-quart)
- slotted spoon
- paper towels
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