Cuban Appetizers: Croquetas de Pollo (Chicken Croquettes)

Croquetas de Pollo are a lighter alternative to ham croquettes but just as flavorful. These Cuban appetizers feature a creamy, béchamel-based chicken filling, encased in a crispy golden shell. Commonly served in Cuban cafés, family gatherings, or parties, they are one of the most beloved Cuban hors d’oeuvres. Perfect as finger food, they are easy to make ahead and universally appealing.

Why You’ll Love This Recipe

• Creamy, savory chicken filling with a crispy exterior
• Easy to prepare for parties or casual snacking
• Iconic Cuban appetizer that kids and adults love
• Can be baked or fried depending on preference

Ingredients (Makes ~20 Croquettes)

For the Filling:

• 2 cups cooked, shredded chicken
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups warm milk
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

For Breading:

• 2 large eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 1/2 cup all-purpose flour (for coating)

For Frying:

• Vegetable or canola oil, enough for 2-inch depth

Equipment

• Medium saucepan
• Whisk
• Rubber spatula
• Baking sheet
• Plastic wrap
• Deep skillet or heavy pot
• Thermometer (optional)

Step-by-Step Instructions

1. Prepare the Béchamel Filling

• Melt butter in a saucepan over medium heat.
• Whisk in flour for 1–2 minutes to cook raw flavor.
• Gradually pour in warm milk, whisking to prevent lumps.
• Stir 5–7 minutes until thickened.

2. Add Chicken & Seasoning

• Mix in shredded chicken, nutmeg, salt, and pepper.
• Cook for 2–3 minutes until smooth and cohesive.

3. Chill the Mixture

• Transfer to a parchment-lined tray, spread evenly.
• Cover with plastic wrap on surface.
• Refrigerate 2 hours or overnight for firm shaping.

4. Shape Croquettes

• Scoop 1–2 tablespoons of filling, roll into cylinders (~2–3 inches).

5. Bread the Croquettes

• Coat in flour → dip in beaten egg → coat with breadcrumbs.
• Double coat optional for extra crispiness.

6. Fry to Golden Perfection

• Heat oil to 350°F (175°C).
• Fry 4–5 croquettes at a time for 3–4 minutes until golden.
• Drain on paper towels and serve warm.

Tips for Best Results

• Shred chicken finely for smooth filling.
• Chill mixture fully; prevents croquettes from breaking.
• Maintain stable oil temperature.
• Look for creamy interior and crisp exterior.

Substitutions & Variations

• Use leftover rotisserie chicken for convenience.
• Add parsley or diced onions for flavor.
• Bake at 400°F (200°C) for 18–20 minutes as a healthier option.

Storage & Serving Suggestions

• Chill shaped croquettes up to 24 hours before frying.
• Freeze breaded croquettes for up to 2 months; fry from frozen.
• Serve with garlic aioli, mojo sauce, or hot sauce.

Brief Nutritional Note

Chicken croquettes are lighter than ham versions but still contain dairy and flour. Baking reduces oil content while slightly affecting texture.

FAQ About Croquetas de Pollo

Chicken Croquette Tips

Chill the Dough Thoroughly

The béchamel-based dough must be fully chilled — ideally overnight — before shaping. Warm dough is impossible to roll and falls apart in the fryer.

Double-Bread for Crunch

Egg wash, breadcrumbs, then repeat. The double coating gives that shatteringly crisp shell and keeps the creamy filling sealed inside.

Keep the Oil Hot

Fry at 350°F in small batches. If the oil cools, the croquettes absorb grease instead of crisping — and the filling can leak out.

Croquette Variations

Ham Croquettes

Swap the chicken for finely chopped ham (croquetas de jamón). It’s the most classic version and just as beloved.

Cheese Croquettes

Add shredded manchego or mozzarella to the filling. The melted cheese center makes them extra indulgent.

Baked Croquettes

Brush with oil and bake at 400°F for 18 to 20 minutes, turning once. Lighter than fried, though slightly less crispy.

Can I make chicken croquettes ahead of time?

Yes — shape and bread them, then refrigerate for up to 24 hours before frying. You can also freeze them solid on a tray and bag them for up to 3 months; fry straight from frozen, adding a few minutes.

Why did my croquettes burst in the oil?

The most common causes are warm dough, thin breading, or oil that isn’t hot enough. Chill the shaped croquettes, double-bread them, and fry at 350°F.

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Cuban Appetizers: Croquetas de Pollo (Chicken Croquettes)

Croquetas de Pollo are a lighter alternative to ham croquettes but just as flavorful. These Cuban appetizers feature a creamy, béchamel-based chicken filling, encased in a crispy golden shell. Commonly served in Cuban cafés, family gatherings, or parties, they are one of the most beloved Cuban hors d’oeuvres. Perfect as finger food, they are easy to make ahead and universally appealing. Why You’ll Love This Recipe Creamy, savory chicken filling with a crispy exterior Easy to prepare for parties or casual snacking Iconic Cuban appetizer that kids and adults love Can be baked or fried depending on preference

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12

Ingredients Equipment Method Notes

Ingredients

  

• For the Filling:
• 2 cups cooked shredded chicken
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups warm milk
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• For Breading:
• 2 large eggs beaten
• 1 1/2 cups fine breadcrumbs
• 1/2 cup all-purpose flour for coating
• For Frying:
• Vegetable or canola oil enough for 2-inch depth

Equipment

• Medium saucepan
• Whisk
• Rubber spatula
• Baking sheet
• Plastic wrap
• Deep skillet or heavy pot
• Thermometer (optional)

Method

 

1. Prepare the Béchamel Filling
2. Melt butter in a saucepan over medium heat.
3. Whisk in flour for 1–2 minutes to cook raw flavor.
4. Gradually pour in warm milk, whisking to prevent lumps.
5. Stir 5–7 minutes until thickened.
6. Add Chicken & Seasoning
7. Mix in shredded chicken, nutmeg, salt, and pepper.
8. Cook for 2–3 minutes until smooth and cohesive.
9. Chill the Mixture
10. Transfer to a parchment-lined tray, spread evenly.
11. Cover with plastic wrap on surface.
12. Refrigerate 2 hours or overnight for firm shaping.
13. Shape Croquettes
14. Scoop 1–2 tablespoons of filling, roll into cylinders (~2–3 inches).
15. Bread the Croquettes
16. Coat in flour → dip in beaten egg → coat with breadcrumbs.
17. Double coat optional for extra crispiness.
18. Fry to Golden Perfection
19. Heat oil to 350°F (175°C).
20. Fry 4–5 croquettes at a time for 3–4 minutes until golden.
21. Drain on paper towels and serve warm.

Notes

Shred chicken finely for smooth filling.

Chill mixture fully; prevents croquettes from breaking.

Maintain stable oil temperature.

Look for creamy interior and crisp exterior.

Substitutions & Variations

Use leftover rotisserie chicken for convenience.

Add parsley or diced onions for flavor.

Bake at 400°F (200°C) for 18–20 minutes as a healthier option.