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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
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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.