Cook and Scale
Spanish Chicken Croquetas
4 servings · 50 min total
Creamy béchamel and shredded chicken, hand-shaped and air-fried to a crisp golden crust. A tapas bar favorite.
Ingredients
- 60 g butter
- 60 g wheat flour
- 4 dl milk
- 250 g chicken breast, cooked and finely shredded
- 1 onion, finely chopped
- 1 tbsp olive oil
- 1 pinch ground nutmeg
- salt to taste
- black pepper to taste
- 80 g breadcrumbs
- 2 egg, beaten
- 1 tbsp vegetable oil, for spraying
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the chicken — Heat the olive oil in a pan and cook the onion for 5 minutes until soft and translucent. Add the shredded chicken and stir to combine.
- 2.
Make the béchamel — Melt the butter in a separate saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk, cooking for 8-10 minutes until very thick, stirring constantly. Stir in the chicken mixture, nutmeg, salt, and pepper.
- 3.
Shape the croquetas — Spread the mixture into a dish, cover, and refrigerate for at least 2 hours until firm. Shape into 16 small logs, then coat each in breadcrumbs, beaten egg, and breadcrumbs again.
- 4.
Air fry until golden — Preheat the air fryer to 200°C. Arrange the croquetas in a single layer, spray lightly with oil, and cook for 12 minutes, turning halfway, until crisp and golden all over.