My favorite part of these Howard Johnson Chicken Croquettes is the contrast between the crisp coating and the soft, creamy chicken inside. Finely chopped cooked chicken, onion, parsley, and a thick white sauce come together in small patties that feel like a comforting dinner.

After sharing dipping sauces, including Luby’s Tartar Sauce, Arby’s Three Pepper Sauce, and Chicago Mild Sauce, I wanted to share something to serve with them. These croquettes are lovely with a dip, though a little warm gravy makes them feel especially homey.

This is a homemade version inspired by the familiar restaurant dish. The mixture needs time to chill before shaping, so allow about 2 hours from start to finish. You will make 12 croquettes, with a golden crumb coating and a center reheated to 165°F.

Why This Dish Is Great

• Cooked chicken becomes a different meal. Finely chopping it lets the pieces mix evenly with the creamy sauce rather than sitting in long, loose shreds.
• The filling has a gentle, savory flavor. Onion, parsley, pepper, and a little nutmeg bring warmth without covering up the chicken.
• Chilling makes the mixture easier to handle. You can prepare the filling first and finish shaping and frying closer to dinner.
• Small, evenly shaped patties cook more predictably. Keeping all 12 similar in size helps you brown and heat them at the same pace.
• The breadcrumb coating gives a satisfying crunch. Draining on a rack helps the underside stay crisp instead of collecting steam.
• They fit several kinds of meal. Serve them with mashed potatoes for dinner or offer smaller plated portions with salad and a dipping sauce.

What Is the Best Chicken to Use?

Use safely cooked chicken that has been refrigerated promptly. Breast, thigh meat, or a mixture works; remove skin, bones, and tough pieces first. Finely chop the meat so it mixes into the sauce and holds together when shaped. Large chunks and long strands can pull the croquettes apart as you coat or turn them.

Plain roast or poached chicken gives you the most control over the flavor. Rotisserie chicken can work too, but its seasoning may make the finished croquettes saltier. The recipe begins with cooked chicken, so cooking raw chicken is a separate step. If preparing it yourself, cook it to 165°F before measuring the 2 cups needed here.

Ingredients

• 2 cups cooked chicken, finely chopped
• 1/2 cup chicken broth
• 1/2 cup milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped onion
• 1 tablespoon parsley, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 egg, beaten
• 1 cup bread crumbs
• Vegetable oil for frying

The flour and butter make a thick sauce that binds the filling. Keep their measured amounts unchanged, and use the broth and milk listed rather than extra liquid. The egg and breadcrumbs are for one outer coating. A double coating would need more than the quantities provided, so the main method uses a single even layer.

Kitchen Equipment You Will Need

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• Measuring cups
• Measuring spoons
• Chef knife
• Cutting board
• Medium saucepan
• Whisk
• Mixing spoon
• Shallow dishes
• Deep heavy skillet with lid
• Frying thermometer
• Instant-read food thermometer
• Metal slotted spatula
• Wire rack
• Baking sheet
• Airtight storage container
• Fine grater
• Small serving bowls

How To Make Howard Johnson Chicken Croquettes

1. Melt the 1/4 cup butter in a medium saucepan over medium heat. Add the 1/4 cup finely chopped onion and cook for about 3 minutes, until softened. Stir in the 1/4 cup flour and cook, stirring, for 2 minutes without browning the roux.
2. Gradually whisk in the 1/2 cup chicken broth and 1/2 cup milk. Cook over medium-low heat, stirring, until the sauce bubbles gently and becomes thick and smooth, about 3 to 5 minutes. Stir in the salt, pepper, and nutmeg. The sauce should hold a clear trail briefly when stirred.
3. Stir in the 2 cups finely chopped cooked chicken and the parsley. Heat for about 2 to 3 minutes, or until the mixture reaches 165°F. Spread it in a shallow dish in a layer no deeper than 1 inch and refrigerate promptly, loosely covered. Chill at 40°F or below for at least 1 hour, until cold and firm enough to shape; allow longer if needed.
4. Divide the cold filling into 12 equal portions. Shape into compact oval patties about 1/2 to 3/4 inch thick. Put the beaten egg and breadcrumbs in separate shallow dishes. Dip each patty lightly in egg, let the excess drip off, and coat evenly with breadcrumbs. Keep the coated patties refrigerated while the oil heats.
5. Add about 1/2 inch vegetable oil to a deep, heavy skillet, leaving at least 2 inches of headroom and keeping the vessel no more than half full. Heat to 350°F and monitor with a frying thermometer. Using dry metal utensils, fry about 4 croquettes at a time without crowding, about 3 to 4 minutes per side, until golden and 165°F in the center. Check a lifted croquette with a food thermometer, not while it is in the oil. Allow the oil to return to 350°F between batches and keep water away from the hot oil.
6. Transfer the cooked croquettes to a wire rack over a baking sheet and serve hot with your chosen sauce or gravy. Allow about 20 minutes of preparation, 40 minutes of total cooking across the filling and frying batches, and at least 60 minutes of chilling. The approximate 2-hour total increases if the filling needs more time to become cold and firm.

Notes

• Cook the flour in the butter before adding liquid. Stirring for the full 2 minutes helps avoid a raw flour taste in the filling.
• Add the milk and broth gradually while whisking. If you see a small lump, work it smooth before adding the rest of the liquid.
• Do not shape warm filling. Refrigeration firms the sauce, and the cold mixture should hold its shape when gently pressed into a patty.
• If the mixture stays loose, check whether the sauce thickened fully before the chicken went in. Give it more chilling time rather than folding the coating crumbs into the filling.
• Keep the croquettes evenly thick. Very tall balls can brown before their centers heat through, which is why the method uses flatter oval patties.
• Adjust the burner to maintain the oil temperature. If the crumbs darken too quickly, lower the heat; if they absorb oil without sizzling, let the oil recover before another batch.
• Turn gently with a metal slotted spatula after the first side sets. Keep the oil attended, use dry utensils, and never add water to hot oil.

Ingredients You Can Add

The basic filling already has a mild seasoning. Try any extra in a small future variation, and avoid adding wet ingredients that loosen the sauce.

• A pinch of garlic powder can flavor the breadcrumbs. Mix it through so one croquette does not get all the seasoning.
• Paprika gives the coating a warmer color and mild flavor. A little goes a long way alongside the existing pepper.
• Dried thyme adds an earthy note to the crumbs. Crush larger leaves before mixing so the coating stays even.
• Finely chopped chives add a gentle onion flavor to the filling. Keep the pieces small enough to blend with the chopped chicken.
• A little lemon zest can brighten a serving of dipping sauce. This keeps extra moisture out of the croquette mixture itself.
• Finely grated Parmesan can season a separate portion of breadcrumbs. Remember that it adds salt and browns readily in the hot oil.

What To Serve With Chicken Croquettes

Creamy mashed potatoes have always been one of my favorite sides with this recipe. Try Texas Roadhouse Mashed Potatoes and a little warm gravy for a comforting plate. Put the gravy alongside the croquettes so their tops stay crisp.

For a cool, crunchy contrast, serve Dinosaur Barbeque Coleslaw. Green beans with almonds, a crisp Caesar salad, or simple roasted carrots also work nicely. Keep the side dishes ready before you start the frying batches.

Rice pilaf is another gentle pairing, especially with a vegetable on the side. For dipping, offer tartar sauce, honey mustard, ranch, or garlic aioli in small bowls. The filling contains its own creamy sauce; a separate gravy or dip is optional and is not included in the ingredient list.

Variations and Swaps

• Use finely chopped cooked breast meat for a mild filling. Chop across any long fibers so the finished patties are easy to shape.
• Use cooked thigh meat for a richer chicken flavor. Remove skin and any firm connective pieces before measuring the meat.
• Cooked turkey can replace the chicken for a different poultry variation. Keep the same careful chilling and 165°F center check.
• The original recipe also suggests cooked ham as an optional meat variation. It is saltier and changes the character of the filling; it is separate from the chicken version listed here.
• Fine dry breadcrumbs make a relatively even coating. Coarser crumbs give a rougher finish and may cling less evenly with the same measured amount.
• For a gluten-free variation, use an appropriate all-purpose flour blend and gluten-free crumbs. Thickening can differ, so check the sauce texture carefully and verify every packaged ingredient.
• For a gentler onion flavor, cook the measured onion until soft without browning it. Keep the quantity the same and chop it very finely.
• Change the serving sauce instead of changing the filling. Gravy gives a traditional dinner feel, while a tangy cold dip makes the plate brighter.

Storage

Refrigerate cooked croquettes promptly in shallow containers at 40°F or below, within 2 hours of cooking or 1 hour above 90°F. Do not wait for them to cool completely on the counter. Use within 3 to 4 days, allowing for time the cooked chicken already spent in the refrigerator; making croquettes does not give old leftovers a fresh storage window. Keep dipping sauces separate.

Freeze promptly chilled cooked croquettes in a single layer, then pack in a freezer-safe container and use within 2 to 3 months for best quality. Thaw in the refrigerator. Reheat on a baking sheet at 375°F, beginning to check around 15 to 20 minutes, until the centers reach 165°F. Time varies with size and starting temperature, so the thermometer decides when they are ready.

FAQ

Why are my croquettes falling apart?

Warm filling, an under-thickened sauce, or large chicken pieces can weaken them. Chill until firm, shape compact patties, and let the first side form a crust before turning gently.

Can I skip the chilling time?

No. The sauce needs to become cold and firm enough to hold a shape. The listed hour is a minimum; continue chilling if the center of the filling is still warm or soft.

Do I need extra egg and breadcrumbs?

The base recipe uses one beaten egg and 1 cup breadcrumbs for one light, even coating. Dip lightly and allow excess egg to drain. Do not double-coat with these same quantities.

Can I prepare them ahead?

Yes. Keep the filling or coated croquettes covered and refrigerated, then fry when ready. Work within the cooked chicken’s remaining storage window and keep unneeded portions cold during shaping and frying.

What if the outside is brown but the center is below 165°F?

Lift the croquette out to check, then return it carefully to the oil if needed. Lower excessive heat so the coating does not burn while the center warms. Use evenly flattened patties in later batches.

Is this the original Howard Johnson formula?

This is a homemade version inspired by the dish. It uses the listed chicken, white sauce, and breadcrumb coating, without claiming to reproduce an officially verified restaurant formula.

Short Description

Crisp chicken croquettes made with finely chopped cooked chicken, a thick creamy sauce, and a breadcrumb coating. Chill the filling until firm, shape 12 patties, and fry until golden with centers at 165°F.