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Chicken croquette

thermomix chicken croquettes

If you have made roast chicken and you have left over, or if you have made chicken broth and want to use the meat, this is a great recipe to use: the chicken croquettes. I had a hard time getting them right until I finally understood that the trick was to let the dough cool in the fridge for a few hours. And even better overnight.

With them and a salad, like the coleslawFor example, we have lunch or dinner fixed. And they are also easy to transport if we want to take them to work.


  • Recipe: text and photo Ana Valdés (former editor of Thermorecetas)
  • Video: Jorge Méndez (former editor of Thermorecetas)

Chicken croquettes step by step in video

So that you have no doubt how these delicious chicken croquettes are cooked, we have prepared a video in which you can see the recipe step by step.

Also, as always you have the written version of the recipe below so you can print it if you want.

Equivalences with TM21

Below you have compiled the different equivalences to be able to prepare this chicken croquettes recipe in all Thermomix models.

‡ abla equivalences TM31 / TM21

How to make chicken nuggets without butter

If we want a healthier option When preparing croquettes, we can use olive oil or margarine as substitutes for butter. The amount of fat will be the same as the recipe. That is, if in our recipe we are going to use 70 g of butter, we will have to continue providing 70 g of fat, whichever we choose. We can do several things:

  • 100% margarine
  • 50% butter and 50% olive oil
  • 50% margarine and 50% olive oil
  • 100% olive oil

In addition, we can use semi-skimmed or skimmed milk as a substitute for the usual milk or cream. We will have a bechamel with a little less body, but adequate for the purpose we seek.

We leave you a couple of recipes in which we have used these substitutes for you to put it into practice:

Can chicken nuggets be frozen?

Of course! Those of chicken and those of any flavor. But BEWARE! The only precaution we have to take is not to add boiled eggs if we are going to freeze them… you know that boiled eggs do not freeze excessively well…

To freeze them we must follow some tricks:

  1. We shape the croquettes and place them on a plate or tray that we can put to freeze.
  2. We separate the croquettes very well from each other so that they do not come together on the tray.
  3. We put the tray in the freezer very straight so that the croquettes do not move.
  4. We let them freeze for 2 hours.
  5. After 2 hours, we take out the tray and put the croquettes in freezer bags. As they are already a little frozen on the outside, they will not stick together and we can remove the units we want when we go to fry them.
  6. We put them back in the freezer.
  7. If they are very fat, it is convenient to remove them about 30 minutes before the freezer. If they are normal size, we can fry them directly frozen.

Did you like them? Make them with paprika 😉:

Related article:
Chicken and paprika croquettes

If you want to see other recipes with chicken in Thermomix, in that link you will find them.

Discover other recipes of: Aperitif, Meat, Recipes for Kids

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  1.   nerea said

    I have tried several times to make croquettes and when I take them out of the cold or they have liquid or they have not been thick, why can it be? please, thank you

    1.    Ana Valdes said

      Try these, Nerea. Go well. It is important that you keep them in the fridge for a few hours. In the recipe I have put 2 hours, but it is the minimum. If you can have them all night, they will come out perfectly moldable. I hope you like them. A kiss!

      1.    nerea said

        Thank you very much

      2.    Eric said

        Hi Ana. I have tried to keep them in the fridge overnight… But they are still quite runny, and I can't mold them. Is it possible that not so much milk is necessary? Can I fix it somehow now? Thanks!

        1.    Ana Valdes said

          I don't understand why they are runny, Eric. I'm sorry I can't help you. I usually do them regularly and they look good on me. It has a difficult solution now. The only thing I can think of is that you take advantage of the mixture to make some cannelloni or a lasagna. Have you followed the recipe as is? Has there been any variation? It may be that it has not cooked enough, but if the machine was hot, time is enough. A hug, Eric. I hope you can take advantage of them

  2.   Fernando said

    A section for recipes for people with diabetes would also be interesting. Dont you think Thanks

    1.    Ana Valdes said

      Hello Fernando. If you enter the word diabetics in the search engine of our blog, you will get some recipes that we have been introducing. Little by little we will add more. Thanks to you for writing us. A hug

  3.   Ana said

    With those amounts they have come out "bland", which do not taste like anything, only empanada bechamel. Do you know how I can fix it?

    1.    Ana Valdes said

      Hi Ana. Yes, you can chop more chicken and add it to the previous mixture. The recipe has enough meat for some croquettes, but the tastes of each one are the tastes of each one. Next time put more chicken. And try adding more salt. A hug!

  4.   lore castro said

    Hi there! I'm making the croquettes right now, when I add the milk, it seemed a lot to me, since it has been totally liquid. It is normal? It is the first time that I do them. Thanks in advance

  5.   Olivia aragon said

    I put 220 flour for 800 milk and I always put avecrem in it, it gives it an exquisite taste.

  6.   Juan José said

    Hi there! In ingredients you put a little cinnamon; But when preparing the recipes you put a little pepper,… which of the 2 spices should be added?,… and if I don't add the 60 grams of onion, I should add less milk, right?,… a greetings.

    1.    Ana Valdes said

      Hello Juan José !. There is a typo: it is cinnamon, not pepper. Right now I correct it. Thanks!
      Regarding the onion, yes, you should add less milk, but I don't know how much less, try removing 50 g, I think it will work out for you. What is very important is to let the dough cool in the fridge for 3-4 hours, even better overnight. All the best!

      1.    Juan José said

        Thank you !!,… the dough was good, although somewhat bland, .. next time I'll add more salt, .. greetings, ..

  7.   María Rosal (Fernán‐Núñez, Córdoba, 1961) is a complete writer. She has published children's theatre, has received the Andalusian Critics' Award (2004), the Children's Poetry Award (2007) and the José Hierro National Poetry Award for Carmín rojo sangre (2015). Her poetic work has been translated into English, Italian and Greek.<br/> <br/> This is her second book for children in edebé, after the funniest title, El secreto de las patatas fritas.<br/> <br/> Maria has a very funny sense of humour. said

    Hello, I have made them for the first time and the texture is quite thick, I do not understand how it can remain liquid. I actually added a little milk to it. I have made them with grilled chicken breast and 50% 50% Serrano ham because chicken was not enough for me. They are tasty!

    1.    Ana Valdes said

      Oh Maria, thank goodness. Thanks for saying it. I was going crazy with the croquettes, because I also make them regularly. I have come to the conclusion that sometimes the balance of the tmx does not work correctly, it is necessary to take into account the precautions of use indicated in the book. In fact, many times what I usually do is place a container on the lid and set the scale to zero and from there put the ingredient into the container and weigh. Because it is that if it is not the scale, and there is no error when following the indications of the recipe, they are strange phenomena that happen in kitchens. Because I can make a mistake when transcribing the recipe, even weighing it, but there are things that are really inexplicable. A kiss, beautiful, and thanks again!

  8.   Olalla said

    A great recipe, you can make them from whatever they are always delicious, thanks

    1.    Ana Valdes said

      How good, Olalla! Thanks for telling us! Now, if you want, you can rate the recipes with stars, from 1 to 5, so that readers see the evaluation of other followers. If you want to do it, it is at the top right of the window where the comments are left. A kiss!

  9.   Vanesa said

    I made the croquettes, they were delicious, at home they ask when I make them again !!!

    1.    Ana Valdes said

      I'm very happy, Vanesa! Thanks for telling us. A kiss!

  10.   Noemi said

    I just made it and the béchamel comes out perfect, it is true that it is a bit bland, but otherwise perfect, the next one I put a little more salt and ready

    1.    Ana Valdes said

      I'm very happy Naomi. It is always convenient that you try the doughs, because salt is a matter for everyone. Thus, you can add salt and mix the dough again for 30 seconds at speed 3, and it is to your liking. A hug and thanks for telling us!

  11.   Antonia said

    Hello, you have made the croquettes and they have been perfect for me. It has also been very easy to follow the instructions. Thanks

    1.    Ana Valdes said

      I'm very happy, Antonia. Thank you very much for telling us. A hug!

  12.   Moni said

    Delicious I keep the recipe, thanks Ana a kiss

  13.   susanas said

    If instead of speed 4 I can only put speed 3, would the time be the same? Thanks

    1.    Irene Arcas said

      Yes, the time would be the same 🙂

  14.   joanna said

    Well, I have left it in the fridge overnight and the dough is too runny… the croquette cannot be formed….

    1.    Irene Arcas said

      Hello Joanna, many times croquettes have this difficulty, that depending on the brand of flour and / or milk you use, they absorb more or less amount of flour and that is why they remain more or less liquid. Therefore, although the amounts we give here work (because all the recipes are previously tested) it is possible that in your case they will need more flour. When you have the liquid dough in the glass, do not remove it, add more flour and stir at speed 4 for a few seconds until the dough separates from the walls of the glass and is thicker.

  15.   Jose said


    The recipe is really great for me because chicken is something that I often have left over and I am sorry to throw it away. This week I try it without fail !!!


    1.    Irene Arcas said

      Great Jose, you'll tell us how are you

  16.   Pedro said

    Very rich!

  17.   lola said

    This recipe leaves much to be desired, I have mashed croquettes with these speeds! apart my glass has been quite stuck to the bottom. I will not repeat it, they always come out delicious in the traditional fire but today I wanted to save time

    1.    Irene Arcas said

      Hello Lola, we are very sorry that you did not like it. Anyway, I encourage you to try other croquettes recipes with thermomix because I assure you that they are spectacular and you save time and gain in comfort. Look, I suggest these:

      Note that the texture of the bechamel should be the same as what you are used to in a pan, so if you see it more liquid add more flour, ok?

      I hope you like them 🙂

  18.   lola said

    They didn't come out for me and it was because I used pastry flour, I have changed the pastry flour for a special frigura flour "las sevillanas" and the croquette is much more compact and easy to mold.

    1.    Irene Arcas said

      Hi Lola, thank you very much for your comment. Indeed the idea is to use normal wheat flour, but never pastry 🙂

  19.   Carmen said

    I just made the dough for the croquettes and it came out very good and with a good texture. I have put a little less semi-skimmed milk (720). Thanks for the recipe, tomorrow I'll make the croquettes and I'm already putting them in the freezer.

  20.   Monica said

    This recipe is horrible. It has a lot of flour. Bad bad

  21.   Bernat said

    It is the first time I have made this recipe. For my taste, if you are one of those who likes croquettes to have a lot of flavor, this recipe has too much béchamel (especially if you make it with the remains of the broth). Next time I'll add half the flour / milk and oil.