Amish Chicken Croquettes with Creamy Parsley Sauce

Imperial October 14, 2026October 14, 2026

Quick Recipe Version (TL;DR)

Amish Chicken Croquettes with Creamy Parsley Sauce turn leftover roast chicken into crisp, golden oval patties with tender, savory centers. A simple parsley cream sauce makes them especially comforting.

Yield: 6 servings, 12 croquettes
Prep Time: 30 minutes, plus 2 hours chilling
Cook Time: 50 minutes
Total Time: 3 hours 20 minutes

Quick Ingredients

Chicken filling: 3 cups finely chopped cooked chicken, 4 tablespoons unsalted butter, 1/2 cup finely diced onion, 1/4 cup finely diced celery, 1/2 cup all-purpose flour, 1 cup whole milk, 1/2 cup low-sodium chicken broth, and 2 tablespoons finely chopped fresh parsley.
Filling seasonings: 1/2 teaspoon fine salt, 1/4 teaspoon black pepper, 1/4 teaspoon poultry seasoning, and 1/8 teaspoon ground nutmeg.
Coating and frying: 1/2 cup all-purpose flour, 2 large eggs, 1 tablespoon water, 1 1/2 cups plain fine dry breadcrumbs, and 2 cups canola oil.
Parsley sauce: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 1/2 cups whole milk, 1/4 cup heavy cream, 2 tablespoons finely chopped fresh parsley, 1/4 teaspoon fine salt, and 1/8 teaspoon black pepper.
Garnish: 1 tablespoon finely chopped fresh parsley.

Do This

1. Melt 4 tablespoons butter over medium heat. Sauté the onion and celery for 5 minutes, then stir in 1/2 cup flour and cook for 1 minute.
2. Gradually whisk in 1 cup milk and 1/2 cup broth. Cook for 4 minutes, until very thick, then stir in the chicken, 2 tablespoons parsley, and filling seasonings.
3. Spread the filling in a shallow dish no more than 1 inch deep. Refrigerate for 90 minutes, until cold and firm.
4. Shape into 12 oval patties about 3/4 inch thick. Coat in flour, beaten eggs mixed with water, and breadcrumbs. Refrigerate for 30 minutes.
5. Make the sauce: melt 2 tablespoons butter, stir in 2 tablespoons flour, and gradually whisk in 1 1/2 cups milk. Simmer until smooth and lightly thickened, then add the cream, parsley, salt, and pepper.
6. Heat the oil to 350°F (177°C). Fry 4 croquettes at a time for 4 minutes per side, until golden and the centers reach 165°F (74°C).
7. Drain briefly on a wire rack. Serve 2 croquettes per person with warm parsley sauce and the parsley garnish.

Why You’ll Love This Recipe

A lovely use for leftovers: Finely chopped roast chicken becomes something completely different, with very little waste.
Crisp outside, tender inside: A thick white sauce holds the chicken together without making the filling dry or dense.
Simple, comforting flavors: Onion, celery, parsley, and a touch of nutmeg give this Amish-style dish its homey character.
Easy to prepare ahead: Make and shape the croquettes in advance, then fry them just before dinner.

Grocery List

Produce: 1 small yellow onion, 1 celery stalk, and 1 small bunch fresh flat-leaf parsley.
Dairy: Unsalted butter, whole milk, and heavy cream.
Protein: Cooked roast chicken and 2 large eggs.
Pantry: All-purpose flour, plain fine dry breadcrumbs, low-sodium chicken broth, canola oil, fine salt, black pepper, poultry seasoning, and ground nutmeg.

Full Ingredients

For the Chicken Croquette Filling

4 tablespoons unsalted butter (56 g)
1/2 cup finely diced yellow onion (80 g)
1/4 cup finely diced celery (30 g)
1/2 cup all-purpose flour (60 g)
1 cup whole milk (240 ml)
1/2 cup low-sodium chicken broth (120 ml)
3 cups finely chopped cooked chicken, skin and bones removed (about 420 g)
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon ground nutmeg

For the Breadcrumb Coating and Frying

1/2 cup all-purpose flour (60 g)
2 large eggs
1 tablespoon water (15 ml)
1 1/2 cups plain fine dry breadcrumbs (about 165 g)
2 cups canola oil (480 ml), for shallow-frying in a 10-inch skillet

For the Creamy Parsley Sauce

2 tablespoons unsalted butter (28 g)
2 tablespoons all-purpose flour (16 g)
1 1/2 cups whole milk (360 ml)
1/4 cup heavy cream (60 ml)
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon fine salt
1/8 teaspoon freshly ground black pepper

For Serving

1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Amish Chicken Croquettes with Creamy Parsley Sauce – Closeup

Step-by-Step Instructions

Step 1: Soften the Onion and Celery

Finely chop the cooked chicken into small pieces, roughly 1/4 inch or smaller. Avoid long shreds, which make the croquettes harder to shape neatly.

Place a medium saucepan over medium heat. Add the 4 tablespoons butter and let it melt, about 2 minutes. Stir in the onion and celery and cook for 5 minutes, stirring frequently, until softened but not browned.

Step 2: Make a Thick White Sauce

Sprinkle the 1/2 cup flour over the vegetables. Stir constantly for 1 minute to coat everything and cook away the raw flour taste.

Gradually whisk in the 1 cup milk, followed by the chicken broth. Add the liquid in several small additions, stirring smooth after each one. Cook for 4 minutes, stirring constantly, until the mixture is very thick and a spoon drawn through it leaves a clear trail across the bottom of the pan. This sauce should be much thicker than a pouring sauce; it is the binder that keeps the croquettes together.

Step 3: Add the Chicken and Chill the Filling

Remove the saucepan from the heat. Fold in the chicken, 2 tablespoons parsley, salt, pepper, poultry seasoning, and nutmeg until evenly combined.

Spread the mixture in a shallow baking dish in a layer no more than 1 inch deep. Refrigerate promptly for 90 minutes, loosely covered, until thoroughly cold and firm enough to hold its shape. Do not try to shape the filling while it is still warm.

Step 4: Shape the Oval Patties

Line a baking sheet with parchment paper. Divide the chilled filling into 12 equal portions, approximately 1/3 cup each. With lightly dampened hands, gently form each portion into a smooth oval patty about 3/4 inch thick.

Keep the thickness consistent so the centers heat evenly. If the mixture softens while you work, return it to the refrigerator for 15 minutes before continuing.

Step 5: Bread and Chill the Croquettes

Set out three shallow dishes. Put the 1/2 cup flour in the first. Beat the eggs with the water in the second. Put the breadcrumbs in the third.

Coat each croquette lightly in flour, shaking off the excess. Dip it into the egg mixture, allowing any extra to drip away, then roll it in breadcrumbs. Press the crumbs on gently, covering the sides and ends as well as the flat surfaces.

Place the coated croquettes on the prepared baking sheet and refrigerate for 30 minutes. This second chill helps the coating adhere and keeps the patties firm during frying.

Step 6: Prepare the Creamy Parsley Sauce

Once the croquettes have finished chilling, melt the 2 tablespoons butter in a small saucepan over medium-low heat, about 1 minute. Stir in the 2 tablespoons flour and cook for 1 minute, stirring constantly.

Gradually whisk in the 1 1/2 cups milk. Increase the heat to medium and cook for 5 minutes, whisking frequently, until the sauce reaches a gentle simmer and lightly coats the back of a spoon.

Stir in the cream, 2 tablespoons parsley, salt, and pepper. Cook over low heat for 2 minutes without boiling vigorously. Cover and keep warm over the lowest heat while you fry the croquettes, stirring occasionally.

Step 7: Fry Until Crisp and Golden

Set a wire rack over a baking sheet. Pour the oil into a heavy 10-inch skillet; it should form a layer approximately 1/2 inch deep. Heat over medium heat for about 5 minutes, checking with a frying thermometer, until the oil reaches 350°F (177°C).

Carefully lower 4 croquettes into the oil, leaving space between them. Fry for 4 minutes on the first side, then turn gently with a thin spatula and fry for 4 minutes on the second side. They should be crisp and evenly golden brown.

Insert an instant-read thermometer horizontally into the center of a croquette. The filling must reach 165°F (74°C). If the crust is browning before the center reaches that temperature, lower the oil temperature to 325°F (163°C) and continue cooking as needed.

Transfer the finished croquettes to the wire rack. Return the oil to 350°F (177°C) before each new batch. Repeat with the remaining croquettes in two more batches of 4.

Step 8: Sauce and Serve

Serve 2 croquettes per person. Spoon approximately 1/4 cup warm parsley sauce beside each portion, letting a little touch the croquettes while leaving most of the breadcrumb coating uncovered and crisp. Sprinkle with the remaining parsley.

These are especially good with mashed potatoes, buttered green beans, or a simple green salad. Serve promptly for the best contrast between the crunchy crust and creamy filling.

Pro Tips

Choose tender, not wet, chicken: Both breast and thigh meat work well. Drain away any broth or roasting juices before chopping so the filling stays firm.
Do not thin the filling sauce: It may look unusually thick before the chicken goes in, but that consistency is essential for croquettes that hold together.
Use fine breadcrumbs: Plain fine dry crumbs create an even, traditional-style crust and cover the curved edges more easily than coarse crumbs.
Watch the oil temperature: Oil that is too cool makes greasy croquettes; oil that is too hot browns the outside before the center heats through.
Drain on a rack: Air can circulate underneath, keeping the bottoms crisp rather than trapping steam against the crust.

Variations

Turkey croquettes: Replace the chicken with 3 cups finely chopped cooked turkey, about 420 g. Keep the other ingredients and cooking temperature the same.
Extra-herby sauce: Stir 1 tablespoon finely chopped fresh chives into the finished parsley sauce.
Oven-baked option: Arrange the breaded croquettes on a parchment-lined baking sheet and brush their tops and sides with 3 tablespoons canola oil instead of shallow-frying. Bake at 425°F (218°C) for 25 minutes, turning after 15 minutes, until golden and the centers reach 165°F (74°C). The crust will be a little less evenly browned than the fried version.

Storage & Make-Ahead

Make ahead: Prepare, shape, and bread the croquettes up to 24 hours before frying. Keep them covered in the refrigerator at 40°F (4°C) or below. Make the parsley sauce up to 2 days ahead and refrigerate separately; reheat gently, whisking in 1 to 2 tablespoons milk if it has thickened.

Leftovers: Refrigerate cooked croquettes and sauce in separate airtight containers within 2 hours of cooking. Use within 3 to 4 days, but do not extend the safe storage window of the original cooked chicken: count its refrigerated days before and after making this dish toward that limit.

Reheating: Place refrigerated croquettes on a rack over a baking sheet and heat at 375°F (190°C) for 15 to 20 minutes, until the centers reach 165°F (74°C). Reheat the sauce separately over low heat, stirring frequently, until it also reaches 165°F (74°C).

Freezing: Freeze uncooked, breaded croquettes on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before frying as directed. For the smoothest texture, make the parsley sauce fresh.

Nutrition (per serving)

Approximate values for 2 croquettes with one-sixth of the sauce, using cooked chicken breast and allowing for approximately 4 tablespoons of frying oil absorbed across the batch. Actual values vary with the chicken, breadcrumbs, and oil absorption.