​Don’t Waste Leftover Chicken! Use it for This Authentic Amish Chicken Croquettes Recipe by Ann Marie G. Halstead

The Amish community has had a strong presence in the United States for around three hundred years. Since I was a child, I’ve been interested in the culture of Amish people. When I was (briefly) a Girl Scout, my troop took a trip to Lancaster County, PA, known as Amish Country. The entire county is considered “Amish Country” because it has one of the largest and most established populations of Amish and Mennonite residents in the U.S.

From what I’ve learned, “Amish cuisine” mainly consists of hearty, filling, homemade comfort food; the Amish are carb eaters (like me!) and many recipes include sugar. Think casseroles, meat and potatoes, noodles and veggies. Because milk and eggs are in large supply on Amish farms, many dishes are rich and creamy. I should clarify, though, that there really isn’t an official “Amish cuisine.” The community doesn’t have any dietary restrictions and there are some unique recipes in Lancaster that you’re unlikely to find outside of PA.

I recently came across a recipe that I’ve never heard about before; I love when that happens! Dutch Chicken Croquettes are a great way to make use of leftover chicken. You chop the chicken, mix it with a creamy sauce, roll it into balls, cover the balls in bread crumbs and then fry them (you can use an air fryer if you’d like a healthier option)! Bring the taste of the Lancaster County Amish to your home with this authentic recipe:

Cuisine: Amish

Prep Time: 25 minutes

Cook Time: 15 minutes

Chilling Time: 3 hours (or overnight)

Total Time: 3 hours 40 minutes, including chill time

Serves: 8

Ingredients:

2 cups cooked chicken (or turkey), chopped

2 tablespoons butter

2 tablespoons flour

1 cup half and half (or milk)

3/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon minced onion flakes

2 eggs

1 cup bread crumbs, panko or regular

Cooking oil, for frying (your preference)

ravy and mashed potatoes, for serving

Here’s how to make it:

1.Melt the butter and stir in the flour to make the sauce. Slowly pour in the half and half (or milk), whisking as you pour.

2.Cook, stirring constantly until a smooth paste forms. Remove from the heat and add seasonings. Cool. (Cooling is optional; note that croquettes are messier to work with when warm.)

3.Mix the chopped chicken in with the creamy sauce. Form into 9 - 12 balls and refrigerate for 3 hours or overnight.

4.Using two separate bowls for the beaten eggs and the bread crumbs, first dip the balls into eggs, then roll them into bread crumbs.

5.Frying options:

a.)Deep fry several croquettes at a time, with your oil between 325 and 350 degrees F, for several minutes or until they are golden brown. This is the most common way of frying croquettes.

b.)Fry croquettes in a medium-large saucepan on your stovetop. Fill it about 3/4 full of cooking oil (peanut oil, canola oil, vegetable oil- your preference). Heat the oil to 325 – 350 degrees F (use a cooking thermometer). You may need to adjust the burner to maintain the desired temperature.

c.)Air fry croquettes in your air-fryer. Begin by pre-heating air-fryer to 350 degrees F (or your airfryer’s recommended temperature). Arrange croquettes in a single layer on greased tray in air-fryer basket (do not use cooking spray in basket). Cook for 13-18 minutes, dependent on your particular air fryer and the desired amount of crispiness.

6.Remove the croquettes with a slotted spoon and drain on paper towels. Serve with gravy and mashed potatoes (or ranch dressing for your picky toddler!).