Ah, the Howard Johnson’s Chicken Croquettes Recipe! It’s a throwback to a time when dining out meant something a little special and a lot delicious. For those in the know, the mention of Howard Johnson’s chicken croquettes doesn’t just tickle the taste buds; it takes you down memory lane, back to the times of cozy booths and that distinctive orange roof. And if you’ve never had the pleasure, well, you’re in for a treat.
Introduction to Howard Johnson’s Chicken Croquettes Recipe
There’s something about the crispy golden exterior giving way to the tender, savory interior of a chicken croquette that just feels like a warm hug for your stomach. And Howard Johnson’s chicken croquettes were the stuff of legend. While the days of Howard Johnson’s restaurant chain might be in the rearview mirror, their legacy in comfort food certainly isn’t.
The Infamous Croquette
For the uninitiated, Howard Johnson’s chicken croquettes were not just a meal; they were an experience. And the best part? You can recreate this experience at home. That’s right, folks. Pull out your pots, your pans, and your appetite because we’re about to embark on a culinary adventure.
Ingredients: The Foundation of Flavor
Before we dive into the process, let’s gather the troops – I mean, the ingredients. Here’s what you’ll need for your Howard Johnson chicken croquettes recipe:
- Chicken: 3 cups of cooked chicken, finely chopped. Choose a tender, juicy variety for that authentic Howard Johnson’s chicken croquettes flavor.
- Butter: 4 tablespoons, because butter makes everything better.
- Flour: 1/3 cup, to help thicken our mixture and give it structure.
- Chicken Broth: 1 cup, for that deep, savory flavor.
- Milk: 1 cup, to add creaminess to the mix.
- Eggs: 2 large ones, beaten. These will help bind our croquettes and add richness.
- Seasoning: Salt, pepper, a pinch of nutmeg, and a whisper of thyme, all to taste.
- Breadcrumbs: 2 cups of seasoned breadcrumbs for that essential crispy coating.
Equipments:
And let’s not forget our equipment:
- Mixing Bowls: For combining our ingredients.
- Saucepan: To cook our chicken mixture.
- Baking Sheet: Lined with parchment paper for easy croquette assembly.
- Deep Fryer or Heavy Skillet: For achieving that golden perfection.
Instructions: Crafting the Croquette
Cooking the Filling
- Start with a Roux: In your saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste, cooking for a minute or two to remove the raw flour taste.
- Add the Liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook this mixture until it thickens into a creamy sauce.
- Combine with Chicken: Remove the sauce from heat and fold in the chopped chicken, mixing until the chicken is well coated. Sprinkle with salt, pepper, nutmeg, and thyme.
- Chill Out: Transfer the mixture to a dish and refrigerate until it’s firm, about 1-2 hours. This step is crucial for the croquettes to hold their shape.
Shaping and Breading
- Shape the Croquettes: Once chilled, shape the mixture into cylinders or your desired croquette shape.
- Bread Like a Pro: Dip each croquette first in the beaten eggs, then roll in the seasoned breadcrumbs until well coated.
Frying to Perfection
- Heat the Oil: In your deep fryer or heavy skillet, heat oil to 350°F (175°C). If you don’t have a thermometer, a breadcrumb should sizzle when it hits the oil.
- Fry in batches: Cook the croquettes for 3-4 minutes per batch, until golden brown and crispy. Don’t overcrowd the pan – give them some personal space.
- Drain: Remove the croquettes and let them drain on a wire rack or paper towels.
Nutritional Information
Each serving of these Howard Johnson chicken croquettes contains approximately:
- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 18 g
- Fat: 18 g (Note: This will vary depending on frying time and oil absorption.)
Serving Suggestions
Pair these croquettes with a creamy gravy, a side of mashed potatoes, and a crisp green salad. It’s like Howard Johnson’s is back in business, right in your dining room.
FAQs about Howard Johnson’s Chicken Croquettes Recipe
Q: How long do I need to chill the chicken mixture before shaping the croquettes?
A: It’s best to chill the mixture for at least 1-2 hours. If you’re in a pinch, a minimum of 30 minutes might work if you’re okay with a bit more of a challenge in shaping them. The colder the mixture, the easier it is to handle.
Q: Can I bake the Howard Johnson chicken croquettes instead of frying?
A: Absolutely! If you’re not in the mood to fry, you can bake them at 400°F (200°C) for about 20-25 minutes or until golden brown. Just remember, they might not be as crispy as their fried counterparts but will still be delicious.
Q: What’s the best way to serve Howard Johnson’s chicken croquettes?
A: Traditionally, they’re served with a side of creamy gravy. You can also serve them with your favorite dipping sauce, a side salad, or some steamed vegetables to balance out the meal.
Q: Can I freeze the croquettes?
A: Yes, you can freeze them either before or after frying. If you freeze them before, just thaw and fry as usual. If after, reheat in the oven until they’re warmed through and crisp.
Q: How can I make sure my croquettes are cooked evenly?
A: Make sure to keep the oil at a constant temperature, and don’t overcrowd the pan. This will ensure each croquette is evenly golden and cooked to perfection.
Wrapping It Up
With your kitchen now smelling like a bona fide Howard Johnson’s, it’s time to plate up these comforting morsels. Whether you’re reliving the glory days or discovering the magic of Howard Johnson chicken croquettes for the first time, one thing’s for sure: comfort food never goes out of style. So, tie on your apron, and let’s keep the legacy alive—one croquette at a time.
Remember, it’s not just about following a recipe; it’s about creating memories, sharing laughs, and, of course, enjoying some darn good croquettes. Now go forth and fry, my friends, and may your croquettes be as crisp as autumn leaves and as warming as the summer sun. Happy cooking!
You might also like:
1- Nevas Potatoes Recipe: A Delightful Twist on Your Everyday Spuds
2- The Ultimate Guide to Making a Prison Spread Recipe
3- Morton’s Steakhouse Chicken Christopher Recipe: A Culinary Delight
Howard Johnson’s Chicken Croquettes Recipe
Ingredients
- Chicken: 3 cups of cooked chicken finely chopped. Choose a tender, juicy variety for that authentic Howard Johnson’s chicken croquettes flavor.
- Butter: 4 tablespoons because butter makes everything better.
- Flour: 1/3 cup to help thicken our mixture and give it structure.
- Chicken Broth: 1 cup for that deep, savory flavor.
- Milk: 1 cup to add creaminess to the mix.
- Eggs: 2 large ones beaten. These will help bind our croquettes and add richness.
- Seasoning: Salt, pepper, a pinch of nutmeg, and a whisper of thyme, all to taste.
- Breadcrumbs: 2 cups of seasoned breadcrumbs for that essential crispy coating.
Instructions
Cooking the Filling
- Start with a Roux: In your saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste, cooking for a minute or two to remove the raw flour taste.
- Add the Liquids: Slowly pour in the chicken broth and milk, whisking constantly to prevent lumps. Cook this mixture until it thickens into a creamy sauce.
- Combine with Chicken: Remove the sauce from heat and fold in the chopped chicken, mixing until the chicken is well coated. Sprinkle with salt, pepper, nutmeg, and thyme.
- Chill Out: Transfer the mixture to a dish and refrigerate until it’s firm, about 1-2 hours. This step is crucial for the croquettes to hold their shape.
Shaping and Breading
- Shape the Croquettes: Once chilled, shape the mixture into cylinders or your desired croquette shape.
- Bread Like a Pro: Dip each croquette first in the beaten eggs, then roll in the seasoned breadcrumbs until well coated.
Frying to Perfection
- Heat the Oil: In your deep fryer or heavy skillet, heat oil to 350°F (175°C). If you don’t have a thermometer, a breadcrumb should sizzle when it hits the oil.
- Fry in batches: Cook the croquettes for 3-4 minutes per batch, until golden brown and crispy. Don’t overcrowd the pan – give them some personal space.
- Drain: Remove the croquettes and let them drain on a wire rack or paper towels.
2 Comments
Thank you for the recipe. Do you have a recipe for that sauce they poured over the croquettes? I can not remember if it was a thickened chicken gravy or a cheese style sauce.
Glad you liked the recipe! The sauce was usually a thick chicken gravy, but some places did serve a cheese-style version. Let me know which one you’d like, and I can share a quick recipe! 😊