Air Fryer Recipe
Chicken Croquettes
Chicken croquettes make a tasty, lighter bite when cooked in the air fryer, just the thing for sharing with friends and family.
Ingredients
- 250g cooked chicken, shredded
- 1/2 cup mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup flour
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil spray
Method
- In a large bowl, combine the shredded chicken, mashed potatoes, onions, garlic powder, paprika, salt and pepper. Mix until well combined.
- Shape the mixture into small oval croquettes, around two inches in length.
- Set out three plates: one with flour, one with beaten egg, and one with breadcrumbs.
- Coat each croquette in flour, dip it in the beaten egg, then cover with breadcrumbs.
- Lightly spray the croquettes with olive oil.
- Preheat the air fryer to 180°C (356°F).
- Arrange the croquettes in the air fryer basket, taking care not to overcrowd it.
- Air fry for approximately 10 minutes, flipping halfway, until golden brown and crisp.
- Remove and leave to cool slightly before serving.
Why this works in an air fryer
Mashed potato binds the shredded chicken with starch, while the flour-egg-breadcrumb coating creates a dry, rough surface that browns quickly in the air fryer’s fast convection. A light oil spray fills gaps in the crumbs, helping heat transfer and crisping without deep-frying.
Equipment notes
Assumes a 4–5 litre basket holding the croquettes in one layer with space between them; in a smaller single-drawer model cook in batches, while dual-zone fryers may need 1–2 minutes longer because each drawer has lower airflow and should be shaken or swapped if browning unevenly.
Common pitfalls
- Croquettes flattening or cracking as you coat them? The mash is too wet or warm; chill the shaped croquettes for 20–30 minutes and add a spoonful of breadcrumbs to the mix if it still feels loose.
- Patchy pale crumbs after 10 minutes? The oil spray has not reached the coating evenly; mist all sides lightly before cooking and again after flipping, avoiding wet patches.
- Dark outside but cold centre? The croquettes are too large or packed too tightly; keep them about 5cm long and leave visible gaps so hot air can reach the sides.
- Coating lifting off in the basket? Excess flour or a dry egg layer is preventing adhesion; tap off flour thoroughly and press the breadcrumbs on firmly before spraying.
Variations & substitutions
- Use panko breadcrumbs for a rougher coating; they brown a little faster and give a lighter, crunchier crust, so check from minute 8.
- Swap paprika for curry powder; it adds stronger aromatics and can darken quickly, so reduce the temperature to 170°C if the coating browns too fast.
- Replace onions with finely sliced spring onions; they release less moisture, helping the croquettes hold their shape more cleanly.
- Add 30g grated Cheddar to the filling; it improves richness but may ooze if the croquettes crack, so chill before air frying.
Storage & reheating
Keep cooked croquettes chilled in an airtight container for up to 3 days, then reheat in the air fryer at 170°C for 5–7 minutes until hot through and crisp again.
Nutrition
Calories: 250
