Chicken Croquettes with Creole Sauce Recipe by Paula Deen

Level: Easy


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  • 4 tablespoons butter, divided
  • 1/3 cup minced red bell pepper
  • 1/3 cup minced celery
  • 1/3 cup minced onion
  • 3 cups chopped cooked chicken
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup mayonnaise
  • 2 large eggs, lightly beaten
  • 2 tablespoons Dijon mustard, plus 1 tablespoon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 clove garlic, minced
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Creole seasoning


In a small skillet, melt 2 tablespoons butter over medium heat. Add the red bell pepper, celery, and onions and cook until tender, 5 minutes.

In a large bowl, combine the chicken, panko, and red bell pepper mixture. Set aside.


In a small bowl, combine the mayonnaise, eggs, 2 tablespoons mustard, Worcestershire sauce, and seasoned salt. Add to the chicken mixture, tossing gently to combine. Form the mixture into 10 patties. In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Cook the chicken cakes until browned, 3 to 5 minutes per side. Serve with Creole Sauce.


Creole Sauce:


In a small bowl, combine all the ingredients. Cover and chill.

Chicken Croquettes with Creole Sauce


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