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Chicken Croquettes with Creole Sauce

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 15 minutes

Servings: 4-6



  • 4 tablespoons divided butter
  • 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 lightly beaten eggs
  • 2 tablespoons plus 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 minced clove garlic
  • 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.