Chicken Croquettes with Smoked Paprika Aioli

By Sprig Originals ✓ · cooked up in Sprig

A tapas-bar classic built for leftovers: shredded roast chicken folded into a very thick, nutmeg-scented bechamel, chilled overnight until sliceable, then breaded and fried into crisp-shelled logs that go molten inside. A five-minute smoked paprika aioli is all the dipping they need.

Ingredients

• 6 tbsp unsalted butter
• 1 small yellow onion, minced very fine
• 1 garlic clove, grated
• 3/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1/2 cup chicken stock, warmed
• 2 tbsp dry sherry (fino or amontillado)
• 2 cups cooked roast chicken, finely shredded or chopped
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp sweet smoked paprika
• 2 tbsp finely chopped flat-leaf parsley
• 1 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

• 1 cup all-purpose flour
• 3 large eggs, beaten with 1 tbsp water
• 2 cups fine dry breadcrumbs or panko, crushed fine
• 6 cups neutral oil for frying (canola or sunflower)
• flaky salt, for finishing

• 3/4 cup mayonnaise
• 1 garlic clove, grated or mashed to a paste
• 1 tsp sweet smoked paprika
• 1 tbsp lemon juice
• 1 tsp hot sauce or a pinch of hot smoked paprika (optional)
• kosher salt, to taste

Instructions

1. Melt the butter in a wide 3-quart saucepan or straight-sided skillet over medium-low heat. Add the minced onion and a pinch of salt and cook gently, stirring often, for 8 to 10 minutes until completely soft and translucent with no color. Stir in the grated garlic and cook 30 seconds.
2. Add the flour all at once and stir constantly with a wooden spoon or silicone spatula for 3 to 4 minutes, until the roux smells toasty and pulls together like wet sand. This step cooks out the raw flour taste — don't rush it.
3. Pour in the sherry and stir until absorbed, then add the warm milk and stock about 1/2 cup at a time, stirring hard after each addition until fully smooth before adding more. The mixture will look stiff at first and loosen as you go.
4. Once all the liquid is in, keep cooking over medium-low heat, stirring almost constantly, for 10 to 12 minutes. The bechamel is ready when it is very thick, glossy, and pulls cleanly away from the sides of the pan in one mass when you drag the spatula through it.
5. Stir in the shredded chicken, nutmeg, smoked paprika, parsley, 1 1/4 tsp salt and the pepper. Cook 2 minutes more to warm the chicken through, then taste and adjust salt aggressively — the mixture should taste slightly over-seasoned since it will be fried and eaten cold-to-hot.
6. Scrape the mixture into a 9x9-inch dish or quarter sheet pan, spread it about 1 inch thick, and press plastic wrap directly onto the surface. Refrigerate at least 4 hours, ideally overnight, until firm and cold all the way through.
7. Make the aioli: whisk the mayonnaise, garlic paste, smoked paprika, lemon juice and hot sauce (if using) together in a small bowl. Season with salt, then refrigerate until serving.
8. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Scoop the chilled filling into heaping tablespoons (about 1 1/2 oz each) and roll between lightly oiled palms into short logs or barrels — you should get 20 to 24.
9. Roll each croquette in flour and tap off the excess, then coat fully in egg, letting the extra drip off, then press firmly into the breadcrumbs, rolling to seal every surface. Set on a parchment-lined tray. Chill the breaded croquettes 30 minutes so the coating sets.
10. Heat 2 inches of oil in a deep, heavy pot to 350°F (175°C) on a thermometer. Fry the croquettes in batches of 5 or 6, never crowding, for 2 1/2 to 3 minutes, turning once, until deep golden brown. Keep the oil between 340°F and 355°F, letting it recover between batches.
11. Lift the croquettes to a wire rack set over a sheet pan (not paper towels — they'll steam), sprinkle immediately with flaky salt, and let rest 2 minutes. Serve hot with the smoked paprika aioli.

Chef's tips

Nutrition (per serving, estimated)

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