Cuban Chicken Croquettes

Have you ever tried authentic Cuban chicken croquettes? If not, you’re about to discover a culinary delight that stands out significantly from any other croquette you’ve tasted before.

Surely you’re wondering, what makes these croquettes so special?

It’s not a secret, but still, today I’ll share it with you. Keep reading and discover the secret behind this traditional Cuban recipe!

Cuban Chicken Croquettes Recipe

Cuban Chicken Croquettes Recipe

Delicious and crunchy Cuban chicken croquettes, a traditional recipe that's very easy and quick to make.

  • Prep Time5 min
  • Cook Time30 min
  • Perform Time1 min
  • Total Time36 min
  • Yield1
  • Serving Size100g
  • Energy325 cal


  • 1½ pounds of Chicken (breast or pieces)
  • ½ Onion
  • 2 Garlic Cloves
  • 3 tablespoons of Oil
  • ½ tablespoon of Tomato Paste
  • 1 cup of Flour
  • ½ cup of Chicken Broth
  • ½ cup of Milk
  • Nutmeg (a pinch)
  • Salt and Pepper to taste
  • Oil (for frying)


  • 1 1/2 cups of flour (prepared with 1 tbsp of garlic powder, 1 tsp of onion powder, a pinch of salt and pepper)
  • 2 eggs
  • 2 cups of breadcrumbs (preferably panko for a crispier texture)

How to Prepare


Cook the chicken in water for about 20-25 minutes. If using a pressure cooker, the time is reduced by half.


While the chicken is cooking, blend the onion and garlic in a food processor until a fine paste is obtained.


Once the chicken is cooked, shred it in the processor until it has a paste-like texture.


In a pan, heat 3 tablespoons of oil and sauté the onion and garlic for 2 minutes. Add the chicken and cook for another 2 minutes.


Season with salt, pepper, and add ½ tablespoon of tomato paste. Mix well.


Add 1 cup of flour and cook for 1-2 minutes. Then, pour in ½ cup of chicken broth and ½ cup of milk, adding a pinch of nutmeg.


Cook until a homogeneous and compact dough is obtained.


Let the dough cool and form the croquettes.


Dredge the croquettes in the prepared flour, then in beaten egg, and finally in breadcrumbs.


Fry in hot oil until golden and crispy.

  • Nutrition Facts

  • 12 servings per container
  • Serving Size100g
  • Amount per serving
  • Calories325
  • % Daily Value*

Tips for Perfect Cuban Chicken Croquettes

To achieve perfect Cuban chicken croquettes, it’s essential to follow some specific tips, and one of them is to prepare the base well, in this case, the chicken.

This time I cooked it in water because it’s the most common and fastest way, but we can improve it by searing the chicken in a pan and using roasted chicken, in these two variants the final flavor is much tastier.

For the perfect finish, I recommend not skipping the flour with garlic and onion powder, which will enhance the flavor of the croquettes, and believe me, it makes a difference.

Additionally, it’s advisable to use breadcrumbs or panko for the breading, never reuse flour, so you’ll achieve a crispier texture.

Another useful tip is to prepare a good amount of croquettes and freeze them before frying. This way, you’ll always have a delicious option for appetizers or starters without having to go through the whole preparation process.

I take this opportunity to recommend these non-stick pans:

If you are in Spain, without a doubt, these are the best pans you can buy VER EN AMAZON AQUÍ

What to Serve with Cuban-Style Chicken Croquettes

Typically, this snack is served as an appetizer or tapas, as known in Spain and other countries.

But for Cubans, this has often been our main dish, so we usually accompany it with white rice, and even a stew like red bean stew on occasions, and of course, as it’s a meal, we can add salad and viands of any kind.

On the other hand, since Cuban chicken croquettes are very versatile, they can be paired with various drinks and sauces.

For example, Cuban mojo, barbecue sauce, ketchup, aioli, or a cold beer are ideal options to enjoy with these delights.

Differences Between Cuban and Spanish Croquettes

Cuban croquettes have a unique texture and flavor that distinguish them from traditional Spanish croquettes, especially in terms of texture, which is the most notable aspect in this regard.

While Spanish ones usually have a bechamel base, Cuban ones are prepared with similar ingredients but in a different way, resulting in a less creamy interior since more flour is used.

The result is equally delicious if we follow each step as previously explained.

User Review
5 (1 vote)

Hola, soy Dailis, Chef Profesional y creadora de varios proyectos de cocina Internacional. Te doy la Bienvenida a Receta Cubana

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