If you’re craving something comforting, crisp on the outside and soft within, you’ve just stumbled upon your next kitchen hero — Javier’s Grandmother’s Chicken Croquettes.
These golden bites are more than a tapas treat; they’re a culinary hug from the heart of Spain, lovingly passed down from Chef Javier Codina’s grandmother. A regular on the Moda Steak. Tapas. Seasons menu, these croquettes bring old-world tradition into the spotlight of Brisbane’s dining scene.
Chef Javier Codina, Moda Restaurant, Brisbane
Handwritten and Handed Down: The Recipes Time Forgot
Before air fryers and food apps, there were nannas, aunties and great-grandmothers shaping the way we eat — growing their own food, preserving the excess, and sharing handwritten recipes across garden fences. This June, Scenic Rim Eat Local Month brings their legacy to life with A Celebration of Lost Culinary Arts, returning to the Winter Harvest Festival on Saturday, 28 June.
Held at Kalbar School of Arts & Memorial Hall, this free event revives time-honoured kitchen skills, such as jam making, pickling, and fermenting. Scenic Rim Food Ambassador Chefs are also sharing treasured family recipes, including Javier Codina’s Abuela’s Chicken Croquettes, Brenda Fawdon’s Pea and Ham Soup, Glen Barratt’s Pineapple Upside Down Cake, and Jack Stuart’s Steamed Golden Syrup Pudding.
These aren’t just recipes — they’re edible heirlooms. Go for the pickles, stay for the pudding, and rediscover the food traditions worth passing on.
Scenic Rim Eat Local Month: 30 May – 29 June 2025. Plan your visit at eatlocalmonth.com.au.
Let’s dive into this nostalgic Spanish chicken croquette recipe, rooted in memory and mastered with love
RELATED POST: Why Eat Local Month Could Be The Most Important Event You Attend This Year
A traditional Spanish recipe for Chicken Croquettes.
Why You’ll Love This Chicken Croquettes Recipe
- This recipe is easily halved or quartered for smaller, family-friendly portions or make and freeze what you don’t need. See the freezing instructions below.
- A traditional Spanish recipe: Straight from the Codina family kitchen to yours.
- Tapas Perfection: A crowd-pleaser for dinner parties, picnics or a solo indulgence.
- Make Ahead Magic: Freeze this tapas recipe for easy entertaining or last-minute snacks.
- A Touch of Moda Brisbane: Taste the legacy of one of Brisbane’s most loved chefs.
Welcome and Thank You!
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Javier’s Grandmother’s Chicken Croquettes
Chef Javier Codina says: I’m so honoured to share a very special recipe from my grandmother Carmen — her Chicken Croquettes. It’s a dish she used to make for us when we were growing up in Spain, and one that has stayed close to my heart. Every time I prepare it, I’m taken back to her kitchen, the smell of simmering béchamel, and the comfort of home. It’s still one of the most loved dishes at Moda today — simple, nostalgic, and full of soul.
This recipe can be halved or quartered.
Ingredients
- 1 whole fresh chicken, roasted and finely diced
- 1 kg brown onions, finely diced
- 500 g plain flour
- 2 litres full-cream milk
- 1 teaspoon freshly grated nutmeg
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, for sautéing
- Vegetable oil, for frying
- Crumb
- 100 g plain flour
- 2 whole eggs
- 200g panko crumbs
Instructions
- Roast the Chicken Preheat the oven to 220°C. Place the whole chicken in a roasting dish and roast for 10 minutes at this high temperature to encourage browning. Then reduce the heat to 180°C and continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 75°C and the juices run clear. As a guide, roast for 20 minutes per 500 g. Once cooked, allow the chicken to cool slightly, then finely dice the meat, discarding skin and bones.
2. Prepare the Croquette Mixture
- In a large frying pan, heat a generous drizzle of olive oil over moderate heat. Add the diced chicken, grated nutmeg, and a good pinch each of sea salt and freshly ground black pepper. Cook for 3 minutes, stirring regularly.
- Stir in the flour and cook for another minute to form a roux. Gradually add the milk, whisking continuously to create a smooth, thick béchamel-style mixture. Simmer gently for 3 minutes, stirring occasionally, until the mixture is thick and pulls away from the sides of the pan.
- Transfer the mixture to a large bowl and let it cool to room temperature. Cover and refrigerate for at least 1 hour, or until fully chilled and firm.
3. Shape the Croquettes
- Using wet hands, scoop large tablespoon-sized portions of the chilled mixture and roll into oval croquettes. Place on a tray and set aside.
4. Crumb the Croquettes
- Prepare a crumbing station with three shallow bowls: one with plain flour, one with beaten eggs, one with panko breadcrumbs
- Coat each croquette first in flour, then dip into the egg, and finally roll in panko crumbs. Transfer the crumbed croquettes to a platter, ready to fry.
5. Fry Until Golden
- Heat about 1.5 cm (½ inch) of vegetable oil in a large frying pan or shallow saucepan over medium-high heat until shimmering.
- Working in small batches, fry the croquettes for 2–3 minutes on each side, turning gently until evenly golden and crisp. Drain on paper towels.
6. To Serve
- Serve the croquettes hot with lemon wedges on the side. Perfect as a tapas-style appetiser or comforting snack.
Nutrition Information:
Yield:
120Serving Size:
1Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 26mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 2g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Tips for Perfect Chicken Croquettes
- Chill the mixture: It’s essential to refrigerate the croquette mixture so it firms up, making rolling and breading easier.
- Use leftover roast chicken: Adds depth and prevents waste.
- Double coat for crunch: Dip once in egg and crumbs, then repeat for that irresistible crunch.
- Fry in small batches: Keeps the oil temperature steady and ensures even crisping.
Frequently Asked Questions
Can I freeze chicken croquettes?
Absolutely! Freeze them after crumbing but before frying. They cook beautifully straight from frozen — just fry a little longer.
What oil is best for frying?
Use a neutral oil with a high smoke point like sunflower or vegetable oil. Olive oil adds flavour but burns quickly.
Can I bake them instead of frying?
You can, but they won’t have the same crisp finish. Spray with oil and bake at 200°C until golden brown.
What can I serve with chicken croquettes?
They pair beautifully with a crisp salad, Spanish romesco sauce, or as part of a tapas spread with olives and jamón.
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Thank you.
My guess would be to cook them in the oil at the beginning. I am checking with Javier and will update the recipe. Thank you for highlighting this. Much appreciated.
The recipe calls for 1 kg onions, but they are not mentioned in the directions. (Javier’s Grandmother’s Chicken Croquettes)