How to prepare crispy chicken croquettes according to ČSN: Pay attention to the age, choice of meat and proper frying
Chicken croquettes are a dish that has been very popular for many years, not only because of their taste, but also because they are easy to prepare. However, you have to pay attention to some details. When prepared correctly, they are beautifully crispy on the surface, but remain juicy and tender on the inside.
Debone the whole chicken.
The recipe for chicken croquettes was popular many decades ago, which is why it made it into the legendary Czechoslovak state standards. An interesting thing about it is that it uses a whole chicken, which the chef had to debone. After grinding, he obtained juicier meat than if he had used only slightly drier breasts.
However, before grinding, it is very important that the meat is thoroughly cleaned of larger tendons and cartilage. This will make the mixture softer and easier to work with.
You might be interested
The lid must not be too wet.
There is a good reason for soaking the lids. The pastry gives the croquettes their fluffiness. However, it is important to squeeze the lids well. If there is too much milk left in it, shaping the croquettes will be more difficult because you will have prepared a mixture that is too thin.
But you need it to be smooth and only slightly sticky. If it doesn't feel firm enough, let it set in the fridge for about half an hour. Work the croquette "dough" with your hands, you will achieve a better result than if you mix everything with a wooden spoon.
You might be interested
How to wrap croquettes
Because you want to achieve perfect frying, which will make the croquettes crispy, pay attention to the coating. It's nothing special, you'll use a classic triple coating. First flour, then eggs beaten with milk, and finally breadcrumbs. Lightly shake off the excess flour and eggs.
This will help the wrap hold together and not separate when frying. After wrapping, you can put the croquettes in the fridge for a few minutes. This will help the wrap stick better to the croquettes.
You might be interested
Fry in a sufficient layer of oil
If you are not using a convection oven or oven and prefer to fry in oil, don't skimp on the oil. The oil should be well heated; if it is too cold, the croquettes will soak up the fat. On the other hand, oil that is too hot will quickly burn the croquette coating, while the meat inside will not be cooked sufficiently.
You might be interested
What were the standards?
The Czechoslovak State Standards (ČSN) in the field of gastronomy were a set of standards that regulated various aspects of the food, catering and hospitality industry in the former Czechoslovakia. These standards were introduced to ensure the consistency, quality and safety of food and beverages throughout the territory.
They contained rules for the production, storage, packaging and serving of food, as well as norms for hygiene standards in kitchens and restaurants. They specified, for example, how sirloin steak in cream should be prepared and served, or what ingredients and procedures were necessary for authentic goulash.
You might be interested
Chicken croquettes according to ČSN
When most people think of fried croquettes, they think of classic potato dough balls. However, it is not uncommon for croquettes to be made from quite different ingredients.
To prepare the chicken you will need:
How about this?
Soak the pieces of lids in lukewarm milk.
Debone the cleaned chicken and, together with the squeezed skin, grind it in a meat grinder.
Add the egg yolks, salt, mace, soften with cream and mix everything well with your hands.
Form small rolls from the prepared mixture, coat them in sifted flour, eggs beaten with milk, and finally in breadcrumbs.
Heat a higher layer of oil in a pan and fry the croquettes in it until golden brown on all sides.
Drain the sterilized peas and briefly sauté them in butter.
Serve the fried croquettes with mashed potatoes or boiled potatoes. On a plate, top with stewed peas, sprinkle with chopped parsley and serve immediately.
