This recipe is an adaptation for Alton Brown's recipe for Tuna Croquettes . I wound up trying it with canned chicken and it has become, essentially, the grown up chicken nugget of our household. It's a great, tasty solution to "what's for dinner?" when you didn't have a chance to thaw anything.
Ingredients
1 12 oz. can of shredded chicken, drained
3 eggs
1 tbsp dijon mustard
juice of 1 lemon
pinch of salt
2 tbsp fresh scallions (just the green parts) minced
½ cup + more for breading GF panko breadcrumbs (The cheat easy version I use for this is to blitz a box of Corn Chex and a box of Rice Chex in the blender...it's a great, crunchy breading and cheaper than the specialized GF breadcrumbs)
neutral oil to fry in (I use sunflower)
Instructions
Drain and fluff your chicken (just break up the chunks as they come out of the can).
Add your eggs, mustard, lemon juice, salt, scallions, and the ½ cup of breadcrumbs. Stir well to combine.
Set up a tray or plate with a sheet of parchment paper.
Scoop up the mixture and form into patties (approximately 2 inches across) and set aside on the parchment paper to hang out for about fifteen minutes. The excess moisture will drain off and/or be absorbed by the breadcrumbs mixed in, creating COHESION.
Add more breadcrumbs to a pie plate.
One at a time, coat the croquettes in breadcrumbs. This makes about 8 croquettes.
Preheat your oil to medium heat. You don't need a lot, just enough to cover the bottom of your skillet.
Cook croquettes approximately 4-5 minutes a side, or until golden brown.
Drain on paper towels before serving.
Recipe by Kait Nolan at https://kaitnolan.com/2015/01/06/gluten-free-chicken-croquettes/