Dairy-Free, Gluten-Free Chicken Croquettes

Name: Dairy-Free, Gluten-Free Chicken Croquettes
Ingredients: 2 1/2 cups coconut milk (about 600 grams); 1 cup corn flour (about 120 grams); 1/3 of a cooked rotisserie chicken; 1 pinch black pepper; nutmeg, to taste; salt, to taste; onion powder and garlic powder; gluten-free breadcrumbs; 2 eggs; 1 tablespoon butter

Beatriz Garcia @bea_gc

Chicken croquettes made with coconut milk and corn flour. Cooked in the air fryer. This recipe is suitable for people with celiac disease, lactose intolerance, and SIBO, as I have SIBO and can enjoy them without any issues.

Beatriz Garcia @bea_gc

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Ingredients

2 1/2 cupscoconut milk (about 600 grams)
1 cupcorn flour (about 120 grams)
1/3of a cooked rotisserie chicken
1 pinchblack pepper
nutmeg, to taste
salt, to taste
onion powder and garlic powder
gluten-free breadcrumbs
2eggs
1 tablespoonbutter

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Steps

1

Melt the butter in a saucepan, then gradually add the corn flour, mixing with the butter and toasting for about 2 minutes.
2

Heat the coconut milk separately until warm but not boiling, then slowly add it to the toasted flour, stirring constantly.
3

Shred the cooked chicken thoroughly and add it to the saucepan with the other ingredients.
4

Add salt, pepper, nutmeg, garlic powder, and onion powder. Stir until you have a smooth, even mixture.
5

Let the mixture rest for at least a full morning so it firms up and doesn't fall apart when shaping the croquettes. I like to leave it overnight to be sure.
6

Beat the eggs in one plate and place the gluten-free breadcrumbs in another plate.
7

Shape the mixture into croquettes using two spoons, then dip each one first in egg and then in breadcrumbs.
8

Place the croquettes in the air fryer and cook for 20 minutes at 320°F (160°C), then increase to 400°F (200°C) for 3 minutes to make the outside crispy.