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Chicken Croquettes
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Ingredients
0 of 18 gathered
Step by step
Method
4 steps
- 1
Melt 2 tablespoons butter in a skillet over medium. Cook ½ diced onion for 4–5 minutes until soft, then stir in 2 tablespoons flour for 1 minute. Whisk in ½ cup milk and cook 2–3 minutes until thick enough to hold a line from the spoon.
- 2
Mix in 2 cups finely chopped cooked chicken, ¼ cup chopped parsley, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Spread the mixture on a plate, cover, and chill at least 45 minutes, until firm.
- 3
Shape the cold mixture into 8 small logs or patties. Dip each in 1 beaten egg, then roll in 1 cup breadcrumbs, pressing gently so the coating sticks.
- 4
Heat ¼ inch neutral oil in a skillet over medium. Fry the croquettes 2–3 minutes per side until crisp and golden, or bake at 425°F on an oiled sheet for 18–22 minutes, turning once. The filling should be steaming hot.