Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) whole milk, warmed
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups (about 225g) cooked chicken, finely diced
  • 1/4 cup (30g) finely chopped yellow onion
  • 1/4 cup (30g) finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 cup (120g) all-purpose flour, for dredging
  • 2 large eggs, lightly beaten
  • 2 cups (about 180g) panko bread crumbs or regular bread crumbs
  • Vegetable oil, for frying

Instructions:

  1. Melt butter in saucepan, whisk in flour, cook to create a roux. Gradually whisk in warm milk until smooth. Simmer, stirring constantly, until thickened. Season with nutmeg, salt, and pepper.
  2. Stir in diced chicken, onion, celery, and parsley into the béchamel sauce. Mix well to combine.
  3. Transfer mixture to a baking sheet and spread it evenly. Cover with plastic wrap, pressing directly onto the surface, and refrigerate for at least 30 minutes to firm up.
  4. Place flour in one dish, beaten eggs in another, and breadcrumbs in the third.
  5. Scoop out chilled chicken mixture using a spoon or small ice cream scoop. Form into desired shape (cylinders or ovals).
  6. Dredge each croquette in flour, then dip in egg, and finally coat thoroughly with breadcrumbs. Press gently to ensure breadcrumbs adhere well.
  7. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully add croquettes in batches (don't overcrowd the pan).
  8. Fry for 2-3 minutes per side, or until golden brown and heated through. Perfectly cooked chicken croquettes are crispy and delicious.
  9. Remove croquettes with a slotted spoon and place on a wire rack to drain excess oil.
  10. Enjoy while hot and crispy!