Ingredients
- ½ cup unsalted butter
- ½ yellow onion, finely chopped
- ½ cup all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 ½ cups whole milk
- 1 teaspoon salt, plus more to taste
- 2 cups finely chopped, cooked chicken meat
- ½ cup finely chopped ham
- 2 tablespoons freshly chopped Italian parsley
- Breading:
- 1 cup all-purpose flour, or as needed for dredging
- 2 eggs, beaten
- 2 cups bread crumbs
- 2 cups vegetable oil for frying
Why This Recipe Is So Loved
Expert Cooking Tips
- Use a meat thermometer to ensure the chicken is cooked through but still juicy inside.
- Let the chicken rest for a few minutes after frying to keep it tender and allow the gravy to soak in better.
Step 1
Melt some butter in a pan over medium heat. Toss in the onions and cook them gently until they start to look translucent, which should take about 5 minutes. Then sprinkle in half a cup of flour and stir it around for 3 to 4 minutes until it loses that raw flour taste. Add a pinch of black pepper, a little nutmeg, and a dash of cayenne pepper, give it a good stir, and take the pan off the heat.
Step 2
Slowly pour in the milk while whisking constantly to make a smooth bechamel sauce. Put the pan back on medium-high heat and keep whisking until the sauce thickens up nicely, about 1 or 2 minutes. Let it cook for another 3 or 4 minutes while stirring, then remove it from the heat and season with salt.
Step 3
In a bowl, mix together the chopped chicken, ham, and parsley. Pour in the bechamel sauce and stir everything until it’s well combined. Let the mixture cool to room temperature, then cover it with plastic wrap and pop it in the fridge for 2 to 3 hours so it firms up.
Step 4
When you’re ready to cook, heat some oil in a deep fryer or a large saucepan to 350°F (175°C). Set out three shallow bowls: one with flour, another with beaten eggs, and the last with bread crumbs. Scoop out the chilled mixture into golf ball-sized portions and roll each one first in flour, then dip it in the eggs, and finally coat it with bread crumbs.
Step 5
Fry the croquettes in batches until they’re golden and crispy, about 4 minutes. Drain them on paper towels, then transfer to a wire rack to keep them nice and crunchy. Enjoy!
