Things You'll Need:
- 3 boneless, skinless chicken breasts
- 1 small onion, minced
- 3 tbsp. butter
- 1/4 cup flour
- 1/2 cup milk or chicken broth
- 1 tsp. dried mixed herbs
- 1 egg, slightly beaten
- 1 cup seasoned breadcrumbs
- Vegetable oil for deep frying
-
Step 1
Cook chicken. You want the meat to be tender, moist and flavorful so be sure to give the chicken breasts plenty of salt, pepper and whatever other spices you like. Poach the chicken in water or chicken broth so that they’re easily shredded. Shred cooked chicken once it has cooled.
-
Step 2
Add onions. Melt the butter in a small saucepan, add the shredded chicken and onion and cook over moderate heat for 3 to 4 minutes.
-
Step 3
Thicken. Sprinkle in flour and stir over low heat for 1 to 2 minutes or until golden in color. Remove from heat and gradually stir in milk or broth.
-
Step 4
Brown mixture. Return pan to heat and cook for 2 to 3 minutes, stirring all the time until the mixture is thick and creamy. Remove from heat and let cool completely.
-
Step 5
Season and form croquettes. Stir herbs into mixture and divide into balls (about 2 tbsp. of mixture per ball). Roll each ball in the egg mixture and then in the breadcrumb mixture to form croquettes.
-
Step 6
Deep fry. Heat oil in deep fryer of deep, heavy pot to 350 degrees F. Add the croquettes in batches and fry for about 2 to 3 minutes each or until golden brown on all sides.
-
Step 7
Drain oil. Drain chicken croquettes on paper towels and serve warm.
