Deep-Fried Creamy Chicken Gravy (Almost Chicken Croquettes)

Ingredients

• 2 cup cooked chicken meat (packed, finely chopped)
• 0.5 cup ham (finely chopped)
• 2 tbsp fresh parsley (freshly chopped)
• 0.5 cup unsalted butter
• 0.5 yellow onion (finely chopped)
• 0.5 cup all purpose flour
• 2.5 cup whole milk
• 0.25 tsp freshly ground black pepper
• freshly ground nutmeg (pinch)
• cayenne pepper (pinch)
• 1 tsp salt (plus more to taste)
• 2 eggs (beaten, for breading)
• flour (as needed for breading)
• vegetable oil (for deep frying)

Steps

1. 1

   Melt the unsalted butter in a saucepan over medium heat. Add the finely chopped yellow onion and sauté until translucent and soft.

2. 2

   Stir in the 1/2 cup of all-purpose flour to create a roux. Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.

3. 3

   Slowly whisk in the whole milk. Continue to cook and stir until the mixture thickens into a very thick béchamel sauce.

4. 4

   Season the sauce with 1 tsp salt, black pepper, a pinch of nutmeg, and a pinch of cayenne.

5. 5

   Add the finely chopped cooked chicken, ham, and freshly chopped parsley to the sauce. Mix thoroughly until well combined.

6. 6

   Transfer the mixture to a shallow dish or pan. Cover and refrigerate until completely chilled and firm, at least 2 hours or overnight.

7. 7

   Once chilled, use a small ice cream scoop (about 1/2 oz) to portion the mixture into balls.

8. 8

   Set up a breading station with a bowl of flour and a bowl of beaten eggs. Roll each ball in the flour, then dip into the beaten eggs, and then roll in flour again (or breadcrumbs if preferred) to coat thoroughly.

9. 9

   Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

10. 10

    Carefully fry the croquettes in batches until the exterior is a deep golden brown and crispy. Remove and drain on paper towels.

11. 11

    Serve immediately while the centers are still hot and liquid.

Notes

Chef John notes that this version is intentionally 'sauce-like' on the inside. For a firmer, more traditional croquette, reduce the butter to 6 tbsp and the milk to 2 cups. The author suggests using a 1/2 oz scoop for portioning.

Nutrition per serving

• appetizer
• snack
• chicken
• deep-fried
• comfort food
• croquettes
• party food