Deep-Fried Chicken Served with Creamy Sauce

Ingredients 0/16

Step 1

Melt the butter in a pan over medium heat. Toss in the onions and cook them, stirring occasionally, until they soften and start to look translucent—this usually takes about 5 minutes. Sprinkle in the flour and cook it for a few minutes, stirring often, so it loses that raw flour taste. Add the black pepper, nutmeg, and cayenne pepper, give it a good stir, then take the pan off the heat.

Step 2

Slowly pour in the milk while whisking to create a smooth sauce. Put the pan back on medium-high heat and keep whisking until the sauce thickens nicely, which should only take a minute or two. Let it cook for a few more minutes, stirring frequently, then remove from heat and season with salt.

Step 3

In a bowl, mix together the chopped chicken, ham, and parsley. Pour in the sauce and stir everything until it’s well combined. Let this mixture cool to room temperature, then cover it with plastic wrap and pop it in the fridge for a couple of hours until it firms up.

Step 4

When ready, heat your oil to 350°F (175°C) in a deep fryer or a large pot. Set up three shallow dishes—one with flour, one with beaten eggs, and one with breadcrumbs. Scoop the chilled chicken mixture into golf ball-sized portions and roll each one first in flour, then in the eggs, and finally in the breadcrumbs.

Step 5

Fry the croquettes in batches for about 4 minutes or until they’re golden and crispy. Drain them on paper towels, then transfer to a wire rack to keep their crunch. Enjoy!