Ya’ll know I have some leftover chicken. Today I am going to repurpose that chicken into a croquette. Chicken croquettes are golden brown and crispy on the outside and moist and tasty on the inside.
3 cups shredded, finely chopped chicken, 3 tablespoons unsalted butter, 1/2 cup minced yellow onions, 1/2 cup self-rising flour, 1/4 cup yellow cornmeal, 1 teaspoon yellow mustard, 1/2 cup low sodium chicken broth, 1/4 cup heavy whipping cream, 1/4 cup milk, 1 teaspoon lemon juice, 1 1/2 teaspoon minced parsley, 1 1/2 teaspoon minced bell pepper, 1/4 teaspoon ground nutmeg, 1/4 teaspoon hot sauce, 1/2 teaspoon seasoning salt, 1/4 teaspoon ground black pepper, 2 egg yolks, 1 1/2 cup Italian breadcrumbs. Egg wash: 1 large egg beaten with 3 tablespoons chicken broth. Oil for frying.
Get out a heavy skillet, add the butter and melt over medium heat. Add the mustard, 3 tablespoons of flour, salt, and pepper. Stir with a whisk until everything is smooth. Gradually add the broth, cream, and milk. Continue to stir, bring to a boil, continue to cook until the milk thickens slightly. Remove from the heat. Add the chicken, bell pepper, parsley, onions, lemon juice, nutmeg, hot sauce. Stir together well. Add egg yolks mix together again. Refrigerate for at least 30 minutes.
While the chicken in the refrigerator made the egg wash and add the breadcrumbs to a plate.
Remove chicken from the refrigerator. Scoop out enough of the chicken to make a ball about the size of a golf ball. Make the ball, dust the balls in the flour, then dip into the egg wash, then dredge in the flour and cornmeal. Flatten the ball into a patty. Pour about 1/2 cup of oil into a heavy skillet. Heat the oil to 350 degrees, add the patty to the oil and fry to golden brown on both sides.
Earlier I shared my salmon croquette recipe, now I am sharing the chicken croquette recipe. Salmon vs. Chicken which one do you prefer?