Chicken Croquettes Pa Dutch Recips

 

INGREDIENTS

  2 c. cooked chicken, ground leftover chicken works great

2 Tbs. butter

2 Tbs. flour

1 c. half and half you can substitute with regular milk

3/4 tsp. salt

1/4 tsp. black pepper

1/2 tsp. garlic powder

1 tsp. minced onion flakes

2 eggs

1/2 - 1 c. panko or regular bread crumbs

INSTRUCTIONS 

To make the sauce, melt the butter and stir in the flour. Slowly pour in the half and half, whisking as you are pouring.

Cook, and stir constantly until a smooth paste is formed. Remove from the heat and add the seasonings. Cool.

Mix the chopped chicken with the creamy sauce. Form into 9 - 12 balls and refrigerate for several hours or overnight.

Dip the balls into beaten eggs, then roll into bread crumbs.

Deep fat fry several croquettes at a time, with your oil between 325° and 350°, for several minutes until they are golden brown.

Remove the croquettes with a slotted spoon and drain on paper towels.

Croquettes are delicious served with chicken gravy and mashed potatoes.

NOTES

If you are in a hurry to make the croquettes, you do not have to chill the sauce or the croquettes. You can mix, dip, and fry them right away. They are just messier to work with when they are warm.

If you prefer, you can pan-fry your croquettes instead of deep-frying them.