Chicken Croquetas Recipe
Recipe adapted from Joshua Whigham, The Bazaar, Los Angeles
Chicken Croquetas
Chicken croquetas recipe.
Prep Time
0
minutes
Cook Time
40
minutes
Servings
30
croquetas
Total time: 40 minutes
Ingredients
- 1 stick (4 ounces) unsalted butter
- ½ Spanish onion, finely chopped (about ½ cup)
- 1¼ cups all-purpose flour, divided
- 1½ cup whole milk
- 6 ounces roasted chicken, cooled and shredded (about 2 cups)
- Salt and freshly ground white pepper
- 1 pinch nutmeg
- 2 large eggs, beaten
- 1¼ cup breadcrumbs or panko
- Extra-virgin olive oil, for frying
Directions
- In a large skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add ¾ cup of flour and stir to blend well. Cook the mixture, stirring frequently, until the flour begins to turn golden and smell toasty, about 5 to 7 minutes. Add the milk in a slow steady stream, whisking continuously.
- Add the chicken and season to taste with salt, pepper and nutmeg. Stir to combine and cook until the mixture is warmed through and thickens up slightly more, about 2 minutes. Adjust seasoning if needed. Transfer the pan to a wire rack and let the filling cool to room temperature, about 30 minutes.
- Take a rounded tablespoon of the cooled filling and roll it in your hands to make a small cylinder. Dredge the cylinder in the remaining ½ cup flour, then in the eggs and then in the breadcrumbs. Repeat with the remaining filling.
- Preheat the oven to 200° and place a wire rack on a rimmed baking sheet. In a 4-quart saucepan, add enough olive oil so that you're able to completely submerge the croquetas. Heat the oil to 375°. Working in batches, fry the croquetas until golden brown, about 1 minute per batch. Drain on paper towels, then season lightly with salt. Transfer to the prepared baking sheet and place in the oven to keep warm until ready to serve.