Sous Chef Series: Chicken Croquetas

Recipe adapted from Joshua Whigham, The Bazaar, Los Angeles

Chicken Croquetas
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Chicken croquetas recipe.
Servings
30
croquetas
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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