- Yield: 8 Servings
- 3 tablespoons salted butter
- ¼ cup all-purpose flour
- Salt and black pepper
- 1 cup whole milk
- 2 cups cooked chicken, cut into very small pieces
- 1 tablespoon Worcestershire sauce
- ½ cup chopped fresh parsley
- 1 large egg, beaten
- ½ cup fine buttered breadcrumbs
- Vegetable oil
How to Make It
- Melt the butter in a Lodge 8-inch cast iron skillet over medium heat. Add the flour and salt and pepper to taste, and stir for a few minutes, but don’t let the roux color at all. Slowly pour in the milk, stirring all the while, and continue to stir until the white sauce thickens, about 5 minutes. Stir in the chicken, Worcestershire, and parsley.
- Transfer the mixture to a medium bowl, and refrigerate. Put the beaten egg in a small bowl and the crumbs on a plate. When the chicken mixture is cool, for each croquette, take a rounded tablespoon of the mixture; first dredge it in the crumbs, then coat with the beaten egg, then dredge again in the crumbs. Refrigerate the croquettes in a single layer in a covered dish for several hours to firm up.
- In a Lodge 10-inch cast iron skillet, heat 1 inch of oil over medium to high heat. When the oil is hot, fry the croquettes in batches (you don’t want to crowd them in the pan), turning them often, until they are golden brown. Drain on paper towels.