CHICKEN CROQUETTES, No. 1
These classic chicken croquettes offer a comforting and satisfying meal with a rich, savory flavor. The recipe combines tender chicken with a creamy sauce, seasoned with onion and lemon juice, then coated in breadcrumbs and fried to golden perfection. Serve these crispy croquettes as an appetizer or main course for a delightful and elegant experience.
Ingredients
- 1/2 tablespoon All-purpose flour
- 1 tablespoon Butter (or chicken fat) (Originally chicken fat. Substituted with butter for modern preference.)
- 1/2 cup Chicken stock
- 1/2 teaspoon Onion juice
- 1/2 teaspoon Lemon juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 1/2 cups Cooked chicken, finely chopped
- 1 pair Cooked brains (optional) (Optional ingredient. Omitted if not desired.)
- 1 each Egg, well-beaten
- 1 each Egg, beaten (For coating)
- 1 cup Breadcrumbs, powdered (Or cracker crumbs, for coating)
- 2 cups Vegetable oil (for frying) (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, cook the flour in the butter (or chicken fat) over medium heat for about 1 minute, stirring constantly. Gradually whisk in the chicken stock until smooth. Add the onion juice, lemon juice, salt, and pepper. Cook, stirring, until the mixture thickens, about 3-5 minutes. Remove from heat.
- 2Add the chopped chicken (and cooked brains, if using) to the sauce and mix well. Stir in the well-beaten egg. Transfer the mixture to a flat dish and refrigerate for at least 30 minutes, or until firm enough to handle.
- 3Once the mixture is chilled, shape it into small cones. Dip each cone in beaten egg, then roll in powdered breadcrumbs, ensuring they are fully coated.
- 4Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the coated croquettes into the hot oil and fry until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.