Crispy Chicken Croquettes With Garlic Butter Sauce
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
65
Spice
37
Sweetness
45
Sourness
40
mins
Prep time (avg)
7.2
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 tbsp
All-Purpose Flour3 cup
Chicken Broth (divided)1 tsp
Dry Mustard1 tsp
Salt1 tsp
Hot Pepper Paste1 cup
Cracker (crumbs)2 tsps
Garlic (minced)1 cup
Milk1 pinch
Thyme (fresh)1 pinch
Oregano (fresh)1 pinch
Basil (fresh)Directions:
1
Melt butter in a large heavy saucepan over low heat
2
Add onion and cook until tender
3
Stir in flour; cook and stir until smooth, about 1 minute
4
Reduce heat if mixture browns too quickly
5
Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly
6
Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks
7
Cook over medium heat stirring constantly for 4 to 5 minutes
8
Remove from heat
9
Refrigerate 3 to 4 hours or preferably overnight
10
Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture
11
Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties)
12
Dredge patties in cracker crumbs
13
Pour 1/2 inch oil into skillet
14
Heat to 375 degrees F (190 degrees C) over medium-high heat
15
When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes
16
Turn and cook the other side, 4 to 5 minutes
17
Fry in batches, as needed
18
Drain on paper towels
19
Melt 1/3 cup butter in a skillet over medium high heat
20
Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning
21
Stir in flour and whisk continuously for 1 minute
22
Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute
23
Ladle sauce over croquettes on serving plates