Here's buttery fried chicken using a new method. Béchamel sauce binds chopped cooked chicken to form patties (croquettes). They are then fried to a crisp golden brown and served with a savory garlic butter sauce.

Anonymous
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Garlic Butter Sauce:

Directions

  • Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.

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  • Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.

  • Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.

  • Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.

  • Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.

  • Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. 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. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.

  • Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.

  • Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.

Cook's Note:

When frying the croquettes allow them to brown/cook thoroughly on one side before turning, at least 4 to 5 minutes. If you turn them too quick and they are likely to fall apart.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

326 calories; 20.3 g total fat; 105 mg cholesterol; 574 mg sodium. 16.4 g carbohydrates; 18.5 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2016
I thought these were very good. Next time I will add a bit of chopped celery. Other than that they were great! Read More
(2)

Most helpful critical review

Rating: 3 stars
04/06/2017
4-5-2017 The description of these in the recipe indicates the chicken is held together with a béchamel sauce (aka white sauce). The ingredients list however calls for chicken broth in the sauce this would be a veloute sauce not a béchamel. Since croquettes are indeed traditionally bound with a béchamel sauce that s what I chose to do; this amounted to substituting milk for the chicken broth. That said I can t say I was impressed with either the recipe (I chose to execute it differently than written) or the finished product which was fairly tasteless and I m not one to generally complain about a dish being boring or bland. As for the sauce this too was a disappointment plain and depending on a trio of herbs that didn t benefit the sauce. So glad I limited it to just thyme. I think a turkey or chicken gravy would have been a better accompaniment. Read More
(5)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/09/2016
I thought these were very good. Next time I will add a bit of chopped celery. Other than that they were great! Read More
(2)
Rating: 3 stars
04/06/2017
4-5-2017 The description of these in the recipe indicates the chicken is held together with a béchamel sauce (aka white sauce). The ingredients list however calls for chicken broth in the sauce this would be a veloute sauce not a béchamel. Since croquettes are indeed traditionally bound with a béchamel sauce that s what I chose to do; this amounted to substituting milk for the chicken broth. That said I can t say I was impressed with either the recipe (I chose to execute it differently than written) or the finished product which was fairly tasteless and I m not one to generally complain about a dish being boring or bland. As for the sauce this too was a disappointment plain and depending on a trio of herbs that didn t benefit the sauce. So glad I limited it to just thyme. I think a turkey or chicken gravy would have been a better accompaniment. Read More
(5)
Rating: 5 stars
06/09/2016
I thought these were very good. Next time I will add a bit of chopped celery. Other than that they were great! Read More
(2)
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Rating: 1 stars
05/22/2017
Don't make it. Followed directions exactly. Including overnight in fridge. Bland and fell apart. Looked like cat food. I even used fresh herbs in the sauce. Yuck. I'm sorry this is my first bad review but goodness these are bad. Read More
Rating: 5 stars
06/27/2016
This was absolutely delicious! I only made two minor changes. I did add one rib of diced celery and for the sauce I used dried herbs (didn't want to purchase fresh for just a pinch of each). At first I wasn't sure about the sauce. I thought it was kind of "meh" but when added to the crunchy chicken it was perfection. I'll most definitely make this one again! Read More