Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • 1/2 cup (120ml) chicken broth
  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk, warmed
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Salt and white pepper to taste
  • 2 large eggs, beaten
  • 1 cup (100g) all-purpose flour, for dredging
  • 2 cups (200g) panko breadcrumbs (or regular breadcrumbs)
  • Vegetable oil, for frying

Instructions:

  1. Season chicken, sear, then simmer in broth until cooked through. Shred or dice finely.
  2. Melt butter, whisk in flour, gradually add warm milk, stirring constantly until thickened. Season with nutmeg, salt, and white pepper.
  3. Combine shredded chicken with the béchamel sauce. Mix well.
  4. Transfer the mixture to a baking sheet, spread evenly, and chill in the refrigerator for at least 1 hour (or preferably 2) until firm enough to handle.
  5. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
  6. Take spoonfuls of the chilled chicken mixture and form into oblong or cylindrical shapes.
  7. Dredge each croquette in flour, then dip in beaten egg, and finally coat thoroughly with breadcrumbs.
  8. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add croquettes in batches, ensuring not to overcrowd the pan.
  9. Fry for 2-3 minutes per side, until golden brown and heated through.
  10. Remove croquettes with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately.