Tender Crisp Chicken Croquettes
|Milk||1 Cup (16 tbs)|
|Onion salt||1 Pinch|
|Parsley||2 Teaspoon, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Salted crackers||1⁄4 Cup (4 tbs), crumbled|
|Chicken breasts||4 , ground|
|Egg||1 , beaten|
|Oil||4 Cup (64 tbs) (For Frying)|
|Barbecue sauce||1⁄2 Cup (8 tbs) (Commercial, Adjust Quantity As Needed)|
Preheat oven to 400 °F (205 °C).
In a saucepan, over low heat, melt butter.
Sprinkle with flour.
Cook 2-3 minutes.
Whisking vigorously, stir in milk until mixture turns to a smooth, creamy sauce.
Season with salt and pepper.
Continue cooking 5 minutes.
In a bowl, mix flour and crumbled salted crackers.
Add chicken to sauce, mixing well.
Shape into 12 patties.
Dip in beaten egg.
Dredge with breading.
In a deep fryer, heat oil to 400 °F (205 °C).
Fry patties to a nice golden brown color.
Coat with barbecue sauce.