deep-fried creamy chicken gravy

Ingredients

• Servings: 16
• 1/2 cup unsalted butter
• 1/2 yellow onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 2 1/2 cups whole milk
• 1 teaspoon salt, plus more to taste
• 2 cups finely chopped, cooked chicken meat
• 1/2 cup finely chopped ham
• 2 tablespoons freshly chopped italian parsley
• breading:
• 1 cup all-purpose flour, or as needed for dredging
• 2 eggs, beaten
• 2 cups bread crumbs
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 2 hrs 45 mins


• melt butter in pan over medium heat. add onions; cook and stir until onions begin to turn translucent, about 5 minutes. stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. add black pepper, nutmeg, and cayenne pepper; stir. remove from heat.
• pour milk into butter-onion mixture to make the bechamel sauce. whisk until incorporated. return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. remove from heat and stir in salt.
• place chopped chicken, ham, and parsley in bowl. add bechamel sauce and mix thoroughly. allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
• heat oil in a deep fryer or large saucepan to 350 degrees f (175 degrees c).
• place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
• scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. roll balls first in flour, then in beaten eggs, and then in bread crumbs.
• fry croquettes in batches until crispy, about 4 minutes. drain on paper towels and transfer to rack.