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Deep-Fried Creamy Chicken Gravy
Deep-Fried Creamy Chicken Gravy
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
165 minutes
Chef John's creamy chicken croquettes: Deep-fried perfection with a rich gravy flavor.
Ingredients:
  • 0.5 cup unsalted butter
  • 0.5 yellow onion, finely chopped
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch freshly grated nutmeg
  • 1 pinch cayenne pepper
  • 2.5 cups whole milk
  • 1 teaspoon salt, plus more to taste
  • 2 cups finely chopped, cooked chicken meat
  • 0.5 cup finely chopped ham
  • 2 tablespoons freshly chopped Italian parsley
  • 1 cup all-purpose flour, or as needed for dredging
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • 2 cups vegetable oil for frying
Instructions:
  • In a pan over medium heat, melt the butter until sizzling. Add onions and cook until they start to turn translucent, about 5 minutes. Sprinkle in 1/2 cup of flour and cook until it no longer tastes raw, for 3-4 minutes. Stir in black pepper, nutmeg, and cayenne pepper, then take the pan off the heat.
  • Add milk to the butter-onion mixture to create the rich bechamel sauce. Whisk until well combined. Return the pan to medium-high heat and keep whisking until the sauce thickens, which should take about 1 to 2 minutes. Keep cooking and stirring for an additional 3 to 4 minutes. Remove from the heat and stir in the salt.
  • In a bowl, combine chopped chicken, ham, parsley, and bechamel sauce. Mix well. Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 2 to 3 hours.
  • Heat oil in a deep fryer or large saucepan until it reaches 350 degrees F (175 degrees C).
  • Set up your workstation with 1 cup of flour, beaten eggs, and bread crumbs each in their own shallow bowls.
  • Take the cold mixture and shape it into golf ball-sized portions to create croquettes. Coat the balls in flour, dip them in beaten eggs, and then cover them in bread crumbs before frying.
  • Fry the croquettes in batches for about 4 minutes until they are crispy. Place them on paper towels to drain and then transfer them to a rack.

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