1 ½ cups (about 210 g) finely chopped cold cooked chicken (white or dark meat)
1 ¾ teaspoon salt
1 ¼ teaspoon celery salt
1 Few grains cayenne pepper
1 teaspoon lemon juice
1 Few drops onion juice
1 teaspoon finely chopped fresh parsley
1 cup (240 ml) Thick White Sauce (béchamel), cooled
1 Fine dry breadcrumbs, for coating
1 egg, beaten with 1 tablespoon water, for egg wash
1 Neutral oil or lard, for deep-frying
Instructions
1. Prepare a Thick White Sauce (béchamel): melt 3 tablespoons (45 g) butter in a medium saucepan over medium heat, whisk in 3 tablespoons (24 g) all-purpose flour, and cook 1–2 minutes until pale gold and nutty-smelling (this is a roux). Gradually whisk in 1 cup (240 ml) whole milk, stirring constantly until the sauce thickens enough to coat the back of a spoon heavily, 5–8 minutes. Season lightly with salt.
2. Combine the chopped cooked chicken, salt, celery salt, cayenne, lemon juice, onion juice, and parsley in a medium bowl. Add the Thick White Sauce and stir to combine thoroughly. The mixture should be quite soft — just barely firm enough to handle once chilled.
3. Transfer the mixture to a shallow dish, press a sheet of plastic wrap directly against the surface to prevent a skin forming, and refrigerate until cold and firm, at least 2 hours or up to overnight.
4. Set up a breading station: one shallow dish of fine dry breadcrumbs, one shallow dish of beaten egg wash, and a second dish of breadcrumbs. Line a small baking sheet with parchment.
5. With lightly floured or damp hands, shape the chilled mixture into cylinders approximately 3 inches (7.5 cm) long and 1 inch (2.5 cm) in diameter, or into cones. This recipe yields approximately 8–10 croquettes. Roll each croquette in breadcrumbs, dip in egg wash allowing excess to drip off (standard breading technique: breadcrumb → egg → breadcrumb), then roll again in breadcrumbs to coat evenly. Place on the prepared sheet.
6. Refrigerate the breaded croquettes for at least 30 minutes to help the coating adhere before frying.
7. Pour neutral oil or lard into a heavy deep saucepan or Dutch oven to a depth of at least 3 inches (7.5 cm). Heat over medium-high heat to 375°F (190°C), using a deep-fry thermometer to monitor temperature.
8. Fry the croquettes in small batches of 3–4, without crowding, until deep golden brown on all sides, 3–4 minutes total, turning once if needed. The exterior should be a uniform deep amber and crisp; an instant-read thermometer inserted into the center should read at least 165°F (74°C). The filling should feel set and hot through when pressed gently with a spoon.
9. Remove with a slotted spoon and drain on a wire rack set over a paper-towel-lined tray. Serve immediately while the exterior is crisp.
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