Chicken Croquettes

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  Vegetable oil(15g)
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  Ground Chicken(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  ½ tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Garlic powder(3g)
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  Butter(30g)
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  Flour, All-Purpose, White(45g)
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  Whole Milk(240g)
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  ½ tsp salt ($0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  Garlic powder(3g)
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  ¼ tsp onion powder ($0.01)
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  ¼ tsp dried parsley ($0.01)
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  Vegetable oil(480g)
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  Flour, All-Purpose, White(60g)
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  Egg, Whole, Large(50g)
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  2 Tbsp water ($0.00)
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  Bread Crumbs, Panko, Dry(240g)

Instructions

1. 1Heat the vegetable oil in a medium skillet over medium heat. Once hot, add the ground chicken, ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder. Cook 8 minutes, breaking up the chicken as it cooks, until no longer pink. Remove the cooked chicken to a medium bowl with a slotted spoon.
2. 2Wipe out the skillet. Melt the salted butter over medium heat, then add the flour and cook 1 minute. Slowly whisk in the whole milk, whisking constantly for 2 minutes until the sauce thickens and becomes smooth. Remove from heat and fold in the cooked chicken, remaining ½ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder.
3. 3Transfer the mixture to the refrigerator and chill at least 30 minutes until cold and firm.
4. 4Once chilled, shape the chicken mixture into 14 oval croquettes using a 2-tablespoon measure. Place them on a parchment-lined plate and freeze at least 2 hours until solid.
5. 5Set up three shallow bowls: one with flour, one with eggs whisked with 2 tablespoons water, and one with panko bread crumbs. Working in batches, dredge each frozen croquette in flour, then egg wash, then panko, pressing gently to ensure full coverage. Place breaded croquettes on a clean plate.
6. 6Heat the vegetable oil in a medium pot to 350°F–365°F over medium heat. Carefully place 5 croquettes at a time into the hot oil without crowding. Fry undisturbed for 2 minutes until golden brown, then flip with tongs and fry 2 minutes more until golden on all sides.
7. 7Transfer the fried croquettes to paper towels to drain. Maintain the oil temperature at 350°F–365°F and fry remaining batches the same way.
8. 8Once all croquettes are fried and drained, divide evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days.