Chicken Croquettes

• •
  1 lbs Ground Chicken

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

• •
  0.5 tsp ½ tsp salt ($0.02)
• •
  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
• •
  0.5 tsp Garlic powder
• •
  2 tbsp Butter
• •
  1 cup Whole Milk
• •
  0.5 tsp ½ tsp salt ($0.02)
• •
  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
• •
  0.3 tsp ¼ tsp onion powder ($0.01)
• •
  0.3 tsp ¼ tsp dried parsley ($0.01)
• •
  2 cup Vegetable oil
• •
  0.3 cup Flour, All-Purpose, White
• •
  1 Egg, Whole, Large(44g)
• •
  2 tbsp 2 Tbsp water ($0.00)
• •
  1 cup Bread Crumbs, Panko, Dry

Instructions

1. 1Heat the vegetable oil in a medium skillet over medium heat. Once shimmering, add the ground chicken, salt, black pepper, and garlic powder. Cook 8–10 minutes, breaking up the chicken as it cooks, until no longer pink. Transfer to a medium bowl with a slotted spoon.
2. 2Wipe out the skillet. Melt the salted butter over medium heat, then sprinkle in the flour and cook 1 minute, stirring constantly. Slowly whisk in the whole milk, whisking constantly for 2–3 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and fold in the cooked chicken, salt, black pepper, garlic powder, onion powder, and dried parsley until combined.
3. 3Transfer the mixture to the refrigerator and chill at least 30 minutes until cold and firm enough to shape.
4. 4Shape the chicken mixture into 14 oval croquettes using a 2-tablespoon measure. Place 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 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 brown 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. 8Divide the cooled croquettes evenly into 4 airtight containers. Store in the refrigerator for up to 4 days.