Deep-Fried Creamy Chicken Gravy

Name: Deep-Fried Creamy Chicken Gravy
Total time: 165
Yield: 16
Ingredients: ½ cup unsalted butter; ½ yellow onion, finely chopped; ½ cup all-purpose flour; ¼ teaspoon freshly ground black pepper; 1 pinch freshly grated nutmeg; 1 pinch cayenne pepper; 2 ½ cups whole milk; 1 teaspoon salt, plus more to taste; 2 cups finely chopped, cooked chicken meat; ½ 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

Recipe by John Mitzewich from allrecipes.com

Appetizer,Snack 3 Hr. 45 Mins.

Ingredients

16 servings

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½ cup unsalted butter
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½ yellow onion, finely chopped
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½ cup all-purpose flour
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¼ teaspoon freshly ground black pepper
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1 pinch freshly grated nutmeg
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1 pinch cayenne pepper
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2 ½ cups whole milk
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1 teaspoon salt, plus more to taste

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2 cups finely chopped, cooked chicken meat
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½ cup finely chopped ham
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2 tablespoons freshly chopped Italian parsley
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1 cup all-purpose flour, or as needed for dredging
•

2 eggs, beaten
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2 cups bread crumbs
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2 cups vegetable oil for frying

Instructions

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.