Name: Deep-Fried Creamy Chicken Gravy
Prep time: 25 min
Cook time: 25 min
Yield: 16
Ingredients: Unsalted butter - ½ cup; Yellow onion, finely chopped - ½; All-purpose flour - ½ cup; Freshly ground black pepper - ¼ teaspoon; Freshly grated nutmeg - 1 pinch; Cayenne pepper - 1 pinch; Whole milk - 2 ½ cups; Salt, plus more to taste - 1 teaspoon; Finely chopped, cooked chicken meat - 2 cups; Finely chopped ham - ½ cup; Freshly chopped Italian parsley - 2 tablespoons; All-purpose flour, or as needed for dredging - 1 cup; Eggs, beaten - 2; Bread crumbs - 2 cups; Vegetable oil for frying - 2 cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Deep-Fried Creamy Chicken Gravy

1. Unsalted butter - ½ cup

2. Yellow onion, finely chopped - ½

3. All-purpose flour - ½ cup

4. Freshly ground black pepper - ¼ teaspoon

5. Freshly grated nutmeg - 1 pinch

6. Cayenne pepper - 1 pinch

7. Whole milk - 2 ½ cups

8. Salt, plus more to taste - 1 teaspoon

9. Finely chopped, cooked chicken meat - 2 cups

10. Finely chopped ham - ½ cup

11. Freshly chopped Italian parsley - 2 tablespoons

12. All-purpose flour, or as needed for dredging - 1 cup

13. Eggs, beaten - 2

14. Bread crumbs - 2 cups

15. Vegetable oil for frying - 2 cups

How to cook deliciously - Deep-Fried Creamy Chicken Gravy

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

5. Stage

Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.

6. Stage

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.

7. Stage

Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.