Homemade chicken croquettes

Preparation – 30 minutes

Fill a medium saucepan pan with water and poach the chicken fillets in it for around 15 minutes. The exact cooking time depends on the thickness of the chicken fillets; they must be fully cooked.

Measure out 300 ml of the water in which the chicken has been cooking and add a chicken stock cube to it. Use 2 forks to shred the chicken into small pieces.

Peel and chop the onions. Put the gelatine sheets in cold water.

Finishing the homemade chicken croquettes – 1 hour + waiting time

Melt the butter in a medium saucepan; you can reuse the pan used for the chicken. Sauté the chopped onions in it for a few minutes, until they are translucent. Then add the flour in one go and stir well. Cook the roux for a few minutes to remove the floury taste.

Add 300 ml chicken stock, little by little, and stir until smooth with a whisk. Add 100 ml of milk and mix again until smooth. Squeeze out the excess water from the gelatine and dissolve it in the hot mixture.

Stir in the chicken pieces and season with salt, pepper and nutmeg. Then leave it to cool completely.

Once the filling has cooled completely, you can form croquettes from it. The ideal croquette thickness is achieved by using 80 grams of filling per croquette. Use your hands to shape the croquettes.

Prepare 3 deep plates, the first with flour, the second with 4 whisked egg whites and the last with breadcrumbs. Dredge the croquettes first through the flour, then the egg whites and finally the breadcrumbs. Always make sure that the croquettes are completely coated.

You can bread the croquettes again to get a thicker crust. Put the croquettes on a plate lined with a piece of baking parchment to prevent them from sticking. You can now freeze them, or deep-fry them immediately.

Heat the sunflower or other neutral oil to about 180 degrees celsius. Deep-fry the croquettes in batches until they are beautifully golden brown and serve immediately. Bon appetit!