This step forms the base of the croquettes, giving them their creamy, rich interior.

Melt the butter: In a large saucepan, add 1/4 cup of butter and let it melt over medium heat. This creates a smooth base for the roux.

Sauté the onions: Add 1 tablespoon of minced onion to the melted butter and stir continuously. Cook for about 2-3 minutes until the onion becomes soft and translucent. This helps develop a flavorful foundation.

Form the roux: Stir in 1/4 cup of all-purpose flour, mixing well with the butter and onions. Cook this for about 2 minutes, stirring constantly. This process eliminates the raw flour taste and thickens the mixture.

Gradually add liquids: Slowly pour in 1 cup of milk and 1/4 cup of chicken broth, whisking continuously to prevent lumps. Stir well to create a smooth, creamy consistency.

Add chicken and seasoning: Once the mixture has thickened slightly, stir in 2 cups of finely chopped cooked chicken and 1 tablespoon of minced parsley. Season with salt and black pepper to taste.

Simmer until thickened: Continue cooking over low heat, stirring frequently, for about 3-5 minutes, until the mixture is thick enough to hold its shape.

Cool the mixture: Remove the pan from heat and let the mixture cool to room temperature. You can transfer it to a plate or bowl and refrigerate it for 20-30 minutes to make shaping easier.

Once the mixture has cooled and firmed up, it’s time to shape the croquettes.

Portion the mixture: Use a spoon or ice cream scoop to divide the mixture into even portions.

Form into logs or patties: Roll each portion into small oval logs or round patties, about 2 inches in diameter. If the mixture is sticky, you can lightly grease your hands with oil or dust them with flour to make shaping easier.

Set aside: Place the shaped croquettes on a tray or plate and let them rest while preparing the breading station.

The crispy outer coating gives croquettes their signature crunch.

Prepare the breading station: Set up two shallow bowls—one with 1 beaten egg and another with 1 cup of breadcrumbs.

Dip and coat: Take each croquette and dip it first into the beaten egg, ensuring it is fully coated. Then, roll it in the breadcrumbs, pressing gently so the crumbs adhere evenly.

Double coat (optional): For an extra crispy texture, repeat the process by dipping the croquette back into the egg and rolling it again in breadcrumbs.

Rest before frying: Place the breaded croquettes on a plate and let them sit for 5-10 minutes to allow the coating to adhere properly.

Proper frying ensures a golden-brown, crispy texture.

Heat the oil: Pour enough oil into a deep skillet or frying pan to submerge at least half of the croquettes. Heat the oil to 350°F (175°C) over medium-high heat.

Fry in batches: Carefully place 3-4 croquettes in the hot oil, making sure not to overcrowd the pan.

Cook until golden brown: Fry each croquette for 2-3 minutes per side, turning occasionally, until evenly golden brown and crispy.

Drain excess oil: Use a slotted spoon to remove the croquettes from the oil and place them on a paper towel-lined plate to absorb excess oil.