Ingredients:
- 3 to 4 cups diced cooked chicken
- 6 tablespoons butter
- 2/3 cup flour
- 2 cups reserved chicken broth
- 2 teaspoons Creole or Cajun seasoning, divided
- 1 teaspoons pepper
- 2 teaspoons chopped parsley
- 4 eggs, divided
- 4 tablespoons milk
- 3 cups seasoned bread crumbs
- oil, for deep frying
Preparation:
When cool enough to handle, dice the cooked chicken.Melt butter in saucepan over low heat; stir in flour. Gradually add chicken broth. Add 1 1/2 teaspoons Cajun seasoning and the pepper. Cook and stir over low heat until thick. Add the chopped chicken and parsley. Blend and remove from heat. Beat 2 eggs and add to mixture; cook 1 minute longer. Cool and shape into cylindrical croquettes.
Combine 2 eggs with milk; beat well. Add 1/2 teaspoon of Cajun seasoning
and pepper to taste. Roll croquettes in the crumbs then dip in egg
mixture. Roll again in crumbs. Allow to stand in refrigerator for 1 hour
so crumbs adhere. Heat oil in deep skillet to 375°. Oil should
be 1 inch deep. Add croquettes and fry 1 1/2 to 2 minutes on each side.
Drain on peper towel.
Serves 8 to 10.
Creole or Cajun Seasoning Recipe
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