Deep-Fried Creamy Chicken Gravy

Recipe View 5 mins Melt butter in a saucepan over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they become translucent (about 5 minutes).

Recipe View 3 mins Stir in 1/2 cup of all-purpose flour and cook for 3-4 minutes, ensuring the flour loses its raw taste.

Recipe View 1 mins Incorporate black pepper, freshly grated nutmeg, and a pinch of cayenne pepper; stir well. Remove from heat.

Recipe View 2 mins Gradually pour in the whole milk into the butter-onion mixture, creating a smooth bechamel sauce. Whisk continuously until fully incorporated.

Recipe View 4 mins Return the saucepan to medium-high heat and continue whisking until the mixture thickens, approximately 1-2 minutes; continue to cook and stir for an additional 3-4 minutes.

Recipe View 1 mins Remove from heat and stir in salt, adjusting to taste.

Recipe View 1 mins In a mixing bowl, combine the finely chopped cooked chicken, ham, and freshly chopped Italian parsley.

Recipe View 1 mins Add the prepared bechamel sauce and mix thoroughly until all ingredients are well combined. Allow the mixture to cool to room temperature.

Recipe View 2 hrs Cover the bowl with plastic wrap and refrigerate until the mixture is firm, about 2-3 hours.

Recipe View 1 mins Heat vegetable oil in a deep fryer or a large saucepan to 350 degrees F (175 degrees C).

Recipe View 1 mins Prepare three separate shallow bowls: one with 1 cup of all-purpose flour, one with the beaten eggs, and one with the bread crumbs.

Recipe View 1 mins Scoop out the chilled chicken mixture into evenly-sized portions (about the size of a golf ball) to form croquettes.

Recipe View 1 mins Roll each croquette first in the flour, then dip into the beaten eggs, and finally coat generously with bread crumbs.

Recipe View 4 mins Carefully fry the croquettes in batches until they are golden brown and crispy, about 4 minutes. Drain on paper towels and transfer to a wire rack to maintain crispness.