500 g of boneless and bone-in chicken thighs
Salt to taste
One medium onion, cut into small pieces - 120 g
2 cloves of garlic, minced - 8 g
2 tablespoons of olive oil - 30 ml
1 cup of all-purpose flour - 150 g
1 1/2 cups of milk - 360 ml
4 tablespoons of grated Parmesan cheese - 28 g
2 eggs, beaten - 65 g each
3/4 cup of breadcrumbs - 135 g
Oil for frying
500 g of boneless and bone-in chicken thighs
Salt to taste
One medium onion, cut into small pieces - 120 g
2 cloves of garlic, minced - 8 g
2 tablespoons of olive oil - 30 ml
1 cup of all-purpose flour - 150 g
1 1/2 cups of milk - 360 ml
4 tablespoons of grated Parmesan cheese - 28 g
2 eggs, beaten - 65 g each
3/4 cup of breadcrumbs - 135 g
Oil for frying
Remove the skin, debone the chicken pieces, and season with salt
Place the chicken in a pan with the onion, garlic, olive oil, and cook over medium heat
Tent and stir occasionally
Reduce the heat and simmer until the chicken is tender (add a little water if necessary)
Pulse the chicken with the seasonings in a blender or food processor
Set aside
In a separate pan, combine the flour and Parmesan cheese
Gradually add the milk, stirring constantly until it thickens well
Remove from heat and add the chicken
Mix well, let cool slightly, and shape into small balls about 3 cm in diameter
Dip each ball into the breadcrumbs, beaten egg, and finally the breadcrumbs again
Fry in hot oil and drain on paper towels
Yield: About 50 pieces
Note: The croquettes can be made ahead of time
Fry them and freeze them
Thaw overnight in the refrigerator and reheat in a preheated oven.
