Grandma's Golden Chicken Croquettes

Directions

1. 1

   Season the chicken breasts with salt, pepper and garlic powder, then sear in a drizzle of oil over medium-high heat until golden brown on all sides.

2. 2

   Add the onion, cover with cold water and simmer over low heat until the chicken is cooked through and you have exactly 2 cups of rich, flavorful broth remaining.

3. 3

   Remove the chicken, let it cool slightly, then shred finely with two forks; strain and reserve the broth.

4. 4

   Combine the strained broth and milk in a heavy-bottomed saucepan and bring to a rolling boil over medium heat.

5. 5

   The moment it boils, pour in all the sifted flour at once and stir energetically with a wooden spoon until a smooth, non-sticky dough pulls cleanly away from the sides of the pan.

6. 6

   Transfer the dough to a wide dish and cool until handleable; toss the shredded chicken with parsley, adjust seasoning and set aside as filling.

7. 7

   Pinch off equal-sized portions of dough, flatten each into a disc in your palm, add a spoonful of chicken filling, seal firmly and shape into the classic elongated teardrop form.

8. 8

   Deep-fry in oil heated to 180 °C (350 °F) for 3–4 minutes until deeply golden and crisp; drain on paper towels and serve hot.