Deep-Fried Creamy Chicken Gravy Recipe

Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste 3 or 4 minutes. Add black pepper nutmeg and cayenne pepper; stir. Remove from heat.

Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.

Place chopped chicken ham and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm 2 or 3 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Place 1 cup flour beaten eggs and bread crumbs in 3 separate shallow bowls.

Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour then in beaten eggs and then in bread crumbs.

Fry croquettes in batches until crispy about 4 minutes. Drain on paper towels and transfer to rack.