Crispy Chicken Croquettes With Garlic Butter Sauce - cooking recipe

Ingredients

1 tablespoon LAND O LAKES(R) Butter
1/4 cup finely chopped onion
1 tablespoon all-purpose flour
3/4 cup chicken broth, divided
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 cups finely chopped cooked chicken
2 egg yolks, beaten
1/4 teaspoon hot pepper paste
1 cup cracker crumbs
Canola oil for frying
Garlic Butter Sauce:
1/3 cup LAND O LAKES(R) Butter
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 cup milk
1 pinch fresh thyme
1 pinch fresh oregano
1 pinch fresh basil
1/4 teaspoon salt

Preparation

Melt butter in a large heavy saucepan over low heat. Add onion and cook until tender. Stir in flour; cook and stir until smooth, about 1 minute. Reduce heat if mixture browns too quickly.
Gradually add 1/2 cup of chicken broth and cook over medium heat stirring constantly until thickened and bubbly. Stir in dry mustard, salt, and chopped chicken; whisk in egg yolks.
Cook over medium heat stirring constantly for 4 to 5 minutes. Remove from heat. Refrigerate 3 to 4 hours or preferably overnight.
Combine remaining 1/4 cup chicken broth and hot pepper paste; stir into chilled chicken mixture.
Shape chicken mixture into patties (an ice cream scoop will give you consistent size patties). Dredge patties in cracker crumbs.
Pour 1/2 inch oil into skillet. Heat to 375 degrees F (190 degrees C) over medium-high heat. When oil is hot, fry the croquettes until golden brown; do not turn the croquettes until they are well browned on the first side, 4 to 5 minutes. Turn and cook the other side, 4 to 5 minutes. Fry in batches, as needed. Drain on paper towels.
Melt 1/3 cup butter in a skillet over medium high heat. Add garlic and cook for 30 seconds to 1 minute, stirring constantly to prevent it from burning. Stir in flour and whisk continuously for 1 minute.
Pour in the milk and herbs and continue to cook, whisking constantly, until sauce begins to thicken, about 1 minute. Ladle sauce over croquettes on serving plates.