|2 servings||calories per servings 570||protein serving 36 g||carbs per serving 27 g||total fat per serving 37 g|
Who say you can’t make finger food a full meal? These bites of fried chicken are crispy on the outside and comfortingly flavorful on the inside. After whipping up a quick gravy for dipping and tossing a simple salad of spicy greens and radishes, dinner is ready to delight everyone at the table!
|Nutrition Facts||/ Per Serving|
|Total Fat||37 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||2 g|
MISE EN PLACE
• Peel and dice 1/4 cup onion (save any remaining onion for another use).
• Dice 2 tablespoons celery (save any remaining celery for another use).
• Pick and chop thyme leaves.
• Thinly slice radish.
• Discard any tough greens stems.
• Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add measured onion and measured celery. Cook, stirring, until onion is tender, 4-5 minutes.
• Add half of thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 1 minute.
• Stir in 2 tablespoons flour. Cook, stirring, until flour begins to smell nutty, about 2 minutes.
• Whisk in 1/4 cup milk (save remaining milk for another use). Cook, stirring, until mixture thickens.
• Transfer to a large bowl.
• To bowl, add chicken and 2 tablespoons panko.
• Spread remaining panko on a plate.
• Using your hands, combine chicken mixture. Shape into 1-inch balls.
• Roll each ball in panko. Flatten to a 1/2-inch-thick croquette (patty).
• Place a skillet over medium heat. Add 1 tablespoon olive oil. When oil is hot, add croquettes. Cook without disturbing until browned on bottom, about 5 minutes.
• Gently flip croquettes. Cook until browned on bottom and opaque throughout, 4-5 minutes.
• Divide croquettes between 2 plates.
While croquettes cook:
• Place a sauté pan over medium-low heat. Add butter. When butter melts, add remaining 1 tablespoon flour. Cook, stirring, until flour browns slightly, about 1 minute.
• Add bouillon cube, pressing to break up and dissolve.
• Slowly whisk in 3/4 cup water.
• Stir in remaining thyme. Cook, stirring, until thickened, 3-4 minutes. Taste and adjust seasoning as desired with kosher salt and pepper.
• In a bowl, toss greens and radish with 1 teaspoon olive oil. Sprinkle with 1/4 teaspoon kosher salt.
• Serve with croquettes and gravy, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...