Learn how to make a Deep-Fried Creamy Chicken Gravy recipe! Go to http://foodwishes.blogspot.com/2015/05/deep-fried-creamy-chicken-gravy-almost.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy these easy Extra Saucy Chicken Croquettes!
24 Replies to “Deep-Fried Creamy Chicken Gravy – Extra Saucy Chicken Croquettes”
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Check out the recipe: https://www.allrecipes.com/Recipe/244554/Deep-Fried-Creamy-Chicken-Gravy/
By the way guys, Smokey Porky Goodness will be playing at Gabe’s this weekend, no cover charge.
As a child, this was my favorite use of leftover turkey and I still make these every year after thanksgiving; we add a few more herbs to the mix but essentially the same base….they’re even good cold in lunch boxes. While they cook, we always make a second batch of “loose” béchamel and mix in peas, mini pearl onions, and parsley to use as a gravy.
too much deep frying , but will try these in the pie-maker!
Chef John, a catering company would eat this up (pun intended)!
It's a soup dumpling!
These look good, but I'm not sure how they are deep fried chicken gravy when they don't actually have gravy in them…
4:14 – I was just thinking that at this stage you can instead just mix that (carefully) with some beaten egg whites and take it to the oven to make a chicken and ham soufflé.
Prety close result to my own recipe. Though the steps are in a diferent order.
I start cooking the onion, chicken and spanish cured ham in a pan.
Once cooked, to the food proccesor they go. And back to the pan once the desired cut is achieved.
In the pan then i add the flour with the meat and onions, cook it and add the milk for the bechamel. The end result is pretty close to yours.
I don't know if cooking the roux with the meat adds something to it, it's just how i always done it. But i do think than browning the chicken a bit in the pan adds some nice flavour rather than just boiling it. And if it makes it dryer, maybe cooking it in the bechamel adds some moisture back into it. I have mine finely minced, though.
Delicious and easy,I'll make it too,thanks.
wow i can totally use this idea for left over Turkey after Thanksgiving, thanks
I prefer creamier ones…. YummfuknO
Deep fried cream gravy sounds like something that would be found at the Texas State Fair. Served with a side of chicken fried steak.
Freaking outrageous. Yummm
Chef John, you are whet I want to be when I grow up!
You videos are the BEST!! I love when i click on a recipe and i see that it's from Food Wishes 🙂
I am an Italian from down under Sydney Australia and can say that you are my all time favourite chef 😉 and the little small shots (SMART ASS COMMENTS) you saY as you cook make me laugh all the time! LOVE YOUR HUMOR!
Keep up the good work!
Love this but I will have to weight watcher it up for me…. the only ham i have is deviled ham so i will try that and maybe will try air frying a few first instead of deep frying….
Thank you for your fun and excellent attitudes and cooking!
Chef John: We'll just add a little bit of butter????
Also Chef John: Adds a cup full of butter to pan
Classic Surinamese croquettes..
I told him to be himself; that was pretty mean, I guess.
Yep, these are bitterballen in the Netherlands. They are a high calorie bar snack eaten with beer to satiate people enough so they stay for another round instead of rushing hone for dinner. 🙂 Although here they are usually made with beef ragout and little bits of beef.
I think adding rice to go inside of these awesome deep fried balls of chicken gravy greatness would be pretty perfect. Ya think??
I am going to make them today. I think I will do a few with some left over mashed potato's added.
This is PEAK Chef John cadence and tone. I love this man