Preparation

• Cut the chicken into cubes and sauté them in a pan with a little oil. Cook over medium heat until the interior of the cubes is fully cooked, approximately 10 minutes.
• Once the cubes are golden, place the chicken in a bowl, add 1 cup of milk and a pinch of salt, and blend with an immersion blender until a smooth cream is obtained.
• Sauté the finely chopped onion in the oil where the chicken was browned. Add a small piece of butter and cook it over low heat until it becomes translucent, approximately 5 minutes.
• Once the onion is golden, add 2 tablespoons of flour and continue stirring until the flour also turns golden, about 3 more minutes.
• Now add the chicken puree to the browned onion and stir continuously until the mixture no longer sticks to the pan, about 5-7 minutes. When it no longer sticks, it is ready.
• Transfer the dough to a plate, round it with a spatula until it no longer forms points to prevent excessive drying, and let it cool for 30 minutes at room temperature. If you want to prevent a surface crust from forming, spread butter over the dough before it cools.
• Once cooled, cover it with plastic wrap and place it in the refrigerator for 24 hours.
• The next day, take portions of the dough and shape them into round balls with your hands.
• Beat the egg in a plate and place the breadcrumbs in a separate plate.
• Then, take the balls and dip them first in the egg, then in the breadcrumbs. Press them gently with the palms of your hands and shape them into the typical croquette form.
• Fry them in hot oil, at about 180°C, making sure they do not burn, for about 3-4 minutes until they are golden.
• Let them drain on absorbent kitchen paper to remove the excess oil before serving.