Chicken Croquette

Shred or finely chop the cooked chicken breast into small, uniform pieces. Ensure no large chunks remain.

Combine the shredded chicken, white sauce, thyme, fresh parsley, salt, and hot pepper in a bowl, stirring well until fully incorporated and the mixture holds together.

Cover and refrigerate the chicken mixture for at least 20 minutes to allow it to firm up and become easier to handle.

Form the chilled mixture into cylindrical or egg-shaped croquettes, about 3 inches long, working with roughly 2–3 tablespoons of mixture per croquette.

Beat the 2 eggs in a shallow bowl with a fork until well combined. Place the bread crumbs in another shallow bowl.

Dip each croquette first into the beaten egg, coating all sides, then roll it in the bread crumbs until fully and evenly coated.

Heat the cooking oil in a deep skillet over medium-high heat until it shimmers and reaches approximately 350°F (175°C).

Carefully place the breaded croquettes into the hot oil, working in batches to avoid overcrowding. Fry for 2–3 minutes per side until golden brown and crispy.

Remove the fried croquettes with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Serve the croquettes hot, optionally accompanied by lime wedges, hot sauce, or a sweet-spiced chutney.