3 tb Butter
3 tb Flour, plus extra for
-dredging
1/2 c Plus 1 Tbsp. milk
1/4 ts Salt
1/4 ts Pepper
1/2 c Mayonnaise
2 c Minced cooked chicken
1 Egg, beaten
1 c Finely crushed saltine
-cracker
-crumbs
Melt butter in a heavy saucepan over low heat; add 3 Tbsp. flour,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually
add 1/2 cup milk; cook over medium heat, stirring constantly, until
mixture leaves sides of pan. Stir in salt and pepper. Remove from
heat; stir in mayonnaise and chicken. Cover and chill 1 hour.
Shape chicken mixture into 6 balls or logs. Combine egg and 1 Tbsp.
milk, mixing well. Dredge croquettes in flour, dip in egg mixture,
and roll in cracker crumbs. Deep-fry, a few at a time, in hot oil
(370 degrees) for 3 to 5 minutes, or until golden brown. Drain on
paper towels.
