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Tarragon Chicken Croquettes Recipe
|Whole chicken breasts||2 , boned, cut in half|
|Cold butter||1⁄4 Pound (Very Cold)|
|White pepper||To Taste|
|Dried tarragon||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Dried white breadcrumbs||1 1⁄2 Cup (24 tbs)|
Calories 679 Calories from Fat 362
% Daily Value*
Total Fat 41 g63.2%
Saturated Fat 17.8 g88.9%
Trans Fat 0 g
Cholesterol 216.6 mg
Sodium 964.8 mg40.2%
Total Carbohydrates 47 g15.5%
Dietary Fiber 2.3 g9.3%
Sugars 4.1 g
Protein 30 g60.9%
Vitamin A 18% Vitamin C 2.8%
Calcium 18% Iron 27.2%
*Based on a 2000 Calorie diet
2 Cut the butter into 4 equal flat pieces. Put an ice cube in the center of each one and put a piece of butter onto each piece of meat. Roll and tie, making sure the butter is completely enclosed, and place in the refrigerator for 30 minutes.
3 Beat the eggs, salt and pepper and the tarragon vigorously in a bowl.
4 Heat the oil in the deep fat fryer to 375 Â°F.
5 Take the chicken croquettes out of the refrigerator and untie them. Dip them in the beaten egg mixture, then roll in the breadcrumbs.
6 Press the breadcrumbs firmly onto the chicken with a flat-bladed knife.
7 When the hot oil is at the correct frying temperature eases the croquettes into the fat and fry for about 7 minutes until golden- brown.
8 Drain them on absorbent paper and serve very hot on a bed of lettuce, accompanied by peas and sautÃ©ed potatoes.