Prep

Finely chop the onion and crush the garlic. Mince the parsley, if you’re using.

Pulse the chicken.

Blend the milk, flour and spices in the blender. 

Cook

Heat the butter in the skillet over medium heat and cook the onion and garlic until softened but not browned.

Add the milk mixture and cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path.

Add the chicken, pan juices, and cooking wine and mix to combine. Taste and adjust seasons as desired. I sometimes add a little salt or pepper, depending on the seasoning used in the rotisserie chicken.

Chill

Move the mix to a bowl and bring it to room temperature and then refrigerate overnight. 

Coat

Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process. Chill the croquettes for an hour before frying. 

Fry

Heat the oil over medium heat and test with a bread crumb before dropping in the croquettes. Make sure to fully coat the croquettes with the oil and fry until golden on each side. Gently turn them to keep them from bursting. Fry them in small batches so you don’t crowd them. It takes about 6 minutes too fry each batch. Drain on paper towels to cool a bit and then devour!