Ingredients4 chicken Breasts, skinned, boned and cut into pieces (1 1/2 cups)
4 slices (egg) bread
4 eggs
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh bread crumbs
2 tablespoons paprika
2 tablespoons butter or margarine, melted
3 tablespoons chopped parsley
1 cup vegetable oil, for frying
Preparation Instructions:1. Soak bread in 1/4 cup water. Squeeze dry. Shred coarsely.
2. Process the chicken in a food processor fitted with a steel blade until coarsely chopped.
3. Add the bread, eggs, onion, and salt and pepper. Process until well blended. Refrigerate covered, for 1 hour. The mixture will be very soft at this point.
4. In a medium bowl, combine bread crumbs, paprika, melted butter and parsley. Pour onto a large plate.
5. Shape the chicken mixture into 10 to 12 oblong patties. Coat evenly with the bread crumb mixture.
6. Place the patties on a sheet of waxed paper. Refrigerate, covered, at least 1 hour.
7. Heat the oil in a medium skillet or a deep fat fryer to medium high, 325 degrees.
8. Fry croquettes about 3 to 4 minutes on each side.
9. Drain on paper towels. Serve immediately with coleslaw and homemade biscuits.
Tips: For this recipe, a household deep fryer will work perfectly. If you are using the pan method, remember to put at least 1/2 inch of oil at a constant temperature. Don't add too many fritters at a time.