Deep-Fried Creamy Chicken Gravy – Extra Saucy Chicken Croquettes
Learn how to make a Deep-Fried Creamy Chicken Gravy recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy these easy Extra Saucy Chicken Croquettes!
49 Responses to “Deep-Fried Creamy Chicken Gravy – Extra Saucy Chicken Croquettes”
Sponsored Ad
im making mine with shrimp , just because i can.
No it was actually fine. The first few ones got out great. I used his 2nd.
recipe, but somehow the rest were just completely deflated =(. I had it in
the fridge for 7 hours. It was holding great and was very firm.
+Food Wishes I needed a little help. I made those and the first several
ones were round, crispy and beautiful but all the rest became flat the
moment they came out of the oil, despite floating to the surface and having
a golden colour before I pulled them up. Even those that had a little more
heat to them and turned more golden, deflated/flattened completely after
being taken out. I used the 2nd. recipe on your blog. Help me.. was the oil
too cold or warm to cause this?
+Captain Murica OK. I’m sorry. I was trolling… But I do like organic
sprouted tofu, not the regular tofu, HONESTLY. Have a nice day!
+Captain Murica I meant, why Tofu? Yeeeesh.
I think I want to add cheese to it.
+wowfood Okay, now you’ve done it. I want bacon, too.
I want to swap out the ham for some diced up smokey bacon. Cheese would go
well with that too. Could claim the recipe as my own and call it Huntsman
Chicken balls.
maybe double crumb them to have less eruptions ? :)
Deep fried gravy?.. Bring this to Texas for our next state fair! You’ll be
rich!! Lol
and yet surprisingly, the concept won the “Most Creative” award back in
2009.
http://bigtex.com/2009-big-tex-choice-awards/
+rainepanda W-what…? Deep fried butter…? That doesn’t sound too
appetizing…
if people will pay money for deep fried balls of butter i guarantee they
will buy these haha
+rainepanda I was thinking the same thing. I think he’s got a winner here.
+rainepanda I was thinking the same exact thing to be honest
Can I just bake them,so it will be more healthy without deep frying with
too much oil?
+Franzapanz Thanks, finally a guy that knows his stuff on Youtube! The egg
wash contains a natural emulsifier, but i think the structure of it is
changed when heated, so idk
+shehankv Let me give you a little science lesson then.
You ever wonder why steam comes out of food that’s heated to a certain
temperature? That’s because most foods have a considerable amount of water
in them. Now what happens when you apply heat to food? The water comes out
after a certain amount of time and temperature are reached. Water and fat
can not, and do not mix together into an emulsion (unless you add a third
factor that naturally contains an emulsifier), that’s just their nature. If
you deep fry something PROPERLY, the water pushing out of the food will
push against the oil trying to come in, so the only oil that gets
“absorbed” remains on the surface, which you can easily drain/blot off
after you’re done frying.
+shehankv If you are familiar with Alton Brown’s show Good Eats, he goes
into this exact topic on the episode “Fry Hard”, Season 2 Episode 9.
Im probably metanlly ill, but i cant deal with the fact that everything is
the same unhealthy looking color. Everyting is “beige”.
THAT WAS A SHITLOAD OF SALT!
The smokey porkey goodness compels you.
I don’t actually make your recipes, I just find your voice entertaining
lol.
+Harobed I tried his butter milk biscuit recipe. It changed my life.
+umarth My brother feels the same. Can’t understand it though, love this
man’s voice and intonation.
+Harobed i like his sense of humor and he has a decent voice over voice.
not afraid to poke fun at himself.
and he is a good cook you should try some of his stuff!
+Harobed Funny, I follow the recipes but find the voice annoying…
*”We’ll melt just a little bit of butter”*
There’s like half a brick in there.
+axelord4ever
Little bit of butter for Chef John is like little bit of wine or olive oil
for Chef Pepin, usually half a bottle.
+axelord4ever for a “french” recipe thats actually not very much butter lol
No, hey. I’m not complaining.
+axelord4ever That IS a little butter. Well, at least in France 😉
Deep frying makes almost everything delicious. It is too bad that deep
frying is bad for our health. If it were not, I would have fried
everything.
PLEASE TELL ME HOW I GOT HERE
my god I’ve died and gone to heaven!!! I just made those they are amazing
thanks although my cardiologist would flip out if he knew what I just
ate???
Food wish: Tater Tots
Please and thanks
+nathan rubio Why bother having a frozen food aisle?
Then why bother with the ketchup vid? Task too daunting?
+nathan rubio Solution: Frozen food aisle.
” A little bit of butter”
I want mines to be just like the ones in the video
chef John is exceptionally sassy in this video, I research it every time I
make these and it makes me happy every time!
i love balls in my mouth
Grego!!
+Greg’s Kitchen Look at me: I love balls. I love putting balls in my mouth.
+Greg’s Kitchen Wow greg! So surprised to find you here haha
+Greg’s Kitchen greg you silly goose
Southern grandmother approved, her recipe book has expanded.
We call this Bitterballen in the Netherlands.