2 (12 oz) can evaporated milk, plus more if needed
1 ½ cups white flour (sifting is optional)
3 cups bread crumbs (you can make your own or buy a container of Italian-seasoned crumbs)
3 tablespoons vinegar or white wine
Enough vegetable or olive oil for deep fry
Bring chicken to boil in salted water and cook until tender. Drain and let cool. Once cooled, pull chicken into really thin “strings” and set aside.
Start the bechamel. Melt the butter in a skillet over medium high heat. Add the onions, garlic, parsley, and some nutmeg and stir into the butter. You want to cook the onion until it's completely translucent, about 3-4 minutes. Adjust for salt.
Add the chicken and evaporated milk into the skillet and stir to combine. Kick up the heat slightly and bring to a light boil. Season with black pepper, white pepper, and a little more nutmeg.
Add the flour and stir quickly and gently as the mixture begins to form a thick dough. Add more evaporated milk if needed. You want the consistency to be pliable but not too soft. You should be able to make a football size ball of dough.
Remove the dough from the skillet and cool on a plate or in a bowl.
Set up your breading and egg wash station: whisk your eggs in a medium bowl and pour your breadcrumbs into a large shallow bowl or plate.
Once the dough has cooled completely, pinch off about 2 tablespoons and roll into the shape of a small sausage link (remember those Vienna sausages? Like that, but not so perfect). Dip the dough into the egg wash and then roll in the breadcrumb. Continue this process until you have used up all the dough.
In large frying pan or small deep fryer if you have one, heat the temperature over medium high heat until it reaches 350 degrees. Gently drop your croquettes into the hot oil and fry until golden brown and crispy.
Drain the croquettas on a paper towel lined plate and cool slightly.