| 1 1/2 pounds boneless, skinless chicken breasts |
| 3 tablespoons butter |
| 1/4 cup all-purpose flour |
| 1 cup milk |
| 1 1/2 teaspoons salt, divided |
| freshly ground pepper, to taste |
| 1/2 cup celery, finely chopped with leaves |
| 1/2 teaspoon celery salt |
| 2 teaspoons fresh lemon juice |
| 1 tablespoon fresh parsley, chopped |
| 1 1/4 cups dry, unseasoned breadcrumbs |
| 3 large eggs, beaten |
| vegetable oil for frying |
| for serving: |
| 2 to 3 cups chicken gravy, preferably homemade |
| fresh parsley, for garnish |
Preheat the oven to 375°F. Place chicken in an oven-proof dish. Season with 1/2 teaspoon salt plus pepper and bake, uncovered for 15 to 20 minutes, or until the internal temperature has reached 165°. Set aside to cool, then chop into large dice.
Meanwhile, in a medium saucepan, melt butter. Gradually whisk in flour over medium heat. Add milk and cook, stirring constantly, until a thick sauce is formed. Set aside to cool.
Place chicken, celery, celery leaves, celery salt, lemon juice, parsley, and 1/2 teaspoon salt in a food processor. Pulse until finely chopped, but not pureed.
Transfer chicken mixture to a large mixing bowl. Add white sauce and stir until combined. Refrigerate for about 30 minutes.
Form into croquettes, using about 1/2 cup of the chilled chicken mixture for each.
Roll the croquettes in the crumbs, dip them in beaten eggs, and then roll them in the crumbs again. Chill for at least 30 minutes.
Heat 3� of vegetable oil in a large, heavy skillet or fryer. Fry croquettes at 375°F until golden brown, about 5 minutes.
Serve hot, topped with gravy and chopped parsley, if desired.
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