Cajun Chicken Croquettes

1 large frying chicken boiled with onion, celery & bell peppers, deboned reserve broth

6 tablespoons butter

2/3 cup flour

2 cups broth

2 1/4 teaspoons Tony's Creole Seasoning

1 1/4 teaspoons pepper

2 teaspoons chopped parsley

4 eggs

4 tablespoons milk

3 cups seasoned bread crumbs

oil, for deep frying

Melt butter in saucepan over low heat. Stir in flour. Gradually add chicken stock. Add 1 3/4 teaspoons Tony's seasoning and pepper. Cook and stir over low heat until thick. Add chicken and parsley. Blend and remove from heat. Beat 2 eggs and add to mixxture; cook 1 minute longer. Cool. Shape into croquettes.

Combine 2 eggs with milk. Beat well. Add 1/2 teaspoon Tony's Seasoning and pepper to taste. Roll croquettes in the crumbs then dip in egg mixture. Roll again in crumbs. Allow to stand in refrigerator for 1 hour so crumbs adhere. Heat oil in deep skillet to 375 degrees F. Oil should be 1 inch deep. Add croquettes and fry 1 1/2 to 2 minutes on each side. Drain on peper towel.
Serves 8 - 10.