Remove the bones and skin from the chicken breast, then shred the meat.

In a saucepan, melt the butter over medium heat.

Gradually add the flour, stirring with a whisk. Make sure each addition is fully incorporated before adding more. Continue until all the flour is mixed in.

Once all the flour is well combined with the butter, cook for another couple of minutes, stirring constantly so it doesn't stick to the bottom.

Add the 4 tablespoons of rotisserie chicken drippings or broth (the flavorful oil left at the bottom of the container) and whisk well. If you skip this step, that's fine—it's just for extra flavor.

Slowly add the milk, stirring constantly. As with the flour, don't add more milk until the previous amount is fully absorbed. Continue until all the milk is incorporated and the mixture is smooth.

Keep stirring over the heat until it starts to boil, then add the nutmeg, pepper, and salt.

Continue cooking for 3-4 minutes, stirring constantly, or until the mixture reaches your desired thickness. When it has a good consistency (to your liking), remove from heat.

Pour the mixture into a large container or dish so it spreads out a bit and cools quickly. Let it rest for at least 1 hour.

Once the mixture is cool, start shaping the croquettes. *GRANDMA'S TIP: If the mixture is spread out and not too thick (but not too thin), you can cut it into rectangles to make shaping by hand much easier.

Shape the croquettes. If you cut the mixture into rectangles, it's easy to pick them up with a fork, place them in your hand, and shape them.

Dip the croquettes in the beaten egg.

Coat them in breadcrumbs.

Set them aside on a plate and repeat the process with the rest of the mixture. I got 16 good-sized croquettes.

In a skillet, heat plenty of vegetable oil. When it's hot, fry the croquettes until golden brown.

When they're done to your liking, remove them one by one and place them on a plate lined with paper towels to absorb excess oil.

Once they're all done, serve and enjoy! They're delicious!