Cut the chicken into small pieces.

Heat a skillet with oil and sauté the finely chopped onion.

Once the onion is soft, add two tablespoons of flour and mix well.

Add the chicken meat.

Gradually add milk while stirring until everything is well combined and smooth.

The next day, take the mixture out of the fridge and shape it into croquettes.

Dip each croquette in beaten egg and then coat with breadcrumbs.