In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until golden. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat.

Combine Ingredients

Stir in the shredded chicken, lime juice, lime zest, salt, and black pepper into the béchamel sauce until well combined. Let the mixture cool for about 30 minutes.

Shape the Croquettes

Once cool, scoop out the mixture and form into small oval shapes. Place them on a baking sheet lined with parchment paper.

Prepare for Frying

Set up a breading station with one bowl for the beaten eggs and another for the breadcrumbs. Dip each croquette into the egg wash, then coat with breadcrumbs.

Fry the Croquettes

In a large skillet, heat the oil over medium-high heat. Fry the croquettes in batches until golden brown on all sides, about 3-4 minutes. Drain on paper towels.

Serve

Serve the croquettes warm with a lime wedge on the side.