chicken croquetas

2lbs of chicken breast deboned and sautéed in onion and olive oil, kosher salt, packet of goya chicken seasoning, and 4 - 6 cups of water cook for 30 min. drain save broth for rice or soup, shred chicken, you should have 4 cups of shredded cooked chicken, 1 medium onion sauté in a pan with 2 tblspn of olive oil for 5 min, add chicken and kosher salt and pepper and toss to coat chicken for 5 min, remove cooked onion chicken mixture to a bowl and add another 4 - 5 tblspns of olive oil with 10 tblspns of flour, stir flour till golden  brown 1 -2 mins and add room temp 2 cups of milk, i use skim milk, stir and make a porridge paste once milk has been absorbed by the flour and has some lumps with smooth texture add the chicken and fold the mixture up to look like a dough, lay on a lined pan of tin foil and wax paper let cool to room temp and place in refrigerator loosely covered with a clean dish towel for 4 - 5 hours or over night, create croqueta balls that are 2 finger wide and 1 finger high with flour hands and dip in an egg wash and then seasoned bread crumbs, have a pan heated with olive oil and cook the breaded croquetas 5 - 7 min on each side once golden brown drain on a paper towel and serve by themselves or a nice seasoned mayo.  ENJOY.