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Tear the Bread (to taste) into bite-sized pieces, place in a small bowl and cover with the Heavy Cream (to taste).
Mince the Garlic (1 clove), finely chop the Shallot (to taste), pick and finely chop the Fresh Thyme (to taste) and Fresh Parsley (to taste). Combine the Ground Chicken (to taste), garlic, shallots, thyme, parsley, Lemon (to taste), and Salt (to taste) in a mixing bowl.
Add in the soaked bread and cream, and mix well until all ingredients are evenly combined. Form the chicken mixture into round 4-inch wide patties.
Place the Breadcrumbs (to taste) on a large plate, coat the patties thoroughly in breadcrumbs, one at a time. Place the breaded patties on a baking sheet, so that one does not touch another, and place in the refrigerator to set.
While the croquettes are setting up in the fridge, dice the Vidalia Onion (to taste), core and slice the Tomato (to taste), and cut the Okra (to taste) into 1/2-inch pieces.
Place a skillet over low heat, and add Cooking Oil (2 tablespoon). Add onion, and cook until softened, but do not brown. Add All-Purpose Flour (to taste), and cook while stirring for 5 more minutes.
Whisk the Water (to taste) into the onion-flour mixture, and continue to stir while cooking for 10 minutes.
Once the mixture has thickened, add in the tomato and okra. Increase heat to medium and bring to a simmer while stirring frequently. Cook until the okra softens, and tomatoes begin to break down, making a thick gravy, about 10 minutes.
Add Cayenne Pepper (1 pinch), and Salt and Pepper (to taste). Simmer until the okra has become fully tender.
While the tomato and okra gravy is cooking, place a skillet or frying pan over medium heat, and add enough Canola Oil (to taste) to fully coat the bottom of the pan. Once the oil is hot, cook until golden brown, about 4-6 minutes on each side.
Remove from oil and drain the croquettes on paper towels.