Deep-Fried Creamy Chicken Gravy

• 1/2 cup unsalted butter
• 1/2 yellow onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 2 1/2 cups whole milk
• 1 teaspoon salt, plus more to taste
• 2 cups finely chopped, cooked chicken meat
• 1/2 cup finely chopped ham
• 2 tablespoons freshly chopped Italian parsley
• Breading:
• 1 cup all-purpose flour, or as needed for dredging
• 2 eggs, beaten
• 2 cups bread crumbs
• 2 cups vegetable oil for frying

1. Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
2. Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
3. Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
4. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
6. Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
7. Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

unsalted butter, yellow onion, allpurpose, freshly ground black pepper, nutmeg, cayenne pepper, milk, salt, chicken meat, ham, italian parsley, breading, flour, eggs, bread crumbs, vegetable oil

Taken from www.allrecipes.com/recipe/244554/deep-fried-creamy-chicken-gravy/ (may not work)