Deep-Fried Creamy Chicken Gravy

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.

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.

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.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.

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.

Fry croquettes in batches until crispy, about 4 minutes.

Drain on paper towels and transfer to rack.