Directions

Melt butter in a heavy saucepan over low heat; add flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add milk, continue stirring, till thick and bubbly. Stir in salt and pepper. Remove from heat, stir in chicken, cover and let chill about 1 hour.

Shape chicken mixture into balls or log. Combine egg with milk and set aside. Dredge chicken in flour, then milk mixture, then breadcrumbs. Fry in oil till golden brown then drain on paper towels.