Melt your butter in a saucepan over medium heat. Whisk in the flour to create a smooth paste. Slowly pour in the milk while whisking constantly. Cook until the mixture becomes very thick and heavy.

Add your salt, pepper, and onion powder to the thick white sauce. Stir in the fresh parsley for a pop of color. Taste the sauce to ensure the seasoning is perfect. This sauce holds everything together.

Fold the finely minced chicken into the thick sauce. Stir until every piece of chicken is well coated. The mixture should look like a very stiff dough. This is the heart of the recipe.

Spread the chicken mixture into a shallow dish. Cover it with plastic wrap and put it in the fridge. Let it chill for at least two hours. Chilling makes the dough easy to shape.

Take a large spoonful of the cold chicken mixture. Use your hands to mold it into a cone or cylinder shape. Traditionally, Howard Johnson served them as pointed cones. Keep them uniform in size.

Set up a small station with beaten eggs and breadcrumbs. Dip each cone into the egg wash first. Then, roll it in the breadcrumbs until fully covered. Press the crumbs so they stick well.

Heat your oil to 350 degrees Fahrenheit in a deep pan. Carefully drop a few croquettes into the hot oil. Fry for about 3 to 5 minutes until they are dark golden brown.

Remove the croquettes with a slotted spoon. Place them on a wire rack or paper towels to drain excess oil. Serve them while they are steaming hot and perfectly crispy.