Step 1

Melt the butter in a saucepan over medium low heat. Whisk in the flour cooking for 2 minutes while whisking continuously. Slowly whisk in the milk.  Cook for 2 minutes or until thickened. Season with salt and pepper to taste. Cool to room temperature. It will continue to thicken as it cools.

Step 2

In a medium bowl combine the chicken, onion, red pepper, celery, parsley, onion powder, garlic powder, salt, pepper, and the cooled white sauce. Stir to combine, cover with wrap, and refrigerate for 30 minutes.

Step 3

Beat the eggs in a shallow bowl and add the breadcrumbs to another shallow bowl. Using a 1 1/2 tablespoon scoop the chicken mixture out and roll into a  ball. Dunk it in the eggs and then in breadcrumbs. Once again back in the eggs and into the breadcrumbs. Repeat until all the chicken mixture is rolled and breaded. Place each ball on a parchment covered baking sheet while you work.

Step 4

Heat 2 inches vegetable oil in a Dutch oven or heavy pot to 325-350 degrees.  Work in batches of 4-5 balls.  Fry until golden brown; about 4-5 minutes,  Drain on paper towels and for best results serve promptly.