3 tbsp. butter
1/4 cup flour
1/2 cup milk
1/2 cup chicken broth
2 tbsp. chopped parsley
1 tsp. lemon juice
1 tsp. grated onion
1/4 tsp. salt
dash of paprika and pepper
hot sauce to taste
1-1/2 cups finely chopped, cooked chicken
1 egg
cracker crumbs
oil for deep frying

Melt butter, blend in flour. Add milk and broth; cook and stir until mixture thickens. Add parsley, lemon juice, onion and seasonings. Let cool slightly; then add chicken. Chill.

Shape into balls and roll in cracker crumbs. Mix egg with 2 tablespoons water. Dip balls in egg mixture then in crumbs again. Fry about 3 minutes.

These freeze well after rolling in crumbs.