Chicken Croquettes

Heat vegetable oil in a medium skillet over medium heat. Add ground chicken, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Cook for 8 minutes, breaking up the chicken until fully cooked.
Transfer the cooked chicken to a medium bowl and set aside.
Wipe out the skillet. Melt butter over medium heat. Add 3 tablespoon flour and cook for 1 minute, stirring constantly.
Slowly add the milk, whisking continuously until thick and smooth, about 2 minutes. Turn off the heat and whisk in the remaining seasonings: ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, onion powder, and dried parsley.
Pour the sauce over the cooked chicken and fold to combine. Let the mixture cool in the refrigerator for at least 30 minutes.
Once the mixture is cold, shape it into 14 ovals, about ⅛ cup (2 tablespoons) each. Arrange on a parchment-lined plate and freeze for 2 hours.
Preheat the vegetable oil in a medium pot to 350°F-365°F. Prepare three bowls: one with flour, one with the egg and 2 tablespoon water whisked together, and one with panko breadcrumbs.
Remove the croquettes from the freezer. Roll each in flour, then dip in the egg wash, and finally coat in panko breadcrumbs. Transfer to an empty plate until all croquettes are breaded.
Carefully fry the croquettes in batches, cooking for about 2 minutes on each side until golden brown. Remove from oil and drain on paper towels.
Once all croquettes are fried, serve immediately.