Heat the vegetable oil in a medium skillet over medium heat.nAdd the ground chicken, salt, pepper, and garlic powder to the skillet.nCook the chicken for about 8 minutes until fully cooked and no longer pink.nRemove the cooked chicken to a medium bowl using a slotted spoon.nWipe out the skillet and melt the butter over medium heat.nAdd the flour and cook for 1 minute.nWhisk in the milk slowly to prevent lumps.nContinue whisking for 2 minutes until the sauce is thick and smooth.nTurn off the heat and whisk in the onion powder, dried parsley, and remaining seasonings.nPour the thickened sauce over the cooked chicken and fold to combine.nRefrigerate the mixture for at least 30 minutes to cool completely.nDivide the cold mixture evenly and shape into 14 ovals.nPlace the ovals on a parchment-lined plate and freeze for at least 2 hours.nPreheat the frying oil in a medium pot over medium-low heat to 350°F.nPrepare a breading station with three separate bowls for flour, egg wash, and breadcrumbs.nRoll each shaped portion in flour to coat completely.nDip into the egg wash, allowing excess to drip off.nCoat thoroughly in panko breadcrumbs, pressing gently to adhere.nFry the breaded pieces in batches to avoid overcrowding the pot.nCook for 2 minutes per side until deeply golden brown and crispy.nTransfer to a paper towel-lined plate to drain excess oil before serving.