In a small saucepan add the onions and butter over medium heat then stir in the 1/4 cup of the flour, the cayenne, and the nutmeg. Stir until bubbly and just starting to brown.
Whisk in the chicken broth until it starts to thicken then stir in the chicken, 1/4 tsp salt, and 1/8 tsp black pepper.
Transfer the chicken mixture into a covered bowl and refrigerate for 2 hours.
Put the remaining 1 cup of flour into a shallow bowl then in a separate bowl, mix together the egg and milk then place the bread crumbs in a third bowl.
Remove the chicken mixture from fridge and use your hands to form the mixture into balls about 2 TBSPs big.
Dip the balls into the flour, then the egg mixture, then the bread crumbs, making sure to coat all sides. When finished place the breaded balls in the fridge.
Heat the oil in a dutch oven to 350 degrees F.
Fry the balls, in batches, until golden brown, about 5 minutes each.
Transfer the fried croquettes to a paper towel lined plate and allow to cool a bit before serving.
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