Melt butter over low heat in a heavy skillet, add flour and stir until smooth. Make one minute, stirring continuously.
Gradually add the milk and make at medium temperature, stirring continuously until the mixture separates from the edge of the pan. Add salt and pepper.
Remove from heat, fold in mayonnaise and chicken, and set aside to cool for an hour with the lid closed.
Form mixture into balls or rolls. Stir in egg and milk until well blended. Roll croquettes in flour, dip in milk mixture and coat with cracker crumbs.
Fry 2 or 3 croquettes at a time in oil at 180 degrees for three to five minutes until golden brown. Drain on kitchen paper.
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