Fill a large stockpot half-full of water, and bring it to a boil.
Put the quartered breadfruit in the pot and cook uncovered until they are fork-tender, about 40 minutes. Be careful not to overcook the breadfruit.
While the breadfruit is cooking, whip together the milk and egg in a small bowl and set aside.
After cooking, lay each breadfruit quarter on a cutting board and cut away the core. Remove the skin of the breadfruit with a knife. Work quickly to prevent the breadfruit from cooling down.
While the breadfruit is still warm, use a potato masher to crush the breadfruit. Don't over-mash, or you may wind up with gluey puffs.
Add the milk and egg mixture to the mashed breadfruit.
Put on food-safe gloves and use your hands to combine the milk and egg with the breadfruit gently. Break up any lumps you find with your fingers.
Sprinkle in the onion, Scotch Bonnet, chives, flat-leaf parsley, sea salt, grated nutmeg, and black pepper.
Use your fingertips to combine all the ingredients.
Pour 2 - 3 inches of oil into a heavy-bottomed pot. Heat the oil to 365 degrees. Check the oil with a thermometer to make sure it's the correct temperature.
Roll the Breadfruit Puff batter into 1 1/2 tablespoon balls and toss with the breadcrumbs or chickpea flour. You can make things much quicker by using a 1-ounce scoop.
Fry the Breadfruit Puffs until golden brown on all sides, about 2 - 3 minutes. Don't fry too many puffs at once, or the oil will cool down, and the puffs will get greasy. Remember to let the oil come back to 365 degrees before starting each new batch.
Pat dry with a paper towel and serve immediately with a side of your favorite hot sauce.