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1
Cut the chicken into strips.
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2
In a blender or food processor, pulse the crumbs and Parmesan until its a fine crumb mixture.
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3
Put the flour, egg, and crumb mixture in individual shallow bowls.
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4
Dust each strip of chicken with flour, dip into the beaten egg, and roll in the crumb mixture.
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5
Coat all pieces before you start frying.
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6
Pour oil in a large skillet or frying pan until its a few inches deep (enough to cover the chicken on one side).
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7
Heat over medium low heat until a drop of water sizzles in it.
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8
Add the chicken in batches and fry for 1-3 minutes until they reach desired golden-brownness.
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9
Make sure to fry long enough to cook each piece all the way through.
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10
Remove from oil with tongs and place on a paper towel lined plate to drain the oil.
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11
Let cool slightly.
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12
For the cheese sauce, melt the cream cheese in the microwave for about 30 seconds.
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13
Whisk in the milk, garlic, and oil until smooth.
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14
When smooth, add the cheese.
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15
Melt for another 20-30 seconds and whisk again until totally smooth, adding more milk to thin out the sauce to your desired consistency.
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16
You can also do this on the stovetopIve done it both ways.
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17
Serve chicken drizzled with sauce and garnished with parsley.
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18
Notes: Make extra sauce if youre planning to serve more than 3-4 people.
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19
And if you love salt, sprinkle the chicken fingers with coarse sea salt just after removing them from the frying pan.
