Parmesan Chicken Fingers with Garlic Cheese Sauce

Name: Parmesan Chicken Fingers with Garlic Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts; 2 cups Panko Breadcrumbs; 1/2 cups Grated Parmesan Cheese; 1 cup Flour; 2 whole Beaten Eggs; 3 cups Vegetable Oil, For Frying; 1/4 cups Fresh Chopped Parsley For Garnishing; 2 ounces, weight Light Cream Cheese; 3 Tablespoons Milk; 1 teaspoon Minced Garlic (or Sub Garlic Salt To Taste); 1 teaspoon Oil; 1 ounce, weight Good Quality Shredded Cheese (I Used Sharp White Cheddar)

Servings: persons

1 pound Boneless, Skinless Chicken Breasts
2 cups Panko Breadcrumbs
1/2 cups Grated Parmesan Cheese
1 cup Flour
2 whole Beaten Eggs
3 cups Vegetable Oil, For Frying
1/4 cups Fresh Chopped Parsley For Garnishing
2 ounces, weight Light Cream Cheese
3 Tablespoons Milk
1 teaspoon Minced Garlic (or Sub Garlic Salt To Taste)
1 teaspoon Oil
1 ounce, weight Good Quality Shredded Cheese (I Used Sharp White Cheddar)

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

2293

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, 2 cups Panko Breadcrumbs, 1/2 cups Grated Parmesan Cheese, 1 cup Flour, and more.

Yes, Parmesan Chicken Fingers with Garlic Cheese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!