Cut the chicken into strips. In a blender or food processor, pulse
the crumbs and Parmesan until it’s a fine crumb mixture.
Put the flour, egg, and crumb mixture in individual shallow bowls.
Dust each strip of chicken with flour, dip into the beaten egg, and
roll in the crumb mixture. Coat all pieces before you start frying.
Pour oil in a large skillet or frying pan until it’s a few inches deep
(enough to cover the chicken on one side). Heat over medium low
heat until a drop of water sizzles in it. Add the chicken in batches
and fry for 1-3 minutes until they reach desired golden-
brownness. Make sure to fry long enough to cook each piece all
the way through. Remove from oil with tongs and place on a paper
towel lined plate to drain the oil. Let cool slightly.
For the cheese sauce, melt the cream cheese in the microwave for
about 30 seconds. Whisk in the milk, garlic, and oil until smooth.
When smooth, add the cheese. Melt for another 20-30 seconds
and whisk again until totally smooth, adding more milk to thin out
the sauce to your desired consistency.
Originally Submitted
2/3/2013
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